Professional hands
Luca Montersino
Get to know chef Luca Montersino by making his recipes.
Luca Montersino
Get to know chef Luca Montersino by making his recipes.
Stockfish
Main CoursesStockfish with porcini tagliolini à la crème
Fresh ginger pumpkin soup
StartersCream of ginger pumpkin soup with crispy prawns and hazelnuts
Risotto
StartersRisotto with parmesan cream and white alba truffle
Saffron risotto
Main CoursesWith porcini mushrooms, espuma of Parmesan cheese and porcini demi-glace
Mascarpone mousse
DessertsWith caramelized figs, passito jelly, honey, and balsamic vinegar
Smoked Piedmonts tartare
StartersWith cream of mascarpone and anchovies, fried egg yolk, Jerusalem artichoke chips
Articles
Thirsty for new ideas? Find tips and tricks from professional chefs, bakers or patissiers in our blogs.
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Step into the world of French-Belgian chef Thijs Vervloet and discover his intuitive approach to cooking
One hundred per cent trust in Debic butter
The Spanish pastry chef Daniel Álvarez loves to work with Debic butter. He can trust the technical and traditional creamery butters in every circumstance.
Petr Kunc cooks whatever the Czech soil produces.
The culinary excellence of Salabka, owned by Chef Petr Kunc—one of the finest dining experiences in the Czech Republic.
