Michelin-starred recipes
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An opportunity to buy tickets for a unique fund-raising dinner hosted by three-Michelin-starred chef Michel Roux has arisen.
Posted: 09 September 2008 | 08:00
Silvano Giraldin, who has worked at the two-Michelin-starred Le Gavroche for 37 years, is retiring from the iconic Mayfair restaurant next week. He spoke to Kerstin Kühn about his long-serving career
Posted: 21 August 2008 | 00:00
Caterer has three copies of Marco Pierre White's Great British Feast to give away.
Posted: 07 July 2008 | 13:34
Today sees the launch of a video channel from Caterersearch featuring video interviews from the faces behind the news as well as regular masterclasses from Michelin-starred chefs.
Posted: 23 June 2008 | 07:00
Marco Pierre White recently burst back into the public eye as Gordon Ramsay’s successor to host ITV’s Hells Kitchen series but the volatile chef and restaurateur forged his place in history more than 20 years ago.
Posted: 07 May 2008 | 12:29
Claire Clark, the executive pastry chef at Thomas Keller’s three-Michelin-star The French Laundry restaurant in California, is regarded as one of the top three pastry chefs in the world today.
Posted: 24 April 2008 | 18:23
David Everitt-Matthias is the chef-patron of the 40-seat Le Champignon Sauvage in the Gloucestershire spa town of Cheltenham.
Posted: 24 April 2008 | 17:33
After being bought by Mike North and Imogen Young 16 months ago, the Nut Tree Inn was named a rising one-star restaurant in January's Michelin guide. Tom Vaughan reports on how the prospect of a Michelin star affects the couple
Posted: 20 March 2008 | 00:05
Cut beef into cubes and brown in a pan. Seal well, until golden brown. Add flour, cook for one minute then put pan to one side....
Posted: 23 October 2007 | 15:00
Season marrowbones well. Roast in a hot oven for about 10 minutes until marrow is soft. Reserve. Pan-fry rump steaks...
Posted: 23 October 2007 | 14:57
This is my most preferred pudding and a wonderful way to finish a meal. Any chef worthy of his name will have a lemon tart on his menu and this one has been with me since Harvey’s, my first ever restaurant
Posted: 06 September 2007 | 18:40
Nothing can beat the sweetness of meat from a suckling pig (a baby piglet). The tender flesh needs very little in the way of seasoning – just some pepper and sea salt, which not only adds flavour but also ensures that you end up with fantastically crisp crackling...
Posted: 06 September 2007 | 18:33
A lovely light dish that is just perfect for a summer’s evening. The combination of the fruit and fish may seem a little unusual, but tastes just fantastic – kind of sweet and sour with the sauce adding real depth of flavour.
Posted: 06 September 2007 | 18:24
As much as lobster is transformed in colour when cooked, Marco Pierre White transformed the traditional way to cook it. Michael Raffael examines the magic
Posted: 06 September 2007 | 00:00
We pick the acorns for this ourselves. They are a glorious by-product of our mushroom picking, especially when there aren’t many mushrooms about. I have read somewhere that in hard times acorns used to be ground and used as a polenta substitute in Italy, as were chestnuts – they are both in season at around the same time....
Posted: 02 August 2007 | 11:32
Mix together all the ingredients for the vinaigrette and set aside to infuse. Pan-fry the salmon fillets in a little olive oil until they're cooked but still pink in the middle - a couple of minutes on each side, depending on the thickness.
Posted: 19 July 2007 | 00:00
Fillet the mullet and keep back the bones. Sweat the shallots, garlic and thyme in butter without colouring. Add the bones and leave to ...
Posted: 18 July 2007 | 11:00
To make the sorbet, assemble the first seven ingredients for the sorbet to make a syrup. Boil, chill, and add the fromage blanc. Combine 30g of this base with 250g onion fondue. Put in a Pacojet container to freeze.
Posted: 18 July 2007 | 11:00
Poach the quails for two minutes in gently simmering chicken stock infused with a bouquet garni.
Posted: 24 May 2007 | 00:00
Cut turnips and carrots lengthways, using a mandolin and leaving any green tops on....
Posted: 23 May 2007 | 17:51
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