Chantal Coady, the founder of Rococo chocolates, celebrates its 30th anniversary with a recipe for delicate chocolate tuiles
Sugar Coal Using Special Ingredients Activated Charcoal
A sesame seed tuile by Shaun Rankin provides an eastern twist on classic French tuile flavourings
Joining Noma and Geranium last year in the two Michelin-star lineup is Restaurant AOC helmed by Chef Søren Selin. The restaurant with a subdued ambiance is uniquely housed in the cellar of a 17th c…
L'adresse franco-japonaise fait peau neuve.
After ‘t Amsterdammertje*, the second installment of my Christmas present was at Restaurant 212 in Amsterdam.
La esqueixada es un plato típico de Cataluña con base de bacalao. Se sirve frío en ensalada. Tiempo de elaboración: 10 min + 12 h. Dificultad: baja
This dish was inspired by a stunning dish at The Greenhouse in Mayfair London, one of my favourite restaurant of all time. The original dish was Cornish Sardines, Cucumber and Dill. This is my take of the dish. If you ever think of attempting this, I'm not going to lie, the sake ravioli was one of the most delicate thing to handle and I broke quite a few. You might want to make some spare ones in addition to the quantity listed below just to be sure. Difficulty: MediumTime: 45
Spruce vinegar, sweet pear, elderberry ketchup and perfectly roasted venison come together beautifully in this challenging but very satisfying recipe from Alex Bond.
Recette de Stéphan Lagorce, publiée dans la revue 180°C n°4, p 30
Redzepi, who is relocating Noma to Sydney for a ten-week stint beginning in January, shares his favorite places to eat and drink in the Harbour City.
La ricetta sostenibile dello chef Norbert Niederkofler. Uova, spinaci e forno a vapore per un piatto vegetariano e senza stagione: alta cucina di alta quota
