Fine dining recipes

Elevate your culinary skills with these exquisite fine dining recipes that will leave a lasting impression on your guests. Explore a variety of gourmet dishes and create a memorable dining experience.
Fine Dining Appetizers, Fine Dining Recipes, Fine Dining Food, Fine Cooking Recipes, Fine Dining Plating, Gourmet Food Plating, Gourmet Vegan, Vegetarian Recipes Gourmet, Gourmet Food Presentation

Let’s learn how to make Million Layer Potatoes with garlic, parmesan, and herb! They’re super crispy on the outside and extremely fluffy on the inside. They look super fancy but trust me, they’re so easy to make! Lately, I’ve been a bit obsessed with potatoes and the hundreds and thousands of ways you can prepare […]

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Vanessa Lee
Petite Lobster Tail, Asparagus Cream, Caviar - Taste With The Eyes Lobster Dishes, Lobster Recipes, Fish Dishes, Fish Recipes, Seafood Recipes, Gourmet Recipes, Cooking Recipes, Best Lobster Tail Recipe, Gourmet Entrees

First CoursePetite Lobster Tail, Velvety Asparagus Cream, Caviar Looking for a stunning start to your next dinner party? To entertain in the New Year in style? Replace that ubiquitous dinner salad with a petite lobster tail atop a luscious asparagus cream at your next soirée. Even if it is just a soirée for two… Lobster … Continue reading "Petite Lobster Tail, Asparagus Cream, Caviar"

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Michelle Jones
Sous vide cooking, like all cooking, is about time and temperature. You can adjust either or both to influence your results. Chef Thomas Keller demonstrates this by walking through two short rib preparations: two short ribs cooked sous vide, one at 62°C for 48 hours and another at 79°C for a cooking time of 24 hours (the recipe remains the same, simply the time and temperatures are adjusted). As Chef Keller notes, some juice from the meat has collected in the vacuum sealer bag around the 62°C Gourmet Food Plating, Gourmet Cooking, Beef Dishes, Food Dishes, Beef Recipes, Cooking Recipes, Gourmet Dinner Recipes, Gourmet Desserts, Plated Desserts

Sous vide cooking, like all cooking, is about time and temperature. You can adjust either or both to influence your results. Chef Thomas Keller demonstrates this by walking through two short rib preparations: two short ribs cooked sous vide, one at 62°C for 48 hours and another at 79°C for a cooking time of 24 hours (the recipe remains the same, simply the time and temperatures are adjusted). As Chef Keller notes, some juice from the meat has collected in the vacuum sealer bag around the…

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LoftyMix
Beef Short Ribs, Beef Ribs, Cast Iron Casserole Dish, Casserole Dishes, Pickled Shallots, Beef Cheeks, Fine Dining Recipes, Celeriac, Remoulade

Beef short ribs with pumpkin, maple and paprika pureé. Serves 6 Beef short ribs 2.5 Kg Beef Short Ribs - Flaky Sea Salt & Fresh Black Pepper - Cooking Oil, for frying 2 Cups roughly chopped onion 2 Cups roughly chopped celery 2 Cups roughly chopped carrot 4 garlic cloves, roughly chopped 2 thyme sprigs 2 bay Leaves ¼ Cup tomato paste 2 Cups red wine 2 Cups chicken stock 2 cups beef stock Pumpkin, Maple and Paprika pureé 600gms Pumpkin, peeled and roughly chopped ¼ Cup cooking oil 1 tsp…

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Marian Ruanova'f
Fancy Dinner Recipes, Gourmet Dinner, Gourmet Vegan, Gourmet Recipes, Vegan Recipes, French Cooking Recipes, Fancy Meals, Gourmet Meals, Fancy Foods

This baked ratatouille is also known as confit byaldi, created by Chef Thomas Keller and the inspiration to the ratatouille dish from the Pixar movie, Ratatouille. It consists of layers of zucchini, squash, eggplant, and tomatoes shingled on top of a layer of piperade sauce made of red bell pepper, tomatoes, aromatics, and herbs. This dish is simple, refreshing, and super tasty.

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Sarah Moore