Kajtek Szlachtycz

Kajtek Szlachtycz

Kajtek Szlachtycz
More ideas from Kajtek
From neo-bistros, a Mexican taqueria and affordable sashimi to a potentially game-changing low-waste project

Desperate to know which dining spots are making the cut this month? From gourmet fried chicken to French bistro classics, here are six of London’s hottest new restaurants to book now…

Dessert-Filled Croissants Image 1

It's not just a double dose of cookie seen sandwiching fro-yo and frozen custard anymore. Creative shops are using waffles, doughnuts, and even tasty home-made rice crispy treats.

Architects Bobby McAlpine & David Baker, and Designer Susan Ferrier bring the appeal of Provenance to Austin: laV Restaurant When Texas couple, Ralph and Lisa Eads, dreamed of opening a sophisticated dining destination in order to share their love of food and hospitality, they knew they wanted the famed architects Bobby McAlpine and his colleague David Baker, of McAlpine Tankersley Architecture, to head up the project. The concept was to design a series of three rhythmic spaces or &quo...

Architects Bobby McAlpine & David Baker, and Designer Susan Ferrier bring the appeal of Provenance to Austin: laV Restaurant

“Still thinking about this pita, cepe & smoked burrata by Chef @takdersou at his restaurant @dersou in Paris. Set a world record for #sexypita”

“Still thinking about this pita, cepe & smoked burrata by Chef at his restaurant in Paris. Set a world record for

chilled mango soup with grapefruit , coconut ice-cream ,lemon and passionfruit cremeux rolled in the Japanese traditional pastry.

chilled mango soup with grapefruit , coconut ice-cream ,lemon and passionfruit cremeux rolled in the Japanese traditional pastry.

Chicken livers, sourdough and onions recipe - For liver mousse, heat oil in a frying pan over high heat. Pat chicken livers dry with paper towels and fry, turning once, until cooked pink

Chicken livers, sourdough and onions recipe - For liver mousse, heat oil in a frying pan over high heat. Pat chicken livers dry with paper towels and fry, turning once, until cooked pink : Gourmet Traveller Magazine Mobile