Recept på bläckfisksbläck-tuile – grenformad garnityr för finmiddag
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 […]
Hur man gör beignets med ett beignetjärn
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-recept – Lätta, krispiga beignets gjorda på professionellt vis
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 […]
Krispiga Hummerbakelse Recept För Fint Middag
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. […]
Hur Man Gör Krispiga Mini Tarteletter
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. […]
Hur man gör en osttuile – Michelinrecept av 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 […]
Får-mjölkssorbet med ängssyra – Michelin-dessert från Restaurang 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 […]
Hur man gör croustades (steg-för-steg-recept med croustadejärn)
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 […]
Krispigt Monaca-skal – Amuse-bouche recept i finmatsstil
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 […]
Grisblodskrustadssmet – Professionellt recept
Nordic Chefs inleder samarbete med tidigare Michelin-kock I samarbete med Marcus Jernmark har Nordic Chefs utvecklat Royale Croustade-formen – ett verktyg utformat för precision, jämnhet och kontroll i moderna kök. Formen är konstruerad med horisontella linjer inuti, som blir synliga i den färdiga croustaden. Dessa linjer är inte bara […]
Hur man gör Bunuelos med ett rosettejärn – Kock 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 […]
Nektarin och svart lime cheesecake
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 […]
Den perfekta biffen
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, […]
Confiterade äggulor och bakad potatis med senapsfrön och hasselnötter
En delikat och elegant rätt med mjuka confiterade äggulor, krispiga bakade potatisar, inlagda senapsfrön och rostade hasselnötter. Kocken Luna Byrsting för samman rika texturer och ljusa smaker på en förfinad tallrik som balanserar krämighet, syra och varma nötiga toner – en sann demonstration av modern nordisk teknik.
Hur man gör en perfekt quenelle (steg-för-steg-guide)
Vad är en quenelle? En quenelle är en slät, ovalformad skopa som traditionellt används i det franska köket. Ursprungligen gjordes de på fisk-, kött- eller gräddbaserade smetar. Idag används tekniken flitigt inom haute cuisine för att forma glass, mousse, puréer, krämer och till och med ömtåliga gräddsåser. Inom modern gastronomi är quenellen inte bara [...]
Äppelkaka hasselnötter & kardemumma
En varm och aromatisk dessert som kombinerar kryddig äppelkaka med en krämig vit choklad-kanelkräm, en djup äppelreduktion och en rik salt karamelliserad hasselnötsglass. Skapad av Brian Mark Hansen, balanserar denna rätt nordisk elegans med tröstande smaker för en förfinad, minnesvärd avslutning.
Fermenterad lammtalg med fermenterad fisk
En förfinad nordisk tugga som kombinerar fermenterad lammfettkräm, krispiga ostkex och delikat fermenterad torsk. Denna signaturrätt av Poul Andrias Ziska visar upp Färöarnas rena, traditionella smaker, lyfta genom modern teknik.
Torskrygg, blåmusslor & persiljesås
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 […]
Råa räkor, wasabi & dill av Kock Eric Vildgaard från Restaurang 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 med kyckling och grönsaker
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 […]