Fine dining food recipes

Sous vide cooking, like all cooking, is about time and temperature. You can adjust either or both to influence your results. Chef Thomas Keller demonstrates this by walking through two short rib preparations: two short ribs cooked sous vide, one at 62°C for 48 hours and another at 79°C for a cooking time of 24 hours (the recipe remains the same, simply the time and temperatures are adjusted). As Chef Keller notes, some juice from the meat has collected in the vacuum sealer bag around the…

If one bottle of cabernet sauvignon gets Chef Benjamin Navarro’s tasty take on boeuf borguignon off to a fine start, a second bottle intensifies the flavors of what is traditionally a potent dish with beaucoup personality. The classic French recipe for this wine-dark stew is more a general guide than engraved in stone,

This hugely popular celebratory dish which can appear intimidating at first, but is actually quite reliable once you get the hang of it. It is however a dish that takes care and time to do properly…

Coq au Vin is a traditional French stew where chicken is slowly braised in red wine and garnished with mushrooms and pearl onions.

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Dive into luxury with this delectable recipe for Filet Mignon with Shrimp and Lobster Cream Sauce. Tender filet mignon is crowned with a luscious seafood cream sauce that blends the sweetness of shrimp and lobster. A truly indulgent dish that's perfect for special occasions or when you just want to treat yourself!

This baked ratatouille is also known as confit byaldi, created by Chef Thomas Keller and the inspiration to the ratatouille dish from the Pixar movie, Ratatouille. It consists of layers of zucchini, squash, eggplant, and tomatoes shingled on top of a layer of piperade sauce made of red bell pepper, tomatoes, aromatics, and herbs. This dish is simple, refreshing, and super tasty.

James Martin shares his crab cakes recipe. Serve the crisp crab cakes on a bed of golden katsu curry sauce for an impressive starter. Recipes taken from Potato by James Martin (Quadrille £23). Have you seen James’ recipe for pommes aligot? It’s the ultimate cheesy mash.