關於 italian fine dining recipes ，我們在網路上蒐集到這些相關的討論、資訊與評價

𝗡𝗲𝘄 𝗭𝗲𝗮𝗹𝗮𝗻𝗱 𝗥𝗮𝗿𝗲 '𝗚𝗹𝗼𝗿𝘆 𝗕𝗮𝘆' 𝗦𝗮𝗹𝗺𝗼𝗻 𝗧𝗲𝗺𝗽𝘂𝗿𝗮, 𝗧𝗼𝗺𝗮𝘁𝗼 𝗰𝗼𝗺𝗽𝗼𝘁𝗲 & 𝗕𝗮𝘀𝗶𝗹 𝗠𝗮𝘆𝗼𝗻𝗻𝗮𝗶𝘀𝗲. An equal effort by both Michelin 🌟 『Octavium, Private kitchen by Bombana』4 Hands Octavium 🇮🇹 x Frantzen's Kitchen 🇸🇪 . I am not that much into Fine Dining Concepts nowadays anymore, as the epoch is obviously changing since 10-15 Years ago.. Environmentally, Sustainability wise & also Global Warming issues forthcoming. I don't know if I am being fair to Our Next Generations too, as this was like the Ultimate recipe I have encountered in 2019, but others might never get to savor it again soon 😶. Anyway I am still eating fairly good these days but evolving before it ends too fast, so I am also belonging to the part of the hypocritical group on Earth guilty as charged 🌎. Very sorry to say.. But I have chosen to put this into my memory banks 1st as record, and then do my best if others can still on occasion to savor it later on Special Occasions or Anniversaries.. 😎 ( Go Sustainable or Green by Proportion, but to Keep Our World alive 😟🌱🌱)
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#Michelin #MichelinStar #Michelin1Star #ミシュラン一つ星 #ミシュラン #Italian #Swedish #Nordic #Food #Foodies #NewZealand #Produce #NewZealandSeafood #TeManaLamb #Lamb #Salmon #Tempura #天ぷら #Recipes #FourHands #Octavium #Bombana #Frantzen #グルメ @ Octavium

Te Mana Lamb 'Hind Shank' Ravioli, with Red Bell Pepper, Chanterelles & Mint. Michelin 🌟 『Octavium, Private kitchen by Bombana』 4 Hands Te Mana Lamb @Temanalamb & New Zealand Produce @Eatthekiwi_homedelivery Dinner with Octavium's Star Chef Silvio Armani x Frantzen's Kitchen Chef Jim Lofdahl 🙌🏻🙌🏻. What an amazing meal and combination of Talents and Ingredients..
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If u think of a uniquely marbled, high mountain farmed Te Mana bred DNA Lamb yet a muscular Shank part requiring slow cooking braising, served with also seasonal Chanterelles, encased into fresh Ravioli pasta skin. The addition of Red Peppers bring just the right sweetness, acidity & slight fieriness instead of Tomatoes only.. The Mint was a genius part, as many modern Fine Dining or Michelin eaters could even look down upon the very traditional Lamb recipes pairing with a simple Mint or various Herbs for its unique reason developed over hundreds or thousands of years, and Italians also make a Mint rather than Parsley version of Gremolata to pair with Lamb. It's cross transitional cuisine throughout Europe, but here Chef @Silvioarmanni brings it all together like it's his 2nd nature.. BRAVO ✔️🌍😍
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#Michelin #MichelinStar #Michelin1Star #ミシュラン一つ星 #ミシュラン #Italian #Swedish #Nordic #Food #Foodies #NewZealand #Produce #NewZealandSeafood #TeManaLamb #Lamb #Pasta #Ravioli @ Octavium

Chef Francesco Lenzi’s latest addition on Wireless (Witthayu) Road further explores his family roots. After Lenzi Tuscan Kitchen in Ruamrudee, which focuses on traditional family recipes from the Tuscan region in a fine dining setting, NONNA NELLA by LENZI (Grandma Nella in Italian) pays homage to Chef Lenzi’s much beloved grandmother, in a casual and homey, open-space environment.

Chef Francesco Lenzi’s latest addition on Wireless (Witthayu) Road further explores his family roots. After Lenzi Tuscan Kitchen in Ruamrudee, which focuses on traditional family recipes from the Tuscan region in a fine dining setting, Nonna Nella (Grandma Nella in Italian) pays homage to Chef Lenzi’s much beloved grandmother, in a casual and homey, open-space environment.

http://www.bangkokfoodies.com/