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@michelinguide MICHELIN guide (official)

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データ更新日2020-05-30 16:50:46


michelinguide @michelinguide さんの最近の人気投稿(いいね順)

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#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.You're going to love how light and moist today's lemon cake is 🍋. Its delicate sweetness will leave you enchanted and make this recipe a real go-to in your arsenal of cake ideas! Chef Clément Le Cam from Brasserie Bellanger, a plated establishment in the MICHELIN Guide France 2020, shares his recipe for a showstopping but simple lemon cake. Measurement equivalents:100g butter= 3.5oz 50g oil= 1.7oz150g sugar= 5.2oz200g flour= 7oz60g liquid cream= 2.11ozTip: can't figure out one of the steps? Go check @victoretcharly's story highlights to see the video of this recipe coming together.Thanks for the recipe @clement_le_cam!Illustrations by @alice.vdwShare your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME #MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.

You're going to love how light and moist today's lemon cake is 🍋. Its delicate sweetness will leave you enchanted and make this recipe a real go-to in your arsenal of cake ideas!
Chef Clément Le Cam from Brasserie Bellanger, a plated establishment in the MICHELIN Guide France 2020, shares his recipe for a showstopping but simple lemon cake.
Measurement equivalents:
100g butter= 3.5oz
50g oil= 1.7oz
150g sugar= 5.2oz
200g flour= 7oz
60g liquid cream= 2.11oz

Tip: can't figure out one of the steps? Go check @victoretcharly's story highlights to see the video of this recipe coming together.

Thanks for the recipe @clement_le_cam!

Illustrations by @alice.vdw
Share your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME
2020/05/23 19:57:03 14,253 198
#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.You’ll be amazed at how quickly and easily today’s gnocchi recipe comes together — just a few simple ingredients are all you need to plate up this surefire favorite.The recipe for today’s gnocchi all' amatriciana is the brainchild of Italian Chef Rafael Cagali from @daterrarestaurant, a 1-Star establishment in the MICHELIN Guide United Kingdom and Ireland 2020.Measurement equivalents:500g= 17.6 oz300g = 10.5oz20g= 0.7oz150g= 5.3oz250g= 8.8ozThanks for the recipe @rafacagali!Illustrations by @alice.vdwShare your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME #MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.

You’ll be amazed at how quickly and easily today’s gnocchi recipe comes together — just a few simple ingredients are all you need to plate up this surefire favorite.

The recipe for today’s gnocchi all' amatriciana is the brainchild of Italian Chef Rafael Cagali from @daterrarestaurant, a 1-Star establishment in the MICHELIN Guide United Kingdom and Ireland 2020.

Measurement equivalents:
500g= 17.6 oz
300g = 10.5oz
20g= 0.7oz
150g= 5.3oz
250g= 8.8oz

Thanks for the recipe @rafacagali!

Illustrations by @alice.vdw
Share your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME
2020/05/26 18:44:06 14,166 246
#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.Today's crab spaghetti is quick and easy, but also wonderfully fresh and delicately flavored, and is a great way to get the most out of quality seafood.Mike Reilly, Executive Chef at  NoMad, a 1-Star establishment in the MICHELIN Guide New York 2020, was gracious enough to share his recipe for the perfect comfort food for a quick and fancy weekend lunch or dinner.Measurement equivalents:170g= 6 oz250g= 8.8 oz 150g= 5.3 oz50g= 1.8 oz25g= 0.9 oz20g= 1.1 oz100g= 3.5oz10g= 0.4ozThanks for the recipe @thenomadhotel!Illustrations by @alice.vdwShare your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME #MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.

Today's crab spaghetti is quick and easy, but also wonderfully fresh and delicately flavored, and is a great way to get the most out of quality seafood.

Mike Reilly, Executive Chef at NoMad, a 1-Star establishment in the MICHELIN Guide New York 2020, was gracious enough to share his recipe for the perfect comfort food for a quick and fancy weekend lunch or dinner.

Measurement equivalents:
170g= 6 oz
250g= 8.8 oz
150g= 5.3 oz
50g= 1.8 oz
25g= 0.9 oz
20g= 1.1 oz
100g= 3.5oz
10g= 0.4oz

Thanks for the recipe @thenomadhotel!

Illustrations by @alice.vdw

Share your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME
2020/05/24 19:50:40 12,246 123
#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.Today’s double-trouble recipe is a a combination of two classic desserts: chocolate cake and flan. Chef Rogelio Garcia, former chef at @sprucerestaurantsf — 1-Star establishment in the MICHELIN Guide California 2019 — shares his recipe for a delectable Choco-flan that, for him, carries fond memories of his childhood.Measurement equivalents:150g= 10 tbsp soft butter225g= 1 cup regular white sugar245g= 1 3/4 cups flour35g= 1/3 cup cocoa powder306g= 1 ¼ cup buttermilk355ml= 1 ½ cups milk125g= ½ cup swett condensed milk240g= 1 cup heavy cream55g= ¼ cup granulated sugar13g= 1 tbsp vanilla extract225g= 1 cup sugar118ml= ½ cup water150°C= 300°FTip: When you are assembling cake in the Bundt pan, don’t be timid about mixing the flan and cake mixture; they will separate cooking in the oven, creating the flan in the bottom and the cake on top.Thanks for the recipe @chefrogeliogarcia!Illustrations by @alice.vdwShare your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME #MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.

Today’s double-trouble recipe is a a combination of two classic desserts: chocolate cake and flan.
Chef Rogelio Garcia, former chef at @sprucerestaurantsf — 1-Star establishment in the MICHELIN Guide California 2019 — shares his recipe for a delectable Choco-flan that, for him, carries fond memories of his childhood.

Measurement equivalents:
150g= 10 tbsp soft butter
225g= 1 cup regular white sugar
245g= 1 3/4 cups flour
35g= 1/3 cup cocoa powder
306g= 1 ¼ cup buttermilk
355ml= 1 ½ cups milk
125g= ½ cup swett condensed milk
240g= 1 cup heavy cream
55g= ¼ cup granulated sugar
13g= 1 tbsp vanilla extract
225g= 1 cup sugar
118ml= ½ cup water
150°C= 300°F

Tip: When you are assembling cake in the Bundt pan, don’t be timid about mixing the flan and cake mixture; they will separate cooking in the oven, creating the flan in the bottom and the cake on top.

Thanks for the recipe @chefrogeliogarcia!

Illustrations by @alice.vdw
Share your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME
2020/05/22 18:36:35 12,231 201
#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.In the chef’s words, today's recipe for Poitín Mary Butter is the best gift one could give a foodie, a delectable compound butter that goes with everything from Irish lobster with coronation mayonnaise to the simplest plate of assorted vegetables. This recipe comes, with culinary courtesy, from Chef Jessica Murphy, chef at @kai_galway, a Bib Gourmand in the MICHELIN Guide United Kingdom and Ireland 2020.Measurement equivalents:450g=  15.8oz 50g = 1.7oz50ml= 1.7 fl oz20g= 1 tablespoon + 1 teaspoon25ml= 0.8 fl oz10g= 2 teaspoons Thanks for the recipe @kai_galway!Illustrations by @alice.vdwShare your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME #MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.

In the chef’s words, today's recipe for Poitín Mary Butter is the best gift one could give a foodie, a delectable compound butter that goes with everything from Irish lobster with coronation mayonnaise to the simplest plate of assorted vegetables.
This recipe comes, with culinary courtesy, from Chef Jessica Murphy, chef at @kai_galway, a Bib Gourmand in the MICHELIN Guide United Kingdom and Ireland 2020.

Measurement equivalents:
450g= 15.8oz
50g = 1.7oz
50ml= 1.7 fl oz
20g= 1 tablespoon + 1 teaspoon
25ml= 0.8 fl oz
10g= 2 teaspoons
Thanks for the recipe @kai_galway!

Illustrations by @alice.vdw
Share your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME
2020/05/27 18:18:38 9,442 77
#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.Today's recipe for cinnamon prune pie — the perfectly crave-worthy combination of sweet, from the plums, and spiced, from the cinnamon — is going to leave you drooling for more. It comes courtesy of Gabriel Kreuther, Chef of @gabrielkreuther, a two-star establishment in the MICHELIN Guide New York 2020. Measurement equivalents:280g flour= 2 cups110g butter= 1 stick butter365g half & half = 1 1/2 cups75g sugar = 1/3 cup225g prunes = 1/2 pound 350g water = 1 1/2 cups365g heavy cream = 1 1/2 cups190°C= 375°F200°C= 390°FTip: This pie is best when made a day or two ahead. Make sure it is kept covered up in the refrigerator, and then topped at the last minute with a dollop of whipped cream immediately before serving. Note: half & half is a blend of equal parts whole milk and light cream. It can, if needed, be replaced in this recipe with single cream.Thanks for the recipe @gabrielkreuther!Illustrations by @alice.vdwShare your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME #MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.

Today's recipe for cinnamon prune pie — the perfectly crave-worthy combination of sweet, from the plums, and spiced, from the cinnamon — is going to leave you drooling for more.
It comes courtesy of Gabriel Kreuther, Chef of @gabrielkreuther, a two-star establishment in the MICHELIN Guide New York 2020.
Measurement equivalents:
280g flour= 2 cups
110g butter= 1 stick butter
365g half & half = 1 1/2 cups
75g sugar = 1/3 cup
225g prunes = 1/2 pound
350g water = 1 1/2 cups
365g heavy cream = 1 1/2 cups
190°C= 375°F
200°C= 390°F

Tip:
This pie is best when made a day or two ahead. Make sure it is kept covered up in the refrigerator, and then topped at the last minute with a dollop of whipped cream immediately before serving.
Note: half & half is a blend of equal parts whole milk and light cream. It can, if needed, be replaced in this recipe with single cream.

Thanks for the recipe @gabrielkreuther!

Illustrations by @alice.vdw
Share your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME
2020/05/19 18:33:49 8,873 74
#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.Today’s recipe is for a traditional Lebanese pudding called mouhalabieh. This milk-based dessert, bursting with the freshness imparted by orange blossom water, will give your tastebuds the citrusy thrill of a lifetime. Alan Geeam, chef at @alangeaam.restaurant, a 1-Star establishment in the MICHELIN Guide France 2020, treats us to the recipe for his mouhalabieh.Measurement equivalents:50cl= 17 fl. oz80g= 2.8 oz40g= 1.4 ozTip: to get the best results, mix corn starch with milk instead of water. For a fancy, crunchy finishing touch, try adding angel hair to top your dessert!Thanks for the recipe @alan_geaam!Illustrations by @alice.vdwShare your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME #MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.

Today’s recipe is for a traditional Lebanese pudding called mouhalabieh. This milk-based dessert, bursting with the freshness imparted by orange blossom water, will give your tastebuds the citrusy thrill of a lifetime.
Alan Geeam, chef at @alangeaam.restaurant, a 1-Star establishment in the MICHELIN Guide France 2020, treats us to the recipe for his mouhalabieh.

Measurement equivalents:
50cl= 17 fl. oz
80g= 2.8 oz
40g= 1.4 oz

Tip: to get the best results, mix corn starch with milk instead of water. For a fancy, crunchy finishing touch, try adding angel hair to top your dessert!

Thanks for the recipe @alan_geaam!

Illustrations by @alice.vdw
Share your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME
2020/05/28 17:50:02 8,647 109
#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.Today’s recipe is a magical blend of classic, Japanese-inspired dishes made from Mediterranean ingredients. Chef Wicky Priyan from @wickyswicuisine, recognized with a Bib Gourmand in the MICHELIN Guide Italy 2020, shares his recipe for langoustine, a microcosm of his innovative riff on Japanese cuisine.Measurement equivalents:30 ml= 2 tbsp10 ml= 2 tspTip: If you don’t find one of the ingredients, you can also substitute Champagne vinegar with sparkling wine, fava beans with green peas; quail eggs with hen eggs; jalapeno with green chili pepper and finally langoustines with shrimps.Thanks for the recipe @wickyswicuisine!Illustrations by @alice.vdwShare your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME #MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.

Today’s recipe is a magical blend of classic, Japanese-inspired dishes made from Mediterranean ingredients. Chef Wicky Priyan from @wickyswicuisine, recognized with a Bib Gourmand in the MICHELIN Guide Italy 2020, shares his recipe for langoustine, a microcosm of his innovative riff on Japanese cuisine.

Measurement equivalents:
30 ml= 2 tbsp
10 ml= 2 tsp

Tip: If you don’t find one of the ingredients, you can also substitute Champagne vinegar with sparkling wine, fava beans with green peas; quail eggs with hen eggs; jalapeno with green chili pepper and finally langoustines with shrimps.

Thanks for the recipe @wickyswicuisine!

Illustrations by @alice.vdw
Share your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME
2020/05/21 18:42:02 7,882 68
#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.Today’s recipe for ham and mushroom spaghetti offers a mouthwatering dose of elegance that belies its simple ingredients.It comes courtesy of the culinary mind of Chef Christian Le Squer, who helms @lecinqparis — a 3-Star establishment in the MICHELIN Guide France 2020.Measurement equivalents:500g= 17.6 oz250g= 8.8 oz 100g= 3.5 oz80g= 2.8 oz120g= 4.2 oz600g= 21.2 ozTip: if you don’t have a rectangular mold, you can use any shape that you have at home (even the round molds usually used for baking). Thanks for the recipe @christianlesquer!Illustrations by @alice.vdwPicture by Jean-Claude AmielShare your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME #MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.

Today’s recipe for ham and mushroom spaghetti offers a mouthwatering dose of elegance that belies its simple ingredients.
It comes courtesy of the culinary mind of Chef Christian Le Squer, who helms @lecinqparis — a 3-Star establishment in the MICHELIN Guide France 2020.

Measurement equivalents:
500g= 17.6 oz
250g= 8.8 oz
100g= 3.5 oz
80g= 2.8 oz
120g= 4.2 oz
600g= 21.2 oz

Tip: if you don’t have a rectangular mold, you can use any shape that you have at home (even the round molds usually used for baking). Thanks for the recipe @christianlesquer!

Illustrations by @alice.vdw
Picture by Jean-Claude Amiel
Share your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME
2020/05/30 01:06:40 7,748 105
#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.Up your green game with this fresh, satisfying, seasonal salad!Today’s recipe idea is for a mozzarella, broad bean and rocket salad — a healthy and hearty combination of ingredients that herald the arrival of the season of long, bright, and warm days.Emily Scott, chef at @sttudyinn — recognized with a Bib Gourmand in the MICHELIN Guide UK & Ireland 2020 — shares a salad recipe brimming with seasonal ingredients that are easy on the eyes and heavenly on the tastebuds. For her, ”it is in the simplicity of this dish that I find much of the pleasure.” Measurement equivalents:400g= 14.1 oz250g= 8.8 oz15ml= 1 tbsp200ml= 6.8 fl ozThis recipe serves four.Tip: this wonderful spring or summer lunch pairs beautifully with some sourdough, unsalted butter, and Cornish sea salt.Thanks for the recipe @emilyscottfood!Illustrations by @alice.vdwShare your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME #MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.

Up your green game with this fresh, satisfying, seasonal salad!
Today’s recipe idea is for a mozzarella, broad bean and rocket salad — a healthy and hearty combination of ingredients that herald the arrival of the season of long, bright, and warm days.

Emily Scott, chef at @sttudyinn — recognized with a Bib Gourmand in the MICHELIN Guide UK & Ireland 2020 — shares a salad recipe brimming with seasonal ingredients that are easy on the eyes and heavenly on the tastebuds. For her, ”it is in the simplicity of this dish that I find much of the pleasure.” Measurement equivalents:
400g= 14.1 oz
250g= 8.8 oz
15ml= 1 tbsp
200ml= 6.8 fl oz
This recipe serves four.

Tip: this wonderful spring or summer lunch pairs beautifully with some sourdough, unsalted butter, and Cornish sea salt.

Thanks for the recipe @emilyscottfood!

Illustrations by @alice.vdw
Share your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME
2020/05/20 18:52:25 7,496 55
#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.Today’s recipe for Tagliata — a classic Italian steak preparation — is a mouthwatering way to enjoy a quality cut of meat on the grill. Chef Giuseppe D’Errico of @ristoranteornellaia, a 1-Star establishment in the MICHELIN Guide Switzerland 2020, shares his recipe for the Beef Tagliata with Sour Onions. It is, according to him, “the perfect dish to cheer up your mood.” Measurement equivalents:455g= 1 pound 50g sugar= 4 tablespoons60ml wine vinegar= 4 tablespoonsThanks for the recipe @chefgiuseppederrico!Illustrations by @alice.vdwShare your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME #MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen.

Today’s recipe for Tagliata — a classic Italian steak preparation — is a mouthwatering way to enjoy a quality cut of meat on the grill.
Chef Giuseppe D’Errico of @ristoranteornellaia, a 1-Star establishment in the MICHELIN Guide Switzerland 2020, shares his recipe for the Beef Tagliata with Sour Onions. It is, according to him, “the perfect dish to cheer up your mood.” Measurement equivalents:
455g= 1 pound
50g sugar= 4 tablespoons
60ml wine vinegar= 4 tablespoons

Thanks for the recipe @chefgiuseppederrico!

Illustrations by @alice.vdw
Share your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME
2020/05/25 19:05:25 7,059 51
In the current state of affairs, some chefs are strengthening their connections with their natural surroundings in addition to their bonds with local producers in order to make gastronomy more sustainable. In the current state of affairs, some chefs are strengthening their connections with their natural surroundings in addition to their bonds with local producers in order to make gastronomy more sustainable.
"If you work with committed people, you will get products that reflect their passion. Without them, chefs are nothing; but with them and average-quality products, we are nothing either,” @jeansulpice explains.

The chef of restaurant Jean Sulpice at @aubergeduperebise is also an avid sportsman, and uses his free time to explore the stunning natural surroundings on foot, by bike, or on skis. This is all part of what gives him such an intimate understanding of the region’s natural resources. It is easy to see where he gets his culinary inspiration: his restaurant is nestled in the midst of an Alpine dreamscape, with its lakes and mountains, its verdant trees, its rustling leaves, and melodic birdsong serving as his muse. In cooperation with local producers with whom he shares his Savoyard passion and vision, he follows nature’s own rhythm. Coveting ingredient quality only made possible by nature itself, they share the same creed, keeping output low, but quality high.

This philosophy shows up on the plate though his creative, minimalist culinary creations, combining a concert of ingredients from the surrounding lakes and mountains. Around the city of Talloires, everything he needs is at arm’s reach, from the farmer’s market to his garden where he harvests herbs and aromatics for his kitchen. Chef Sulpice makes a point to involve the whole team in his sustainably-driven philosophy. They compost all organic waste, and have stopped buying chemical cleaning products in favor of simpler, cleaner, less expensive solutions, like osmosis water.

Swipe right to discover chef Jean Sulpice’s culinary ambition! 🏞
.
📍Talloires, France
Portrait by @alice.vdw
Pictures by Franck Juery & Philippe Vaurès Santamaria

#MICHELINSustainability #MICHELINrestaurants #twoMICHELINStar #chef #portrait #GuideMICHELINFR
2020/05/27 01:08:01 4,809 23

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