Slyadnev 님이 저장한 장소

Slyadnev Aleksandr: Agnolotti «del Plin» with Castelmagno cheese, butter and sage sauce, served in a basket of parmesan - See more at: http://foodnchef.com/portfolio/stefano-rossi-chef-of-the-assaggio-trattoria-italiana/

Slyadnev Aleksandr: ROASTED VENISON FILET, AROMATIC «POMME ANNA» & BLACK TRUMPET MUSHROOM, SAUCE VENISON by chef Jérôme Abraham. See the interview at http://goo.gl/QTBYlS

Slyadnev Aleksandr: Porcini in papillote with fois gras and black truffle by Jordi Joan, Chef of the Ca l’Isidre Read more about chef and nis dish: http://foodnchef.com/portfolio/jordi-joan-chef-of-the-ca-lisidre/

Slyadnev Aleksandr: Romain’s favorite cuisine is Thai. Like cooking seafood, experiment with different varieties of fish. Prefer all that high quality. Favorite dish is the king crab. Read more at: http://goo.gl/MLYEVj

Slyadnev Aleksandr: the dish by Luigi Taglienti, Chef of the Il Ristorante Trussardi Alla Scala - read his interview at: http://foodnchef.com/portfolio/luigi-taglienti-chef-of-the-il-ristorante-trussardi-alla-scala

Slyadnev Aleksandr: Quids with fennel, trumpets (mushrooms), and black sausage by Oriol Ivern, Chef of the Hisop Read his interview at: http://foodnchef.com/portfolio/oriol-ivern-chef-of-the-hisop/

Slyadnev Aleksandr: Parmesan gelato from Biljana Kebakoska Dimitrijević. Read chef's interview at http://foodnchef.com/portfolio/biljana-kebakoska-dimitrijevic-angelato-cafe-2/

Slyadnev Aleksandr: Beef stew in a creamy vegetable sauce with cranberries and dumplings by Martin Procházka, Chef of the U Tří růží See more at: http://foodnchef.com/portfolio/martin-prochazka-chef-of-the-u-tri-ruzi/

Slyadnev Aleksandr: "Что мне нравится в моей работе — это очень творческая профессия. Самое сложное — сделать простую еду вкусной и красивой". Шеф-повар ресторана "Прага" Сергей Пономарев для "FoodnChef" 자세히 보기