Diva’s dinner last night was chef’s kiss! Food slapped, vibe was iconic, and the staff， Absolute legends! Massive thanks to all the super friendly crew—you made the night slap! 😍
#constance #diva #food #finedinning #yummy #seychelles #lémuria
#holiday #foodies
🌟✨ Tonight at DIva was nothing short of magical! We had the incredible Chef BinBin Wang all the way from Beijing, and it was an unforgettable culinary experience. 🍽️🎉 Thank you, Chef BinBin, for sharing your passion and high-level creativity with us! Your dishes were not only delicious but also a beautiful reflection of modern culinary trends. 🌍❤️
Swipe left to see the stunning creations and the joy they brought to our evening! 📸👩🍳
#DIvaCulinary #ChefBinBinWang #BeijingCuisine #EpicureanDelight #FoodieExperience #CulinaryArt #TasteTheWorld #FoodPassion #Gastronomy #CulinaryTrends #HighLevelCuisine #FoodLovers #InstaFood #FoodInspo #Yum #foodadventure
From the Yuhe Riverbank to Donghua Men, the space has undergone several changes, but the pure adherence to the original flavor of the ingredients has remained consistent.
The core spirit of ”relying on local resources“ has been integrated naturally into the local cultural context of Beijing. Through techniques such as air-drying, fermentation, and charcoal-grilling, the chef strives to present the most authentic flavor of the ingredients. Revering the gifts of nature and exploring the boundaries of cooking.
#thegeorg #Leon #Michelin restaurant chef
到毛里求斯做了一餐饭！
这次远赴毛里求斯，除了和世界名厨们一起搭伙做饭，还感受了在热烈海风和民风里的当地特色农贸产品、咖喱的制作、以及毛里求斯最负盛名的不同风味的朗姆酒，让我受益匪浅。
This journey to Mauritius was truly enriching. Not only did I get to collaborate with renowned chefs from around the world, but I also immersed myself in the vibrant local markets, learned the art of traditional curry making, and explored Mauritius’ most celebrated and diverse rum flavors—all set against the backdrop of warm sea breezes and the island’s unique culture.
#michelinrestaurant #constancebellemareplage #thegeorg
黑金鲍经过48小时慢煨，软糯但不是失嚼劲，融合红酒与意大利黑醋酱汁；搭配薄如蝉翼的野山椒腌渍萝卜带来酸辣与脆感；最后切丝的黑松露和山蒜花赋予这道菜在舌尖上的收官香气。
The black abalone, slow-braised for 48 hours, becomes tender yet retains a satisfying chew, harmonizing with a red wine and balsamic vinegar sauce. Paired with paper-thin pickled radish in wild chili for a tangy, spicy crunch, and finished with finely sliced black truffle and mountain garlic blossoms, this dish leaves a lingering aromatic finish on the palate.
#宝藏餐厅分享 #thegeorg #米其林餐厅 #主厨的日常 #后厨日常 #北京西餐
经过发酵的三种番茄赋予了菜品深邃的酸甜层次，与茉莉花酱的清香形成绝妙对比。鲜嫩的鳌虾搭配虾汤调制的萨巴雍酱，口感丝滑丰富，而低温慢烤的龙虾油与茉莉花脆片则为整道菜增添了脆感与香气。这道菜精巧地平衡了海鲜的鲜美与花香果酸的交融，是一次对味蕾的高级享受。
The fermented trio of tomatoes brings a deep, complex sweet and sour profile that contrasts beautifully with the delicate fragrance of the jasmine-infused sauce. The tender crayfish is paired with a silky, rich sabayon made from shrimp broth, while the slow-roasted lobster oil and crispy jasmine petals add a refined crunch and aromatic finish. This dish masterfully balances the freshness of the seafood with the interplay of floral notes and fruity acidity, offering a truly elevated experience for the palate.
#别具一格的创意菜 #thegeorg #米其林餐厅 #主厨的日常 #米其林餐厅后厨
