Famous Chefs' Dishes
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A cheese soufflé cooked in a pan of warm cream to make it extra rich and velvety. Roux is a French-born restaurateur and chef working in Britain. He and his brother Michel operated Le Gavroche, the first restaurant in the UK to gain three Michelin stars.
He opened the first Italian food shop in Covent Garden in 1991. Brought superb quality Italian food to London. Author of "Southern Italian Feast".
Mosimann is known for his revolutionised cooking style which he created and started in 1985 - a new philosophy that advocates natural cooking. Its main characteristic is that it does without such ingredients as butter, cream, and alcohol. His bread pudding however does contain cream. He was Maitre Chef des Cuisines at the Dorchester Hotel for 13 years, during which time its restaurant achieved a rating of 2 Michelin stars. In 2011, he was chosen to cook at the reception of the Wedding of Prince William and Catherine Middleton in Buckingham Palace.
Dry, crisp and thinly sliced toast. It is named after Dame Nellie Melba. Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet. It is made by lightly toasting slices of bread under a grill, both sides. The resulting toast is then sliced laterally. The thin slices are then returned to the grill, the untoasted sides towards the heat source, resulting in toast half the normal thickness.
In 1892, Nellie Melba was performing in Wagner's opera Lohengrin at Covent Garden. The Duke of Orléans gave a dinner party for her. For the occasion, Escoffier created a new dessert, and to display it, he used an ice sculpture of a swan, which is featured in the opera. The swan carried peaches on a bed of vanilla ice cream and topped with spun sugar. He was exalted as Chevalier of Legion d'Honneur in 1920Kaiser Wilhelm II of Germany declared Escoffier Emperor of Germany. He was noted for the modernization of the menu and the organization of the professional kitchen. Other Escoffier creations were Melba toast, bombe Néro (a flaming ice), fraises à la Sarah Bernhardt (strawberries with pineapple and Curaçao sorbet), baisers de Vierge (meringue with vanilla cream and crystallised white rose and violet petals) and suprêmes de volailles Jeannette (jellied chicken breasts with foie gras).
Shelled prawns in mayonnaise and tomato dressing. Craddock is an English restaurant critic, television cook and writer frequently appearing on television
A blend of crayfish velouté (sauce nantua) and hollandaise. Also known for Truite farcie au porto - Stuffed trout in port wine. Other signature dishes included Gateau marjolaine, Salade Delice, Poularde de bresse en vessie and Foie Gras en Brioche. Known as the "Father of Nouvelle Cuisine". His restaurant "La Pyramide" in Vienne gained three Michelin stars. He is famous for teaching his trade to others. He was also known for being the first to go out and greet his patrons asking if they enjoyed his meal. He was known for saying "Beurre beurre, donnez-moi du beurre, toujours du beurre" which means "Butter butter, give me butter, always butter."
Adria invented culinary foam which is just made up of natural flavoring and a pure gel adhesive. All this is put into a canister of whipped cream and with the aid of nitrous oxide, pushes out foam. Adrià's signature dishes are white asparagus, with virgin olive oil capsules and lemon marshmallow and lamb's brains, with sea urchins and sea grape. He was the head chef of the El Bulli restaurant in Roses on the Costa Brava. One-time pioneer of "molecular gastronomy", a technique he has since renounced, but which has been copied by a generation of new chefs. He has been a major influence on the cuisine and skills of British chef Heston Blumenthal
A specific type of chocolate cake, invented in 1832 for Prince Wenzel von Metternich in Vienna, Austria.
A British celebrity chef, television personality and restaurateur. He has been awarded 13 Michelin stars in total and currently holds 12
Known for his unusual combinations of food.
An English chef, tv personality and owner of The Fat Duck, a 3-Michelin-starred restaurant.It could be said that he is a molecular gastronomist, though he dislikes the term, believing it makes the practice sound "complicated" and "elitist."
Torres is a chocolatier with the nickname Mr Chocolate. This dish is a big centerpiece he invented for Pierre Franey, the chef and New York Times writer. It’s a duplication of a chef’s stove in chocolate, and when you open it up, there’s a piece of cake. The pots on top of the stove have raspberry and mango sauces that you pour on the cake.
Made with raw mild onions, mustard and either mayonnaise or butter. The bread is cut into rounds and the rim rolled in parsley or dill. Established the James Beard Cooking School in 1955 where he taught for 30 years and wrote numerous cookbooks.
The name comes from his use of the phrase "pukka tukka" (good, solid, authentic food). Jamie Oliver is an English chef, restaurateur, media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools for which he received an MBE.
Beef in red wine sauce, a classic French dish. While she didn't invent this dish she did make it famous and it characterised her style of cooking. She is the co-founder of the American Institute of Wine and Food. Started L'ecole des Trois Gourmandes", a cooking school in 1951 with Simone Beck and Louisette Bertholle. In 1963 Child's TV show, "The French Chef" was a huge success and remained on the air for decades.
His other best known dishes include avocado with ginger, honey and celery, roast quail with bacon rolls, served with bread sauce, game chips and marula jelly and grilled baby kingklip rolled in macademia nuts, served with a mango and mampoer sauce. He was honoured as one of South Africa's 24 best chefs by the International Chaine de Rotisseurs. He often shares his carefully and delicately prepared meals with poor children
Inspired by Koffman's recipe. White is a British celebrity chef, restaurateur and television personality. He is noted for his contributions to contemporary international cuisine. At the time, he was the youngest chef ever to have been awarded three Michelin stars. He has trained chefs such as Gordon Ramsay and Curtis Stone.
He is a renowned Chinese chef in Boston. Owns the East-West Fusion restaurant, Blue Ginger, and is anchor of the cooking show "East Meets West"
A celebrity chef and restaurateur known for his fusion cuisine blending traditional Japanese dishes with South American (Peruvian) ingredients.
She authored "Cooking From A to Z". Famous for blending exotic asian, Mediterranean and Southwestern ingredients into unique delicacies
Truffle and foie gras consommé topped with a puff pastry dome was served to President Valéry Giscard d'Estaing on 25 February 1975 at a banquet where Bocuse was decorated with the Légion d'Honneur for his services to French gastronomy. Served in an individual onion soup bowl, each portion contains fresh black Périgueux truffle and foie gras.
Pieds de Cochon Farcis aux Morilles. The trotter is braised for 3 hours, deboned, then stuffed with sweetbreads and diced chicken; steamed, then served with a sauce of the reduced cooking liquor.
Blanc is the owner and chef at Le Manoir aux Quat' Saisons, in England. The restaurant has 2 Michelin stars.
The recipe is not for the faint-hearted.He is famous for blending Mexican, Indian and frontier American tastes
Cheese-filled spinach dumplings. An anchor of TV show "Khana Khazana" and author of several books such as "Celebration of Indian Cooking", "Khana Khazana" and "Best of Chinese Cooking"
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