#Micheling

I wanna be rich in purpose ✨

Turkey & Gravy, the Michelin way⭐️ 👨‍🍳 @wolfgangpuck 🎥 @grubs.media @dannygrubs 📍 @cutdc

This is how Joel Robuchon, a chef who earned 31 michelin stars over his career, makes the humble mashed potatoes or pomme puree at his restaurants. #cooking #recipe #potato #mashedpotato

How to Make Joël Robuchon’s Mashed Potatoes 🥔🇫🇷 🥔🇫🇷 FULL RECIPE BELOW ⬇️ INGREDIENTS: 1.25kg ratte potato (or Yukon gold) (your yield should be 1kg after peeling) 250mL whole milk ** 250g unsalted butter, diced 4-5 sprigs thyme 1 tsp black peppercorns 2 cloves garlic, gently smashed Fine sea salt, to taste ** All of this milk likely won’t be needed. Some can be kept aside to re-heat the potatoes later. INSTRUCTIONS: 1. In a large, heavy bottom pot, ideally large enough to fit all your potatoes in a single layer, cover your potatoes with cold water. Bring to a boil over high heat, then lower your heat to medium. Allow your potatoes to cook for 20-30 minutes, or until you can pierce your potatoes with a pairing knife with zero resistance. 2. While your potatoes are cooking, bring your milk to a boil with your thyme, garlic and black peppercorns. As soon as it comes to a boil, turn off the heat and allow the aromatics to steep while the milk stays hot. 3. When your potatoes are done cooking, strain them, and let them sit in the strainer for 5-10 minutes to allow steam to be released. Once they are cool enough to touch, but still hot, peel the potatoes & discard the skins. 4. Press your potatoes through a potato ricer into a large bowl. Strain the aromatics out of your milk, and pour half of the milk into the riced potatoes. Fold the milk gently into the potatoes until incorporated. Then, pass your potatoes once more through a fine mesh strainer into a large pot (this step is optional, but does result in THE smoothest potatoes). 5. Put the pot over low heat, and add a couple tsp more milk as needed until your potatoes are smooth. At this point, you can decide how smooth/luxurious you would like your potatoes. If you want them to be more of a "purée", add all of the butter and extra milk for the true Joel Robuchon Ratio. If you want more of a traditional mashed potato consistency, don’t add any more milk, and only add half the butter. Regardless of what you choose, at this point you can season your potatoes with salt to taste. Serve your potatoes as a side with any roast or braised meat, and enjoy! #mashed #potatoes #michelin #homecooking #Recipe

if you love food then you’ll love copenhagen 😤 save this vid for places to go when there

Texture is one of the newer one star restaurants in Copenhagen Denmark. Their tasting menu was full of surprises starting with snacks in their beautiful little parlor. @restaurant_texture_ #foodie #eating #asmrfood #restaurant #travel #michelinguide #texturerestaurant #highspeeddining

How to make mashed potatoes like a Michelin Star chef✨ Thank you @chefthomaskeller for this recipe! ▪️2 lbs. Yukon Gold Potatoes, peeled and chopped in quarters▪️Salt & Pepper▪️6 Tbsp butter, cut into small cubes▪️1/2 Cup Heavy Cream (or sub milk for a lighter option)▪️1 Tbsp Fresh Chives, chopped▪️ 1️⃣ Put the potatoes in a large pot, cover with salted water and bring to a boil. Simmer over medium heat until tender, about 25 mins. Drain and return the potatoes to the pot. Cook over medium heat for 1 min, shaking the pot to dry the potatoes. 2️⃣ In a large saucepan, melt the butter in the cream. Working over the saucepan, pass the hot potatoes through a ricer or food mill. Stir with a wooden spoon until light and fluffy (don't over-mix). Season with salt and pepper, transfer into a serving dish, and sprinkle the chives on top. ⏲10 min prep time / 40 min total time Recipe serves 4 My debut cookbook Maxi’s Kitchen is available for pre-order now. Link in bio 🤍.

Import this recipe into Crouton app for free (link in bio) THE 3-INGREDIENT CHOCOLATE SOUFFLÉ THAT NEVER FAILS Legendary chef Joel Robuchon earned 31 Michelin stars by mastering simplicity. His chocolate soufflé is pure technique: Swiss meringue, three ingredients, unreal rise. And yes—you can freeze it ahead and bake from frozen. Robuchon’s Chocolate Soufflé Serves: 4 Prep: 15–20 min Cook: 16 min ⸻ INGREDIENTS • 120g granulated sugar, plus more for ramekins • 150g dark chocolate • 300g egg whites (from about 8 eggs) • 1.5g cream of tartar (optional, ~⅛ tsp) • Softened butter for ramekins, as needed METHOD 1. Preheat oven to 375°F (190°C), convection off. 2. Prep ramekins by buttering four 6-oz (180ml) ramekins using vertical strokes to encourage lift. Coat thoroughly with sugar by filling one ramekin with a spoonful of sugar and rotating to coat sides while pouring excess sugar into the next ramekin until all are coated. 3. Melt chocolate in a shallow bowl set over a pot with a little simmering water. 4. Make Swiss meringue by adding egg whites, sugar, and cream of tartar (optional) to the bowl of a stand mixer. Set the bowl over the same steaming pot and whisk until the mixture reaches 130°F (54°C). (It will already be partly whipped.) Move bowl to the mixer and whip on high to soft peaks. 5. Fold half the meringue into the chocolate until mixed, then fold in the rest. 6. Fill ramekins to just shy of the top with souffle mix. Tap to ramekins to level mix. 7. Bake for 16 minutes and serve immediately. ⸻ NOTES Soufflés can be prepared and frozen unbaked. To bake from frozen by reducing oven to 300°F (150°C) and baking twice as long, about 32 minutes. They’ll lose ~30% height and won’t be as perfectly shaped, but they’ll still be excellent.

My fave resto in Sydney is Polish! Wanna show this delicious mom and pop shop some real love, it’s truly one of the best @alchemy572 in Surrey Hills 🫶 Sydney I’ll cya Friday for 2 shows at the ICC and Melbourne 2 shows Saturday! #jimmyoyang #sydney #australia #polish #polishfood

🇸🇬 Am I dreaming? ✨ You might think so when stepping into @lesamisrestaurant new kitchen but for @chef_sebastien_lepinoy holder of three Michelin stars and one of Singapore’s most celebrated chefs, it was a vision years in the making. Known for his pursuit of perfection and timeless French gastronomy, Chef Lepinoy has now brought his dream kitchen to life. Crafted to embody precision, innovation, and excellence for the decade ahead. A dream once imagined and designed by Chef Sebastien Lepinoy and his team is now reality. We are exploring all the foodservice spaces across the world and will share the best stories related to industry lovers 👩‍🍳👨‍🍳 ➡️ Follow @flowfoodservice for more F&B space and tag #flowfoodservice to be featured! #lesamisgroup #threemichelinstar #flowfoodservice #cuisine #kitchen #dreamkitchen

Have you ever had a Michelin Star cheeseburger? This is @camphorla and I’m in the kitchen with Chef @wicho_1220

Story time about how I accidentally became a meme 😵‍💫 Last October I stopped in Chicago on the way to my best friends wedding to go to @alinearestaurant @thealineagroup - which was an absolutely unreal experience!! Alinea is a three Michelin star theatrical dinner & was once the #1 restaurant in the world - def a bucket list item. At the end of the meal, they give you sugar balloons for dessert (with helium in them), so of course we sucked the helium out bc we thought we were funny. After posting on tiktok that night, I woke up to a lot of gamers in my comments. Apparently I sound just like a Roblox pizza game? Really random but also hilarious - so 90M views later here we are 🤷🏼‍♀️ now I’m not just a meme, but a Roblox meme which I barely even know what that is. Enjoy LOL Also- I highly recommend watching chefs table episode with the chef from Alinea @grant_achatz such a sick story!!! @chefstablenetflix @chefstableofficial #alinea #michelinstar #bestrestaurant #roblox #meme