Recipes

A handpicked selection of world-renowned Michelin-starred chefs share the dishes closest to their hearts — the meals they love to cook, not for prestige, but for passion. Each recipe reflects their personal story, culinary philosophy, and the artistry that earned them their stars, celebrating creativity, heritage, and the timeless joy of exceptional food.

Mushroom Truffle Risotto

Silky Arborio rice, slowly cooked to a perfect al dente, envelops the palate with layers of earthy depth and subtle sweetness. Wild mushrooms lend an elegant woodland aroma, their umami richness heightened by a delicate infusion of black truffle. Finished with aged Parmesan and a drizzle of truffle oil, the dish achieves a sublime balance of creaminess, fragrance, and finesse — comforting yet unmistakably refined.
Prep Time 15 min
Cook Time 12 min
Servings 2-3 Servings

Ingredients

  • 1 cup Arborio or Carnaroli rice
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small shallot (finely chopped)
  • 2 cloves garlic (minced)
  • 250g (about 2 cups) mixed mushrooms — cremini, porcini, or wild (sliced)
  • ½ cup dry white wine (e.g., Pinot Grigio)
  • 3½ cups hot vegetable or chicken stock (kept warm)
  • ½ cup grated Parmesan cheese
  • 1 tbsp black truffle paste or finely grated fresh black truffle (optional but ideal)
  • Drizzle of truffle oil (to finish)
  • Salt and freshly ground black pepper
  • Fresh thyme leaves or chopped parsley (for garnish)

Instructions

  1. Prepare the base In a wide saucepan, heat 1 tablespoon of butter and the olive oil over medium heat. Add the shallot and cook gently for 2–3 minutes until translucent. Stir in the garlic and cook for another 30 seconds.
  2. Sauté the mushrooms Add the mushrooms and a small pinch of salt. Cook until softened and golden, about 5–6 minutes. Remove a few for garnish if desired, and keep the rest in the pan.
  3. Toast the rice Add the Arborio rice to the pan and stir for 1–2 minutes until each grain is lightly coated and slightly translucent around the edges.
  4. Deglaze with wine Pour in the white wine and stir continuously until it has almost completely absorbed.
  5. Cook the risotto Begin adding the warm stock one ladleful at a time, stirring constantly. Wait until the liquid is nearly absorbed before adding the next ladle. Continue for 18–20 minutes, until the rice is creamy and just al dente.
  6. Finish with truffle and cheese
  7. Stir in the remaining butter, Parmesan cheese, and truffle paste or freshly grated truffle. Adjust seasoning with salt and pepper. The texture should be rich and fluid, not stiff.
  8. Serve and garnish Spoon the risotto into warm plates, top with the reserved mushrooms, drizzle lightly with truffle oil, and finish with fresh herbs and a few shavings of Parmesan.

Gruyère Potato Gratin (Dauphinoise)

Gruyère Potato Gratin (Dauphinoise) — Thinly sliced potatoes baked slowly in a silken blend of cream, milk, and garlic, layered with nutty Gruyère and a whisper of nutmeg. The top emerges bronzed and delicately crisp, yielding to a luscious, melt-in-the-mouth interior. Each bite balances warmth and indulgence — a humble French classic elevated by precision, patience, and perfect restraint.
Prep Time 20 min
Cook Time 1 hr 15 min
Servings 4-6 Servings

Ingredients

  • 1 kg (about 2.2 lb) Yukon Gold or Russet potatoes, peeled and very thinly sliced (2–3 mm / ⅛ inch)
  • 2 cups heavy cream (35% fat)
  • 1 cup whole milk
  • 2 cloves garlic, crushed (plus 1 halved clove for rubbing the dish)
  • 1½ cups Gruyère cheese, grated (or mix with Comté or Emmental if you prefer)
  • 2 tbsp unsalted butter, softened (for greasing and dotting on top)
  • ½ tsp freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • (Optional) a few sprigs of fresh thyme or chives for garnish

Instructions

  1. Preheat & prepare Preheat your oven to 175°C / 350°F. Rub a medium baking dish (about 9x9 inches or similar) with the cut side of a garlic clove, then butter it generously.
  2. Heat the cream mixture In a saucepan, combine the cream, milk, crushed garlic, nutmeg, salt, and pepper. Warm gently over medium heat until just below a simmer — don’t let it boil. Remove from heat and let the garlic steep.
  3. Layer the potatoes Arrange a layer of sliced potatoes in the dish, slightly overlapping. Sprinkle a little Gruyère, salt, and pepper.
  4. Repeat the layers until all potatoes are used.
  5. Add the cream Pour the warm cream mixture evenly over the potatoes. The liquid should just cover the top layer — press down lightly to submerge everything.
  6. Top with cheese and butter Sprinkle the remaining Gruyère over the surface.
  7. Dot with small pieces of butter.
  8. Bake slowly Bake uncovered for 60–75 minutes, until the top is deeply golden and the potatoes are tender when pierced with a knife.
  9. If the top browns too quickly, cover loosely with foil for part of the baking time.
  10. Rest & serve Let it rest for 10–15 minutes before serving — this allows the cream to thicken slightly. Garnish with fresh thyme or chives if desired.

Golden Honey Turmeric Latte

A radiant, amber-hued elixir, where velvety milk meets the earthy warmth of turmeric, brightened with a hint of ginger and cinnamon. Honey lends a subtle sweetness that harmonizes with a delicate whisper of black pepper, creating a layered, aromatic experience. Silky, comforting, and meticulously balanced, it transforms a simple cup into a moment of mindful luxury.
Prep Time 5 min
Cook Time 5 min
Servings 1-2 Servings

Ingredients

  • 1 cup (250 ml) whole milk (or oat, almond, or coconut milk for dairy-free)
  • ½ tsp ground turmeric (or 1 tsp freshly grated turmeric root)
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground ginger (or a few slices of fresh ginger)
  • Pinch of black pepper (enhances turmeric’s benefits)
  • 1 tsp honey (or maple syrup, to taste)
  • Optional: ½ tsp vanilla extract or a sprinkle of cardamom for aroma
  • Garnish: cinnamon dust or edible flower petals (optional but elegant)

Instructions

  1. Warm the milk In a small saucepan over medium heat, gently warm the milk — do not boil.
  2. Whisk in the spices
  3. Add turmeric, cinnamon, ginger, and black pepper. Whisk continuously for 2–3 minutes until the milk turns golden and aromatic.
  4. Sweeten and infuse Stir in the honey (or syrup) and vanilla extract, if using. Taste and adjust sweetness or spice balance to your liking.
  5. Froth and serve For a luxurious café-style texture, froth the latte using a milk frother or whisk until lightly foamy. Pour into a pre-warmed mug.
  6. Garnish Dust with a little cinnamon or turmeric on top, and if you’re feeling indulgent, float an edible flower or sprinkle of cardamom.
  7. Texture Tip: Use barista-style oat milk for the creamiest vegan version.
  8. Wellness Touch: A tiny pinch of black pepper is key — it activates curcumin, the beneficial compound in turmeric.
  9. Luxury Upgrade: Add a small piece of fresh vanilla bean or a drop of rosewater for a perfumed finish.

Quinoa Poke Bowl with Avocado, Edamame & Sesame Seeds

A vibrant mosaic of jewel-toned vegetables and nutty quinoa, crowned with creamy avocado and tender edamame. Each bite delivers a delicate balance of textures — soft, crisp, and slightly chewy — while a light, citrusy soy-sesame dressing harmonizes the flavors. Finished with toasted sesame seeds and microgreens, this bowl is both visually striking and a celebration of clean, mindful luxury.
Prep Time 15-20 min
Cook Time 25-30 min
Servings 2-3 servings

Ingredients

  • For the base:1 cup quinoa (any variety)
  • 2 cups water
  • Pinch of salt
  • For the toppings: 1 ripe avocado, sliced
  • 1 cup edamame, shelled and cooked
  • 1 small carrot, julienned or shaved
  • ½ cucumber, thinly sliced
  • ½ cup radish, thinly sliced
  • 1 small handful microgreens (optional, for garnish)
  • 1–2 tbsp toasted sesame seeds
  • For the dressing: 2 tbsp low-sodium soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • ½ tsp honey or agave syrup
  • 1 tsp grated fresh ginger
  • ½ tsp lime juice
  • Luxury upgrade: Add thinly sliced seared tuna or smoked salmon for a pescatarian twist. Texture variation: Add lightly pickled ginger, roasted nori strips, or crushed cashews. Presentation: Use a shallow white bowl and arrange toppings in color-blocked sections to enhance visual appeal.

Instructions

  1. Cook the quinoa: Rinse quinoa under cold water. Combine with 2 cups water and a pinch of salt in a small pot.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  3. Remove from heat and let sit 5 minutes, then fluff with a fork.
  4. Prepare the dressing: Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and lime juice until smooth.
  5. Assemble the bowl: Divide the quinoa between two bowls as the base.
  6. Arrange avocado slices, edamame, carrots, cucumber, and radish on top in visually appealing sections.
  7. Dress and garnish: Drizzle the sesame-soy dressing over the assembled bowls.
  8. Sprinkle with toasted sesame seeds and microgreens for elegance and color.
  9. Serve immediately — enjoy warm, at room temperature, or chilled.

What Our Chefs Say

Chef Maria Rodriguez
“The right kitchenware doesn’t just make food—it makes moments.”

Chef Maria Rodriguez

Executive Chef at Le Cinq, France.

Chef James Chen
"Cooking is an art that requires passion, precision, the finest ingredients and the right tools."

Chef James Chen

Head Pastry Chef at Venieros Pasticceria & Caffe