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We selected our best photos of dishes by the top chefs of the world

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Movie Stars in Cannes talking about food. 3 Star Michelin Chef around, France.

Cuisine Culture™ How to prepare Colors of Caviar by 3 Star Michelin Chef “Guy Savoy”

Cookbook of Gourmet Desserts – recipes of the world’s top chefs – E-book

 

Cookbook of Gourmet Desserts – recipes of the world’s top chefs – E-book

50% discount thry 30/11/2015

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Cuisine Culture™ How to prepare Sea food Paella by Chef “Daniel Sak”

Cuisine Culture™ How to prepare Dessert Goats Milk Mousse by Chef Daniel Sak

Cuisine Culture™ How to prepare Red Mullet by Pascal Aussignac

how to prepare Flaky Pastry with Foie Gras and Truffles, Bruno choice’s

Learn how to prepare Caviar by 3 Star Michelin Chef Guy Savoy

today we will learn how to prepare Vegetable Gnocchi by 2 Star Michelin Chef Michael Nizzero

today we will learn how to prepare Pan-seared Seabass by 3 star michelin chef Guy Savoy

The chef Guy Savoy has a special unique way to prepare sea bass fish
in this video you can see the master himself

Cuisine Culture™ How to prepare Gascon Mess by Chef Pascal Aussignac

Cuisine Culture™ How to prepare Black Fig Carpaccio by Chef Pascal Aussignac

Cuisine Culture™ How to prepare Seafood Napoleon by Thomas Henkelmann

 

Cuisine Culture™ How to prepare Cherry Tart, by Chef Thomas Henkelmann

Cuisine Culture™ How to prepare Lobster Bisque by Thomas Henkelmann

A day in The Life of 2 star Michelin Hélène Darroze, french

Meet one of the top french women chef in the world

Cuisine Culture™ How to prepare french foods 2 Star Michelin Chef “Jean-Denis Rieubland”

Cuisine Culture™ How to prepare Peach Haeberlin by 3 Star Michelin Chef Marc Haeberlin

Cuisine Culture™ How to prepare Chicken Foie Gras by 3 Star Michelin Chef “Marc Haeberlin”

Cuisine Culture™ How to Cook Onion Soup by 2 Star Michelin Chef “Josiah Citrin”

Cuisine Culture™ How to prepare Warm Crispy Beignets by Chef Josiah Citrin & Ashley James

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Learn how to cook a duck by 2 Star Michelin Chef Josiah Citrin

Cuisine Culture™ How to Cook Duck a l’orange by 2 Star Michelin Chef “Josiah Citrin”

Meet 3 Star Michelin Chef Mario D’Orio

3 Star Michelin Chef “Mario D’Orio” will show you step by step how to make chicken en croute at the Majestic hotel in Cannes

Meet 3 Star Michelin Jacques Chibois

3 Star Michelin Jacques Chibois will show you step by step how to make Haddock with salad in the Gray d’Albion hotel in Cannes

Chef Daniel Sak

Sail down Canal du Midi in Provence aboard Daniel Sak’s barge where he wines and dines his guests. Enjoy a Cassoulet in the medieval city of Carcassonne, delight in France’s most beautiful example of a market in Narbonne and eat as the locals do in Beziers. We also visit organic vegetable farms and artisanal cheese makers to complete the special recipes that Chef Sak has created, including his French take on Paella and a Strawberry- goat milk mousse with honey ice cream with Acacia flower Beignets.

Meet 3 Star Michelin Chef Daniel Boulud

Daniel Boulud takes us to his butcher in New York’s Meat Packing District to choose the cut for his famed Seared Rib Eye and Red Wine Braised Short Ribs, teamed with a Tomato in a Light Choron Sauce stuffed with Marmalade, Spinach Fondue, Diced Buffalo Mozzarella Salad and a heavenly serving of Pommes Dauphines. We recreate coveted dishes from the famed restaurant Boulud: Peekytoe Crab Salad in a mold of Persian Cucumber-Black Sesame Coulis, draped with Early Mesclun and Radishes. Dessert is arguably the best molten lava cake in the world: a Warm Guanaja Chocolate Coulant filled with oozing Liquid Caramel and paired with a Creamy Milk Sorbet.

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Meet 3 Star Michelin Chef Arnaud Lallement

Reims is the capital of Champagne, and it’s also where the culinary adventure begins in chef Arnaud Lallement’s Two-Star Michelin restaurant, L’Assiette Champenoise. Lallement demonstrates how to grill langoustines, braise lamb and make an explosive dessert, a Raspberry Vacheron. Sweets await in one of the world’s oldest cookie-making factories. And of course a visit to Champagne is not complete unless you visit the vineyards where a special invitation awaits from Champagnes Paul Goerg.

Meet Chef Yoram Nitzan

Chef Yoram Nitzan designs refined and aromatic dishes glorifying the natural flavors of seafood and fish. His ability to combine French classicism, American modernism, and Mediterranean charm has made this superb fish and seafood restaurant consistently one of the very best in the country. Chef Yoram Nitzan demonstrates his famous Langoustine on “Forbidden Risotto”, Flavors from the Sea Plate and for desert Turkish Sting!