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Michelin Star Chef's Recipe

Eric Räty

Recipe is just numbers and words. It's important to bring your soul into the cooking progress and constantly improving it...

Hot Duck Foie Gras Escalope With Figs, Fig Compote in Red Win

Fabrice Vulin

This issue, we focus on duck foie gras, now in season in France. Being one of the gastronomic heritage of my country of birth...

Sautéed potato gnocchi with mushrooms, parmesan and black truffle

Shane Osborn

Arcane serves modern European cuisine, seasonally lead, utilising the finest produce from Japan, France and the UK...

Alvin Leung

I picked this dish because I was raised in Canada, which is an abundant source of seafood, and the sweet and sour sauce...

Marinated Tuna Tartare with Citrus and Tofu Emulsion, Royal Oscietra Caviar

Umberto Bombana

On the Italian dining table, we devote to fresh ingredients and simplicity...

RISO AL LATTE OF MOZZARELLA, VEAL SAUSAGES AND CIME DI RAPA

Pino Lavarra

Its lightness complements delight the ethereal quality of the Risotto. The herbal notes of the Grüner Veltliner marries beautifully to...

Paul Lau

In this issue, I present you a special dish, both minced spring onion and crispy dough are classic Cantonese ingredients...

Oscietra Gold Caviar, Winter Leek, Crème Fraiche, Feuille de Brick

Richard Ekkebus

I hope that you will find this delicate dish a beautiful way to begin a meal with loved ones at home...