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Brunch at a Michelin level

3件の「いいね」

Serene Market Salad

Serene Market Salad A composed bowl of roasted carrot, silky avocado, radish petals, apple threads, pickled onions, and micro herbs over quinoa. Finished with a charred lemon wedge, it’s a study in color, texture, and calm vitality.

9件の「いいね」

5件の「いいね」

Serene Selection

Beverly Hills

2件の「いいね」

Bruschetta di Sole

Mediterranean Harmony | Golden baguette slices are toasted to a delicate crisp, crowned with a confit of sun‑ripened tomatoes, garlic, and a whisper of olive oil. Each piece is finished with microgreens for a touch of freshness and visual lift. At the center, a sculptural arrangement of creamy chee

1件の「いいね」

Triple chocolate reverie

0件の「いいね」

Orchard Reverie-A study in fruit, aroma, and temp.

7件の「いいね」

Adobo Noir | Silence & Saffron

A sculptural meditation on Filipino soul. Soy-vinegar lacquered chicken, crisped to a quiet gleam, rests in a pool of reduction as dark as memory. Beside it, a domed hemisphere of white rice—infused with saffron threads and scattered black sesame—offers contrast and calm. Plated on matte black with

1件の「いいね」

1件の「いいね」

2件の「いいね」

3件の「いいね」

Polmard Hibernation Rib “Eternite”

A towering rib of uncompromising quality — Flash frozen at -43 degrees Celsius for 15 years in Saint-Mihiel, Meuse Northeast France, then lightly charred to perfection, lacquered in a deep Texas-style bold and peppery glaze, and crowned with crispy onion rings. Swooshed with the world’s best barbe

1件の「いいね」

Crimson Spiral

Bison roulade layered with roasted pepper and herbs, resting on a velvet beetroot purée. Paired with a sculpted salad of blackberry, goat cheese, and baby spinach — a composition of earth, brightness, and quiet indulgence.

3件の「いいね」

Fettuccine à la Serene (Argentine Red Shrimp, Morn

1件の「いいね」

Wagyu Striploin with Potato Pavé and Black Truffle

1件の「いいね」

Melanzana alla Parmigiana “Sfumata”

Layered Japanese eggplant, smoked mozzarella, San Marzano passata, basil ash, olive oil crumble.

2件の「いいね」

Chef De Serene at your service

https://share.google/IltncTKqnvT9UE8vB

1件の「いいね」

crafting a bespoke, solo-curated Japanese omakase

1件の「いいね」

Sgombro in Fiore

Sardinian mackerel paired with silk-smooth Caponata di Melanzane. This minimalist plate features blistered heritage tomatoes and drops of basil emulsion. An elegant, agrodolce journey through Sicily's coast, balancing oily richness with vibrant, citrus-led acidity.

1件の「いいね」

Seared fillet paired with a vibrant garden salad

#fillet #chefsoftiktok #yum #food #finedining

1件の「いいね」

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99いいね・保存

Chef Dwayne Childress

Childress.Dwayne

Childress.Dwayne

D98079Dwayne

@Chefdeserene

キャンセル

Gourmet Infusion Master