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Chefs' Recipes


Chef Jean-Louis Gerin Recipes - Restaurant JEAN-LOUIS, Greenwich, CT, USA
Chef Jean-Louis Gerin of Restaurant JEAN-LOUIS, Greenwich, Connecticut, USA Chef Jean-Louis Gerin of the award-winning Restaurant JEAN-LOUIS in Greenwich, Connecticut shares his culinary vision and a delicious taste of the restaurant with his tempting recipes for Stone Crab with Tomato Crumble, Drunken Red Snapper and Warm Fingerling Potato Salad, Beef Cheeks Slowly Braised in Red Wine, with Onion Compote and Foie Gras, Double-Baked Vegetable Compote, and My Grandmother's Chocolate Mousse that will have you dialing the telephone to make a reservation at the restaurant.
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Chef Neil Manacle Recipes - Fluke Wine, Bar and Kitchen, Newport, Rhode Island, USA
Chef Neil  Manacle, Fluke Wine, Bar & Kitche, Newport, Rhode Island, USA - Photo by Luxury Experience Chef Neil Manacle of Fluke Wine, Bar & Kitchen in Newport, Rhode Island shows his style with his recipe for Grilled Lamb T-Bones with Fried Hummus, Dates, Figs, and Apricots that reflects his philosophy of relaxed modern American cuisine. Big, bold flavors and fresh ingredients are the mainstay of this charming restaurant owned by Jeff and Geremie Callaghan and located in the heart of Bowen's Wharf.
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Chef Scott Uehlein Recipes - Canyon Ranch, Lenox, Massachusetts, USA

Chef Scott Uehlein - Canyon RanchChef Scott Uehlein for Canyon Ranch Lenox in Lenox, Massachusetts in The Berkshires tempts the palate with his creative recipes for Chilled Cucumber and Arugula Soup; Strawberry, Chicken, and Arugula Salad; and Salmon with Blueberry Mango Salsa, proving that eating healthy does not have to mean boring menus. Bon Appétit!

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Chef Michael Pancheri Recipes - allium restaurant + bar, Great Barrington, Massachusetts, USA

Chef Michael Pancheri allium restaurant + bar, Great Barrington, Massachusetts, USA - Photo by Luxury ExperienceChef Michael Pancheri shares a delectable taste of the farm to table concept of allium restaurant + bar in Great Barrington, Massachusetts, in The Berkshires, with his recipes for Chickpeas Crisped in Hot Oil; Mixed Green Salad with Candied Pecans and Lemon Thyme Vinaigrette; and Wood-Grilled Berkshire Pork with Great Northern Beans, Winterbor Kale and Honeycrisp Applesauce.

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Chef Jeffrey Thompson Recipes - The Dining Room at Wheatleigh, Lenox, Massachusetts, USA

Chef Jeffrey Thompson - The Dining Room at Wheatleigh, Lenox, Massachusetts, The BerkshiresThe Dining Room at Wheatleigh in Lenox, Massachusetts in The Berkshires is sumptuous elegance set in an Italian villa that perfectly complements the contemporary American interpretation of French cuisine expertly prepared by Chef Jeffrey Thompson. Passionately creative, Chef Jeffrey Thompson shares a delectable taste of the restaurant with his recipes for Pan Seared Foie Gras, Puy Lentils, Baby Turnips, Green Apple Mustard Sorbet; and Sablefish, Parmesan Gnocchi, Cauliflower, and Shellfish Boudin.

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Chef Christopher Brooks Recipes - Blantyre, Lenox, Massachusetts, USA

Chef Chrisopher Brooks (photo by George Ross) - Blantyre, Lenox, Massachusetts, USARelais & Châteaux Grand Chef Christopher Brooks of The Dining Room at Blantyre in Lenox, Massachusetts in The Berkshires graciously shares his recipes for Cucumber Panna Cotta; New England Cod with Zucchini Cake and Romesco; and Peach and Raspberry Salad. Once a former Gilded Age mansion, Blantyre is a stunning luxury hotel with 19 rooms and suites, and has an award-winning fine dining restaurant featuring exceptional country house cuisine.

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Chef Dwayne LiPuma Recipes - The Culinary Institute of America, Hyde Park, New York, USA

Chef Dwayne LiPuma - The Culinary Institute of AmericaChef Dwayne LiPuma of the award-winning American Bounty Restaurant at The Culinary Institute of America in Hyde Park, New York shares a delicious taste of the restaurant with his recipe for Roasted Halibut with Clams, which is reflective of the restaurant's focus on American regional cuisine.

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Chef Alain V De Coster Recipes - The Culinary Institute of America, Hyde Park, New York, USA

Chef Alain V. De Coster - The Culinary Institue of AmericaAlain V. De Coster, C.E.C, C.C.A., Lecturing Instructor at Escoffier Restaurant at The Culinary Institute of America in Hyde Park, New York shares his culinary insight, passion for teaching, and a very tasty recipe for Poached Halibut Fillet, PEI Mussels, Manila Clams and Shrimp, Vegetable Julienne, and Saffron Scented Natural Broth.

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Chef Michael Skibitcky Recipes - The Culinary Institute of America, Hyde Park, New York, USA

Chef Michael Skibitcky, The Culinary Institute of America, Hyde Park, New York - Photo Keith FerrisChef Michael Skibitcky of The Culinary Institute of America in Hyde Park, New York shares the spirit of the holiday season with his delicious recipes for Turkey and Wild Rice Soup, Turkey Pot Pie, Squash With Dried Cranberries and Toasted Pecans, Green Beans with Bacon, Shallots, and Mushrooms, and Pecan Pie. Happy Holidays!

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Chef Enrique Olvera Figueras Recipes - La Purificadora Restaurant, Puebla, Mexico

Chef Enrique Olvera - La Purificadora, Puebla, MexicoAward-winning Chef Enrique Olvera Figueras of La Purificadora Restaurant at the La Purificadora Hotel en Puebla located in Puebla, Mexico shares a delicious taste of México with his recipes for Sea Bass "Cebiche" and "Esquites" with Mayonnaise Gelatin.

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Chef Alonso Hernandez Recipes - Sacristia de la Compania, Puebla, Mexico

Chef Alonso Hernandez - Sacristia de la Compania, Puebla, MexicoMole Poblano, a rich and spicy sauce that is made with chocolate, chile peppers, tomatoes, onions, garlic and plantains, is one of the most famous recipes of Cocina Poblana (Pueblan Cuisine), and Chef Alonso Hernández of the restaurant Sacristia de la Compañía at the Mesón Sacristía de la Compañía in Puebla, Mexico graciously shares his delicious recipe that is sure to make you want to book a trip to Puebla immediately to taste the other famous dishes of the region.

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Chef Chris Montero Recipes - Bacco Spirited Dinner - New Orleans, USA

Bacco Executive Chef Chris Montero, New Orleans, USAChef Chris Montero of Bacco in New Orleans, Louisiana shares his recipes for Panko Crusted Boudin and Seared Scallop with Wheat Beer Mustard and Louisiana Popcorn Rice Cakes, Bulgogi Wagu Hanger Steak with Kim Chee and Herbed Polenta Cake, and Louisiana Berry Semifredo Crisp from a Spirited Dinner that paired cocktails created by Bar Chefs Debra C. Argen and Edward F. Nesta aka The Spirited Travelers of Luxury Experience Company with each of his courses as part of the Tales of the Cocktail 2009 celebration.

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Chef Hrefna Rosa Johannsdottir Saetran Recipes - Fish Market, Reykjavik, Iceland

Chef Hrefna Rosa Johannsdottir Saetran – Fish Market, Reykjavik, IcelandChef Hrefna Rósa Jóhannsdóttir Sætran is a young and passionately creative chef who is also a distinguished member of the Icelandic National Culinary Team. She graciously shares a taste of her restaurant, Fish Market (Fiskmarkaðurinn) with her delicious and inspired recipes for a two-course menu of Wild Salmon with Yuzu Miso and Onion Pakoda and Breast of Puffin with Smoked Eel, Mango, and Coco.

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Chef Hrefna Rosa Johannsdottir Saetran Uppskrift - Fish Market, Reykjavik, Iceland (Icelandic)

Chef Hrefna Rosa Johannsdottir Saetran - Fish Market, Reykjavik, IcelandUppskrift frá Yfirmatsveinn Chef Hrefna Rósa Jóhannsdóttir Sætran - Fish Market (Fiskmarkaðurinn), Reykjavik, Iceland - Viltur lax með yuzu misó og lauk pakoda köku, og Lundabringa með reyktum ál, mangó og kókosdressingu.

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Bjorn Eriksson Recipes - Restaurant 4 at Hotel Ranga - Hella, Iceland

Bjorn Eriksson - Restaurant 4 at Hotel Ranga, Hella, IcelandBjörn Eriksson, Hotel Manager of Restaurant 4 at Hotel Rangá in Hella, Iceland, who is a former restaurant chef and Swedish rock star, shares his longtime favorite recipe for Fish Soup à la BB at Hotel Rangá.

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Chef Fridgeir Ingi Eriksson Recipes - The Gallery Restaurant at the Hotel Holt, Reykjavik, Iceland

Chef Fridgeir Ingi Erilksson of The Gallery Restaurant, Hotel Holt, Reykjavik, IcelandChef Fridgeir Ingi Eriksson of the elegant, fine dining The Gallery Restaurant at the Hotel Holt in Reykjavik, Iceland shares his culinary vision and provides a delicious taste of the restaurant with his recipe for Flounder Fillet under False Fish Scales with Whipped Nut Oil and Vanilla Seasoned Meat Stock.

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Chef Fridgeir Ingi Eriksson Uppskrift - The Gallery Restaurant, Hotel Holt, Reykjavik, Iceland

Chef Fridgeir Ingi Erilksson of The Gallery Restaurant, Reykjavik, Iceland  - Photo by Luxury ExperienceUppskrift frá Yfirmatsveinn Fridgeir Ingi Eriksson - The Gallery Restaurant - Hotel Holt, Reykjavik, Iceland - Smálúða undir fölsku hreisti í grænmetishlaupi,þeytt í hnetu olíu og vanillukryddduðu kjötsoði.

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Chef Hafthor Sveinsson Recipes - Silfur restaurant, Reykjavik, Iceland

Chef Hafthor Sveinsson of Silfur restaurant- Reykjavik, Iceland  - Photo by Luxury ExperienceAll that glitters in Reykjavik, Iceland is not gold, sometimes it is silver, as in the case of the aptly named Silfur restaurant, which means silver in Icelandic, and is where Chef Hafthor Sveinsson shines brightly creating culinary magic. He shares a delicious taste of Silfur restaurant with recipes for Langoustine Roll with Fried Langoustine, Rhubarb and Langoustine Glaze, and Lightly Salted Cod with Cardamom Glaze and Cauliflower Purée.

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Chef Hafthor Sveinsson Uppskirft - Silfur restaurant, Reykjavik, Iceland (Icelandic)

Chef Haftor Sveinsson of Silfur Restaurant - Reykjavik, Iceland - Photo by Luxury Experience Uppskrift frá Yfirmatsveinn Hafthor Sveinsson -Silfur restaurant, Reykjavik, Iceland - Humar rúlla með steiktum humri, rabbarbara og humarkjarna, og Léttsaltaður þorskur með kardimommugljáa og blómkálsmauki.

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Chef Ulfar Eysteinsson, Chef Stefan Ulfarsson Recipes - 3 Frakkar Restaurant, Reykjavik, Iceland

Chef Ufar Eysteinsson and Chef Stefan Ulfarsson - 3 Frakkar, Reykjavik, Iceland  - Photo by Luxury ExperienceFather and son chefs, Úlfar Eysteinsson and Stefan Úlfarsson of 3 Frakkar Restaurant in Reykjavik, Iceland prove that two chefs in the kitchen are better than one. Specializing in Icelandic seafood and traditional cuisine, they provide a tempting taste of the restaurant with their delicious recipe for  Hashed Fish Úlfar's Style with Black Bread.

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Chef Ulfar Eysteinsson, Chef Stefan Ulfarsson Uppskrift - 3 Frakkar Restaurant, Reykjavik, Iceland

Chef Ulfar Eysteinsson and Chef Stefan Ulfarsson -3 Frakkar, Reykjavik, Iceland  - Photo by Luxury ExperienceUppskrift frá Yfirmatsveinn Úlfar Eysteinsson og Yfirmatsveinn Stefan Úlfarsson - 3 Frakkar (Þrír Frakkar hjá Úlfari), Reykjavik, Iceland - Plokkfiskur að hætti Úlfars með seyddu rúgbrauði.

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Chef Jean-Marc Mathieu Recipes - Auberge Le Saint-Gabriel, Montreal, Canada

Chef Jean-Marc Mathieu of Le Saint-Gabriel Montreal, CanadaWhen you are the chef at Auberge Le Saint-Gabriel in Montréal, Canada, which has the distinction that it was the oldest Inn in North America dating to 1754, there is a certain responsibility to uphold, which Executive Chef Jean-Marc Mathieu does beautifully, deftly combining traditional and modern French cuisine in a charming setting.

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Chef Jean-Marc Mathieu Recettes - Auberge Le Saint-Gabriel, Montreal, Canada

Chef Jean-Marc Mathieu of Le Saint-Gabriel Montreal, CanadaLa recette de Chef Jean-Marc Mathieu - Auberge Le Saint-Gabriel dans Montréal, Canada, pour Fève au lard du Saint-Gabriel. Bon Appetit!

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Chef Jean-Pierre Curtat Recipes - Nuances leveil des sens at the Casino du Montreal, Canada

Executive Chef Jean-Pierre Curtat of Nuances, Montreal, CanadaExecutive Chef Jean-Pierre Curtat of Nuances léveil des sens at the Casino de Montréal in Canada shares his vision of "awakening the senses" and a delectable recipe for Lobster Salad in an Asparagus Chartreuse, with Balsamic Vinegar, and Olive Oil.

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Chef Jean-Pierre Curtat Recettes - Nuances leveil des sens at the Casino du Montreal, Canada

Executive Chef Jean-Pierre Curtat of Nuances, Montreal, CanadaLa Recette Executive Chef Jean-Pierre Curtat de Nuances léveil des sens at the Casino de Montréal dans Canada pour Salade de homard dans une chartreuse d'asperge, vinaigre balsamique et huile d'olive vierge.

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Chef Francois Blais Recipes - Panache Restaurant at Auberge Saint-Antoine, Quebec, Canada

Chef Francois Blais of Panache Restaurant, Quebec City, CanadaExecutive Chef François Blais of Panache Restaurant at Auberge Saint-Antoine in Québec, Canada shares his recipes for a lovely two-course menu for Mr. Leblond's Golden Beet and Granny Smith Apple Salad, and Hachis Parmentier - Hare from Québec, which reflects the restaurant's focus of "French Canadian cuisine with a twist."

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Chef Francois Blais Recettes - Panache Restaurant at Auberge Saint-Antoine, Quebec, Canada (French)

Chef Francois Blais of Panache Restaurant, Quebec City, CanadaLes recettes de Exécutive Chef François Blais de Panache Restaurant à Auberge Saint-Antoine "une cuisine quécois traditionnelle "revisitée" dans Québec, Canada pour Salade de betteraves jaunes de M. Leblond et pommes Granny Smith, vinaigrette au jus de panais et huile de noisette, et Hachis Parmentier de lièvre sauvage du Québec glacéau fromage de chèvre.

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Chef Robert Saulnier Recipes - Restaurant Le Graffiti, Quebec, Canada

Chef Robert Saulnier Restaurant Le Graffiti, Quebec, CanadaExecutive Chef Robert Saulnier of Restaurant Le Graffiti in Québec, Canada provides a delicious taste of the restaurant with his recipe for Shrimp and Scallops Fricassée perfumed with Star Anise.

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Chef Robert Saulnier Recettes - Restaurant Le Graffiti, Quebec, Canada (French)

Chef Robert Saulnier Restaurant Le Graffiti, Quebec, CanadaLa recette de Exécutive Chef Robert Saulnier de Restaurant Le Graffiti dans Québec, Canada pour Fricassée de Crevettes et Pétoncles au parfum d'anis étoile.

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Chef Frank Brunacci Recipes - Sixteen at Trump International Hotel and Tower Chicago, USA

Executive Chef Frank Brunacci at Sixteen - Trump International Hotel & Tower ChicagoAustralian Executive Chef Frank Brunacci of Sixteen at Trump International Hotel & Tower Chicago knew at a young age that he wanted to be a chef; dedication and determination, along with a creative spirit have helped him achieve his goal and set culinary standards around the world. He graciously shares his signature recipe of Duck Percik.

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Chef Michele Mazza Recipes - Il Mulino New York, Acqualina Resort and Spa - Sunny Isles Beach, USA

Chef Michele Mazza of Il Mulino New YorkExecutive Chef Michele Mazza of Il Mulino New York at Acqualina Resort & Spa on the Beach in Sunny Isles Beach, Florida shares a delicious taste of Italy with his recipes for Soft-Shell Crabs, Fried Calamari, and Ravioli Porcini.

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Chef Olivier Rais Recipes - Rive Gauche Restaurant and Bar, Zurich, Switzerland

Chef Olivier Rais of Rive Gauche at Baur au Lac, Zurich, Switzerland Swiss Chef Olivier Rais of Rive Gauche Restaurant and Bar at the Baur au Lac in Zurich, Switzerland tempts the palate with his recipes for Tuna Tartar with Citrus Zest and Ginger, Red Wine Risotto with Radicchio, Simmental-Style Beef, Mediterranean Mélange of Vegetables, and Crème Brûlée.

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Chef Olivier Rais Rezepts - Rive Gauche Restaurant and Bar, Zurich, Switzerland (German)

Chef Olivier Rais of Baur au Lac, Zurich, SwitzerlandRezepts von Chef Olivier Rais von Rive Gauche Restarant und Bar an Baur au Lac in Zurich, Switzerland für Thunfischtatare mit Zitrusfrüchten und Ingwer, Barolorisotto mit Trevissano, Rindsfilet aus dem Simmental, Mediterrane Gemüsevariation, und Gebrannte Crème.

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Chef Olivier Rais Recettes - Rive Gauche Restaurant and Bar, Zurich, Switzerland (French)

Chef Olivier Rais of Baur au Lac, Zurich, SwitzerlandLes recettes de Chef Olivier Rais de Rive Gauche Restaurant and Bar at the Baur au Lac dans Zurich, Switzerland pour Tartare de thon et saumon marine aux trios poivres; Bisque de homard; Risotto safrané au Lomo et nois de Saint Jacques grillées; Côtes d'agneau grillées; Légumes grillées; et Crème brûlée à la vanille Tahiti. Bon Appetit!

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Chef G (Djillali Mezali) Recipes - The Secret Garden, Fort Lauderdale, USA

Chef G (Djillali Mezali) of The Secret Garden at The Pillars at New River Sound, Fort Lauderdale, FloridaDjillali Mezali, better known as "Chef G," is the magician in the kitchen of The Secret Garden at The Pillars at New River Sound in Fort Lauderdale, Florida where he uses an intriguing mix of spices and herbs to enhance his creative menu which he changes daily.

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Chef Brian Rutherford Recipes - Bistro Mezzaluna, Fort Lauderdale, USA

Executive Chef Brian Rutherford, Bistro Mezzaluna, Fort Lauderdale, USAExecutive Chef Brian Rutherford of Bistro Mezzaluna in Fort Lauderdale, Florida shares a delicious taste of the restaurant with his recipes for Pan Roasted Yellowtail Snapper with Lump Crab, Capers, and Tomatoes; and Chicken and Italian Sausage with Rigatoni and Balsamic.

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Chef Daniel Tobien Recipes - Windigo Restaurant - Mont-Tremblant, Canada

Chef Daniel Tobien of Windigo at Fairmont Tremblant, Mont Tremblant, CanadaChef Daniel Tobien of Windigo Restaurant at the Fairmont Tremblant in Mont-Tremblant, Canada creates authentic regional cuisine that complements the spectacular mountain in the hotel's backyard. He shares an inspired taste of the region with recipes for Trout Filet from the Tremblant Reserve Cooked in a Verrine; and Reinvented Apple Pie with Vanilla and Pecan Glaze.

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Chef Alexandre Gaudette Recipes - L'Avalanche Restaurant Bistro Lounge, Mont Tremblant, Canada

L'Avalanche - Chef Alexandre Guadette - Mont Tremblant, CanadaChef Alexandre Gaudette is the young creative talent in the kitchen of the charming L'Avalanche Restaurant - Bistro Lounge in Mont-Tremblant, Canada, as evidenced in his recipe for Stuffed Chicken with Goat Cheese and Coriander, Raspberry and Mint Sauce, and Energetic Reduction with Raspberry Wine Vinegar.

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Chef Florian Bellanger and Chef Ludovic Augendre - Mad Mac Recipes, New York, USA

Chef Ludovic Augendre and Chef Florian Bellanger - Mad Mac, New York, USA Parisian Chefs Florian Bellanger and Ludovic Augendre of Mad Mac tempt the palate with inspired recipes for Madeleines and Macarons, the most traditional of French pastries.

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Chef Craig Patzer - Jardiniere Recipes - San Francisco, USA

Executive Chef Craig Patzer of Jardiniere, San Francisco, USAExecutive Chef Craig Patzer and Sommelier Eugenio Jardim of Jardinière in San Francisco, California share a delectable taste of the restaurant's French-California cuisine with recipes for a wine pairing dinner.

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