Cook like a Michelin Starred Chef

If you've ever wanted to cook the meals you enjoy so much at your favourite restaurant, serve something really special at your next dinner party, or simply learn how to make exquisite tasting and beautiful dishes, then these recipes are for you.
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Cook like a Michelin Starred Chef

Course curriculum

  • 1
    Chef Charbel Aoun 2 Michelin star Chef, Lebanon
    • About Chef Charbel Aoun
    • Bicolor Ravioli Stuffed Lobster, Potato, Saffron and Foie Gras
    • Fennel Potage with Crab Meat
  • 2
    Chef Menad Berkani of St Regis Hotel Shenzhen, China
    • About Chef Menad Berkani
    • Bruschetta with Smoked Salmon and Camembert Cheese
    • Mango Soup and Ice Cream with Mint
    • Marinated Tuna with French Herbs
    • Pan-Fried Goose Liver with Cherries & Soya Sauce, Honey & Cocoa
    • Pineapple Carpaccio with Basil Pesto and Olive Oil
    • Potato and Mushroom Soup with Goose Liver and Truffle Oil
    • Risotto with Black Rice and Mushrooms, Aged Parmesan and Truffle Oil
    • Sea Bass Filet enhanced with Chive, Celery and Pistachios
    • Shrimps breaded with pistachio. Bean and asparagus, balsamic and coriander dressing
  • 3
    Claudio Antonio Cococcia of Yoichi Fusion Taste, Italia
    • About Chef Claudio Antonio Cococcia
    • Tataki di Manzo
  • 4
    Chef Mauro Colagreco of Mirazur, France
    • About Chef Mauro Colagreco
    • Lièvre à la royale
    • Pumpkin, Sea buckthorn berries, Buckwheat
  • 5
    Chef Christian Constant of Michelin Star Le Violin d'Ingres, France
    • About Chef Christian Constant
    • Artichoke Salad
    • Asparagus and Bacon Fricassée with Breaded Soft-Boiled Eggs
    • Baked Potato stuffed with Pigs Feet
    • Battered Cherry Pudding (Clafoutis)
    • Bloody Mary Tomato Verrine
    • Breaded Soft Boiled Eggs and Toast with Truffle Butter
    • Brioche French Toast
    • Crème Caramel (Français)
    • Cassoulet du Bibent (Français)
    • Pork Shank Terrine with Lentils and Foie Gras
    • Hot Vanilla Soufflé with Salted Butter Caramel Sauce
    • Pot-au-Feu with Beef Cheeks
    • Rib Steak with Shallots
    • Ritz Caesar Salad
    • Salade César Ritz
    • Sea Bass with Crispy Almond Topping
    • Soufflé à Chaud à la Vanille, Sauce Caramel au Beurre Salé
    • Tartare d'Huitres et de Saint-Jacques au Gingembre
    • Tarte Fine aux Pommes
    • Thin Apple Tart
    • Thin Porcini Tart with Ossau-Iraty Cheese
    • Tomato Millefeuille and Avocado Mousse with Curry Oil
    • Veal Stew (Blanquette de Veau)
    • White Asparagus wrapped with Bayonne Ham
  • 6
    Chefs Paco Chicón y Sergio Musso of Eclectic Resto in Spain
    • About Chefs Paco Chicón y Sergio Musso
    • Arroz Verde de Algas y Bogavente
  • 7
    Chef Gilles Epié of Juvia, Miami Beach, USA
    • About Chef Gilles Epié
    • Beetroot with Creamy Goat Cheese
    • Exotic Cheesecake
  • 8
    Chef Natale Alessio Fazio of L'Antica Ruota, Sicily
    • About Chef Natale Alessio Fazio
    • Pasta al Nero di Seppia
  • 9
    Chef Rolf Fliegauf of 2 Michelin starred Ecco St Moritz, Switzerland
    • About Chef Rolf Fliegauf
    • Bresse Taube von Claude Mieral (Deutsch)
    • Lamm aus der Romandie (Deutsch)
    • Smoked Gilardeau Oyster "black & white"
  • 10
    Chef Sabino Fortunato of Michelin starred Restaurant Il Gallo Cedrone, Italy
    • About Chef Sabino Fortunato
    • Bite Book™ dello Chef Sabino Fortunato
    • Black Cod e Bacalao
    • Filetto di Black Angus del Nebraska
    • Fungo o Tartufo?
    • Gnocchi di Patate Mantecati
    • Infiniti Chocolate
    • Panzanella di Tonno Rosso
    • Patùgol, Sottobosco e Bugnòi
    • Pera Liquirizia e Caffé
    • Tataki di Salmone
  • 11
    Chef Daniel García of Michelin Starred Restaurant Zortziko, Bilbao, Spain