Three-Michelin star chef Jonnie Boer , cooks langoustine & pumpkin, distilled cucumber juice recipes
Three Michelin star chef Jonnie Boer from De librije, Zwolle the Netherlands is this month's Nisbets Featured Chef. World-renowned Chef Jonnie Boer cooks two dishes from his award-winning restaurant. The first dish is a charred and raw langoustine, with bergamot, pumpkin, pumpkin seed puree and distilled cucumber juice. The second dish is a visual play called "On The Beach" that combines oysters foie gras, and puffed rice.
You can watch more world class Chefs here http://www.thestaffcanteen.com/featured-chef/ Enjoy!
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com
Come and join us here also
Twitter https://twitter.com/CanteenTweets
Facebook http://www.facebook.com/thestaffcanteen
Видео Three-Michelin star chef Jonnie Boer , cooks langoustine & pumpkin, distilled cucumber juice recipes канала The Staff Canteen
You can watch more world class Chefs here http://www.thestaffcanteen.com/featured-chef/ Enjoy!
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com
Come and join us here also
Twitter https://twitter.com/CanteenTweets
Facebook http://www.facebook.com/thestaffcanteen
Видео Three-Michelin star chef Jonnie Boer , cooks langoustine & pumpkin, distilled cucumber juice recipes канала The Staff Canteen
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
![Chef Russell Bateman cooks scallops, veal sweetbreads and a chocolate dessert.](https://i.ytimg.com/vi/JaRsce41bCs/default.jpg)
![2 Michelin-starred Mark Froydenlund - head chef at Marcus, The Berkeley](https://i.ytimg.com/vi/C03_-kl_2wk/default.jpg)
![1 Michelin-starred Graeme Cheevers demonstrates how to properly prepare fish](https://i.ytimg.com/vi/DXxKoOu97lI/default.jpg)
![2 Michelin star chef Sidney Schutte talks about his career, restaurant Spectrum & his food style](https://i.ytimg.com/vi/gxfmZ5iC4r4/default.jpg)
![Custard tart with blood orange and gingerbread ice cream recipe with Junior Sous Chef Danny Dunn](https://i.ytimg.com/vi/d5pAVMO-OmU/default.jpg)
![Chefs, Michelin star chefs and more ask you, are you the next National Chef of the Year?](https://i.ytimg.com/vi/SSBQx31Dc4Q/default.jpg)
![Ristorante Duomo's Ciccio Sultano on being a self-taught 2 Michelin star chef](https://i.ytimg.com/vi/ZLhZpwZUp6w/default.jpg)
![2 Michelin star chef Ciccio Sultano, Ristorante Duomo, Ragusa, Sicily](https://i.ytimg.com/vi/M2mFpJPLjbA/default.jpg)
![Restaurant 1890 by Gordon Ramsay Executive Chef James Sharp Cooks a Michelin star Chicken Dish](https://i.ytimg.com/vi/ZcHwDDkA1wA/default.jpg)
![Michelin-starred chefs Michael O’Hare, Peter Sanchez & Brad Carter - Grilled by The Staff Canteen](https://i.ytimg.com/vi/XjSG_I2-HjU/default.jpg)
![Bavette of Irish Beef tartare recipe with anchovy, salted leek buds, pickled red meat radish, quinoa](https://i.ytimg.com/vi/y9pZjsX2rqg/default.jpg)
![Chef Luke Tipping, from Simpsons talks about how the restaurant has changed and Westlands](https://i.ytimg.com/vi/rBZhYqo-1us/default.jpg)
![James Cochran on Great British Menu 2018 and opening a new restaurant](https://i.ytimg.com/vi/RT4Vu-GmQcI/default.jpg)
![1 Michelin-starred Chef Nathan Davies creates his Yuzu and Meringue dessert](https://i.ytimg.com/vi/ZKNdaNxcvr0/default.jpg)
![Career advice from chef Hayden Groves](https://i.ytimg.com/vi/mgB4w2iOi2s/default.jpg)
![Celebrating our 10 year anniversary, we speak with our founder Mark Morris.](https://i.ytimg.com/vi/Vwr01jAq7_Q/default.jpg)
![Masterchef: The Professionals winners Steven Edwards and Steve Groves Grilled by The Staff Canteen](https://i.ytimg.com/vi/bsqyGgZE1VY/default.jpg)
![The Craft Guild of Chefs Graduate Awards 2018 final held at UCB Birmingham](https://i.ytimg.com/vi/2WRMZxnRWzw/default.jpg)
![2 Michelin star chef Óscar Velasco tells us why cuisine should be ingredient led](https://i.ytimg.com/vi/mtH78CmQhdA/default.jpg)
![2 Michelin-starred Chef James Close gives careers advice 🧑🍳](https://i.ytimg.com/vi/2QHuNNd-ihI/default.jpg)
![Pastry chef Rebecca Marshman creates a Chocolate Cremeux](https://i.ytimg.com/vi/B5ZduzyQUxE/default.jpg)