Blog

Food & Drinks

8 Michelin Star Appetizer Recipes For The Holidays

By on

Share
Facebook Twitter ShareAddThis
8 Michelin Star Appetizer Recipes For The Holidays
Photo Andrea Berton

If you really want to impress your dinner guests this holiday season try making these over-the-top appetizers created by Michelin-starred chefs from around the globe.

Each Michelin star recipe would add elegance to a gourmet holiday menu and perhaps a modernist twist here or there thanks to cooking methods like sous vide and prime ingredients like caviar, squab, frog legs and volcanic salt

Feast your eyes on these tempting recipes below and also check out our collection of mouthwatering dishes with A Chef's Touch.

Lobster Salad with Beetroot

An impressive appetizer of sous vide lobster cooked in beetroot juice and served with confit vegetables.

A glorious dish designed by chef Antimo Merone from 8 1/2 Otto e Mezzo Bombana restaurant, which boasts three Michelin stars.

Learn how to make it.

Crayfrish and Cauliflower Puree

This delicate yet elegant starter features crayfish, prawns and pureed cauliflower - all served over a coddled egg.

The creative recipe comes to us from chef Nandu Jubany, who prepared it at the S.Pellegrino dinner at Gastronomika 2016 in San Sebastian, Spain.

Try the exclusive recipe now.

Frog Meunière

Go French with this gourmet appetizer of delicate frog legs prepared with a sumptuous butter sauce laced with lemon.

It's a Michelin star recipe from chef Alexandre Gauthier, chef at restaurant La Grenouillere.

Get the recipe now.

1,000-Year Old Quail Egg

A sumptuous recipe from San Francisco's Corey Lee, chef of acclaimed restaurant Benu.

It features quail eggs brined in tea leaves, a creamy vegetable soup and homemade pickled ginger.

Find the creative recipe here.

Squab on a Chestnut Branch

Enjoy tender squab served with chestnut puree, cassava, purple corn and butter "sand." 

It is a fun Michelin star recipe with a molecular twist from renown Spanish chef Eneko Atxa

Here is the tantalizing recipe.

Bread, Oil and Anchovies 

Here is a classic Italian appetizer with a 21st century spin from award-winning chef Andrea Berton.

Bread spheres are paired with two foams: one made with anchovies and another prepared with oil.

Learn how to make it.

Croccantino di Foie Gras

This decadent foie gras popsicle with a crunchy exterior is a creative appetizer made famous by Modena-based Massimo Bottura, Italy's most famous chef.

Get his secrets for making it.

Squid Sashimi with Avocado

Fresh squid is marinated with chili peppers, Greek basil and garlic then paired with a grilled vegetable vinaigrette.

This colorful seafood appetizer recipe is from modernist chef Roland Trettl, who is based in Salzburg.

Find the recipe here.

Follow Fine Dining Lovers Also on Facebook

Tags
Comments
Register or login to Leave a Comment.