Eighty-Ninth Collection

A little making of from the shoot with star chef Felix Gabel on the North Sea island of Sylt

Photo shoot of Latvian @diplomats.fish product. Fried brisling sardines in tikka masala sauce.

Chef Marco Martini
Instagam @marcomartinichef
Marco Martini Restaurant / Rome
Instagram: @marcomartini.restaurant
Michelin Star ⭐️
The Dish:
Pigeon, crab and cabbage. Roasted pigeon breast and raw sirloin, steamed cabbage, pigeon liver hosomaki, crab and star anise broth and tempura fried pigeon leg with crab.

Country Thyme cocktail
Thyme and blueberries are wonderful partners, and nothing makes that clearer than the Country Thyme from H. Joseph Ehrmann at Elixir in San Francisco. Blueberries have a wonderful earthy quality that thyme highlights beautifully, and vodka and lemon keep the whole thing crisp and bright.

Grapefruit juice in dreamland

Grilled bread toasts with cream cheese and homemade apple berries jam, flying or levitation food art concept. Cosy and sunny mood in the home kitchen

Sushi in Latin America is a fusion of flavors and ingredients, a combination of textures and a lot of colors resulting in a feast of flavors on the palate, the sweet sauce, the creaminess of the avocado, the crispiness of the cucumber blend with the intensity of the flavor of the crab.

Photographed with Canon R5 / Godox flashlight

This photo was taken during a shoot with star chef Quirin Brundobler. The dish is a lobster tail with a hint of carrot

Glasses of tasty cocktail with tangerine and ice with splash, ingredients falling to glassfull. Delicious cooling drink for a warm spring noon.