Watch chef Angel León’s artistry, vision, and passion for the sea unfold at the 2 Michelin starred restaurant Aponiente from Andalusia, Spain.
Read more here: bit.ly/2b9IVDy
スペイン、アンダルシアの二つ星レストランAponienteのシェフ、アンヘル ・レオンが海産物への情熱を語る。
Here’s a video of chef Andre Chiang from Restaurant ANDRE (#32 on the World’s 50 Best Restaurants list) showing us how he takes a dish to the next level through fermented juices. Watch as he pours his heart and creativity in each juice, which takes up to three months of work from start to finish.
有名レストランANDREのシェフアンドレ・チアンによる、3ヶ月かかるジュースづくりのプロセス。
Monocle’s second annual Restaurant Awards honours fifty places that have been consistently good and up-and-comers that have the ingredients to be great restaurants for decades to come. Monocle Films sits down for breakfast in Toronto, lunch in Liguria and dinner in Tokyo.
To discover more about Monocle magazine head to monocle.com
The Monocle Restaurant Awards 2016に選ばれた世界のレストラン50件から、トロントとリグーリア(イタリア)、東京の3店を紹介。
Maya Erickson’s Black Sesame Dessert
Film by Director Jennifer Davick and Executive Producer Amy Yvonne Yu
DP Devin Whetstone | Story by Writer Tanner Latham | Post-Production by Mission Film & Design
Stylized, Sexy, Provocative and Decadent. Everything You Would Expect from a Grandmother’s Recipe.
At 13 years old, Maya Erickson was working in a professional kitchen, tasked primarily with filling cookies and wrapping tuiles. She shrugs this detail off now, as if it’s simply a throwaway line unworthy of her bio. As if most newly-turned teenagers must surely have been like her—resisting the temptation to toggle among their screens and choosing, instead, a highly disciplined path.
It is with this kind of casual, unassuming tone that this wunderkind (now she’s in her mid-20s), pastry chef describes her Black Sesame Ice Cream with Black Sesame Pudding, a dessert rooted in her former chef’s grandmother’s poppy seed pudding recipe yet presented with a stylized, sexy and provocative manner that’s as arresting and mood-evoking visually as it is to the palate.
Maya created this dessert while working as the pastry chef at Lazy Bear, a San Francisco restaurant that grew from the cult-like following of an underground supper club and whose own chef/owner David Barzelay recently received the nod as a 2016 Food and Wine Best New Chef.
To complement the ice cream and pudding, Maya’s Black Sesame dessert features cassis jam, cassis pate de fruit, dehydrated devil’s food cake, forbidden rice pudding and a light dusting of charcoal. This creation—with its colors and flavors and textures—makes you question what you think you know about food. This is the epitome of Maya’s gift to anyone lucky enough to receive it—a delicately plated, understated, experiential dessert that decadently performs.
シェフのマヤ・エリクソンによる「黒胡麻のデザート」の調理プロセスを撮影した美しい映像。
Dive into Lobsters By The Pool, our portrait of Robert Cox, Executive Sous Chef of the West Village’s Nourish Kitchen + Table. Cox was all in once he decided he wanted to be a chef. Since then, it’s been an ever-evolving process of trying, failing, learning and adapting. Get a taste of the passion, creativity and precision required to be a chef, and learn more at unfiltered.groupsjr.com/precision.
Produced by Catie Horseman
Filmed by Matthew Thompson
Edited by Brandon Bloom
Colored by The Mill
Music by P. Whitehill
pwhitehill.bandcamp.com
ニューヨークの人気レストランNourish Kitchen + Tableのスー・シェフ、ロバート・コックスのインタビュー。
For Monocle’s first ever Restaurant Awards our editorial team has whipped up a list of our 50 favourite restaurants. These are the places we would go back to for the food, hospitality, great chefs, old-school staff, lively manner and perfect dining rooms. Monocle films invites you to join us for breakfast in Toronto, lunch in Forte dei Marmi and dinner in Stockholm.
To discover more about Monocle magazine head to www.monocle.com
Monocleがベスト50のレストランを選ぶ「The Monocle Restaurant Awards」より、トロント(朝食)、フォルテ・デイ・マルミ(昼食)、ストックホルム(夕食)のレストランを紹介。
We’ve handpicked the best cooking schools from around the world, including a Tasmanian cook leading guests from garden to kitchen and a chef’s guide to the markets of Israel.
To discover more about Monocle magazine head to www.monocle.com
Monocleが選ぶ世界の料理学校から、ロンドン、ホバート、エルサレムの3校を紹介。
Monocle invited chef Jonathan Conroy into our Midori House kitchen to cook the prefect summer meal. He demonstrated the art of making a traditional Turkish starter, Mediterranean main course and a quintessential British classic – trifle – on film.
Monocleの依頼で、シェフのジョナサン・コンロイが夏のための料理を作る。