Tintenfisch-Tinte-Tuile-Rezept – Zweig-Garnitur für die gehobene Küche
Fine Dining Squid Ink Tuile Recipe – Branch Mold Garnish A squid ink tuile is one of the most striking garnishes in modern plating: a paper-thin, jet-black wafer that adds height, texture and a briny savoury note to a dish without adding weight. Baked into our Branch Tuile Mold, this version holds its organic branch […]
Wie man Beignets mit einem Beignet-Eisen macht
If you’re looking for the full beignet soufflé recipe, including exact measurements and step-by-step instructions, read our complete recipe guide here. Quick Overview: How to Make Beignets with a Beignet Iron To make beignets with a beignet iron: Heat the iron in oil (175–180°C) Hold the iron in the oil and pipe batter from the […]
Beignet Soufflé Rezept – Leichte, knusprige Beignets wie vom Profi
A siphon-aerated beignet batter — light, hollow, and precise. Built for consistency under service pressure, made with the Nordic Chefs Beignet Iron. What Is a Beignet Soufflé? A beignet soufflé is a siphon-aerated variation on the classic French beignet. Instead of a yeasted or hand-whisked batter, the base is mechanically whipped in a whipping siphon […]
Knusprige Hummer-Tartelette Rezept für feine Küche
Why Lobster Works Perfectly In Crispy Tart Shells Lobster is one of the most popular ingredients used in fine dining canapés and tartlet recipes because of its naturally sweet flavor and delicate texture. When paired with a crispy tart shell, the contrast between the crunchy exterior and tender lobster creates a more complete dining experience. […]
Wie man knusprige Mini-Tartelett-Hüllen macht
Crispy Lobster Tart Shell Recipe For Fine Dining Creating crispy mini tart shells for fine dining is one of the most important techniques in modern restaurant kitchens. Whether you are creating lobster tartlets, tart shell appetizers, mini tart recipes or elegant canapé service, the texture of the tart shell itself often determines the final experience. […]
Wie man eine Käsetuile macht – Michelin-Rezept von Claus Henriksen
Fine Dining Cheese Tuile Recipe from Restaurant MOTA Learning how to make a cheese tuile is one of the easiest ways to elevate plating in modern gastronomy. A crisp savory tuile adds texture, elegance, and visual precision to both savory dishes and fine dining desserts. In this Michelin-inspired recipe, Claus Henriksen from Restaurant MOTA demonstrates […]
Schafmilch-Sorbet mit Sauerampfer – Michelin-Dessert aus dem Restaurant Jordnær
This plated dessert from Restaurant Jordnær combines sheep milk sorbet with sorrel and a frozen parfait ring to create a refined balance between acidity, fat, and texture. In modern fine dining, desserts are not only about flavour – they are about precision. Using a silicone mold, chefs can create consistent shapes that elevate both presentation […]
Wie man Croustades macht (Schritt-für-Schritt-Rezept mit Croustade-Eisen)
Croustades are thin, crispy shells used in professional kitchens for snacks and amuse-bouches. The key to a perfect croustade is not just the batter, but how you control heat, timing, and technique. This guide gives you a simple, step-by-step croustade recipe you can use immediately — whether you are working in a professional kitchen or […]
Knusprige Monaka-Schale – Fein-kulinarisches Amuse-Bouche Rezept
How to Make a Savoury Monaka Shell (Crispy Shell for Amuse-Bouche) What Is a Monaka? Monaka first appeared during Japan’s Edo period (1603–1868) as a delicate wafer sandwich made from mochi dough. Today, it is best understood as a crispy monaka shell – a thin, toasted wafer made from glutinous rice batter. Traditionally used in […]
Schweinblut-Croustade-Teig – Rezept für Profis
Nordic Chefs teams up with former Michelin chef In collaboration with Marcus Jernmark, Nordic Chefs has developed the Royale Croustade Mold – a tool designed for precision, consistency, and control in modern kitchens. The mould is engineered with horizontal lines inside the shape, which become visible in the finished croustade. These lines are not just […]
Wie man Buñuelos mit einem Rosetten-Eisen macht – Chefkoch Eric Vildgaard
If you’re searching for how to use a rosette iron, this is the method used in professional kitchens. In this recipe, Michelin-starred chef Eric Vildgaard from Restaurant Jordnær demonstrates how to create crispy bunuelos using a rosette iron – a classic technique used to form thin, golden shells for both sweet and savoury dishes. Originally […]
Nektarine & schwarze Limette Käsekuchen
A refined and vibrant dessert by Camilla Jesholt Buffatti, pairing nectarine, black lime, and creamy lime cheesecake with delicate almond dacquoise, panna cotta quenelle, and fresh nectarine garnish. This modern creation reflects Camilla’s signature style — light, seasonal, and beautifully balanced in flavor, texture, and design. Who is Camilla Jesholt Buffati From her childhood, transfixed […]
Das perfekte Steak
A simple guide to preparing the perfect steak, focusing on quality meat, proper seasoning, and essential cooking techniques. Whether grilled for a smoky flavor or pan-roasted with butter, garlic, and rosemary, this method highlights marbling, patience, and balance — resulting in a tender, flavorful steak every time. Recipe by Restaurant KÖD. The essentials First of, […]
Konfiertes Eigelb und gebackene Kartoffeln mit Senfkörnern und Haselnüssen
Ein zartes und elegantes Gericht mit weichen konfierten Eigelben, knusprigen gebackenen Kartoffeln, eingelegten Senfkörnern und gerösteten Haselnüssen. Chefköchin Luna Byrsting vereint reichhaltige Texturen und helle Aromen auf einem raffinierten Teller, der Cremigkeit, Säure und warme nussige Noten ausbalanciert – ein wahres Schauspiel moderner nordischer Kochkunst.
So machen Sie eine perfekte Quenelle (Schritt-für-Schritt-Anleitung)
What Is a Quenelle? A quenelle is a smooth, oval-shaped scoop traditionally used in French cuisine. Originally, they were made from fish, meat, or cream-based mixtures. Today, the technique is widely used in fine dining to shape ice cream, mousse, purées, creams, and even delicate cream sauces. In modern gastronomy, the quenelle is not just […]
Apfelkuchen Haselnüsse & Kardamom
Ein warmes und aromatisches Dessert, das gewürzter Apfelkuchen mit cremiger Weiß-Schokoladen-Zimt-Creme, einer tiefen Apfelreduktion und einem reichhaltigen gesalzenen Haselnusseis kombiniert. Kreiert von Brian Mark Hansen, balanciert dieses Gericht nordische Eleganz mit wohltuenden Aromen für einen raffinierten, denkwürdigen Abschluss.
Fermentierter Lammtalg mit fermentiertem Fisch
Ein raffinierter nordischer Bissen, der fermentierte Lamm-Talgcreme, knusprige Käse-Cracker und zart fermentierten Kabeljau kombiniert. Diese Kreation von Poul Andrias Ziska präsentiert die reinen, traditionellen Aromen der Färöer-Inseln, verfeinert durch moderne Technik.
Kabeljau, Miesmuscheln & Petersiliensauce
Restaurant KOKS is a two-Michelin-starred restaurant located in the Faroe Islands. Known for its innovative approach to cuisine, KOKS has become a destination for food enthusiasts from around the world. The cuisine at KOKS is deeply rooted in the Faroese landscape, presenting a modern interpretation of traditional Faroese culinary practices. The restaurant is renowned for […]
Rohe Garnelen mit Wasabi und Dill von Küchenchef Eric Vildgaard vom Restaurant Jordnær
This is just one of Eric’s signature dishes from Restaurant Jordnær, and it is more than just a guest favorite — it’s a personal tribute. Inspired by a dish once served at Noma, where Eric trained under René Redzepi, this recipe brings together classic Nordic ingredients with Eric’s own refined style. The idea first sparked […]
Wontons mit Hähnchen und Grünzeug
Delicious homemade chicken wontons filled with a flavorful mix of minced chicken, vegetables, kimchi, and rice noodles. These soft, juicy dumplings are easy to fold, can be frozen for later, and taste amazing when served with chili oil and soy sauce. Perfect for snacks, dinner, or meal prep. Who Is Nina Hede Most of you […]