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High Cuisine

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Epicurean Excellence
Bobby Stuckey 1
Bobby Stuckey’s Relentless Pursuit of Hospitality
After winning the Julia Child Award and James Beard’s Outstanding Restaurant, the Frasca founder sounds a passionate call for hospitality’s future.
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Medium
2H 0MIN
Squash Gnocchi with Smoked Pork Belly by Renzo Garibaldi
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Gnocchi recipe
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3H 0MIN
Ostrich Egg and Abalone Custard with African Caviar by Peter Tempelhoff
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Ostrich Egg and Abalone Custard with African Caviar Peter Tempelhoff
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72H 0MIN
Molokai Sweet Potato Mille-­Feuille
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Molokai Sweet Potato Mille-­Feuille French Laundry Per Se
Thomas Keller
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Millefeuilles by Mauro Colagreco
00:02
Mauro Colagreco’s New Lunar Menu at Mirazur
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00:01
Osteria Francescana: The Beatles-Inspired Menu
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Taco de jaiba desnuda
00:01
Enrique Olvera: Pujol
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Massimo Bottura dish
00:02
Massimo Bottura: Osteria Francescana
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3H 0MIN
Dry Tomato Slices with Rocio of Rice Vinegar by Quique Dacosta
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Dry Tomato Slices with Rocio of Rice Vinegar
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27H 0MIN
Tequila Cloud by Albert Adrià
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Tequila Cloud
Chef Mistakes | Yannick Alleno
00:01
Chef Mistakes | Yannick Alleno
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Medium
5H 0MIN
Goose Liver with Fresh Goat's Cheese and Maize by Andreas Caminada
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Goose Liver with Fresh Goat's Cheese and Maize
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120H 0MIN
Blackberry and Verbena by Andreas Caminada
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Blackberry and Verbena
Medium
1H 0MIN
Fillet Steak Cutlet by Davide Scabin
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Fillet Steak Cutlet
Medium
8H 20MIN
Beef Rolls by Hendrik Otto
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Beef Rolls
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11H 30MIN
Tuna Mosciame, Curd, “VegFruit” Extract and Savory Meringue by Davide Oldani
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Tuna Mosciame, Curd, “VegFruit” Extract and Savory Meringue

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