Michelin star

Collection by Ashley Rothenberg

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Ashley Rothenberg
A Recipe by Daniel Humm | FOUR Magazine

A Recipe by Daniel Clifford | FOUR Magazine

In light of 2 Michelin starred chef Daniel Clifford's recent achievements at the AA Hospitality Awards this week, we've got our hands on his Roast quail, shallot puree, grapes, celery and sour dough recipe for you to try out at home…

Le Manoir Aux Quat’Saisons | 13 Michelin-Starred Dishes To Make You Weep With Joy

13 Michelin-Starred Dishes To Make You Weep With Joy

If you can't afford a Michelin-starred meal, this is the next best thing. Feast your eyes on the best...

Grouse Twelfth recipe | FOUR Magazine. Roast Grouse, Liver en Croute and Blackberry Sauce

Grouse Twelfth recipe | FOUR Magazine

In celebration of the Grouse Twelfth today, Michelin-starred chef Richard Corrigan shares his recipe for Roast Grouse, Liver en Croute and Blackberry Sauce

Spring Recipes by chef René Redzepi | FOUR Magazine

Spring Recipes by chef René Redzepi | FOUR Magazine

Step into Spring with these Scandinavian dishes by world-renowned chef, René Redzepi

A Recipe by Peter Goossens | FOUR Magazine. sardines, radish, spring onion and cucumber, With goat cheese cream

A Recipe by Peter Gilmore | FOUR Magazine

An interesting recipe for squab, bitter chocolate black pudding, beetroot purée & society garlic, as seen in FOUR's International Edition...

A Recipe by Massimo Bottura | FOUR Magazine. Ossobuco with saffron and al dente rice”

Ossobucco

Recent No.2 in the Worlds 50 Best guide, Massimo Bottura shows us his famous Ossobuco with saffron and al dente rice recipe. Delicious!

A Recipe by Wojciech Modest Amaro | FOUR Magazine. ptasie mleczko, rhubarb and amaranth...

A Recipe by Wojciech Modest Amaro | FOUR Magazine

Venison, spruce & wood sorrel, brought to you by Michelin star chef Amaro in FOUR's International Edition...

A Recipe by Wojciech Modest Amaro | FOUR Magazine. Venison, spruce & wood sorre

A Recipe by Wojciech Modest Amaro | FOUR Magazine

Venison, spruce & wood sorrel, brought to you by Michelin star chef Amaro in FOUR's International Edition...

A Recipe by Alvin Leung... | FOUR Magazine

A Recipe by Alvin Leung… | FOUR Magazine

The Demon Chef gives FOUR's International Edition a twist on a traditional recipe for lamb lasagna with sichuan peppercorns

A Recipe by Peter Goossens | FOUR Magazine. sepia, red bell pepper, piccalilli, avocado...

A Recipe by Peter Gilmore | FOUR Magazine

An interesting recipe for squab, bitter chocolate black pudding, beetroot purée & society garlic, as seen in FOUR's International Edition...

A Recipe by Michael Wignall | FOUR Magazine

A Recipe by Michael Wignall | FOUR Magazine

Try this delicious rhubarb cheesecake as a mid-week pick-me-up or to do some weekend wowing….

A Recipe by Bruno Loubet | FOUR Magazine. ‘At home I like to serve it with a quenelle shaped dollop of Boursin cheese,’ is chef Bruno Loubet’s advice for serving this anytime – breakfast, lunch or dinner – recipe.

A Recipe by Bruno Loubet | FOUR Magazine

Michelin star chef Bruno Loubet of restaurant Bistrot Bruno and newly opened Grain Store shares a recipe from his recently released book, Mange Tout

A Recipe by Luke Dale-Roberts | FOUR Magazine. Herb Fired Tuna Loin, Red Cabbage,Apple Dressing with Horseradish Emulsion

Herb fired tuna loin

English born chef Luke Dale-Roberts, of the highly acclaimed South African restaurant, The Test Kitchen, shares one of his delicious recipes for herb fired tuna loin with red cabbage, apple dressing and horseradish emulsion with FOUR...

Recipes by Bruno Loubet | FOUR Magazine. Crepes suzette with a touch of cardamom & recipe for Beef cheeks (not pictured)

Recipes by Bruno Loubet | FOUR Magazine

Two delicious recipes - one savoury one sweet - from Michelin star chef Bruno Loubet, taken from his recently released book, Mange Tout

Pan-fried beef fillet, Swiss chard 'poupeton' with vegetable crisps | FOUR Magazine

Pan-fried beef fillet, Swiss chard 'poupeton' with vegetable crisps | FOUR Magazine

A delicious beef recipe to get your mouth watering from Michelin star chef, David Chauvac of Restaurant Le Candille, Mougins, France. Yum!

Joan Roca’s Cigar Smoke Ice Cream | FOUR Magazine

Joan Roca's Cigar Smoke Ice Cream | FOUR Magazine

Think this is a cigar? Think again! FOUR brings you a molecular recipe by Joan Roca