Ricotta ravioli with black olive croutons and a tomato pan sauce; an Asian-inspired ginger edamame ravioli with a Chinese vinegar and brown butter sauce.
Ricotta ravioli with black olive croutons and a tomato pan sauce; an Asian-inspired ginger edamame ravioli with a Chinese vinegar and brown butter sauce.
Vietnamese espresso ice cream-filled profiteroles with ganache; pate a choux two ways -- tea smoked salmon with cream cheese, chives and lemon and devil's balls.
Vietnamese espresso ice cream-filled profiteroles with ganache; pate a choux two ways -- tea smoked salmon with cream cheese, chives and lemon and devil's balls.
Korean honey butter chicken wings; blue ginger Laos chicken wings.
Korean honey butter chicken wings; blue ginger Laos chicken wings.
15x19 Wild Cod With Chef Gisli Matthias Audunsson Episode overview
Date de diffusion
Fév 10, 2018
Iceland Ocean Cluster; foraging for sea truffles; whole-roasted cod head with angelic emulsion and angelic potato salad; rice paper-wrapped cod with mushroom compound butter.
Iceland Ocean Cluster; foraging for sea truffles; whole-roasted cod head with angelic emulsion and angelic potato salad; rice paper-wrapped cod with mushroom compound butter.
15x20 Icelandic Lamb With Chef Thrainn Freyr Vigfusson Episode overview
Date de diffusion
Fév 17, 2018
A fifth-generation lamb farm in the Icelandic countryside; grilled lamb ribs with dried grapes, roasted almonds and lentils; lamb fried rice with sumac skyr; a lamb hot dog stand.
A fifth-generation lamb farm in the Icelandic countryside; grilled lamb ribs with dried grapes, roasted almonds and lentils; lamb fried rice with sumac skyr; a lamb hot dog stand.
15x21 Arctic Char With Fanney Dora Sigurjonsdottir, Vodka Cocktail Episode overview
Date de diffusion
Fév 24, 2018
Volcanic rock-purified water for making special liquor; making cocktails; cured Arctic char tartar with grilled bread; tea-smoked five peppercorn Arctic char with root vegetable risotto.
Volcanic rock-purified water for making special liquor; making cocktails; cured Arctic char tartar with grilled bread; tea-smoked five peppercorn Arctic char with root vegetable risotto.
15x22 Langoustine & Tomatoes With Chef Axel Bjorn Clausen Episode overview
Date de diffusion
Mar 03, 2018
A tomato greenhouse that runs off geothermal energy; explosive cocktails; Icelandic pan sauteed langoustine with tomato and daikon salad; hot-and-sour soup with mussels and whole-grain grilled cheese.
A tomato greenhouse that runs off geothermal energy; explosive cocktails; Icelandic pan sauteed langoustine with tomato and daikon salad; hot-and-sour soup with mussels and whole-grain grilled cheese.
Breakfast at Spoon and Stable; salmon mi-cuit with sauce meurette; salmon en papillote with Chinese black beans, leeks and maitake mushrooms with brown butter couscous; whole-grilled salmon with pressed lobster sauce, celeriac and maitake mushrooms.
Breakfast at Spoon and Stable; salmon mi-cuit with sauce meurette; salmon en papillote with Chinese black beans, leeks and maitake mushrooms with brown butter couscous; whole-grilled salmon with pressed lobster sauce, celeriac and maitake mushrooms.
Making a classic dish -- fish and chips -- with chef Craig Maw and his partner Nikki Mutton at Kingfisher Fish & Chips in Plymouth, England.
Show: Simply Ming
Making a classic dish -- fish and chips -- with chef Craig Maw and his partner Nikki Mutton at Kingfisher Fish & Chips in Plymouth, England.
Show: Simply Ming
Tasting the best of the English Riviera; English countryside soft cheeses and regional wines at Sharpham Estate; preparing cod two ways, paired with wine.
Tasting the best of the English Riviera; English countryside soft cheeses and regional wines at Sharpham Estate; preparing cod two ways, paired with wine.
15x26Épisode final de la saison Chef Daniel Galmiche Episode overview
Date de diffusion
Mar 31, 2018
Sampling and sourcing smoked fish, including fjord trout, at The Valley Smokehouse; preparing cocktails; pan-fried steelhead trout; trout with lemon-ginger broth.
Sampling and sourcing smoked fish, including fjord trout, at The Valley Smokehouse; preparing cocktails; pan-fried steelhead trout; trout with lemon-ginger broth.
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