MISE & CO

Gallery

A quiet look at the work

  • Agnolotti finished with fried herbs and an edible flower
  • A buffet spread of mousse cups, fresh fruit, and endive spears
  • Chef Nubia Maia plating a line of dishes at the pass, sauce swooshed across each plate
  • Chocolate and walnut cake, sliced
  • A week of curated meal-prep containers packed and ready for delivery
  • Cooking over a propane burner outdoors by a lake
  • A wide line of plated dishes ready to leave the kitchen for service
  • Seafood moqueca-style stew served in a black bowl
  • Shrimp ravioli in broth, served in a black bowl
  • Smoked-salmon canapes on seeded crisps, plated for passing
  • Tagliatelle and filet plated on a blue-rimmed plate
  • Torched meringue dessert on a blue plate