Lemon Sole ‘A La Grenobloise’

By Daniel Kent It’s a classic dish that has a perfect balance of butter, salt and acidity. Lemon Sole is a delicious fish that is pretty easy to cook and goes brilliantly with in season Jersey Royal potatoes and Purple Sprouting Broccoli. more ...

Foie Gras Chantilly by Francisco Carrasco Cortés

Foie Gras Chantilly by Francisco Carrasco Cortés more ...

Chocolate Canele by Francisco Carrasco Cortés

Chocolate Canele by Francisco Carrasco Cortés more ...

Tea and Cake by Francesco Coratella (Hakkasan Group, London)

by Francesco Coratella (Hakkasan Group, London) more ...

Chicken Ballotine stuffed with Black Pudding & Blue Cheese by Bart Wieczorkiewicz

Chicken Ballotine with Black Pudding & Blue Cheese | Beurre Noisette Sweetcorn | Truffle Purple Potatoes | Seasonal Vegetables | Apple Cider & Chicken Jus more ...

Chef’s special homemade fresh sea urchin pudding with consommé jelly

Recipe from Nobuo Tsuji, chief cook at Nadaman Japanese Restaurant at the Kowloon Shangri-La Hong Kong more ...

Fried rice with minced Wagyu beef served in whole tomato

Fried rice with minced Wagyu beef served in whole tomato by Cheung Long Yin more ...

Pandan rice dessert by Martijn Defauw (restaurant Rebelle)

Pandan rice: Pandan rice is a type of long grain jasmine rice which has a very elegant perfume. We only have one signature dish in Rebelle and it is a dessert only made with pandan rice. more ...

hamachi sashimi | kohlrabi | irizaké by Martijn Defauw (restaurant Rebelle)

Irizaké: This is a traditional Japanese sauce made with sake, pickled plums and shaved dried bonito. Before soy sauce, this was the most commonly used sauce for 250 years during the Edo period. more ...

Cod with beetroots and Sandefjord sauce by Harry Faddy at Aquavit London

This classic Swedish sauce is very versatile, and, similar to a beurre blanc, lends itself well to a flaky piece of cod. more ...

Beetroot carpaccio by Rusvel Trujillo

Vegan chef Rusvel Trujillo presents this delicious recipe. more ...

Lamb & corn by Paul Cottanceau-Pocard

Lamb & Corn by Paul Cottanceau-Pocard more ...

OPERA MODERNA BY PAUL COTTANCEAU-POCARD

OPERA MODERNA BY PAUL COTTANCEAU-POCARD more ...

Jasmin Chew – recipe for chocolate soil

Jasmin Chew has a passion for chocolate and has trained at L’Ecole Valrhona! more ...

Ashley Lim’s Seabass Agro Dolce

Ashley Lim shares this delicious recipe with us. If you want to know more about him, there is this wonderful Q&A! more ...

Kumsal Keskinel

Melamakarona / Kumsal KESKINEL more ...

Muffin with lemon and poppy seed

Muffin with lemon and poppy seed. more ...