Raspberry Vanilla Vacherin
byServes 10 CRISPY MERINGUE 150g 10x confectioners’ sugar 25g egg whites METHOD Preheat oven to 200°F. Using a paddle, cream the ingredients until very…
Chef Robert Wiedmaier
Scallop Tartine with Aged Sherry Shallot Butter and Smoked Trout Roe
byServes 4 INGREDIENTS 1 puff pastry sheet 6 shallots 1/2 cup vermouth 1/2 lb butter 2 tomatoes 1/4 cup of sherry vinegar 8 scallops…
Mediterranean Mussels
byServes 2 INGREDIENTS 2/3 cup fennel, medium diced 1/2 cup Spanish chorizo, diced and dried 1 1/2 cups dry vermouth or white wine, separated…
London Calling
byRobert Wiedmaier was invited to cook at two exclusive epicurean events. In collaboration with HauteLife, Chef Robert Wiedmaier headed across the pond to cook…
Fine Dining
by– It Means More Than the Price Chef Robert Wiedmaier has opened a restaurant for almost every level—from the haute cuisine of Marcel’s to…
LAST MEAL
by– Chef Robert Wiedmaier At Le Grand Véfour in Paris, it is around 5:30 p.m. and snowing. The dining room brings back old-world classic dining…