My Food

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A dish from Vejrø Hotel & Restaurant By Rungthiwa Chummongkhon (Fae). In the summer 2014 for the magazine Copenhagen Food. Beef tartare with caramelised onion, blackberry vinaigrette and estragon oil. Photo Copyright Stine Christiansen

A dish from Vejrø Hotel & Restaurant By Rungthiwa Chummongkhon (Fae). In the summer 2014 for the magazine Copenhagen Food. Beef tartare with caramelised onion, blackberry vinaigrette and estragon oil. Photo Copyright Stine Christiansen

A dish from Restaurant Skipperly - Vejrø by Rungthiwa Chummongkhon  www.vejroe.dk

A dish from Restaurant Skipperly - Vejrø by Rungthiwa Chummongkhon www.vejroe.dk

A dish from Restaurant Skipperly - Vejrø by Rungthiwa Chummongkhon.(fae)  www.vejroe.dk

A dish from Restaurant Skipperly - Vejrø by Rungthiwa Chummongkhon.(fae) www.vejroe.dk

A dish from Restaurant Skipperly - Vejrø by Rungthiwa Chummongkhon  www.vejroe.dk

A dish from Restaurant Skipperly - Vejrø by Rungthiwa Chummongkhon www.vejroe.dk

A dish from Restaurant Skipperly - Vejrø by Rungthiwa Chummongkhon  www.vejroe.dk

A dish from Restaurant Skipperly - Vejrø by Rungthiwa Chummongkhon www.vejroe.dk

A dish from Vejrø Hotel & Restaurant By Rungthiwa Chummongkhon (Fae). Iits is from the summer 2014 for the magazine Copenhagen Food. Its Cod fried with Vejroe Honey and served with cabbage, herbal mayo and tomatoes. All 100% organic. www.copenhagenfood.dk/ Photo Copyright Stine Christiansen

A dish from Vejrø Hotel & Restaurant By Rungthiwa Chummongkhon (Fae). Iits is from the summer 2014 for the magazine Copenhagen Food. Its Cod fried with Vejroe Honey and served with cabbage, herbal mayo and tomatoes. All 100% organic. www.copenhagenfood.dk/ Photo Copyright Stine Christiansen

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