Chef Bjorn A. Panek of Gabriele Restaurant at the Hotel Adlon Kempinski in Berlin, Germany shares his vision and two tempting recipes for Beef Fillet "Rossini" and Pigeon Breast with Treviggiano, Artichoke, Hazelnuts and Lovage.
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Chef Bjorn A. Panek von Gabriele Gaststätte an Hotel Adlon Kempinski in Berlin teilt Deutschland seinen Anblick und zwei Reizenrezepte für Rindfleisch beinen "Rossini" und Taube-Brust mit Treviggiano, Artischocke, Haselnüßen und Liebstöckel aus.
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Chef Thomas Kammeier of the Michelin-star, 18 GaultMillau rated HUGOS Restaurant at the InterContinental Berlin provides a taste of Germany with his delectable 4-course menu.
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Thomas Kammeier, Küchenchef und Meisterkoch des mit einem Michelin Stern und 18 Gault Millau Punkten ausgezeichneten Hugos Restaurant im InterContinental Berlin, zaubert mit seinem wundervollen 4-Gang Menü einen Hauch von Deutschland auf die Teller.
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Chef Marco Del Core of Medini's at the Grand Hotel Heiligendamm in Germany shares a taste of Italy.
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Chef Marco Del Core von Medini's an Großartiges Hotel Heiligendamm in Deutschland teilt einen Geschmack von Italien.
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Chef Ronny Siewart of the Michelin star restaurant Friedrich Franz at the Grand Hotel Heiligendamm in Germany presents his recipes for a tempting seafood dinner.
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Chef Ronny Siewart der Michelin Stern gaststätte Friedrich Franz an Großartiges Hotel Heiligendamm in Deutschland stellt seine Rezepte für ein Reizenmeerestierabendessen dar.
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Chef Ferlyn Dias of the Baltic Sushi Bar at the Grand Hotel Heiligendamm in Germany shares a taste of Asian cuisine with his recipe for Murgh Tikka Masala.
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Chef Steffen Duckhorn of the Kurhaus Restaurant Grand Hotel Heiligendamm in Germany shares his recipes for an elegant three-course menu.
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Chef Steffen Duckhorn der Kurhaus Gaststätte Großartiges Hotel Heiligendamm in Deutschland teilt seine Rezepte für ein elegantes Dreikurs Menü.
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Chef Markus Walder of Schokoladen-Restaurant in Berlin, Germany, shares his enticing recipes for a complete chocolate menu beginning with the first course and ending with dessert.
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Chef Thomas Neeser of the restaurant Lorenz Adlon in Berlin, (one-star Michelin, 17 GaultMillau points and five cutlery), shares his recipes for an exciting three-course menu.
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Ein Deutsch, rezepts von Chef Michael Kempf von Facil (einem Michelin stern, 16 punkten GaultMillau) ein Berlin.
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Chef Michael Kempf is the youngest Michelin-star chef in Berlin at Facil (one-star Michelin, 16 points GaultMillau and four cutlery). He shares his passion and his recipe for an exciting Scallops recipe.
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Ein Deutsch, rezepts von Chef Matthias Buchholz von first floor (einem Michelin stern, 18 punkten GaultMillau) ein Berlin.
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Executive Chef Matthias Buchholz of first floor (one-star Michelin, 18 points GaultMillau and five cutlery) dazzles guests with his culinary artistry, and shares his recipes for an enticing five-course menu.
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Ein Deutsch, rezept von Executive Chef Fabrice Lasnon von Hotel Adlon Kempinski ein Berlin.
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The Hotel Adlon Kempinski in Berlin celebrates its 100th anniversary this year and Executive Chef Fabrice Lasnon has an exciting culinary vision for its future.
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Chef Tim Raue, Chef of the Year 2007, of 44 in Berlin, Germany, (one-star Michelin, 18 points GaultMillau and three cutlery) shares his vision and recipes for a tantalizing 2-course dinner.
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Chef Michael Hoffmann of the one-star Michelin, 16 points GaultMillau and four cutlery restaurant Margaux in Berlin shares his creative fish recipe.
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Ein Deutsch, rezept von Chef Michael Hoffmann von Margaux (einem Michelin stern, 16 punkten im GaultMillau) ein Berlin.
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Chef de Cuisine Christian Lohse is a culinary star at the Michelin Star restaurant, Fischers Fritz in Berlin, Germany.
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While I was in Berlin, Germany, Chef de Cuisine Matthias Buchholz of the Michelin-star restaurant, first floor, stopped to relax for an interview and to share his recipe for Ravioli with Smoked Pike-Perch with Horseradish Ice Cream.
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Chef Bobby Bräuer of the Michelin star restaurant Die Quadriga in Berlin, Germany takes time out for a coffee and an interview, and also to share his recipe for John Dory on Green Apple with Pancetta.
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Kolja Kleeberg is the creative Chef and Owner of the Michelin-star restaurant, VAU, in Berlin. This inspired chef "pushes the envelope" and makes it work with his anything but traditional recipes.
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Ein Deutsch, rezepts die chefs die Michelin, Chef de Cuisine Matthias Buchholz (first floor) und Chef Kolja Kleeberg (VAU) ein Berlin.
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Two tantalizing complete four-course menus from the esteemed chefs, Executive Chef Hans Haas of Restaurant Tantris in Munich, Germany, and Executive Chef Michael Rieg of the BistroRestaurant at the Kempinski Vier Jahreszeiten Munich.
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Ein Deutsch: Chef Hans Haas of Restaurant Tantris’ Rezepts.
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Hotel Adlon, Grill Room, Kempinski Hotel Bristol Berlin, Brasserie Desbrosses, The Ritz-Carlton, Berlin
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