Professional chefs, famous for their careers and Michelin starred restaurants are sharing some fine dining recipes from their own home kitchens. Who are they and which are the best dishes? Here is a selection of recipes to catapult your home cooking to the next level.
- Alain Passard
He is the risk-taking chef behind the three-Michelin-starred restaurant L’Arpège and who did a radical change in 2001 when took all meat dishes off his menu transforming his restaurant in a plant-based cuisine. Since then, he achieved what probably no other restaurant could say: they are completely self-sufficient for its vegetable supply thanks to their 10 hectares of organic vegetable farm. From there, every day they harvested the vegetables that will be served for lunch and dinner.
Although L’Arpège is offering meat dishes again, Passard is well known for his plan-based recipes and he has shared lots of them on his Instagram account @alain_passard. Like this delicate Beetroot turnover. “Cook the beetroot in hot water and let cool down. Prepare the spring stuffing with fresh garlic, onion, fennel, shallot, fresh herbs, fleur de sel and olive oil. With a mandolin, slice beetroot petals and fill them with the mix. Close the beetroot turnovers by covering the stuffing, shine it with lemony olive oil, herb and fleur de sel. An option, add parmesan cheese and pepper. Serve it with a soft-boiled egg”. If you pair it with a crispy white wine as Terrunyo Sauvignon Blanc it will clean your palate and cut through the eggy fat, rising the freshness of the beetroot and the acidity of the lemon.
- Jason Atherton
Atherton was the first British chef to complete a stage at El Bulli in Spain, the mythical home of molecular cuisine. That experience marked his passion for fine dining and was the start of a long path that brought him from working with Gordon Ramsay to opening restaurants across three continents. Among them, the Michelin starred restaurants Pollen Street Social, Social Eating House and City Social in London. Recently, he also was the TV presenter of The Chef’s Brigade in BBC. From the kitchen of his own home -through his Instagram account @_jasonatherton-, Jason has prepared more than 50 recipes using every type of products and they are very easy to learn. As the delicious Cous cous salad with baked lemon chicken, vegetables and feta cheese. Very fresh, light and full of textures. First do a base of very thinly cut tomatoes. On top place the cous cous (hydrated on a curry stock) mixed with chopped vegetables as broccoli, onion, courgettes and chilli. In the meantime, baked chicken breast with lemon and honey, and once is done cut it in pieces and place it on top of the cous cous. Add the chicken juices and some crumbled feta cheese, grated parmesan cheese, shaves of radishes, fresh herbs and olive oil. This dish is ideal to share between four people and works as a treat with wine whites or red with a hint of spices as Terrunyo Carmenère.
- Dabiz Muñoz
Bold, original and fun. So is this Spanish chef, founder of the restaurants StreetXo and DiverXo, the three-Michelin-starred temple of gourmet pilgrimage for those looking for new culinary experiences. The fusion of Mediterranean, Chinese and Japanese cuisine are the origins of his avant-garde and flavoursome bites. With the same creative spirit, Munoz has shared tutorials (@dabizdiverxo in Instagram) of innovative recipes that are ideal to create a unique moment at home. They go from Coconut, coffee and clam spaguetti to Corn tortillas with slow roasted pork ribs. First, make a stock with onions, tomato, carrots, leeks, saffron, white wine, fried garlic and water, and slow cook the ribs on it until they are very tender. Leave it cool. Then, make a bbq sauce with ketchup, lime juice, lime peel, fresh oregano and a dash of tonic water. When the meat is ready, brushed it with sauce and place it in the oven at 180 C degrees until the ribs are caramelized and juicy. Also slice a purple onion and do a raita sauce mixing natural greek yogurt with chopped green olives, chives, cumin, olive oil, mustard, chilli, garlic and lemon juice. On a corn tortilla place some meat pieces plus more sauce, raita, onion and enjoy it! Don’t forget to have it with Terrunyo Cabernet Sauvignon to make the experience even better.
- Simone Zanoni
He is the executive chef of the famous restaurant Le George in Paris, and the only Italian chef with two Michelin stars in France. He does modern fine dining cuisine and he offers it after transplanting a beautiful trattoria into a five-star hotel. Some of his recipes based on high gastronomic quality have been shared on his account @chefzanoni_simone, but there’s no doubt about the French influence in dishes as the Canard et purèe et pomme de terre. First, matches incredibly with Terunyo Malbec and doesn’t require many ingredients or time to make it. But the result is exceptional. You need 200 grams of duck breast per person, a kilo of potatoes (for six people), cream, milk, butter, fresh rosemary, garlic cloves, salt and pepper. For the duck breast: Score the skin in a criss-cross pattern or in parallel lines, add salt and put the breast skin-side down in a cold frying pan and slowly heat the pan. This will melt the fat and help the skin to crisp up without burning. When the skin is crisp and brown and you’ve melted out as much of the visible white fat as possible, turn the breast and add the garlic, rosemary and butter. In the meantime, boil the potatoes until they are soft. Peel them and mashed them adding butter and salt on a warm sauce pan. When the mix is soft, heat the cream and mix it with the potatoes in a food processor until the mixture is silky and creamy. Check seasoning. When the duck is ready (it is recommended serving it medium rare) leave the meat to rest before slicing. Then serve it with the purèe, uncork your Terrunyo bottle and enjoy!