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Exploring the restaurant industry from the inside out
Berries and Spice is a space dedicated to the restaurant industry, to professional chefs and restaurant managers. You will find business insights, trend reports, recipes, interviews and more, all with a focus on culinary innovation.
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berriesandspice
Ioana Negulescu
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Foie gras! One of the most delicious things on this planet. Silky smooth, buttery and perfect with a glass of champagne. One of my favourite things to cook as well. Here's an outstanding foie gras dish with strawberry, pink pepper and lime at @frenchiecoventgarden. Have you ever tried to make foie gras? 104 4
Food: Bigger Than The Plate is a showcase of inspiring projects and ideas that tackle or scrutinise some of the issues of our current food system: from composting to farming, packing and eating. In my collection of photos you can see: a Mexican project that turns corn husks into veneer (thus reducing waste), a collection of cans whose labels are snapshots from the animal's life (making us more self conscious of what we are eating), a collage made from food packaging, a cheese cultured with bacteria from Heston Blumenthal's nose and pubic hair (in case you hadn't heard of this project already), and finally, examples of using food or food related products as manifesto. I can't recommend this exhibition enough, it's on at the V&A in London until November, so if you're in London, do go and see it! 62 1
🍩🥐 This week's trip to London wasn't as gourmet as my last one. I traded a potential fine dining experience with the fabulous V&A exhibition Food: Bigger than the Plate. On my way back to the hotel, I decided to *finally* stop by @dominiqueansellondon and have that damn cronut like the laggard that I am (sometimes). Of course, I bought something else too. Not because I like desserts (you know I don't), but because I was craving a taste of that instagrammable pastry. Imagine going to a Gordon Ramsay restaurant and having scrambled eggs but not trying the Beef Wellington. 🤓 Anyway, the verdict? Of course, too sweet for my taste. While the cronut was nice, I felt like the filling and sugar glazing on top were unnecessary and just added a whole load more calories than this round shaped croissant would need. But it was great, texture wise. If you have the chance to try it from Dominique Ansel, do it. Just don't make a trip out of it. As for the London Paris dessert, definitely too sweet for my taste and more memorable through looks than its actual flavour. 🌸 Well, at least I got to take a photo in front of the shop's kitch-but-kinda-cute flower setup. 88 3
The simplest and one of the most delicious of things: sweet and juicy heriloom tomatoes, mozzarella di buffala, pesto, olive oil and basil leaves. As much as I usually avoid Italian food (pizza doesn't count, right!?), this summer I've had this dish way too often. This is not quite your usual caprese, especially because I used a mix of Thai, purple, lettuce leaf and cinnamon basil (straight from my garden) and yes, pesto too, but it's a great dish that works for breakfast, lunch or dinner. ⏭️ Swipe to see those stunning tomatoes! 🍅 69 6
🌶️🍑 I get a kick out of you 70 3
@fragmentclujnapoca is one of the restaurants that I only discovered recently, despite it having been open for over 3 years. The dinner was a standout and the dishes were vibrant and surprising. Last Monday, @le_andrevv won Great Chefs of Tomorrow at the @gaultmillauromania gala. The talented chef believes that the food he grew up with has a lot of similarities with the Nordic style of cooking. He even trained at @restrelae and couldn't come to the gala on Monday because he is currently training again, this time at @nomacph! He is also one of my favourite chefs in Romania and Fragment one of my favourite restaurants in my home country. Congratulations Andrei, I am looking forward to tasting your food again soon! ✨🤘 This dish: rabbit, pumpkin purée, cold pressed pumpkin seed oil, @lactatetorockoi sourcream, spring salad. 63 0

Plating

5 posts