Features 6 minutes 13 April 2020

Quarantine Cooking: MICHELIN Chefs Share Recipes On Social Media

Top chefs around the world like Eric Ripert, Massimo Bottura and Guy Martin are taking to social media during their restaurant downtime to share recipes and videos from their own home kitchens.

social media Recipe Chefs and the Community

As millions around the world do their part to fight the Covid-19 pandemic by staying home and practising social distancing to slow the spread of the disease, more are picking up their pans and cooking at home before sharing their creations online. Professional chefs, too, are rising to the occasion and doing what they do best — cooking in the time of coronavirus. The top toques of MICHELIN-star restaurants around the world like Eric Ripert, Massimo Bottura and Guy Martin are taking to social media during their restaurant downtime to share recipes and videos from their own home kitchens.

Whether you're a novice just getting started or looking to level up behind the stove, indulge in some feel-good home cooking and find some culinary inspiration here.

#MICHELINGUIDEATHOME
Chefs and MICHELIN inspectors alike have contributed their favourite home cooking recipes on the official MICHELIN Guide Instagram under the hashtag #michelinguideathome. You'll find straightforward recipes in easy-to-follow steps, such as Stephanie Le Quellec's (La Scene, two stars) Green Pea Spaghetti With Iberian Ham, Gordon Ramsay's (Restaurant Gordon Ramsay, three stars) Marinara Sauce and an anonymous inspector's Citrus Marmalade, complete with cute illustrations and helpful metric conversions. 

Recipe Videos On the MICHELIN Guide's social media and digital websites

A treasure trove of recipes, techniques, tips and tricks from chefs of MICHELIN restaurants around the world are available on the MICHELIN Guide's social media and online websites. Learn to make the traditional Cantonese sweet treat of "smiling" sesame balls from one-MICHELIN-star Shang Palace in Hong Kong, or hand-shaped Tortelli with Pesto Genovese with Marco Manocchio, chef de cuisine of Italian restaurant Dolce Vita at the Mandarin Oriental Singapore. On Instagram, let veteran chef Wolfgang Puck entice you as he demonstrates how his signature Lobster with Truffle is made at his MICHELIN-star Cut in Beverly Hills. 


Recipe by Marco Manocchio of Dolce Vita in Singapore: Tortelli with Pesto Genovese Recipe

Massimo Bottura’s Instagram Show: Quarantine Kitchen
The celebrated chef of three-MICHELIN-star Osteria Francescana and his family have given people direct access to their home kitchen with a casual nightly cooking series on his Instagram page. Instructions for vegetable Thai curry and tortellini in panna are delivered with the chef’s characteristic panache and the help of his family.

Ferran Adria’s Family Meals On Twitter
The legendary chef of three-star elBulli fame takes his cookbook The Family Meal online with a series of Spanish-language cooking tutorials on his Twitter account — try your hand at these simple and inexpensive dishes that fed his staff during mealtimes at the now-shuttered restaurant. 

Eric Ripert’s Home Cooking On Instagram
From a quick chicken and red wine stew to a “super easy” cheese tortellini meat sauce for pasta, Eric Ripert of three-star Le Bernardin in New York shares his go-to recipes for cooking at home in simple recipes with photos and video clips.

Guy Martin On IGTV
The affable chef of two-star Le Grand Vefour in Paris has taken to IGTV to share his recipes for French classics like gâteau au chocolat, veal escalope with mushroom cream sauce and flambéed bananas in easy-to-follow four-minute French language videos.


Jason Atherton’s Social Kitchen Isolation On IGTV
British chef Jason Atherton of MICHELIN-star London restaurant Pollen Street Social does cooking demonstrations with recipes for easy home-cooked meals and dispenses tips on kitchen management like dealing with use-by dates and leftovers. Celebrity Ronan Keating makes a special guest appearance in one episode and literally sings for his supper.

View this post on Instagram

Sunday kitchen management

A post shared by Jason Atherton (@_jasonatherton) on

Daniel Boulud’s Cooking Demos On Instagram
His vaunted two-star restaurant Daniel in New York City may be closed, but chef Daniel Boulud has been keeping himself occupied with short cooking demonstrations on Instagram for culinary basics like Hollandaise sauce and French-style scrambled eggs.

Dominique Ansel’s Easy Home Cooking On Instagram
Acclaimed NYC baker behind MICHELIN Plate restaurant 189 by Dominique Ansel in Los Angeles may have rocketed to fame for inventing the Cronut, but he’s spending his time at home now sharing easy recipes for banana bread and pork dumplings.

View this post on Instagram

Rainy day today, and if you’re like me, you probably have a bunch of bananas getting too ripe in your kitchen. So let’s make banana bread. Check out the full video, and here’s the recipe (from my book Everyone Can Bake, out on 4/14). Ingredients: 400g (2 cups) sugar 250g (2 cups) All Purpose flour (plus more for dusting) 3g (3/4 tsp) baking soda 2g (3/4 tsp) ground nutmeg 5g (1 tsp) salt 5g (1 tsp) baking powder 150g (3 large) eggs 400g (2 cups, about 3-4) overripe bananas, peeled & mashed 200g (14 tbsp or 1 3/4 sticks) unsalted butter, melted, plus more for greasing Equipment: loaf pan mixing bowl spatula 1. Preheat oven to 350°F (175°C). Butter the bottom, sides, and edges of the loaf pan. Pour in some flour, shake it around until the pan is evenly coated, then tap out any excess flour. (You can also use parchment paper). 2. In a large mixing bowl, mash the bananas with a fork. Add the dry ingredients and the eggs, and mix with a spatula until well combined. Stir in the melted butter until fully incorporated. 3. Pour the batter in the prepared pan, filling it to 3/4 inch (2 cm) from the top (you may have extra batter). Bake until the cake is golden brown (about 1 hour) and a cake tester or paring knife comes out clean. 4. Let the cake cool in the pan for 15 minutes. While the cake is still warm, turn it out of the pan. Slice and enjoy while the cake is still warm. Storage: The banana bread can be wrapped tightly in plastic wrap or placed in an airtight container and stored at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap, place in an airtight container, and freeze for up to 3 weeks. To use the frozen banana bread, remove it from the airtight container and transfer it to the refrigerator (still in the plastic wrap) to thaw for at least 3 hours or up to overnight, until the banana bread is soft again. #EveryoneCanBake

A post shared by dominiqueansel (@dominiqueansel) on

Jose Andres’s #recipesforthepeople
On his Instagram account, Jose Andre of two-star restaurant minibar in Washington, D.C. cooks angel hair pasta in tomato sauce with his family in 3.5 minutes flat and demonstrates how to cook fried rice and lentil stew with his family in his #recipesforthepeople series.


Photos in the banner photo are compiled from the restaurants and chefs' social media accounts.

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Recipe Videos On the MICHELIN Guide's social media and digital websites

A treasure trove of recipes, techniques, tips and tricks from chefs of MICHELIN restaurants around the world are available on the MICHELIN Guide's social media and online websites. Learn to make the traditional Cantonese sweet treat of \"smiling\" sesame balls from one-MICHELIN-star Shang Palace in Hong Kong, or hand-shaped Tortelli with Pesto Genovese with Marco Manocchio, chef de cuisine of Italian restaurant Dolce Vita at the Mandarin Oriental Singapore. On Instagram, let veteran chef Wolfgang Puck entice you as he demonstrates how his signature Lobster with Truffle is made at his MICHELIN-star Cut in Beverly Hills. 


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View this post on Instagram

Take a look at how we make Lobster with Truffle at our Michelin Starred restaurnt @cutbeverlyhills. Thank you to @charlotte_collard and @michelinguide! \u2b50\ufe0f

A post shared by Wolfgang Puck (@chefwolfgangpuck) on

\nRecipe by Marco Manocchio of Dolce Vita in Singapore: Tortelli with Pesto Genovese Recipe\n

Massimo Bottura\u2019s Instagram Show: Quarantine Kitchen
The celebrated chef of three-MICHELIN-star Osteria Francescana and his family have given people direct access to their home kitchen with a casual nightly cooking series on his Instagram page. Instructions for vegetable Thai curry and tortellini in panna are delivered with the chef\u2019s characteristic panache and the help of his family.

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View this post on Instagram

Hey All, here are a couple clips from last nights dinner - we had a first and second course and finished with dessert! See you all tonight for the second edition of Cena Degli Avanzi - Leftover Night!! Tune in at 8pm CET for #kitchenquarantine \u2022 Stay Safe and Stay Tuned! \u2022 Thank you again: @franceschetta58 @mymenu.it

A post shared by Massimo Bottura (@massimobottura) on

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Ferran Adria\u2019s Family Meals On Twitter
The legendary chef of three-star elBulli fame takes his cookbook The Family Meal online with a series of Spanish-language cooking tutorials on his Twitter account \u2014 try your hand at these simple and inexpensive dishes that fed his staff during mealtimes at the now-shuttered restaurant. 

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Respondiendo a algunas de las preguntas que me hab\u00e9is ido haciendo. #SeguimosConectados pic.twitter.com/3vUO2F2rt9

— Ferran Adri\u00e0 (@ferranadria) March 30, 2020
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Eric Ripert\u2019s Home Cooking On Instagram
From a quick chicken and red wine stew to a \u201csuper easy\u201d cheese tortellini meat sauce for pasta, Eric Ripert of three-star Le Bernardin in New York shares his go-to recipes for cooking at home in simple recipes with photos and video clips.

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View this post on Instagram

QUICK CHICKEN-RED WINE STEW: 1/ Saut\u00e9 in hot pan w a bit of vege oil chicken thighs on both sides skin first 2/remove from pan & cook to tender lardons,onion,carrot,garlic,button mushroom 3/add few pinches of flour 4/add Brandy (optional) & stir 5/Add chicken back into pot, cover completely with 1 bottle of red wine & water..Let simmer ...for +-45 minutes or until the sauce thickens 6/ boil some baby potatoes 7/ when tender, peel potatoes and check chicken for doneness... insert thin blade in meat ... if blade comes out easily, the chicken is cooked 8/taste and adjust seasoning 9/serve and ENJOY!

A post shared by Eric Ripert (@ericripert) on

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Guy Martin On IGTV
The affable chef of two-star Le Grand Vefour in Paris has taken to IGTV to share his recipes for French classics like g\u00e2teau au chocolat, veal escalope with mushroom cream sauce and flamb\u00e9ed bananas in easy-to-follow four-minute French language videos.

RELATED: 8 Questions with: Guy Martin of Le Grand V\u00e9four 

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View this post on Instagram

A post shared by Guy Martin (@chefguymartin) on

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Jason Atherton\u2019s Social Kitchen Isolation On IGTV
British chef Jason Atherton of MICHELIN-star London restaurant Pollen Street Social does cooking demonstrations with recipes for easy home-cooked meals and dispenses tips on kitchen management like dealing with use-by dates and leftovers. Celebrity Ronan Keating makes a special guest appearance in one episode and literally sings for his supper.

\n
View this post on Instagram

Sunday kitchen management

A post shared by Jason Atherton (@_jasonatherton) on

\n

Daniel Boulud\u2019s Cooking Demos On Instagram
His vaunted two-star restaurant Daniel in New York City may be closed, but chef Daniel Boulud has been keeping himself occupied with short cooking demonstrations on Instagram for culinary basics like Hollandaise sauce and French-style scrambled eggs.

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View this post on Instagram

It was still my birthday\u2019s week this sunday brunch and i order my own smoked salmon for my birthday and what better than french style scrambled eggs with it ( caviar was a delicious gift and my kids loved it) ! All DB smoked salmon and other wonderful and unique ingredients from SOLEX Fine Food purchased online at www.solexcatsmo.com 20% on all purchase online will be donated to hand in hand by db foundation .thank you @solex_catsmo #markusdraxler Get ready for your next brunch ! Best smoked salmon in America for a good cause . Ship anywhere in the US. @solexfinefood

A post shared by Daniel Boulud (@danielboulud) on

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Dominique Ansel\u2019s Easy Home Cooking On Instagram
Acclaimed NYC baker behind MICHELIN Plate restaurant 189 by Dominique Ansel in Los Angeles may have rocketed to fame for inventing the Cronut, but he\u2019s spending his time at home now sharing easy recipes for banana bread and pork dumplings.

\n
View this post on Instagram

Rainy day today, and if you\u2019re like me, you probably have a bunch of bananas getting too ripe in your kitchen. So let\u2019s make banana bread. Check out the full video, and here\u2019s the recipe (from my book Everyone Can Bake, out on 4/14). Ingredients: 400g (2 cups) sugar 250g (2 cups) All Purpose flour (plus more for dusting) 3g (3/4 tsp) baking soda 2g (3/4 tsp) ground nutmeg 5g (1 tsp) salt 5g (1 tsp) baking powder 150g (3 large) eggs 400g (2 cups, about 3-4) overripe bananas, peeled & mashed 200g (14 tbsp or 1 3/4 sticks) unsalted butter, melted, plus more for greasing Equipment: loaf pan mixing bowl spatula 1. Preheat oven to 350\u00b0F (175\u00b0C). Butter the bottom, sides, and edges of the loaf pan. Pour in some flour, shake it around until the pan is evenly coated, then tap out any excess flour. (You can also use parchment paper). 2. In a large mixing bowl, mash the bananas with a fork. Add the dry ingredients and the eggs, and mix with a spatula until well combined. Stir in the melted butter until fully incorporated. 3. Pour the batter in the prepared pan, filling it to 3/4 inch (2 cm) from the top (you may have extra batter). Bake until the cake is golden brown (about 1 hour) and a cake tester or paring knife comes out clean. 4. Let the cake cool in the pan for 15 minutes. While the cake is still warm, turn it out of the pan. Slice and enjoy while the cake is still warm. Storage: The banana bread can be wrapped tightly in plastic wrap or placed in an airtight container and stored at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap, place in an airtight container, and freeze for up to 3 weeks. To use the frozen banana bread, remove it from the airtight container and transfer it to the refrigerator (still in the plastic wrap) to thaw for at least 3 hours or up to overnight, until the banana bread is soft again. #EveryoneCanBake

A post shared by dominiqueansel (@dominiqueansel) on

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Jose Andres\u2019s #recipesforthepeople
On his Instagram account, Jose Andre of two-star restaurant minibar in Washington, D.C. cooks angel hair pasta in tomato sauce with his family in 3.5 minutes flat and demonstrates how to cook fried rice and lentil stew with his family in his #recipesforthepeople series.

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View this post on Instagram

We are sheltering at my house right now \u2026 my three daughters and my niece and of course my wife \u2026 so we have a big challenge for all of you. We @WCKitchen want to know what you are cooking at home with #RecipesForThePeople! Time to be creative! So here is a video of a quick and easy snack that might not be beautiful but I promise you it tastes amazing. It's very easy, made with seaweed, sushi rice, sumac, and some anchovies (at my house we love tinned fish) Here is my favorite recipe for sushi rice.. I leave the rest up to you! 2 cups sushi rice 1\u20442 cup rice vinegar 1 1\u20442 T sugar 1 t salt Rinse the rice to remove starch, 2 or 3 times & drain it. Put it in a pot with 2 cups water, stir & soak 10 mins. Cover & boil over high, then heat to low and cook for 15min. Remove from the heat and let the rice steam for 5 minutes..while it is cooking, mix the vin/sugar/salt. Spread the rice on a baking sheet to cool, pour the seasoned vinegar over it and stir/fold \u2026 don\u2019t smush the grains! Stir until it is cool, and then eat it!

A post shared by Jose Andres (@chefjoseandres) on

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READ MORE: Done cooking? Now learn learn how to plate dishes like a MICHELIN star restaurant

Photos in the banner photo are compiled from the restaurants and chefs' social media accounts.

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