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 Restaurantesort icon Pais
Sweet and soft turrón of Alba (1981) Sweet and soft turrón of Alba (1981) Ugo Alciati Guido Italy
Plin Ravioli (1961) Plin Ravioli (1961) Lidia Alciati Guido da Costigliole Italy
Ecuador Chocolate (2006) Ecuador Chocolate (2006) Peter Goossens Hof Van Cleve Belgium
Foie gras “Au temps des cerises” (2005) Foie gras “Au temps des cerises” (2005) Eric Samson Hostellerie l’Imaginaire France
Seaweed, aromatic herb and root salad (2004) Seaweed, aromatic herb and root salad (2004) Paolo Lopriore Il Canto Italy
Spaghetti, scallion and tomato (1965) Spaghetti, scallion and tomato (1965) Nadia Moroni Il Luogo di Aimo e Nadia Italy
Spinach and stewed chicken lasagna with Parmesan sauce (2004) Spinach and stewed chicken lasagna with Parmesan sauce (2004) Riccardo Agostini Il Povero Diavolo Italy
Baba of Williams pear liqueur (2004) Baba of Williams pear liqueur (2004) Roberto Campogrande y Gilberto Demaria Il Verso del Ghiottone Italy
Escargot and mussel soup (2004) Escargot and mussel soup (2004) Vittorio Fusari Il Volto Italy
Escargots in bread crust (1998) Escargots in bread crust (1998) Jacques Decoret Jacques Decoret France
Lobster pressé (2005) Lobster pressé (2005) Jacques et Laurent Pourcel Jardin des Sens France
Small stuffed crabs (2005) Small stuffed crabs (2005) Nicolas Pourcheresse L'Auberge de Chavannes France
Ajoblanco (1996) Ajoblanco (1996) Rafa Morales La Alquería Spain
“Mon Chéri” with olive (2003) “Mon Chéri” with olive (2003) Maurilio Garola La Ciau del Tornavento Italy
Quail eggs in sea urchin shells (1993) Quail eggs in sea urchin shells (1993) Jean-Michel Lorain La Côte Saint-Jacques France
Potato-apple stuffed quail (2006) Potato-apple stuffed quail (2006) Giovanni Grasso y Igor Macchia La Credenza Italy
Carrot cappuccino (2006) Carrot cappuccino (2006) Christophe Comes La Galinette France
Caviar, white chocolate and coldsfoot foam bonbon Caviar, white chocolate and coldsfoot foam bonbon Marc Veyrat La Maison de Marc Veyrat France
Crispy goose thigh with potato puree (2003) Crispy goose thigh with potato puree (2003) Massimiliano Alajmo La Montecchia Italy
Licorice mousse with lemon and mint sauce (1999) Licorice mousse with lemon and mint sauce (1999) Nicola Portinari La Peca Italy
Turnip and mushroom ravioli in chicken-truffle broth (2004) Turnip and mushroom ravioli in chicken-truffle broth (2004) Judith Baumann La Pinte des Mossettes Switzerland
Grilled sardines Grilled sardines Javier Iraregui La Rampa Spain
Suckling pig with mustard sauce (2004) Suckling pig with mustard sauce (2004) Joël Robuchon La Table de Joël Robuchon France
Basket of Castelmagno cheese pasta (2006) Basket of Castelmagno cheese pasta (2006) Gabriele Torretto La Valle Italy
Oyster with pumpkin cream and saffron sauce (2003) Oyster with pumpkin cream and saffron sauce (2003) Manolo de la Osa Las Rejas Spain