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Service at 3 Michelin star Victor's Gourmet-Restaurant Schloss Berg in Perl-Nennig, Germany. Read and see more at wbpstars.com - only about the best restaurants in the world!
Famous for molecular cuisine, Heston Blumenthal keeps on experimenting with novel cooking techniques to create new taste sensations. His food creations like snail Porridge are known wordwise. Watch more from our playlist "Restaurants and their Specialities worldwide": https://goo.gl/Q5lxqr 50 people cook in his restaurant "The Fat Duck" in Bray to give guests an exceptional dining eyperience. Cooking with liquid nitrogen or with the antigrill are esential tools in the molecular cuisine. Subscribe to wocomoCOOK: https://goo.gl/9c1suR Follow wocomo on Facebook: https://www.facebook.com/wocomo/ An excerpt from "The Art of Scientific Cookery" produced by NZZ Format
Together with the S.Pellegrino Young Chefs we prepared a marvelous holiday feast for Easter time. Enjoy some fine dining with the exquisite starter from Matthias Walter. SALMON CARPACCIO WITH ASPARAGUS PANNA COTTA For 6 servings you'll need: 10½ oz salmon 6 white asparagus 6 green asparagus 1 onion 4 tbsp butter ¼ cup white wine 1¼ cup cream ½ cup milk 1 oz dill 4 sheets gelatin ⅓ oz fresh yeast ¾ cup lukewarm water 2½ cup flour 2 tbsp olive oil (divided) ½ tsp salt 1 egg yolk 2 limes (juice and zest) ¼ cup mineral water 1 tbsp sugar ½ tsp vinegar cold water oil for greasing salmon caviar for serving chili flakes for serving dill for serving sugar salt & pepper All ingredients and step-by-step instructions are available here: http://bit.ly/2oQ5Pkr Find the complete S.Pellegrino Young Chef's Easter Menu here: http://bit.ly/2nRswqE
White gloves, palace interiors, made to measure menu — this is how the dinner at Le Louis XV – Alain Ducasse à l’Hôtel de Paris, Monaco, looks like. One of a kind restaurant that every food aficionado must visit. Des gants blancs, un décor de palace, un menu sur mesure. Voici à quoi ressemble l’expérience d’un dîner au Louis XV – Alain Ducasse à l’Hôtel de Paris, Monaco. Un restaurant unique que tous les amateurs culinaires se doivent de visiter. http://www.montecarlosbm.com/restaurants-in-monaco/gourmet/louis-xv-2/ FB; https://www.facebook.com/HoteldeParisMonteCarlo/ IG: https://www.instagram.com/hoteldeparismc/
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of spaghetti & meatballs. And then we brought in a food scientist to review their work. Which one was the best? Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 4 Levels of Spaghetti & Meatballs: Amateur to Food Scientist | Epicurious
Experience a meal at three-Michelin-starred restaurant Geranium in Copenhagen, Denmark. Chef Rasmus Kofoed is the most decorated chef in the world. Read more at andershusa.com
Read the full foodie story: https://andershusa.com/the-most-decorated-chef-in-the-world-rasmus-kofoed-geranium-copenhagen-denmark-soren-ledet-three-michelin-stars-bocuse-dor-gold-world-50-best
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