Lemon Tart by Nicolas Lambert
We’re thrilled to feature this delicious recipe by one of the best pastry chefs in the world. Meet French-born Nicolas Lambert, voted as Asia’s Best Pastry Chef in 2018, and...
https://www.chefspencil.com
Cuisine: French
For the connoisseur in French cuisine; after tasting these dishes you’ll feel like your floating on the Rhine. Simply scroll to find the right one for you.
Cheese Flan by Chef Kévin Ketkaew
We are thrilled to feature a delicious recipe by Kévin Ketkaew, chef, consultant and culinary instructor. Kévin has been ranked as one of the most talented chefs in the world....
Cherry Pie
Quantities are enough for 6 small pies. For the whipped ganache, I suggest you cut the quantity by half, else you’ll end up with a bit more ganache to my...
Chocolate Hazelnut Pie
How to Make Ganache: Melt 100g of milk chocolate 40% cacao, and bring 66 g of cream at 30% MG to a boil with 11 g of honey. Pour the...
Confit Duck Leg Recipe By Chef Simon Moss
This delicious confit duck leg recipe was provided by Chef Simon Moss, the Head Chef at Melbourne’s Grosvenor Hotel. Check out our interview with Simon to learn more about his career,...
Cameo Crème Brûlée
For many of the world’s top Chefs food is well, not just food, but a form of expression. Take Igor Grishechkin’s cameo crème brûlee – a stunning example of food...
Quiche Lorraine
Quiche Lorraine is a highly popular quiche variant named after the Lorraine region in France. It was originally made with eggs, cream and lardons, though modern recipes are now based...
Canard à la Presse (Pressed Duck)
Canard à la Presse or Pressed Duck is a traditional French dish that provides an extraordinary culinary experience. The dish was created in the 19th century by Parisian restaurant La...
TUNA NICOISE
This can all be pre prepared apart from the tuna which should be done last minute. Set yourself up a pot on the stove with water and an ice bath....
SEA DELICACY
Roll a strip of fresh tuna in the sesame/pepper mix and then sear in a hot smoking pan until seared evenly on all sides. Remove from pan and cut at...
ALMOND, COFFEE & CHOCOLATE TART WITH MASCARPONE CREAM
I personally love coffee, mixing with Mascarpone, remind me when I lived in Tuscany. For 1 large tart (22cm) Cacao Shortcrust Combine room temperature butter with salt and sugar in...
APPLE TARTE TATIN WITH CHAMBORD SYRUP AND CINNAMON CREAM
This is one of my favourite classic recipes. The name originates from and was made famous by the Tatin Sisters of France in the early part of the last century,...
