Explore Simon Gueller, Celeriac, and more!

Simon Gueller's fillet of beef recipe uses classic flavours to stunning effect, serving the prime cut of beef with a mushroom purée, pomme Anna potatoes and celeriac.

Sous vide fillet of beef, pomme anna and mushroom purée

Simon Gueller's stunning sous vide beef fillet recipe is paired with a host of classic treats, including pomme anna potatoes and mushroom purée.

Alan Murchison's sea trout recipe results in a refreshing dish which sources the best of British coastal produce.

Sea trout with ruby chard and clams

fish dish with or without spinach. Alan Murchison's sea trout recipe results in a refreshing dish which sources the best of British coastal produce.

¡El mejor restaurante del mundo desplegará en Brasil su propuesta gastronómica durante el evento “SpainfusionSP”!: http://www.sal.pr/?p=84429

Lamb, Peas, and Mint; El Celler de Can Roca Restaurant - Girona This dish of perfectly cooked lamb with goat cheese and pea puree, minty accents, and topped with jerky crispsl

This sea bass recipe from Matthew Tomkinson shows how a red wine sauce is the perfect accompaniment to the strong-flavoured fillet of fish.

Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce

Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce - Matthew Tomkinson

Seared Atlantic scallops, twice cooked pork belly (can be substituted with ready-made flat Italian Pancetta slices or Prosciutto), Cauliflower mash and mushrooms.

USE VEGAN SUBSTITUTES: Seared Atlantic scallops, twice cooked pork belly (can be substituted with ready-made flat Italian Pancetta slices or Prosciutto), Cauliflower mash and mushrooms.

Lammrücken und Geschmortes von der Älber Wacholderheide mit Saubohnen und Tomaten

#‎TheWorlds50Best

Braised lamb with broad beans and tomatoes and by the Älber Wacholderheide

Christian Ojeda's sous-vide veal breast roulade with beet green/kohlrabi puree, buckwheat/pistachio cracker, fried beet tops & whole grain mustard reduction. - Stacy Ventura

Christian Ojeda's sous-vide veal breast roulade with beet green/kohlrabi puree, buckwheat/pistachio cracker, fried beet tops & whole grain mustard reduction. Photo by Stacy Ventura

Wagyu short ribs, celery, onions, & leeks. ✅ By - @janhartwig_atelier ✅  #ChefsOfInstagram www.ChefsOF.com  JOIN US!!!

Wagyu short rib, celery, onions, and leeks by chef Jan Hartwig of Atelier in Munich, Germany. © Atelier - See more at: theartofplating.

Chef Chris Nugent of Goosefoot - Chicago, IL Angus Beef, Heirloom Carrots, Goosefoot, Cumin, and Shallot

Angus Beef, Heirloom Carrots, Goosefoot, Cumin, and Shallot Jus Goosefoot

Rémy Escale Benedeyt, chef étoilé du restaurant le Zoko Moko : « Je suis un interprète de la cuisine traditionnelle. » (c) Zoko Moko

Rémy Escale Benedeyt, chef étoilé du restaurant le Zoko Moko : « Je suis un…

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