Instagram story viewer> @missfoodverse> Posts

Missfoodverse

@missfoodverse

16.2K

followers

5526

following

Resto & Bars
✈️41 countries 700+@michelinguide
🎮 metaverse partner @theworlds50best
👩‍🍳partner @sorekarafl ⭐️⭐️
🏆@forbes 30 under 30
👩‍🎓 @ehl.hospitality

POSTS STORIES REELS

by @missfoodverse

Restaurant: @koancph
Location: Copenhagen, Denmark
@michelinguide ⭐️⭐️
Chef @kristianbaumann
Fav dish: tofu &gastroUnika osietra blond by @missfoodverse

@michelinguide 🌟🌟
Restaurant @californiossf by @missfoodverse

Restaurant @kontrast.oslo
@michelinguide 🌟 by @missfoodverse

@michelinguide ⭐️ ⭐️ ⭐️
Restaurant: Per Se
Chef: @chefthomaskeller
Type: New America & French
Signature Dish: Oyster and Pearls

Amazing time and dish I had at @perseny with new foodie friends by @missfoodverse

Restaurant: Honey Badger by @missfoodverse

L’Atelier de Joël Robuchon
@michelinguide 🌟🌟
Chef: Joël Robuchon
Executive Chef: James.Frieberg
Fav Dish: Les Saint-Jacques
Scallops Served in Cilantro Broth, coconut emulsion, and calamari by @missfoodverse

Restaurant: Aska
@michelinguide 🌟🌟
Chef: Fredrik Berselius
Dish: small tarts made with preserved berries and woodruff

For asmr sound we used a Nordic Lyre with a more dark tone vibe. by @missfoodverse

@michelinguide 🌟🌟🌟 The Chef's Table at Brooklyn Fare
Dish: With sea urchin (uni) truffle brioche

It’s certainly a heavily bite. I had two 🤣🤣🤣 by @missfoodverse

🌟🌟🌟The Chef's Table at Brooklyn Fare
Dish: Spring petit pois
my favorite dish that night. So many flavors in one bite 🤩🤩🤩🤩 by @missfoodverse

Chef’s table series 8
Chef: Dan Barber
Nationality: America
Restaurants: Blue Hill and Blue Hill at Stone Barns
Philosophy: “The most ecological choice of food is also the most ethical choice for food, and always the most delicious choice.”
Culinary Style: farm to table, ethical eating style
Signature dish: red pepper eggs and squash
Awards: Being named as one of the most influential people by Time Magazines in 2009

What would a world-renowned chef eat for “last supper” if he dies tomorrow--The first bunches of asparagus from the farmers’ market and family dairy. The symbiotic relationship Dan has with the farm he inherited from his grandfather is moving. Once he talked about how he overpurchased the asparagus at his restaurant during the season, and had to put asparagus in everything from soup to dessert, for this, his restaurant was viewed as one of the best in New York because of this. "If you are thinking about a problem you can solve in a life time, then you are thinking too small,” from introducing the foie gras without force fed to being appointed to serve on the President’s Council on Physical Fitness in Obama’s government, Dan Barber has never stopped to explore the sustainable future of culinary world. by @missfoodverse

Chef’s table series 7:
Chef： Massimo Bottura
Nationality： Italian
Restaurant：Osteria Francescana
Philosophy: “There are three things you can’t mess with in Italy, pope, soccer, and your grandma’s recipe.”
Culinary Style: Italian
Signature dish: Oops, I drop the lemon tart.
Awards: Osteria Francescana has been listed in the top 5 at The World's 50 Best Restaurants Awards since 2010

“Life would disappear without poetry,” the greatest chef can capture the poetry and comedy of mundane life and sees the perfection in the imperfect mistake made by his staff. “Oops, I drop the lemon tart” is Chef Massimo’s signature dish and a true “accident” happened during service in his kitchen. With the Japanese pastry chef dropped the perfect lemon tarts on the ground during the middle of the service with the look he is ready to kill himself and astounded, Chef Massimo laughed and said “Taka, it’s the most beautiful tart you can serve, it’s the imperfection. Because you are so perfect, that you create something imperfect that I love it!” That was the moment when we imagined and see the world from another point of view, from under the table, and above the mundane. by @missfoodverse