Cuisine
Modern European plates: classical French bones with lighter sauces, sharper acidity and seasonal produce leading the dish. Refined without the heaviness.
Modern European plates: classical French bones with lighter sauces, sharper acidity and seasonal produce leading the dish. Refined without the heaviness.
54:37Discover culinary career strategy and restaurant ownership insights from Chef India Doris, winner of the 2025 MICHELIN Young Chef Award, as she discusses her path from London kitchens to New York City ownership.
15:24Discover how to master a one-pan chicken thigh and creamy orzo bake that delivers risotto-style richness with minimal kitchen labour.
12:34A classic traybake reimagined: juicy chicken breasts and crispy roasted potatoes baked in a rich garlic and Parmesan Caesar sauce.
3:57Discover how the potato revolutionised Ukrainian cuisine and learn the professional techniques behind deruny, the iconic, ultra-crispy potato pancakes presented by chef Yevhen Klopotenko.
9:50Learn how to build depth, manage delicate proteins, and balance acidity in this ten-minute Mediterranean lunch of warm sardines and caramelised tomatoes on sourdough.
3:39Learn how Chef Alex Verhoeven of the Michelin-starred restaurant HERT pairs the sweetness of fresh langoustine with the rich salinity of Royal Belgian Caviar, balanced by a warm, crisp takoyaki element.
5:47Discover how two-Michelin-starred Belgian chef Maxime Collard executes a masterclass in ingredient focus, pairing sweet langoustine with Royal Belgian Caviar in two exquisite preparations.
3:45Discover how Chef Kenny Friederichs of Michelin-starred Restaurant Latour balances seasonal Dutch cherries with fig leaf, shiso, and timut pepper, complete with sommelier pairing insights.
11:55Discover how Chef Kenny Friederichs prepares Dover sole as a T-bone at 1-star Restaurant Latour, maximising moisture and flavour with precise bone-on fish butchery.
4:24Discover how Chef Kenny Friederichs pairs land snails, oysters, and a custom Dutch shrimp XO sauce at Michelin-starred Latour, complete with professional wine pairing insights.
8:36A masterclass in highlighting local terroir, Chef Kenny Friederichs of Michelin-starred Latour showcases seasonal Dutch vegetables alongside chickpeas, smoked almonds, and green pepper.
4:41Discover how Chef Sander Spreeuwers reinterprets the classic Pomme Moscovite at restaurant Modest. Learn the critical rules of temperature contrast, starch balancing, and precise caviar service for modern tasting menus.
3:48Discover how Executive Chef Hans Neuner pairs Atlantic sea bass with wild Algarve juniper, sweet leeks, and Imperial caviar at the two-Michelin-star Ocean restaurant.
3:40Executive Chef Hans Neuner of two-star Ocean prepares a stunning dish of codfish, onion, and Alentejo citrus, demonstrating how to balance deep regional flavours with whimsical, narrative-driven presentation.
4:11Executive Chef Guido Braeken of two Michelin-starred Create showcases a masterful balance of wild game, earth, and spice with his signature venison dish.
7:00Discover how Chef de Cuisine Max van der Sterren balances bold aromatics and delicate seafood in this stunning red mullet, sepia, and yellow curry starter from two-star restaurant Create.
8:47Discover how two-Michelin-star Chef Guido Braeken masterfully marries land and sea, pairing delicate turbot with rich veal cheek, wild morels, and a precise beurre rouge.
5:25Chef Guido Braeken of restaurant CREATE demonstrates how to balance premium raw Bluefin Balfegó tuna with sharp passion fruit, savoury ponzu, and rich eel.
8:01Discover how Chef Tasos Stefatos modernises the traditional Greek soffigado at Elements in Santorini, using a precise envelope technique to lock in garlic and vinegar aromatics for table-side service.
8:04Go behind the scenes at three-Michelin-starred Restaurant Bareiss as Pâtissier of the Year Stefan Leitner demonstrates the meticulous assembly of his Citrus Trilogy dessert.
17:42Discover the precise butchery, temperature control, and composition strategies behind the three-Michelin-star Alsatian pigeon trilogy from Head Chef Cyril Bettschen at Restaurant Bareiss.
3:16Discover how the three-Michelin-starred Restaurant Bareiss in Germany utilises a tiered apéro etagère to deliver a flawless, high-impact amuse-bouche service.
18:57Discover how Chef Dimitri De Koninck of Antwerp's Michelin-starred NEBO pairs prime turbot with wild morels and fresh black truffle, balancing luxury earthiness with delicate fish cookery.
11:32Discover how Chef Dimitri de Koninck of the one-Michelin-starred Nebo in Antwerp pairs rich, roasted pigeon with the sharp contrast of sansho pepper and multiple textures of kale.
10:59Discover how Chef Manuel Ulrich of two-Michelin-starred Ösch Noir balances hand-dived Norwegian scallops with the contrasting profiles of carrot, nori, and tamarind.
11:22Discover how Chef Manuel Ulrich balances rich, gamey Imperial pigeon with the vibrant acidity of a rice vinegar jus, fermented kimchi, and toasted sesame at the two-Michelin-star Ösch Noir in Germany.
7:51Discover the precise pastry techniques behind Chef Pâtissière Bettina Ramsauer’s two Michelin-starred chocolate soufflé. Learn how the kitchen at Ösch Noir balances rich cocoa profiles with structured banana and passion fruit elements.
21:50An editorial analysis of luxury hospitality and high-end culinary execution at Dubai's Atlantis The Palm, focusing on Björn Frantzén's FZN and Studio Frantzén concepts.
15:40Step inside Lisbon's culinary temple, Belcanto, to explore how Chef José Avillez translates traditional Portuguese heritage into a world-class, two-Michelin-starred dining experience.
18:12An editorial analysis of Alexander The Guest’s visit to De Librije, the Netherlands' sole three-Michelin-starred restaurant. Discover how Chef Jonnie Boer integrates local terroir, tableside theatre, and historic architecture to maintain culinary excellence for over two decades.
Shorts & reels
Sixty-second clips — one idea, one trick, no preamble.
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0:36Questions from the pass
Modern European keeps classical French techniques—like precise butchery and emulsion sauces—but drops heavy flour-based roux and excessive butter. It swaps heavy demi-glace for light reductions, verjuice, or fruit vinegars. A classic duck breast is served with a sharp plum reduction and charred chicory rather than a rich, sweet cherry gastrique.
Emulsify sauces using cold butter cubes at the very end, or use vegetable purées, agar-agar, and xanthan gum at 0.1% to 0.2% weight ratios. For example, a light chicken jus can be brightened with sea buckthorn juice and stabilized with a touch of soy lecithin, maintaining a glossy finish without coating the palate heavily.
Modern European dishes rely on diverse acids to cut through fats. Chefs use fermented ingredients like lacto-fermented wild plums, verjuice, sea buckthorn, and infused vinegars like tarragon or chardonnay. Instead of lemon juice, a raw scallop dish might be dressed with elderflower vinegar and cold-pressed British rapeseed oil.
The vegetable is the focal point, not just a garnish. In spring, British asparagus is blanched for 90 seconds, charred, and served with a light wild garlic emulsion and cured egg yolk. The protein, such as hogget or trout, is portioned smaller to allow the fresh, local produce to define the plate's structure.
Reduce cooking times to keep flavours bright. A traditional veal brown stock simmering for 12 hours is replaced by a pressure-cooked white chicken or veal stock cooked at 120°C for two hours. Infuse this light base with fresh herbs, lemon verbena, or kombu at the end to create a clean, aromatic broth.
The library is just the prep work
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