Zenman gallery

Lamb Burger
Lamb Burger with Feta & Cumin Mayonnaise. Inspired by the Breslin in New York City.
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Cardamom-Macadamia Nougat Glacé
Cardamom-Macadamia Nougat Glacé with Kumquat-Pineapple soup.
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Porchetta Pizza
Porchetta Pizza
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Taku River Salmon Tartare
Taku River Salmon Tartare with Black & White Sesame Tuile, Karasumi and Shiso
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Meyer Lemon Meringue Pie
Meyer Lemon Meringue Pie
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Chimichurri Pork Cheeks
Canadian Chimichurri Pork Cheek with Kabocha Parsnip Purée
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Wild Striped Bass with Tangerine
Wild Striped Bass with farro, black rice, baby spinach & tangerine
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A special valentine’s day menu
A special menu for your Valentine: Yukon Gold Potato Blinis; Ahi Tuna Tartare; Ten-Spices Rack of Lamb & Gianduja Molten Chocolate Cake
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Chocolate Mille-Crêpes
Chocolate Mille-Crêpes with Orange Cream, Orange Caramel & Candied Zest
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Chocolate and Pistachio Crêpes
Chocolate and Pistachio Crêpes Suzette
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Wild Mushroom Tart with Gruyère
Wild Mushroom Tart with Gruyère, Herb Salad & Balsamic Reduction
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Caramelized Baby Pineapple
Caramelized Baby Pineapple with Coconut Sorbet & Coconut-Curry Cookies
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Oxtail Terrine
Braised Oxtail and Foie-Gras Terrine
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Braised Oxtail Ravioli
Braised Oxtail and Foie-Gras Ravioli.
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Chocolate Galette w/ Pistachio
Chocolate Galette w/ Pistachio Frangipane & Griotte Cherry
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Lamb Shanks
This could be the best braised lamb shank recipe on planet earth, and beyond.
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Woodcock
Roasted woodcock "en cercueil". An old school preparation by an expert chef.
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Fennel-Pastrami Gratin
Fennel-Pastrami Gratin
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Salmon Spaghetti Carbonara
Salmon Spaghetti "Carbonara"
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Curry Seafood Tartelettes
Curry Seafood Tartelettes
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The Best Baked Apples
The Best Baked Apples
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Yukon Gold Potato Blinis
Yukon Gold Potato Blinis
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Chestnut Mille Crêpes
Chestnut Mille Crêpes w/ Orange Caramel
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Tanigawa
A cooking session with Master Chef Yoshimi Tanigawa at Kichisen in Kyoto.
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White Truffle – Hazelnut Macarons
Pierre Herme's White Truffle & Hazelnut Macarons
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Pork Belly Buns
Pork Belly Buns
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Israeli Couscous Salad
Israeli Couscous Salad with Roasted Mushrooms, Herbs & Pickled Golden Raisins
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An Afternoon with Joël Robuchon
An afternoon with Joël Robuchon
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Acorn Squash Pizza
Acorn Squash Pizza with Bacon, Shallot Confit, Taleggio, Arugula & Aged Balsamic
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Tomates Farcies
Tomates Farcies / Stuffed Tomatoes
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Scallop Crudo with Passion Fruit
Scallop Crudo with Passion fruit, Celery Leaves & Shiso Oil
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Gianduja Molten Cake
Gianduja Molten Cake with Hazelnut Gelato & Brittle
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Bucatini all’Amatriciana
Bucatini all’Amatriciana
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Lemon Verbena Panna-Cotta
Lemon Verbena Panna-Cotta
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Fig and Almond Tart
Fig and Almond Tart
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Salmon Belly Confit
Olive Oil-Poached Salmon Belly Salad with Mustard Vinaigrette
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Scallops, Serrano, Parmesan
Roasted Scallops, Serrano Ham, Romesco Cauliflower puree, Parmesan foam, Pimentón
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Tahitian Vanilla Tart
Tahitian Vanilla Tart with Summer Fruits & Sweet Wine Glaze
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Topchef
A real life 'Topchef' in action. Spiny Lobster, Veal Chop and Cherry Coupe on the menu.
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Piquillo Pepper
Piquillo Pepper stuffed with Salt Cod Brandade
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Pea Pancakes
Scotch Smoked Salmon with Pea Pancakes, Creme Fraiche & Meyer Lemon
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Apricot-Almond Tarts
Apricot-Almond Tarts
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Braised Short Ribs
Braised Short Ribs with Carrot Puree and Spring Vegetables
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Macaron ‘Infinitely’ Vanille
Macaron 'Infinitely' Vanille... A Pierre Herme Recipe.
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Pasta alla Chitarra
Pasta alla Chitarra with Sea Urchin & Langoustines
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Ricotta Lemon Cheesecake
Ricotta Lemon Cheesecake with Biscotti Crust
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Morel Pizza
Morel Pizza with Fontina, Asparagus & Smoked Ham
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