Michelin Starred chef Marcus Eaves: Cooks quail salad & rapsberry and coconut dessert recipes - YouTube

Michelin Starred chef Marcus Eaves: Cooks quail salad & rapsberry and coconut dessert recipes - YouTube

Marcus Eaves, Head Chef L'Autre Pied, London

Marcus Eaves, Head Chef L'Autre Pied, London

Marcus Eaves, Head Chef L'Autre Pied, London

Marcus Eaves, Head Chef L'Autre Pied, London

Marcus Eaves, Head Chef L'Autre Pied, London

Marcus Eaves, Head Chef L'Autre Pied, London

Foie gras, Earl Grey, miele e gelatina di zenzero - Chef Marcus Eaves

Foie gras, Earl Grey, miele e gelatina di zenzero - Chef Marcus Eaves

This beautiful dish from Marcus Eaves pairs tender guinea fowl with the mellow flavours of shallot, leek and morel

Guinea fowl with liquorice braised leeks, morels and rosemary

This beautiful dish from Marcus Eaves pairs tender guinea fowl with the mellow flavours of shallot, leek and morel

Marcus Eaves, Head Chef L'Autre Pied, London

Marcus Eaves, Head Chef L'Autre Pied, London

Marcus Eaves, Head Chef L'Autre Pied, London

Marcus Eaves, Head Chef L'Autre Pied, London

Michelin Star Chef Marcus Eaves On Cooking At A High Level And Why He Loves A Good Chicken Kiev

Michelin Chef Marcus Eaves On Perfection And Chicken Kievs

Michelin Star Chef Marcus Eaves On Cooking At A High Level And Why He Loves A Good Chicken Kiev

Turbot with prawns, braised fennel and borage by Marcus Eaves

Turbot with prawns, braised fennel and borage

Capesante saltate, lumache dell’Herefordshire, Vacherin Mont d’Or. Chef Marcus Eaves  http://www.identitagolose.it/sito/it/ricette.php?id_cat=12id_art=986nv_portata=23nv_chef=nv_chefid=nv_congresso=nv_key=nv_pg=1

Capesante saltate, lumache dell’Herefordshire, Vacherin Mont d’Or. Chef Marcus Eaves http://www.identitagolose.it/sito/it/ricette.php?id_cat=12id_art=986nv_portata=23nv_chef=nv_chefid=nv_congresso=nv_key=nv_pg=1

Marinated Scottish Scallops and Celeriac Pureé.    Pied a Terre - London, England.

Marinated Scottish Scallops and Celeriac Pureé. Pied a Terre - London, England.

John Dory: Wild Sea Fennel, Grapefruit Gel, Squid, Black Olives, and Pine Nuts.    Pied a Terre - London, England.

John Dory: Wild Sea Fennel, Grapefruit Gel, Squid, Black Olives, and Pine Nuts. Pied a Terre - London, England.

Pan-fried fillet of John Dory with Cornish squid, wild sea fennel, pink grapefruit and citrus dressing, Pied à Terre, Central London restaurant

Pan-fried fillet of John Dory with Cornish squid, wild sea fennel, pink grapefruit and citrus dressing, Pied à Terre, Central London restaurant

Marcus Eaves | Photo Courtesy of John Arandhara-Blackwell | © John Arandhara-Blackwell 2014. All rights reserved

Top 10 Young UK Chefs To Watch Right Now

Marcus Eaves | Photo Courtesy of John Arandhara-Blackwell | © John Arandhara-Blackwell 2014. All rights reserved

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