There is nothing easier than making delicious, truffles & Cocoa ferrucine.
History of Peking duck: Duck’s history as a delicacy in China draws back to the Southern and Northern Dynasties. Originally, … Continue Reading CHEF PETER BOLYKI – CORINTHIA HOTEL Peking Duck
Chef Michael Gremer joined The Fullerton Hotel Singapore and The Fullerton Bay Hotel Singapore as Executive Chef in October 2017. … Continue Reading EXECUTIVE CHEF: Michael Gremer
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
Who doesn’t love a good steak and this fillet is simple, delicious and so pretty to look at too! The … Continue Reading Fillet of Beef with Bean Cassoulet & Vegetables
Duck is always a favourite but not all of us know how to prepare! Here chef Michael Bremer of the … Continue Reading Duck Confit with Beluga Lentils and Salad
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
When Michelin starred chef, Franck Giovannini, prepares a meal, you can be sure you’re going to want to snap it … Continue Reading Crisp Pan-fried Fillets of Red Mullet, Escabèche Sauce with Spring Vegetables and Basil
Tomato and Avocado, what a combination, yet never quite in the way you imagine. Chef Franck Giovannini is a master … Continue Reading Chilled Vaudois Vine Tomato Towers with Guacamole
Made by Chef Dan Moon from The Gainsborough Restaurant
& Confit Leg Spring Roll with Plum Puree & Sesame Seeds.
With Smoked Salmon Mousse, Pickled Vegetables & Tomato Jelly
Six Senses Yao Noi sets the highest benchmark for island resort living in Asia. The attention to detail and focus … Continue Reading SIX SENSES YAO NOI
Starred Dishes and a Unique View of the Ponte Vecchio