Receta de Tule de Tinta de Calamar – Adorno de Molde de Rama para alta cocina
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 […]
Cómo hacer beignets con una plancha para beignets
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 […]
Receta de Soufflé de Buñuelos – Buñuelos Ligeros y Crujientes Hechos a la Manera Profesional
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 […]
Receta de tartaleta crujiente de langosta para alta cocina
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. […]
Cómo hacer mini tartaletas crujientes
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. […]
Cómo hacer un tuile de queso – Receta de estrella Michelin de 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 […]
Sorbete de Leche de Oveja con Acedera – Postre con Estrella Michelin del Restaurante 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 […]
Cómo Hacer Croustades (Receta Paso a Paso con Hierro para Croustades)
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 […]
Cáscara de Monaka Crujiente – Receta de Amuse-Bouche de Alta Cocina
Cómo hacer una cáscara de monaka salada (cáscara crujiente para amuse-bouche) ¿Qué es un monaka? El monaka apareció por primera vez durante el periodo Edo de Japón (1603-1868) como un sándwich de oblea delicado hecho de masa de mochi. Hoy en día, se entiende mejor como una cáscara de monaka crujiente: una oblea fina y tostada hecha de masa de arroz glutinoso. Tradicionalmente utilizado en [...]
Rebozado Profesional de Croustade de Sangre de Cerdo
Nordic Chefs se alía con un antiguo chef de Michelin. En colaboración con Marcus Jernmark, Nordic Chefs ha desarrollado el molde «Royale Croustade», una herramienta diseñada para ofrecer precisión, uniformidad y control en las cocinas modernas. El molde está diseñado con líneas horizontales en su interior, que quedan visibles en la croustade terminada. Estas líneas no son solo […]
Cómo hacer buñuelos con un rosetón de hierro - Chef 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 […]
Tarta de queso de nectarina y lima negra
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 […]
El filete perfecto
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, […]
Yemas de huevo confitadas y patatas asadas con semillas de mostaza y avellanas
Un plato delicado y elegante que presenta yemas de huevo confitadas suaves, patatas horneadas crujientes, semillas de mostaza encurtidas y avellanas tostadas. La chef Luna Byrsting combina ricas texturas y sabores brillantes en un plato refinado que equilibra cremosidad, acidez y cálidas notas de frutos secos, una verdadera muestra de la técnica nórdica moderna.
Cómo Hacer una Quenelle Perfecta (Guía Paso a Paso)
¿Qué es una quenelle? Una quenelle es una bola suave de forma ovalada que se utiliza tradicionalmente en la cocina francesa. Originalmente, se elaboraban con mezclas a base de pescado, carne o crema. Hoy en día, la técnica se utiliza ampliamente en la alta cocina para dar forma a helados, mousses, purés, cremas e incluso delicadas salsas de crema. En la gastronomía moderna, la quenelle no es sólo […]
Pastel de manzana con avellanas y cardamomo
Un postre cálido y aromático que combina bizcocho de manzana especiado con una cremosa crema de chocolate blanco y canela, una profunda reducción de manzana y un rico helado de avellana salada. Creado por Brian Mark Hansen, este plato equilibra la elegancia nórdica con sabores reconfortantes para un final refinado y memorable.
Sebo de cordero fermentado con pescado fermentado
Un refinado bocado nórdico que combina crema de sebo de cordero fermentado, crujientes galletas de queso y pescado de bacalao delicadamente fermentado. Esta creación emblemática de Poul Andrias Ziska muestra los sabores puros y tradicionales de las Islas Feroe elevados a través de la técnica moderna.
Bacalao, mejillones azules y salsa de perejil
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 […]
Gambas crudas, wasabi y eneldo del Chef Eric Vildgaard del Restaurante 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 con pollo y verduras
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 […]