Due to some relation to food, I’m suffering from extra weight. And I think, after visiting my blog that offers recipes of the world best chefs you can understand me. You can find here fish, meat, desserts, beverages, easy ones, complicated ones. For every taste! And if you look through all of them and can’t deny to cook something!
To say the truth, I’m still looking for a solution of the problem how to keep myself fit. A diet? It’s boring. Sport? It’s difficult, considering the fact I travel a lot.
There’s one more option: to eat tasty and healthy food. And the best places, where one can enjoy tasty food are Michelin starred restaurants. We all know that Michelin stars is a standard of restaurant service and quality of dishes. It’s almost Oscar in restaurant industry.
Someones think that Michelin recipes it’s elegant and skilful, and incredible, that it can be cooked only by Michelin Chef and you can’t do the same at home. But you know, impossible is nothing.
But what is to be done, if you don’t have time for this or just want to cook something by yourself? That’s why I’d like to offer one of 8 recipes from the best Michelin star chefs – participants of my Food’n’Chef project.
Michelin Chef are special people. And their dishes have some unusual qualities. But I’m sure in one thing. There is no mid-point. But please note: some recipes are difficult to cook, and you’ll spend just half an hour for the other.
Are these dishes healthy? Sure they are! Since it was the main criterion of my choice. Enjoy the taste and health. And don’t worry about extra portion.
So, here they are:
If you want something that is impossible to cook well without visiting the coolest deli in the city, without wandering through the benches with cheeses and not only – this Michelin recipe is for you. It’s also for you if in the freezer roe deer loin is waiting for its 15 minutes of fame. It by itself is a delicacy, and in combination with a dozen other ingredients – will be that culinary ghost, whose taste will be pursued for a long time.
See the recipe: Roe Deer Loin with Piedmont Aromatic Cheese Fondue and Foie Gras
Roasted salmon steak with carrot ginger and herbs juice. Three simple ingredients. This dish has beautiful colors. It’s very simple, without fat, cream, butter, because while cooking Chef Jean-Pierre Jacob always thinks about the figure of women, since he doesn’t want them to grow fat!
See the recipe: Roasted Salmon Steak
I’ve chosen Poached Lobster with Bird’s Nest and Egg White, because I am proud of it, since our Yan Toh Heen team worked together to create it. We showcased this dish at the HKTB (Hong Kong Tourism Board) “Best of the Best” Culinary Awards in Fall 2012 and the dish won a gold medal.
It’s easy to prepare this dish at home. But there’s one condition: you should find Bird’s Nest – favourite Chinese delicates – in your town.
See the recipe: Lobster with Bird’s Nest and Egg White
Squid with Fennel, Trumpets (Mushrooms), and Black Sausage
The Chef has chosen this dish because it’s very typical for the Catalan cuisine to mix meat and fish and in Barcelona they call it “mar i muntanya” that means “sea and mountain”. But in this case Oriol tried to get the best from the squid and add some fresh ingredients to balance black Spanish sausage and the fennel.
See the recipe: Squid with Fennel, Trumpets (Mushrooms), and Black Sausage
Winter Melon / Wax gourd is the mysterious fruit, because exteriorly and by the taste it looks like a vegetable. It is often used in Asian cuisine, and another mystery is that it doesn’t taste like a melon or a pumpkin, but more like the most common grandma’s squash. Together with Crab Claw it is the best combination. One more exclusive Michelin recipe to your collection.
See the recipe: Crab Claws with Winter Melon
This dish was created for the opening of the Gold restaurant. It has become the signature dish. The sweetness of the Hokkaido Scallop, the texture of the 52 degree slow-cooked Italian egg and the fragrant taste of the white truffle dressing just make you heart go boom boom boom.
See the recipe: Scallop Carpaccio
This Michelin recipe is the result of Luigi’s culinary path. And this dish is also very popular in Luigi’s restaurant. Come to Milano, enjoy this dish, you can’t but fall for it! Or you can cook it at home. Here’s its recipe
See the recipe: Cuttlefish Black and White
There’s only one reason to envy a food-photographer. No, actually two. The first reason is the fact that food-photographers do what they love. And the second reason is that a food-photographer can eat for free in Michelin-starred restaurants.
See the recipe: Ravioli filled with ricotta and lemon from Amalfi