Recepts från Chef Martin Brag av Aquavit Grill & Raw Bar i Stockholm, Sweden.
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Chef Martin Brag of Aquavit Grill & Raw Bar, Marcus Samuelsson’s new restaurant in Stockholm, Sweden shares recipes for a tempting 3-course menu where the restaurant’s focus is on fun dining rather than a fine dining concept.
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Recepts från Chef Marco Baudone av le Rouge i Stockholm, Sweden.
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le Rouge is an intimate French restaurant in Stockholm, Sweden with dramatic red décor, and features Chef Marco Baudone and Chef Danyel Couet working side by side in the kitchen.
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Recepts från Chef Fredrik Björlin av Vassa Eggen i Stockholm, Sweden.
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Chef Fredrik Björlin of Vassa Eggen Restaurant in Stockholm, Sweden gets ready for the 2008 International Culinary Olympics and shares his vision and recipes for a creative 3-course menu.
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Recepts från Chef Mathias Dahlgren av The Restaurant Mathias Dahlgren – Grand Hotel Stockholm i Stockholm, Sweden.
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The Restaurant Mathias Dahlgren at the legendary Grand Hotel Stockholm in Sweden opened in May 2007 and has already received one Michelin star and "rising star for two" the highest award a new restaurant can achieve, in March 2008.
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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.