A Recipe by Serge Gouloumès

Michelin star chef Serge Gouloumès from Le Mas Candille in the Cote d’Azur shares his recipe of cod fillets cooked à la minute, fine ratatouille, gnocchi and shellfish with Mediterranean herbs

A Recipe by Serge Gouloumès A native from south-western France, chef Serge Gouloumès began his career locally before travelling abroad. After a brief stay in Belgium and Luxembourg, he left Europe for theCaribbean islands, where he was head chef in Saint Martin. Four years later, he decided to leave for the United States, where he expanded his knowledge working for Patrick Terrail at the Ma Maison in Beverly Hills. In 1991 he returned to France where he spent two years at the 4*de luxe Aspen Park in Meribel. Following this, he then became executive chef in charge of...

August 22, 2013

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Recipes by Philip Howard

Two Michelin star chef Phil Howard from The Square in London’s Mayfair shares three of his delicious recipes with FOUR readers…

Recipes by Philip Howard A quiet culinary professional, Philip Howard has been Head Chef (and co-owner with Nigel Platts-Martin) of The Square since it’s opening in December 1991. Prior to joining The Square, Howard worked with Marco Pierre White at Harvey’s, Simon Hopkinson at Bibendum and with Roux Restaurants Ltd. Phil's distinctive modern French food has enjoyed great critical and consumer success. A first Michelinstarwas awarded to The Square in 1994. The second star, awarded in 1998 has now been retained for 14 years. Numerous personal accolades have followed...

August 22, 2013

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Soy Braised Beef Cheek Recipe

FOUR Magazine’s very own Michelin star chef Simon Hulstone shares his recipe from Kikkoman for soy braised beef cheek with grilled broccoli and heritage carrots

Simon Hulstone’sculinary careerset off to a flying start. As a young, budding chef, Simon had several World Junior titles to his name and until 2011, he was the only British chef to win gold in the World Skills Awards. In 2003, Simon was awarded the Roux scholarship for young chefs and went on to win the National Chef of the Year award in 2008. Since heading up the team at The Elephant, Simon has added another award to his already well-decorated chefs toque: a prestigious Michelin star which he was awarded, and still maintains today, in 2006. Here he shares his...

August 21, 2013

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A Recipe by Nadia Santini

A traditional recipe for frog legs and fresh herb gratin, from Nadia Santini in FOUR’s International Edition

Serves 4 Ingredients 20 very fresh frogs, drawn and skinned. 2 whole eggs 2 egg whites 2tsp breadcrumbs 100g butter 1 garlic clove 1 sprig of parsley, finely chopped Salt, pepper, to season Method Use a carving fork to extract the frogs legs. Press the tip into the thigh and remove the femur by cutting. Break the tendon by pulling it over the thigh. Make sure you retain the small lower bones as you will use them for serving the legs later. Beat the eggs and the whites with a fork, add the salt and the pepper. Dip the legs in the egg mixture and then roll them...

August 20, 2013

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