the world portrait food pictures

Bistro food pictures

Raf Griep

Canapés

Gelatin Serrano ham Tagliatelle with deconstructed Pesto Genovese

Minted Green Pea Mousse with Parmesan Cheese Cracker

Frisée Salad with Croutons and Russian poached Egg

Mediterranean Vegetable Salad

Progressive Anti Pasti served in Two Courses

Foie Gras Terrine with Apple Compote and Brioche

Sashimi of Salmon Filet, Rice Vinegar Sponge, Fruit and Vegetable Brunoise

Terrine of Langoustines and Buttermilk served with a Tomato Variation

Chucked Oysters with lemon Granite, Fava beans and Osietra Caviar

Mushroom Cappuccino and Doughnut, topped with Aioli and Anchovy

French Onion Soup with broiled Croutons and Mountain Cheese

Giant Potato cooked sous vide with Rose Leaves and Pear fondue

Pan fried Green Asparagus and Brioche wrap with scalded Goat Milk

Quiche Loraine 3-logy using Potatoes, Mushrooms and Spinach

Black and White Ricotta Ravioli with Sage Butter Foam

Spaghettini in spicy Tomato Juice, Shell Fish and Lobster tail

Parisian Gnocchi with Fine Herbs and Butter Emulsion

Tagliatelle in sweet Tomato sauce, Prawns and sautéed Forest Mushrooms

Grilled Scallops on Lemon Vinaigrette and Summer Succotash

Variation of Fish, Shell and Seafood with Red Wine Butter Chive Oil and Duchesse Potatoes

Pan seared Sea Bass on Saffron Vanilla sauce with Turnip Mousse and Swiss Chard

Butter poached Medallion of Sturgeon on Lemon Vodka Foam Potato Spaghettini, topped with Osietra Caviar

Lobster tail “Fish and Chips” with deconstructed Tartar sauce on a bed of mashed Green Peas with white Truffle Oil

Oven roasted Sea Bass filet and Tomato fondue served on a bed of Lemon Thyme perfumed Cous Cous

Sashimi of white Tuna Belly topped with Beluga caviar and Melba toast

Poached filet of Cod with orange Bell Pepper Coulis Onion Flowers and soft Garlic Cookie

Grilled Sea Bass filet with Tomato Compote, braised Globe Artichokes and Saffron Potato Fondant

Pan seared Turbot filet in Vegetable filled Pita Bread with Cornish hen Ballotine and poached Quail Egg

Chicken breast Tandoori with minted Yoghurt, Red Lentil Ravioli and toasted Cashew Nuts

Oven roasted corn fed Chicken breast and Rosemary sauce, young Vegetables and Bakers Potatoes

Grilled Lamb Chops and Eggplant Caviar Bruscetta topped with Confit Cherry Tomatoes, Pepperoni and Pecorino

Salted Pork filet on Green Lentils and root Vegetables

Beef Tenderloin with Pommery Mustard Crust, Red Wine sauce Princess Bean Bundle and Potato Tart

Glazed Duck breast on Corn Pancake, Brussels sprouts and Pearl Onions

Lamb loin with Bell Pepper Crust on Rosemary sauce Eggplant, Pesto and Potato Gnocchi

Pear crumble topped with a Pear Sorbet Quenelle surrounded by Mango and Cassis Coulis

Glazed Chocolate Mousse with Mango Sorbet and cassis coulis

Chocolate Ganache Rose on Walnut Cookie and minted Berries

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