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Modern Fine Dining

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Cutting-Edge Cuisine
Chef Ton, resting his chin on his hand.
Snack course: a quick Q&A with Chef Ton
What is the Le Du and Nusara chef snobbish about at breakfast and which ingredient matches his personality? Chef Ton answers our quickfire questions
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Easy
1H 25MIN
Sollip's beef tartare
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Two beef tartare canapes at sollip.
Through the eyes of the chef sausages Paul Hargrove
00:09
How to Make Sausages with Chefs Dan Barber and Paul Hargrove
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The secrets of Fine Dining watermelon sushi
00:06
BBQ Watermelon Vegan Sashimi
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Through the eyes of the chef Ibrahim Miso eggplant
00:12
How to Make Miso Eggplant Omelette with Chef Aisha Ibrahim
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Sablefish (Black Cod) Chef Aisha Ibrahim
00:15
How to Make Sablefish (Black Cod) with Chef Aisha Ibrahim
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Easy
25H 0MIN
Miso Eggplant Omelette by Aisha Ibrahim
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Eggplant omelette
Through the eyes of the chef Hattab beet tartare
00:10
How to Make Beet Tartare with Chef Zineb Hattab
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Through the eyes of the chef Hattab vegan fluffy pancake
00:10
How to Make Fluffy Vegan Pancakes with Chef Zineb Hattab
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The secrets of Fine Dining pumpkin
00:07
Halloween Pumpkin Sugar Sculpture
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Medium
2H 0MIN
The Secrets of Sauces: Pan Jus Gras
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Pan Jus Gras recipe
The secrets of Fine Dining cube
00:07
Transparent Cheese & Tomato Cube
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The secrets of Fine Dining Edible Garden
00:06
An Edible Soil Garden That Grows
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The secrets of Fine Dining hot and cold
00:06
Magic Hot and Cold Coffee
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Medium
9H 15MIN
Hot & Cold Coffee - The Secrets of Fine Dining
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Hot and cold Coffee
Challenge
50H 38MIN
BBQ Watermelon Sashimi - The Secrets of Fine Dining
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Watermelon Otsukuri

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