Mousse of White asparagus with green sauce
There is nothing easier than making delicious, truffles & Cocoa ferrucine.
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
Ingredients 150g Cream Cheese 60g Tennis Biscuits 50g Blueberries 30g Sugar 20g Lemon Segments 20g Sugar 20ml Water 15g Butter … Continue Reading Deconstructed Blueberry Cheese Cake
Made by: Samson Sibanda, Head Chef at Ngoma Safari Lodge in Botswana.
Meet Samson Sibanda, Head Chef at Ngoma Safari Lodge in Botswana.
Serves 4 (6 slices per portion)
Made by Chef Oliver Lange from Zuma Restaurant New York
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
Chef At The Gainsborough Restaurant
With Smoked Salmon Mousse, Pickled Vegetables & Tomato Jelly