#world50best

[brandinc]

The World’s 50 Best Bars in Singapore - City-state Well-poised As World’s Cocktail Capital

A number of great bars in Singapore have made it to The World's Best 50 Bars and they are within 15mins from one another.

Singapore has the highest number of cocktail bars in a the World’s Best List. How many have you been?

[wipradio]

Birraio dell'anno, Vini Naturali e World's50 Best

[officialprofessionalchefs-blog]

By: @heinrich.schneider: "Work in progress: Flowers for you❤️ #michelinguide #world50best #foodart #passionforart #relaischateaux" #professionalchefs https://www.instagram.com/p/BrSngaDDRzI/?utm_source=ig_tumblr_share&igshid=1houidb6n1780

[pastrycampus]

Croissant de gianduja. Croissant relleno de gianduja (mezcla de avellana y chocolate) y bañado en chocolate con leche. Gianduja es una pasta de chocolate que contiene sobre un 30% de pasta de avellana. La gianduia nació en el Piamonte en 1806. El chocolatier Michele Prochet, en colaboración con Caffarel, perfeccionó la receta en 1852 tostando las avellanas y moliéndolas. ---- Круассан из Джандуйи. Круассан с начинкой из джандуйи (паста из лесных орехов и шоколада), покрытый молочным шоколадом. Джандуйя (итал. gianduia или gianduja) — шоколадная паста, на треть состоящая из молотых лесных орехов. Этот продукт изобрели в Пьемонте в 1806. ---- Le Sucré Coeur BCN by Maria Selyanina El Art Café & Pâtisserie de Barcelona. C/ Avenir, 47, Barcelona Telf: +34.936399209 Video Youtube: https://youtu.be/tPSrZ6E5f7A Carta: http://le-sucre-coeur-bcn-by-maria-selyanina.klikin.com ---- Lunes-Viernes 9h00-21h00 Sábados de 9:00 a 15:00 ---- @lesucrecoeurbcn www.facebook.com/lesucrecoeurbcn ---- #lesucrecoeur #lesucrecoeurbcn #mariaselyanina #mariaselyaninaschool #barcelona #pastryshop #pasteleria #pastisseria #pâtisserie #croissant #eclair #macarons #pastry #barcelonagourmet #pasteleriabarcelona #кондитерская #испания #барселона #кондитерскаявбарселоне #avenir47 #sarria #vipgourmet #firabarcelona #igersbcn #foodiesbcn #michelinguide #relaisdesserts #world50best (en Le Sucré Coeur BCN by Maria Selyanina)

[chickenscrawlings]

Lovely dinner at @suhring_twins #bangkok last night. Amazing food, simple and full of beautiful flavours. Friendly, professional service with banter - it has been a while since I experienced service from people who really love what they do ♥️ #world50best (at Sühring)

[phoebelondon-blog1]

Another complex dish followed; a trio of smoked seafood cold cuts included a mussel, an anchovies paying homage to the lands famous pintxos and a square of cod topped with chocolate. I was new to the fish and chocolate pairing and I’m not sure it’s one I would have again, but MD was fond of the combination.

[phoebelondon-blog1]

vibrant refreshing strawberry, ginger and orange in a nice range of textures for our first dessert.

[phoebelondon-blog1]

We love mushrooms. I got to Borough Market every Saturday morning to purchase a selection of fresh mushrooms for the weekend. And the mushrooms in the next course were very good, but there were an awful lot of them. The perfectly executed flavour bomb spheres featured again. Served alongside lamb sweetbreads, it was a delicious earthy course, but perhaps a bit excessive.