Recipe Brazil Flavors Recipes Braised Langoustines, with Parsnip Broth, Roasted Artichoke Heart, Chilli Pickles, Roe, and Lardo Chef Rafa Costa e Silva, from Lasai, in Rio de Janeiro, created this recipe as part of the Brazil Flavors events. Read more about Braised Langoustines, with Parsnip Broth, Roasted Artichoke Heart, Chilli Pickles, Roe, and Lardo
Recipe Brazil Flavors Recipes Jerusalem Artichoke Chowder with Sarnambi Clams Chef Marcelo Corrêa Bastos created this recipe as part of the Brazil Flavors events. Read more about Jerusalem Artichoke Chowder with Sarnambi Clams
Recipe S.Pellegrino Young Chef Cookbook Salted Codfish with Cucumber and Eucalyptus Chef Alexandre Alves Pereira is the S.Pellegrino Young Chef finalist for the North West Europe Region. Read more about Salted Codfish with Cucumber and Eucalyptus
Recipe S.Pellegrino Young Chef Cookbook Raw Tuna with Peaches, Clear Tomato Jelly and Parsley and Celery Oil Chef Kitano Yurika won the Social Responsibility Award for the North West Europe Region. Read more about Raw Tuna with Peaches, Clear Tomato Jelly and Parsley and Celery Oil
Recipe S.Pellegrino Young Chef Cookbook Keep Your Sole Up Chef Nicolas Fagundes Galindo won the Fine Dining Lovers Food for Thought Award for the UK & North Europe area. Read more about Keep Your Sole Up
Recipe S.Pellegrino Young Chef Cookbook Forest Salad Chef Marcus Gericke is the Fine Dining Lovers Food for Thought Award winner for Africa & the Middle East. Read more about Forest Salad
Recipe S.Pellegrino Young Chef Cookbook 'Somiatruites' Tomato Salad with All Parts of a Trout Chef Mengxin Zhou is the S.Pellegrino Award for Social Responsibility winner for the Iberian & Mediterranean Countries Read more about 'Somiatruites' Tomato Salad with All Parts of a Trout
Recipe S.Pellegrino Young Chef Cookbook Mi-cuit Mackerel, Porcini Mushrooms, Glazed Potatoes and Parsley Puree Evens Lopez is the Fine Dining Lovers Food for Thought Award winner for the North West Europe region. Read more about Mi-cuit Mackerel, Porcini Mushrooms, Glazed Potatoes and Parsley Puree
Recipe S.Pellegrino Young Chef Cookbook Blackened Speckled Trout, Shellfish Sauce Piquant, Crab Fat Popcorn Rice Jeremy Stephens is the North America winner of the Acqua Panna Award for Connection in Gastronomy. Read more about Blackened Speckled Trout, Shellfish Sauce Piquant, Crab Fat Popcorn Rice
