Milada Janáková

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Milada Janáková
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Pigs blood, rhubarb, and berries by chef Matt Lambert of The Musket Room, NYC. © Alex Stephen Teuscher - See more at:

Chefs Paulo Airaudo of La Bottega and Matt Lambert of The Musket Room came together in Geneva for a remarkable collaboration dinner. Here is one of Matt Lambert’s dishes from the menu – a dessert of pigs blood and berries.

Chicago - Restaurante - Alinea

Dessert on the Table from Alinea - Chef Grant Achatz plates a final course directly on a food-grade silicone tablecloth-- peanut, chocolate, honey, and blueberry.