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Showcasing a selection of signature dishes by Mattia Agazzi, Head Chef at Gucci Osteria Bevery Hills, which was just awarded a Michelin star, including ‘Uni Carbonara,’ ‘Risotto Camouflaged as Pizza,’ and ‘Coming from the Hills ‘I Love Rock Climbing’’. Mattia is spearheading a new type of cuisine, harnessing the very best in seasonal local produce, creating playful interpretations of classic Italian dishes.
🌈ทริปดำน้ำ หินม่วง หินแดง 25-30 ตุลานี้
❤️แนนซี่จะลุย อยากดำน้ำ และที่สำคัญเชฟขึ้นเรือไปด้วย มีไวน์ มีอาหารแบบเว่อวัง ระดับมิชลินนะฮะ
👌🏾สนใจ ทักมาค่ะ
Deep Andaman’s Chef Table (boat)
An exclusive event with collaboration between Deep Andaman Liveaboard, a rising star of Thai inspired cuisine, Chef Benz (Seasoning 36) Chef Yannis (Michelin Chef pastry background), and Wineyardbkk 🍷🍖🥩
Enjoy great diving on a luxury liveaboard with all menu supervised by our Chefs.👨🍳
Trip Details:
-All meals onboard
-South Andaman (Hin-Daeng/Hin-Muang)
- Four days diving 15 dives
- Free Nitrox
Special Events: (One evening each)
- BBQ Feast Night
- 5-course Chef’s Table dinner with wine pairing by Chef Benz (Thai-inspired Cuisine), Chef Yannis (Pastry) and Wineyardbkk (chef)(wine)(champagne)
🐟 (fish)
Routing: South Andaman (Hin-Daeng, Hin-Muang)
Date: 25-30 October 2021
Gucci Osteria Beverly Hills has been awarded a Michelin star in the 2021 edition of the prestigious MICHELIN Guide California – a warm congratulations to the entire team, including Head Chef Mattia Agazzi, pastry chef Tamara Rigo, sous-chef Vanessa Chiu and Restaurant Director Christian Philippo. The achievement follows on the heels of Gucci Osteria’s flagship in Florence, helmed by Head Chef Karime López, receiving its first star in the 2020 MICHELIN Guide Italy.
“While it has been a very challenging time for the entire hospitality industry, the team has remained focused, united and driven to create dishes of style and substance. This Award proves that teamwork is the recipe for success!” – Mattia Agazzi
ร้านที่ผมจะพาทุกคนมากินในวันนี้คือร้าน Blue by Alain Ducasse ซึ่งเชฟ Alain Ducasse เขามีฉายาว่าเชฟนักล่าดาว หรือก็คือเชฟที่เปิดร้านอาหารเพื่อเก็บสะสมดาวมิชลินนั่นเอง! ซึ่งร้าน Blue แห่งนี้ก็เป็นร้านที่ได้ดาวมิชลินเป็นดวงที่ 21 ของเชฟ Alain Ducasse
ร้าน Blue เป็นร้านอาหาร Fine Dining ฝรั่งเศส ตั้งอยูที่ ICONSIAM ซึ่งการตกแต่งของร้านนี้สวยมากๆ และสไตล์อาหารของที่นี่ก็ไม่ธรรมดา ทั้งหน้าตาและรสชาติ จะเด็ดขนาดไหน ไปชิมกัน!
- ร้าน Blue by Alain Ducasse : https://www.blue-alainducasse.com/
00:00 Intro
01:46 การตกแต่งภายในร้าน
02:49 รายละเอียดคอร์สอาหาร
03:41 เชฟ Alain Ducasse
05:18 การจัดจานแบบ Art de La Table
05:55 Amuse-bouche (อาหารว่าง)
07:20 Sourdough
07:47 Blue crab, tomato water gelée, gold caviar (ปูม้า)
09:40 Pan-seared duck foie gras, beets and tamarind (ฟัวกราส์)
11:07 'Upside down' aged Comté cheese soufflé (ซูเฟล่)
12:05 Steamed line-caught sea bass with seaweed, turnips (ปลา)
13:45 Wagyu beef, chicory in the fireplace (เนื้อวากิว)
15:42 Passion fruit, mint and lavender, almond foaming (ซอร์เบต์เสาวรส)
16:29 Chocolate from our Manufacture in Paris, cocoa nib ice cream (ช็อกโกแลต)
17:37 สรุป
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The first Taiwanese to receive a Michelin star, Chef Andre (江振誠) closed his 2-star restaurant in Singapore in 2018 to come home. He is the subject of the documentary “Andre and His Olive Tree” on his art, life, and what he calls “original intention”.
Chef Andre left Taiwan to learn culinary arts at age 13. A citizen of the world, he was inspired while in Japan, trained in France, and made a name for himself in Singapore. Today, he talks to us about finding perfection and letting go; how he stays connected to home during his 30 years abroad; and his creative philosophy. The documentary is now available worldwide on Netflix.
Today’s episode is hosted by Emily Y. Wu - producer of The Taiwan Take. Video of this interview was broadcasted on Dec 12 at Taiwan Fest. Special thanks to Taiwanese American Citizens League (TACL) for organizing the interview in collaboration with TAP (Taiwanese American Professionals) chapters Atlanta, Austin, LA, New York, Orange County, San Diego, San Francisco, Seattle, and Washington DC.
Support us on Patreon:
http://patreon.com/taiwan
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https://twitter.com/ghostislandme
SHOW CREDIT
Emily Y. Wu (Producer / Host)
https://twitter.com/emilyywu
Gazing Element 見素影像 (Video Production)
https://www.gazinge.com/
Claudia Sheng (Production Assistant)
https://twitter.com/flaskprodx
Ghost Island Media (Production Company)
https://twitter.com/ghostislandme
www.ghostisland.media
Hello friends! Today we're going to share with you how to make a classic and super delicious French pumpkin soup(soupe à la citrouille), and the recipe is from Michelin star chef Thomas Keller.
No matter how you call it pumpkin soup or squash soup, pumpkin soup is always classic. It’s my family favorite, and it’s something that never gets old. Also it's healthy, creamy, and keeps you cozy. You can use various squashes to make this soup, like butternut squash or kabocha squash. This soup is indeed delicious, perfect for a cold day, and it’s also a beautiful dish to serve on a holiday.
We strongly recommend you try this recipe if you love pumpkin soup, once cooked, served with crispy bacon, croutons or our favo “crème fraîche and nutmeg”. Hope you like this video. :)
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/jV0PYkB9mA4
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How to make pumpkin soup / squash soup
pumpkin soup Recipe
☞ Serves: 2-3
✎ Ingredients
kabocha squash 3, diced 180g, rostered 120g
olive oil 20ml
2 springs sage
celery 15g
carrots 30g
shallots 20g
onions 30g
garlic cloves, smashed
honey 15ml
vegetable stock 600ml, more if needed
bouquet garni 1 spring, about Italian parsley, thyme and bay leave
salt Q.S
ground black pepper Q.S
📍 French vegetable Broth：you can check our Mushroom soup video ( https://youtu.be/f-AMOarrAGY ) , don't need to add mushroom stems, all you need are a medium size carrot, half onion, a stick of celery and 5-6 black pepper corn, you also need a bundle of Bouquet Garni, includes bay leaf, thyme and parsley.
✎ Instructions
1. Slice the carrot, shallot, celery and onion, peel and smash the garlic.
2. Slice the squash in half lengthwise. Then scoop out and discard the seeds of squash. Keep two half squash for use later. Carefully peel away the skin from the squash until you reach the orange flesh. Dice the flesh into small cubes.
3. Preheat the oven to 170°C, line a foil on the baking tray. Brush each half inside and out with olive oil, and sprinkle the cavities with salt and pepper, then put a sprig of sage into each. Place cut side down on the baking sheet, bake for 44-45 minutes or until tender. The baking time depends on the size of squash.
4. Remove the roasted squash from the oven and let cool, then scoop out the flesh and set aside.
5. Pour the remaining olive oil in a stockpot over medium high heat, add celery, carrots, onions and shallots, fry for 3-5 minutes or until tender.
6. Add diced squash and smashed garlic, season with salt and black pepper, reduce the heat to medium low to keep the squash and garlic from coloring, stir for 2 minutes.
7. Add honey and keep stirring for 2 minutes, then pour the broth and bouquet garni, bring to a simmer and cook for 10 minutes or until the squash is tender.
8. Add the roasted squash and simmer gently for about 30 minutes.
9. Once cooked, remove from the heat and discard the herbs. Blend and puree the soup. Strain the soup into a bowl. Taste the soup and season if needed. You can serve it while the soup is not too hot, or chill overnight and enjoy in next day.
📍 How To Enjoy：You can mix and whisk the crème fraîche and nutmeg, and spoon some in top of soup. Or put some croutons or bacon bits are good ways to enjoy it.
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Chapter:
00:00 Opening
00:32 Ingredients
01:34 Preparation
02:26 Pumpkin
04:13 Bake pumpkin
06:34 Pumpkin Soup
10:47 pumpkin soup with crème fraîche
11:50 pumpkin soup with croutons
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#Vegan
#PumpkinSoup
#easyRecipes
michelin star chef 在 Michelin Star Chefs - Facebook 的美食出口停車場
Michelin Star Chefs By Tevfik Alparslan. Gastro Art, Modernist Cuisine , Molecular Gastronomi , Fine Dining, Best 50 Restaurant in the World, La liste... ... <看更多>