Chef Seven News Today

Enjoy great events and offers from our editors picks!

Enjoy great events and offers from our editors picks!

Enjoy a nice week with events from our editors picks!

Enjoy a nice week with events from our editors picks!

Enjoy a great week ahead with events from our editors picks!

>> rene: thank you. whos next? oh! >> chef seven: and so here i have a dish of, um, strawberries and cream. i decided to go out on my bike and see what i could get so all the flowers that are here, the lady let me pick them in her garden. so i have strawberries that are pickled in rose vinegar and a crème fraiche at the base thats been infused with burnt roses and rose pollen. >> rene: can we just clap or? >> anthony: and then that might well end up on the menu? >> rene: no. this is not about p...

Here, sep ice cream with some barley. >> rene: mushroom ice cream and fermented barley sauce. >> anthony: i think the lambs tongue is a great ingredient. personally im not getting what the kohlrabi brought to the party. >> chef six: the razor clams are a bit sweet and with this broth its quite sweet, so it becomes very one-dimensional. >> rene: why cant you do that for your next project? dry salt versus brine salt. >> chef: she uses elements i would never use in a dessert and they taste good, i ...

Tongue cooked for 10 hours at 70 degrees, kohlrabi, which is fermented in water and salt. and this is seafoam with brown butter. >> chef three: so what we have here, sep ice cream with some barley. >> rene: mushroom ice cream and fermented barley sauce. >> anthony: i think the lambs tongue is a great ingredient. personally im not getting what the kohlrabi brought to the party. >> chef six: the razor clams are a bit sweet and with this broth its quite sweet, so it becomes very one-dimensional. >>...

>> rene: thank you. whos next? oh! >> chef seven: and so here i have a dish of, um, strawberries and cream. i decided to go out on my bike and see what i could get so all e flowers that are here, the lady let me pick them in her garden. so i have strawberries that are pickled in rose vinegar and a crème fraiche at the base thats been infused with burnt roses and rose pollen. >> rene: can we just clap or? >> anthony: and then that might well end up on the menu? >> rene: no. this is not about put...

Tongue cooked for 10 hours at 70 degrees, kohlrabi, which is fermented in water and salt. and this is seafoam with brown butter. >> chef three: so what we have here, sep ice cream with some barley. >> rene: mushroom ice cream and fermented barley sauce. >> anthony: i think the lambs tongue is a great ingredient. personally im not getting what the kohlrabi brought to the party. >> chef six: the razor clams are a bit sweet and with this broth its quite sweet, so it becomes very one-dimensional. >>...