Bob Noto Gallery

Before cooling the dish

Photos are taken directly on the table in a maximum of 2.5 minutes, then enhanced on computer.

Char-grilled prawn Espagueti, tomate and albahaca Fideos with cauliflower and squid (2006) Turnip and mushroom ravioli in chicken-truffle broth (2004) Saffron and paprika… (2007) Minipulpitos Bonbon (2004) Olive oil cocktail with cold tomato soup and pepper (2005) Moscatel aspic and fraises des bois (1994) Beef head with artichokes and anchovy ice cream (2005) Stuffed squid (2003) Grilled sardines Armagnac-soaked lobster pêcheurs de lune (2006) Asparagus and mushrooms with mushroom hollandaise (2004) Knam’s world implodes (2006) Seaweed, aromatic herb and root salad (2004) Turnip tops, amaranth, clams and lemon (2004)
Bob Noto
Plato Cocinero Restaurante Paissort icon
Ecuador Chocolate (2006) Ecuador Chocolate (2006) Peter Goossens Hof Van Cleve Belgium
Cucumber and nasturtium leaves (2007) Cucumber and nasturtium leaves (2007) René Redzepi Noma Denmark
“ZVI” chicken egg with truffle sauce (2006) “ZVI” chicken egg with truffle sauce (2006) Thomas Keller, Jonathan Benno y Sébastien Rouxel Per Se EEUU
Sea bass, carrots and black beans (2006) Sea bass, carrots and black beans (2006) Charles Kiely The Grocery EEUU
Minipulpitos Minipulpitos Argelio Díaz Rías de Galicia España
Gargouillou of young vegetables (1978) Gargouillou of young vegetables (1978) Michel Bras Michel Bras France
Mussels with red onion and saffron emulsion (2004) Mussels with red onion and saffron emulsion (2004) Pascal Barbot L´Astrance France
Whiting with Asetra caviar (2002) Whiting with Asetra caviar (2002) Michel Troisgros Troisgros France
Coconut-battered prawns with pineapple cubes, creamy vanilla sauce and ginger oi Coconut-battered prawns with pineapple cubes, creamy vanilla sauce and ginger oil (2003) Jean-Luc Fau Goûts et couleurs France
Caviar, white chocolate and coldsfoot foam bonbon Caviar, white chocolate and coldsfoot foam bonbon Marc Veyrat La Maison de Marc Veyrat France
Miniature sole d´sur (1983) Miniature sole “d´sur” (1983) Olivier Roellinger Maisons de Bricourt France
Tribago chocolate coulant (2002) Tribago chocolate coulant (2002) Laurent Petit Le Clos des Sens France
Suckling pig with mustard sauce (2004) Suckling pig with mustard sauce (2004) Joël Robuchon La Table de Joël Robuchon France
Brandade de Nîmes with squid (1993) Brandade de Nîmes with squid (1993) Michel Kayser Alexandre France
Stuffed squid (2003) Stuffed squid (2003) Thierry Marx Château Cordeillan-Bages France
Mediterranean bluefin tuna in all of its states (2005) Mediterranean bluefin tuna in all of its states (2005) Olivier Bontemps & Fabien Lefèvre Octopus France
Lobster, pigeon and black truffle salad (1972) Lobster, pigeon and black truffle salad (1972) Philippe Jousse Alain Chapel France
Sea bass, truffle and spinach (2004) Sea bass, truffle and spinach (2004) Boris Campanella Château de Candie France
Escargots in bread crust (1998) Escargots in bread crust (1998) Jacques Decoret Jacques Decoret France
Fourme d’Ambert cheese with pear (2005) Fourme d’Ambert cheese with pear (2005) Manuel Viron Maison Borie France
Chicken of Bresse with cream Chicken of Bresse with cream Vincent Debourg Au Petit Relais France
Asparagus and mushrooms with mushroom hollandaise (2004) Asparagus and mushrooms with mushroom hollandaise (2004) Régis Marcon Auberge et Clos des Cimes France
Small stuffed crabs (2005) Small stuffed crabs (2005) Nicolas Pourcheresse L'Auberge de Chavannes France
Escargots with goat cheese cookie and parsley juice (1994) Escargots with goat cheese cookie and parsley juice (1994) David Zuddas L´Auberge de la Charme France
Sea Bass in consommé with artichoke puree (2005) Sea Bass in consommé with artichoke puree (2005) Petter Nilsson Les Trois Salons France