Michelin in your kitchen: recipes from award-winning chefs that you can repeat at home

The lockdown has at least one good side - brilliant chefs, whose master classes are almost impossible to attend, have gone online and are sharing tips completely free of charge, teaching us how to cook their signature dishes and revealing the secrets of success in the kitchen. Taking advantage of this unique opportunity, we asked Michelin-starred chefs who work in the world's best hotels to share with us their favorite recipes.

Spaghetti with ham, porcini mushrooms and black truffle

Recipe from Christian Le Squer, winner of three Michelin stars and brand chef of the Four Seasons Hotel George V, Paris

Ingredients

Spaghetti (preferably homemade) Prince de Paris ham Parmesan cheese Truffle Porcini mushrooms

Preparation

1. Dip the perfectly cooked al dente spaghetti into the oil and Parmesan cheese and carefully place it on a plate to form a rectangle.

2. Glaze the ham, truffle and porcini mushrooms together and place them in the timbale.

3. Decorate with truffle cream on top.

4. Brush the exterior of the dish with glaze, top with a thinly sliced piece of Parmesan and decorate with gold leaf.

Fish tapenade

Recipe from Lionel Levy, Michelin-starred chef at the InterContinental Marseille – Hotel Dieu

Ingredients

Black or green olives – 400 g Garlic cloves – 6 pcs Anchovy fillets in oil – 10 pcs or 80 g tuna in oil Lemon Teaspoon of spices (cumin, paprika, pepper and curry, if you use green olives) Olive oil – 250 ml Wine vinegar, cider or sherry - 40 ml Sea salt

Preparation

1. Grind the peeled garlic and anchovies. Add lemon zest, lemon juice, vinegar and salt.

2. Heat a dry frying pan, add spices to it and lightly fry until the aroma appears.

3. After frying, combine spices and olives. Mix everything, adding olive oil.

4. Serve with toast heated with garlic.

Delicious recipes from the stars: celebrities revealed their cooking secrets

© Irina Slutskaya was one of the first to participate in the project.
Photo: Global Look Press Delicious recipes from the stars: celebrities revealed their cooking secrets Now social network users have another way to find out what and how Russian celebrities cook in the kitchen. Radio Romantika launched a “Finger-Lickin’” section on its pages on Instagram, Facebook, VKontakte, and Odnoklassniki, in which stars share their favorite recipes.

Figure skater Irina Slutskaya, performers Victoria Daineko and Vlad Sokolovsky, actress Svetlana Svetikova and leader of the Triangle Sun musical project Sasha Knyazev were the first to reveal their culinary secrets.

Slutskaya, for example, shared her recipe for zucchini with mushrooms and sour cream.

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Salad with fennel, oranges and olives

Recipe by Fulvio Pierangelini, owner of two Michelin stars and brand chef of Rocco Forte Hotels.

Ingredients (for 4 servings):

Fennel bulbs with green leaves – 2 pcs Orange – 2 pcs Black olives – 8 pcs Fresh green onions Anchovies in oil – 4 pcs (optional) Olive oil – 3 spoons

Preparation

1. Peel the oranges, removing the hard partitions, and squeeze out the juice.

2. Separate the green fennel stalks and set aside briefly (reserving the greens). Finely chop the fennel with a mandolin or knife.

3. Finely chop the green onions. Use your hands to separate the olives into small pieces. Cut the anchovies in half.

4. Place all the ingredients in a beautiful salad bowl and add salt to taste, but not too much, as olives and anchovies are salty.

5. Using a whisk, emulsify orange juice with oil, salt and pepper until creamy.

6. Season the salad with this sauce and garnish with herbs.

Star recipes for dietary dishes

Author Yulia Razumnaya

18.02.2009 15:30

My family

There are many fans of home cooking among celebrities. Hollywood stars, spoiled by restaurant delicacies, admit that they adore their mother’s cooking on holidays, and they themselves cook well. Julia Roberts and Jennifer Aniston, for example, have their own old family recipes. Both actresses were taught to cook by their grandmothers from early childhood.

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David Beckham says he loves to cook meat and every time...

Until recently, the highest paid actress in Hollywood, Julia Roberts, was no longer actively acting in films. The star devotes all his free time to his family.

According to the actress, she does not take her children to McDonald's, but feeds them only homemade food. Three chefs work for the star family, but Julia sometimes cooks herself.

“We have a tradition in our family,” says the actress. – Every Thursday I prepare a festive family dinner myself. When parents, relatives or close friends come to visit us, I turn into the main chef and prepare food according to the old recipes of our family, which were passed on to me by my grandmother.”

So, the slim salad recipe from Julia Roberts .

You will need: 2 green apples, 4 cucumbers, 5 green onions, 1 avocado, 400 g shrimp, olive oil, ground black pepper and 1 lime.

Peel cucumbers, avocados and apples and cut them into cubes, divide the lime into wedges, and finely chop the onion. Mix everything, add boiled shrimp and pour olive oil. When serving, sprinkle with black pepper.

Brad Pitt's ex-wife Jennifer Aniston shared the recipe for her favorite dish that her mother cooked for her since childhood.

For a spinach and pineapple cocktail, take 300 g of pineapple, 200 g of fresh spinach, 2 kiwi. Wash the pineapple and kiwi, peel and cut into large slices.

According to the actress, she does not take her children to McDonald's, but feeds them

Coarsely chop the spinach, place it together with the fruit in a blender and beat thoroughly.

Pineapples contain the beneficial substance bromelain, which helps speed up metabolism and aid digestion. Freshly squeezed kiwi juice improves blood circulation and heals veins.

The green pigment contained in spinach is rich in magnesium, which improves heart function, as well as minerals. They activate proteins and stimulate brain function.

David Beckham claims that he loves to cook meat and whenever the exemplary family man and father of three sons has time, he ties an apron and cooks meat delicacies.

Veal with kiwi is a signature dish of the famous football player. So, take 2 kg of veal, 500 g of kiwi, salt, pepper.

Wash the kiwi, peel and cut into small pieces. Rinse the meat, make cuts-pockets evenly over the entire surface. Place a slice of kiwi into each pocket, add salt and pepper.

Cover the top of the stuffed piece of meat with kiwi pulp and leave overnight. In the morning, wrap in foil and bake in the oven for 40 minutes. Can be served with fresh kiwi.

And another entertaining recipe from the icon of the 90s supermodel Cindy Crawford. For fresh beetroot and pomegranate, take 400g beets, 500g pomegranate seeds, 1 tablespoon honey.

Wash the beets, peel them, cut them into small slices and pass through a juicer. Peel the pomegranate, place the grains in a blender, add beet juice, add honey and blend until smooth.

A mixture of beetroot juice in equal parts with pomegranate or carrot juice is an excellent remedy for strengthening the immune system. But only freshly prepared juice has a healing effect, so drink it right away!

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Lemon Calisson with vanilla-cheese miso sorbet and lime cream

Recipe from the book by Jérôme Bantel, chef of the Le Gabriel restaurant at La Réserve Paris – Hotel and Spa, awarded two Michelin stars. The author of the recipe is pastry chef Adrien Salavert.

Ingredients

Vanilla cheese miso sorbet

Sugar – 50 g Glucose – 80 g Ice cream stabilizer – 7 g Water – 320 ml Sugar – 100 g Trimoline (invert sugar) – 50 g Vanilla pod, cut and scraped with the tip of a knife Lime juice – 100 ml White vanilla miso (soy) paste ( a mixture of white miso paste and vanilla) – 160 g Fresh soft cheese (such as ricotta, feta, etc.) – 660 g

Lime cream

Gelatin – 3 sheets Lime puree – 500 g Egg yolks – 500 g Sugar – 450 g Butter – 500 g

tea sugar

Sugar – 500 g Crushed and sifted Earl Gray tea – 10 g Earl Gray meringue Egg whites – 70 g Tea sugar – 40 g

Pan-de-jeune sponge cake

Almond paste – 625 g Eggs – 625 g Almond flavoring – 20 drops Melted butter – 125 g Flour – 110 g Potato flour – 20 g Baking powder – 10 g

Lemon dressing

Lemon juice – 1 liter (4 cups) Agar-agar – 6 g Gellan food thickener – 6 g Kappa food thickener – 4 g

Caramelized almonds

Almonds, cut into strips – 100 g Sugar – 25 g Water – 75 ml

Preparation

Vanilla cheese miso sorbet

1. Mix 50 g of sugar, glucose and ice cream stabilizer.

2. Bring water to a boil with 100 g of sugar, trimoline and vanilla bean. Then add the sugar and glucose mixture, lemon juice and vanilla white soy miso paste. When the mixture reaches 40°C, add the cheese.

3. Mix well and put in the refrigerator for 12 hours. After cooling, beat.

Lime cream

1. Soak gelatin in cold water for 10 minutes.

2. Mix the lime puree with the egg yolks and sugar and bring to a boil. Boil over low heat for 5 minutes, then add the soaked gelatin and mix well.

3. When the temperature drops to 40 °C, add butter. For 10 servings you should get 1 kg of cream.

tea sugar

Mix sugar and tea.

Meringue Earl Gray

1. Heat the egg whites and tea sugar to 40°C in a water bath, then beat into a firm meringue in a mixer.

2. Place the meringue on a baking sheet in 1mm thick portions using a Calisson cookie stencil. Place in the oven for an hour at 50° C.

Sponge cake pan-de-genes (pain de genes)

1. Mix almond paste, eggs and almond flavoring with a mixer for 10-15 minutes until smooth. Then gradually add melted butter, flour, potato flour and baking powder.

2. Using a pastry spatula, place the dough into a rectangular baking frame measuring 12 x 50 cm and bake in the oven at 160° C for 30 minutes.

3. Cut the finished sponge cake into a Calisson shape, 7 cm long and 3.5 cm wide. Place lime cream on top of each Calisson and refrigerate for 6 hours. Then transfer the calissons to the freezer, keeping a distance of 5 cm between them, and freeze.

Lemon dressing

Boil 400 ml lemon juice for 1 minute with agar agar, gelan and kappa. Add the remaining lemon juice.

Caramelized almonds

1. Roast the almonds in the oven at 150°C for 15 minutes.

2. Boil sugar and water to 118°C, add almonds and stir over low heat until they are completely coated in sugar and begin to caramelize.

3. Place on a flat surface and let cool.

Christophe Michalak

This pastry chef is good at preparing desserts from apples and chestnuts, various pastries and cheesecakes, tarts with pears, pistachios and apricots, and caramel pie with pecan nuts. In short, his Instagram account is a godsend for those with a sweet tooth.

Here's his favorite strawberry dessert recipe.

For mint syrup, boil 150 g of water with 50 g of sugar, remove from heat, add 15 fresh mint leaves, leave for 10 minutes, then strain.
Now prepare the mint cream. To do this, take a glass of milk, 15 mint leaves, boil in a saucepan, let it brew for 10 minutes and also filter.
Add 50 g of powdered sugar, a tablespoon of corn flour and 3 yolks to the hot milk, put on the fire and heat for 1 minute, stirring until it thickens. Add another 25 g of salted butter, stir, pour into a container and put in the refrigerator for an hour. Then beat everything with a broom until smooth, add 100 g of whipped cream and mix again.
Take a baking dish and line it with dry cookies soaked in mint syrup. Spread mint cream on top and garnish with halved strawberries. You can sprinkle with powdered sugar. It is best to keep the dessert for a few more hours in the refrigerator.