French michelin star food

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Lobster thermidor is a French dish, traditionally consisting of cooked lobster in a creamy sauce, often served in the shell with a Gruyere crust. Frances Atkins gives this classic a modern twist by serving the thermidor as a creamy mousse.

These dessert recipes are the ideal pick-me-up treat to master at home when you're bored of making banana bread.

Chef Toshio Tanahashi is a master in shojin ryori, one of the oldest culinary traditions in Japan. Based in Okinawa, the southernmost part of Japan, the renowned shojin chef, who trained under Zen buddhist monks, is famously known as a “vegetable whi

At Bellamy’s in Escondido, French Master Chef Patrick Ponsaty offers California modern cuisine with French influences. With the help of his Diver Maine Scallops recipe served with a kale-parsley risotto and topped with a confit tomato, you, too, can cook like a French chef in your own home.

The food Head Chef Matt Christmas and Bruce Poole have worked closely together for over ten years, sharing a very similar approach to both cooking and food in general. The menu is therefore a collaborative effort from the two chefs. We aim to produce top-notch modern food which is based loosely on classical and regional French/ Mediterranean

Hayato and Mélisse earned two stars while seven other restaurants — including Phenakite, Pasjoli and Pasta|Bar — earned one star.

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