The restaurant opened its doors for the first time in 1955 by Benjamin Girardet with himself as the head chef, … Continue Reading Restaurant Hotel de Ville in Crissier Switzerland
The nutty, celery like flavour of celeriac makes a perfect accompaniment to the chicken in this masterpiece by Chef Franck … Continue Reading Celeriac Ravioli with a Green Bean and Chicken Filling
Meet Wayland Green Executive Culinary Artist at Granny Mouse Culinary Artist, Wayland Green joined the Granny Mouse team in July 2015.
Made by: Samson Sibanda, Head Chef at Ngoma Safari Lodge in Botswana.
Made by Chef Dan Moon from The Gainsborough Restaurant
Serves 4 (6 slices per portion)
Zuma, the brainchild of award-winning co-founder and creator, Rainer Becker, introduced its internationally acclaimed style of modern Japanese cuisine in … Continue Reading ZUMA RESTAURANT, NEW YORK
Peter Brunel and his innovative cuisine. Born to be a Chef
Serves 4 People Cooking Time: 30 Minutes
Starred Dishes and a Unique View of the Ponte Vecchio
With sweet Potato Mash, Peas salsa and Garlic Glaze
Seared Pork Tenderloin, Candied Pancetta, Assioan Pork Consomme Serves 4