Chefs Recipes

Chef 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.

Uppskrift 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.

All 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.

Uppskrift frá Yfirmatsveinn Hafthor Sveinsson –Silfur restaurant, Reykjavik, Iceland – Humar rúlla með steiktum humri, rabbarbara og humarkjarna, og Léttsaltaður þorskur með kardimommugljáa og blómkálsmauki.

Father 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.

Uppskrift frá Yfirmatsveinn Úlfar Eysteinsson og Yfirmatsveinn Stefan Úlfarsson – 3 Frakkar (Þrír Frakkar hjá Úlfari), Reykjavik, Iceland – Plokkfiskur að hætti Úlfars með seyddu rúgbrauði.

When 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.

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

Executive 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.

La 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.