Carob glazed vegetable Yakitori, Bechamel & burned pepper purée You probably think it’s an egg yolk and a glazed pork belly Yakitori. Well… it’s not. It’s actually just vegetables. Let me explain. This dish was inspired by 2021 S.Pellegrino Young Chefs competition, where the winner presented a totally vegetable focused dish. It’s about time, right? […]
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Michelin Star⭐️ Fish and Chips | BURST OF FLAVOR in one bite [Molecular Gastronomy recipe] This single bite Michelin Star⭐️ worth Fish and Chips Amuse Bouche is a true representation of Deliciousness???? and how fine dining and molecular gastronomy cooking techniques can deliver results so similar in flavor and satisfaction to original classical dishes. In
Here’s the thing, Vegan fine-dining is The Thing!? And, eggplant could be the best vegetable to play around when it comes to veggie-transformation✌ Intrigued? Don’t believe what you see! If you see an eggplant – yes it is. But, is it really?…? Watch the video recipe (below) in full to see how I apply patisserie
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How to make a perfect salmon Tartare? Very easy actually. All you need is to follow 5 simple principles/steps: Choose a good quality raw fish & slice it neatly Marinate your fish for an additional layer of flavour Sauce-sauce-sauce! Don’t forget about the binding mixture (so your Salmon Tartare doesn’t fall apart) Serve with some
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