Michelin star

Collection by Ashley Rothenberg

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Ashley Rothenberg
Beautiful: John dory fish served with smoked spring garlic and crayfish by chef Daniel Humm of Eleven Madison Park from NY Food Design, Gourmet Recipes, Cooking Recipes, Gourmet Desserts, Plated Desserts, Fish Dishes, Molecular Gastronomy, Culinary Arts, Food Plating

A Recipe by Daniel Clifford | FOUR Magazine

In light of 2 Michelin starred chef Daniel Clifford's recent achievements at the AA Hospitality Awards this week, we've got our hands on his Roast quail, shallot puree, grapes, celery and sour dough recipe for you to try out at home…

Terrine of baby beetroot with horseradish sorbet :: Le Manoir aux Quat' Saisons Tamarindo, Plate Presentation, Food Plating, Plating Ideas, Molecular Gastronomy, Culinary Arts, Creative Food, Food Design, Food Photo

13 Michelin-Starred Dishes To Make You Weep With Joy

If you can't afford a Michelin-starred meal, this is the next best thing. Feast your eyes on the best...

Roast Grouse, Liver en Croute and Blackberry Sauce l If you're out of grouse & fois gras (which I refuse to eat), a chicken & chicken liver will do just fine! Venison Recipes, Roast Recipes, Holiday Recipes, Dinner Recipes, Blackberry Sauce, World's Best Food, Wild Game Recipes, Grouse, Chicken Livers

Grouse Twelfth recipe | FOUR Magazine

In celebration of the Grouse Twelfth today, Michelin-starred chef Richard Corrigan shares his recipe for Roast Grouse, Liver en Croute and Blackberry Sauce

Last Supper with René Redzepi "If you could take a plane ride anywhere in the world, just for one meal, where would you go?", FOUR asked René. Meat Recipes For Dinner, Chef Recipes, Grilling Recipes, Cooking Recipes, Cooking Stuff, Chef Jobs, Michelin Star Food, Modernist Cuisine, Beef Cheeks

Spring Recipes by chef René Redzepi | FOUR Magazine

Step into Spring with these Scandinavian dishes by world-renowned chef, René Redzepi

Fresh, healthy and delicious, three Michelin star chef Peter Goossens gives you a recipe for sardines, radish, spring onion and cucumber. Sardine Recipes, Gourmet Appetizers, Michelin Star Food, Plate Presentation, Restaurants, Tasting Menu, Creative Food, Food Design, Food Plating

A Recipe by Peter Gilmore | FOUR Magazine

An interesting recipe for squab, bitter chocolate black pudding, beetroot purée & society garlic, as seen in FOUR's International Edition...

Recent in the Worlds 50 Best guide, Massimo Bottura shows us his famous Ossobuco with saffron and al dente rice recipe. Rice Recipes, Beef Recipes, Cooking Recipes, Best Chef, White Plates, Yum Yum Chicken, Seafood Dishes, Four, Italian Recipes

Ossobucco

Recent No.2 in the Worlds 50 Best guide, Massimo Bottura shows us his famous Ossobuco with saffron and al dente rice recipe. Delicious!

Venison, spruce & wood sorrel, brought to you by Michelin star chef Amaro in FOUR's International Edition. Food Photography Styling, Food Styling, Wood Sorrel, Michelin Star, Best Chef, Venison, Meals For One, Food Presentation, Food Plating

A Recipe by Wojciech Modest Amaro | FOUR Magazine

Venison, spruce & wood sorrel, brought to you by Michelin star chef Amaro in FOUR's International Edition...

Venison, spruce & wood sorrel, brought to you by Michelin star chef Amaro in FOUR's International Edition. Wood Sorrel, Star Chef, Michelin Star, Venison, Chef Recipes, Chefs, Food Art, Food Ideas, Plating

A Recipe by Wojciech Modest Amaro | FOUR Magazine

Venison, spruce & wood sorrel, brought to you by Michelin star chef Amaro in FOUR's International Edition...

The Demon Chef gives FOUR's International Edition a twist on a traditional recipe for lamb lasagna with sichuan peppercorns Alvin Leung Recipes, Lamb Recipes, Asian Recipes, Lamb Shanks, Romanian Food, Sauteed Vegetables, Best Chef, International Recipes, Tray Bakes

A Recipe by Alvin Leung… | FOUR Magazine

The Demon Chef gives FOUR's International Edition a twist on a traditional recipe for lamb lasagna with sichuan peppercorns

Sepia, red bell pepper, piccalilli and avocado Try your hand at three Michelin star chef, Peter Goossens' recipe Chef Recipes, Seafood Recipes, Piccalilli, Food Industry, Food Plating, Plating Ideas, Food Design, Food Presentation, Fine Dining

A Recipe by Peter Gilmore | FOUR Magazine

An interesting recipe for squab, bitter chocolate black pudding, beetroot purée & society garlic, as seen in FOUR's International Edition...

Latymer's signature dish: English strawberry panna cotta Michelin-starred chef Michael Wignall shares his recipe for this refreshing summer dessert.Michelin-starred chef Michael Wignall shares his recipe for this refreshing summer dessert. Weight Watcher Desserts, Wine Recipes, Gourmet Recipes, Dessert Recipes, Dessert Food, Fancy Desserts, Summer Desserts, Refreshing Desserts, Strawberry Panna Cotta

A Recipe by Michael Wignall | FOUR Magazine

Try this delicious rhubarb cheesecake as a mid-week pick-me-up or to do some weekend wowing….

Michelin star chef Bruno Loubet of restaurant Bistrot Bruno and newly opened Grain Store shares a recipe from his recently released book, Mange Tout World's Best Food, A Food, Pea Shoot Recipe, Egg Recipes, Dinner Recipes, Potato Recipes, Bruno Loubet, Pancakes And Waffles, Gourmet

A Recipe by Bruno Loubet | FOUR Magazine

Michelin star chef Bruno Loubet of restaurant Bistrot Bruno and newly opened Grain Store shares a recipe from his recently released book, Mange Tout

English born chef Luke Dale-Roberts, of the highly acclaimed South African restaurant, The Test Kitchen, shares one of his delicious recipes for herb fired tuna loin with red cabbage, apple dressing and horseradish emulsion with FOUR. Tuna Loin, World's Best Food, Best Chef, Red Cabbage, Best Places To Eat, Test Kitchen, Dale Roberts, Food Presentation, Cupcake Cakes

Herb fired tuna loin

English born chef Luke Dale-Roberts, of the highly acclaimed South African restaurant, The Test Kitchen, shares one of his delicious recipes for herb fired tuna loin with red cabbage, apple dressing and horseradish emulsion with FOUR...

Crepes Suzette with a touch of cardamom, Bruno Loubet for Big Feastival Passion Fruit Ice Cream, Crepe Batter, Michelin Star Food, Crepe Pan, Beef Cheeks, World's Best Food, I Chef, Serving Plates, Recipes

Recipes by Bruno Loubet | FOUR Magazine

Two delicious recipes - one savoury one sweet - from Michelin star chef Bruno Loubet, taken from his recently released book, Mange Tout

Pan-fried beef fillet, Swiss chard 'poupeton' with vegetable crisps Vegetable Crisps, Beef Fillet, Fried Beef, Filets, Food Presentation, Beef Recipes, Vegetables, Gourmet Meats, David

Pan-fried beef fillet, Swiss chard 'poupeton' with vegetable crisps | FOUR Magazine

A delicious beef recipe to get your mouth watering from Michelin star chef, David Chauvac of Restaurant Le Candille, Mougins, France. Yum!

layer of melted chocolate with ice cream base while using a hand operated siphon pump to suck the smoke from a real cigar and release it over the whipping ice cream. Ice Cream Mix, Ice Cream Base, Comme Un Chef, Le Chef, Chocolate Cigars, Melting Chocolate, How To Temper Chocolate, Modernist Cuisine, Ice Ice Baby

Joan Roca's Cigar Smoke Ice Cream | FOUR Magazine

Think this is a cigar? Think again! FOUR brings you a molecular recipe by Joan Roca