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Guy Savoy 1h
Red mullet ‘swimming in the sea’, with a courgette garnish. Booking +33 1 43 80 40 61
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Rob Wannerton 10h
Another day, another temporary workstation in a car workshop. No fancy coffee this time. See, it’s not just about photos of what I’m eating.
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Rob Wannerton Sep 15
As a gastronomer I believe it’s very important to put the crisps _inside_ the cheese sandwich.
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Longwood Brewery 55m
It's not just the beer that's world-class -- is also a must-stop for aficionados. With so many ingredients, it's no surprise that are finding so much inspiration on the Island.
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Ibiza.travel 8h
Celebrate World Paella Day in , one of the best places to enjoy a really amazing rice. Discover , an iconic destination por lovers
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QMU MSc Gastronomy 11h
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Casanova & daughters Sep 18
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GastroAdvisor Official ICO Sep 15
Are you ready? 😍 The first version (MPV) of GastroAdvisor platform will be released in November!
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Born Bike Barcelona 2h
As we always say, the best way to get to know a is introducing yourself in its festivities, because popular celebrations are the best show of the local’s environment, their , their and their
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Maison Bleue Suffolk 9h
A season to explore - with new flavours delicately balanced, creating exceptional fine dining. Our new season menu awaits
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France in Sweden 7h
With a record number of 87 million international tourists in 2017, a 5.1% increase in one year, France remains the world's most visited country !
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Be Brasil Sep 12
, and are three of the eight 🇧🇷cities members of 's Creative Cities Network for their , , , and more. Other five Brazilian cities have been pre-selected for evaluation 💪. (via )
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Guy Savoy Sep 14
Redcurrants in a crisp parcel, cherry blossom tea sorbet. Booking +33 1 43 80 40 61
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WINE EDUCATORS INT Sep 18
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chrisdeep 19h
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DLF Emporio Sep 14
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🧜🏻‍♀️Katherine Hart 🧜🏻‍♀️ Sep 16
I did not think one of the first things I would be reading and learning about on my gastronomy course would be east african tribes, faecal transfers and microbiomes.
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Guy Savoy Sep 15
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Lori in Yonkers Sep 14
Replying to @earbox
Your taste buds die off as you age, so the bitter-funky-pungent-unctuous compounds that put you off as a kid no longer offend you.
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Nik Chappell 8h
Cured pollock, seaweed emulsion, fish roes @ The Slaughters Manor House
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