Karel Svec
Karel Svec

Karel Svec

Norway, Oslo 🇳🇴🇨🇿
  • Japanese cuisine
  • Norway
  • Karel Svec
    Karel Svec
    Norway, Oslo 🇳🇴🇨🇿
    Wild Halibut
    Scallop sauce, Ramsons, Herbs & Dill oil


    #cheerup#oslo#norway
  • Karel Svec
    Karel Svec
    Norway, Oslo 🇳🇴🇨🇿
    Reunited with familiar face & location 😍#oslofjords#olso#norway#fishing
  • Karel Svec
    Karel Svec
    Norway, Oslo 🇳🇴🇨🇿
    Home made Dumpling with Scallop and Jerusalem Artichokes to#cheerup 😀


    #oslo#norway
  • Karel Svec
    Karel Svec
    Norway, Oslo 🇳🇴🇨🇿
    Langoustine / seaweed / orange bourbon / hijiki / yuzu


    #chef#chefs#langoustine#taste#umami#seefood
  • Karel Svec
    Karel Svec
    Norway, Oslo 🇳🇴🇨🇿
    Ox tongue
    Carrot confit, celeriac, broccoli, pearl barley, reduction

    #oslo#norway#ox#xmasmaindish
  • Axel Maeyoshimoto
    Axel Maeyoshimoto
    Akari Sushi Bar
    tapa de asado
  • Karel Svec
    Karel Svec
    Norway, Oslo 🇳🇴🇨🇿
    Sterling White Halibut 🇳🇴
    Yuzu skin dressing, miso powder, fennel cress, pearl barley

    #sashimi#sterlingwhitehalibut#chef#restaurant#chef#oslo
  • Luisa Chacón  (lilú)
    Luisa Chacón (lilú)
    Fotógrafa&Chef de Partie
    Crema de tomate Art. Dir., FoodStyling & Photo Luisa Chacón ‘Cause everything it’s about food!
  • Luisa Chacón  (lilú)
    Luisa Chacón (lilú)
    Fotógrafa&Chef de Partie
    Sopa de arvejas Art.Dir, FoodStyling & Photo por Luisa Chacón. ‘Cause everything it’s about food!
  • Karel Svec
    Karel Svec
    Norway, Oslo 🇳🇴🇨🇿
    Mackerel, pickled fennel & apple salad, citrus and dill oil


    #mackerel#oslo#norway#norge#chef #makrell
  • Karel Svec
    Karel Svec
    Norway, Oslo 🇳🇴🇨🇿
    Smoked eel 🇳🇴🔝
    Pickled cucumber salad, pearl barley popcorn, fennel cress

    #simplicity#chef#smoked#ingredients#create#lovemyjob#seafood
  • 拓生 横山
    拓生 横山
    白金よこ山
    なす煮浸し とろゆば 出汁の煮こごり掛け
  • Kazuo Suzuki
    Kazuo Suzuki
    エグゼクティブペストリーシェフ
  • Yusuke Murayama
    Yusuke Murayama
    レストラン パマル
    リボーンアートフェスティバル
    シンシア石井シェフのお手伝い。
    #japan#Yamagata#gastronomie#Frenchcuisine#Restaurantpasmal#japanfrench#foodporn#Delicious#instafood#chefLife#instachef#chefstagram #madeinyamagata#yamagatafoodie#ChefsTalk#yamagataFrenchcuisine #theJapanesecuisine#Localrestaurant#キュイジーヌテロワール#山形#山形フレンチ#メイドイン山形#ニクヤキスト#ローカルガストロノミー#山形ガストロノミー#レストランパマル#フランス料理#地方レストラン
    Pas-mal.net
  • Kampei Hisaoka
    Kampei Hisaoka
    Chef de cuisine at PARK HYATT KYOTO
  • Gabriel Demers
    Gabriel Demers
    Tom yum
  • jonathan mendoza
    jonathan mendoza
    #chef#gourmet#gastronomía
  • Official Foodion
    Official Foodion
    cookbiz
    コラボイベントで振る舞われたagnel d’or(アニエルドール)藤田シェフの新作前菜の作り方をFoodionアプリで公開しました。
    北海道リードヴォーから得たアイディア、新作料理のイメージの膨らませ方についてご紹介します。ぜひご覧ください。
  • Karel Svec
    Karel Svec
    Norway, Oslo 🇳🇴🇨🇿
    Oyester
    - Norwegian gigas 🔝🇳🇴2019. Natural, a lots of flavor 🌊

    #oyster #øyster
  • Official Foodion
    Official Foodion
    cookbiz
    New interview released of Mr. Tanaka Kazuyuki (Restaurant Racine). Please check out the latest interview.

    Mr. Takayama:
    Oh, and I wanted my foreign customers to find the food delicious, so I changed the sushi vinegar as well.

    Originally, we made Edomae style sushi, so I ordered red vinegar and used that, but it seemed that foreign customers found this hard to eat, that they felt that it had a strong and peculiar taste. In the beginning, red vinegar was a second rate vinegar for common people called “Ostusu,” so, in today’s time period, it might be better to use a more delicious rice vinegar. That’s what I thought, and I switched to rice vinegar.

    I even changed the balance of the sushi vinegar depending on the season. In the hot summer season, I made the sourness firmer, and in the winter I would put it in the fire for a slightly long time in order to soften the sourness.
  • Official Foodion
    Official Foodion
    cookbiz
    June 1st to June 30th, 2019. / The 2nd Foodion Photo Award
    6月1日〜30日 / 第2回Foodionフォトアワードを開催します!

    The 2nd Foodion Photo Award features " seafood & freshwater fish".
    High-quality stainless steel fish bone remover tweezers to 3 selected winning contestants.

    Post a photo that shows off your original dish with seafood or freshwater fish together with its main description and the hashtag "#FoodionPA02" (or in small letters:#foodionpa02) on the Foodion app.

    Participation to the Foodion Photo Award is just as simple as that.

    We will present a humble but useful high-quality stainless steel fish bone remover tweezers to 3 selected winning contestants.

    Besides the photo of the dish, we will take into consideration the information on the dish (main description, background of the idea, etc.) in selecting prizewinners, so make sure to showcase the highlights of your original dishes in the accompanying text!

    Submission period is from June 1st, 2019 to June 30th, 2019.
    Don't pass on the chance to join the 2st Foodion Photo Award!
    https://foodion.net/information/1625?lang=en

    ---
    第2回目となる今回のお題は、“魚介料理”。
    高級骨抜きを優秀賞3名に贈呈致します!ぜひご参加ください。

    今回は“魚介類”を使った料理をFoodionアプリ内に投稿してください。
    投稿には、
    ・投稿の説明文に、こだわりポイントや思い入れ
    ・ハッシュタグ「#FoodionPA02」(#foodionpa02 ※小文字も可)
    を記述下さい。

    Foodionフォトアワードへ応募は上記で完了となります。
    応募投稿頂いた方から3名様にささやかながら、実務でも使える「高級骨抜き」をプレゼントさせていただきます!

    投稿される料理写真だけでなく、その料理についての情報(こだわりやポイント、思い入れなど)も受賞の際には参考にさせていただきますので、ぜひあなたの料理のここがポイント!といった内容を記載ください。
  • koki kikuchi
    koki kikuchi
    代官山 ASO Celeste 日本橋
    鴨のリエット。
    プランター仕立て。
    こぼしちゃった…。
  • Anytime  sushi
    Anytime sushi
    Kanpai Downtown
  • chef  Jonathan
    chef Jonathan
    #chef#gastronomía#gourmet
  • Karel Svec
    Karel Svec
    Norway, Oslo 🇳🇴🇨🇿
    10th years anniversary /courses from the menu / https://www.facebook.com/sjomagasinet/videos/1163713837146557?sfns=mo

    #sterlingwhitehalibut#livescallop#hiramasakingfish#texturas#sakura#parsley#hijiki#japanese