Nuno Mendes' favourite restaurants and chefs | Where to eat in Lisbon - via Condé Nast Traveller 10.02.2015 | Chiltern Firehouse's Nuno Mendes is the most talked-about chef in London, but he hasn't forgotten his roots. Just back from the city where he was born, he dishes up his latest local favourites...

Lisbon's best chefs and restaurants

Nuno Mendes' favourite restaurants and chefs | Where to eat in Lisbon - via Condé Nast Traveller 10.02.2015 | Chiltern Firehouse's Nuno Mendes is the most talked-about chef in London, but he hasn't forgotten his roots. Just back from the city where he was born, he dishes up his latest local favourites...

Sauted Brussels Sprouts and Squash with Fried Sage Recipe - Thomas Keller | Food & Wine Ad Hoc Restaurant Yountville

Sautéed Brussels Sprouts and Squash with Fried Sage

Sauted Brussels Sprouts and Squash with Fried Sage Recipe - Thomas Keller | Food & Wine Ad Hoc Restaurant Yountville

The Portuguese chef reveals the recipes for signature dishes that have made the London restaurant an institution: www.finedininglovers.com/blog/curious-bites/nuno-mendes-restaurant-cookbook/

Nuno Mendes' Restaurant Cookbook: Chiltern Firehouse

The Portuguese chef reveals the recipes for signature dishes that have made the London restaurant an institution: www.finedininglovers.com/blog/curious-bites/nuno-mendes-restaurant-cookbook/

Fallen Olive Oil Soufflé Cake Recipe - Nuno Mendes | Food & Wine

Fallen Olive Oil Soufflé Cake

Fallen Olive Oil Soufflé Cake Recipe - Nuno Mendes | Food & Wine

Nuno Mendes’ Portuguese squid, rice and beef recipes

Nuno Mendes’ Portuguese squid, rice and beef recipes

Nuno Mendes’ late winter recipes: steak sandwich, piri-piri sprouts and gooey cake

Nuno Mendes’ late winter recipes: steak sandwich, piri-piri sprouts and gooey cake

Nuno Mendes shares a delicious petit four recipe which is based on a dessert traditional to Catalunya and similar to a crème brûlée

Catalan crème

Nuno Mendes shares a delicious petit four recipe which is based on a dessert traditional to Catalunya and similar to a crème brûlée

Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them, an extremely time-consuming task. Thinly slicing the sprouts vertical...

Brussels Sprouts with Lemon and Thyme

Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them, an extremely time-consuming task. Thinly slicing the sprouts vertical...

Today we bring you a tasty addictive recipe from Portuguese Chef Nuno Mendes. I’d recommend doing extra - Garlicky squid with coriander ...

Today we bring you a tasty addictive recipe from Portuguese Chef Nuno Mendes. I’d recommend doing extra - Garlicky squid with coriander ...

Scamponi, funghi e lardo al fumo di rosmarino - Chef Nuno Mendes

Scamponi, funghi e lardo al fumo di rosmarino - Chef Nuno Mendes

Nuno Mendes x Massimo Bottura - NOWNESS

Nuno Mendes x Massimo Bottura

Nuno Mendes x Massimo Bottura - NOWNESS

Nuno Mendes's mouth-watering pork secretos recipe provides a wonderfully alternative pork main course, serving with artichokes and tapioca.

Pork secretos with artichokes and red wine tapioca

Nuno Mendes's mouth-watering pork secretos recipe provides a wonderfully alternative pork main course, serving with artichokes and tapioca.

Roasted Brussels Sprouts with Toasted Pecans and Avocado Recipe - Jean-Georges Vongerichten | Food & Wine

Roasted Brussels Sprouts with Toasted Pecans and Avocado

Roasted Brussels Sprouts with Toasted Pecans and Avocado Recipe - Jean-Georges Vongerichten | Food & Wine

Nuno Mendes’ late summer recipes: chicory salad, chicken with piso and garlic prawns

Nuno Mendes’ late summer recipes: chicory salad, chicken with piso and garlic prawns

Nuno Mendes,Garlic Prawns,Salad Chicken,Late Summer,Good Food,Summer Recipes,Food And Drink,Olives,Olive Oil

Dried Shrimp–Chile Jam
 Recipe  - Nuno Mendes | Food & Wine

Dried Shrimp–Chile Jam

Dried Shrimp–Chile Jam Recipe - Nuno Mendes | Food & Wine

Brussels Sprouts with Lemon and Thyme | Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them, an extremely time-consuming task. Thinly slicing the sprouts vertically—by hand or with a food processor fitted with a slicing blade—gets similar results in a fraction of the time.

20-Minute Thanksgiving Recipes

Brussels Sprouts with Lemon and Thyme | Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them, an extremely time-consuming task. Thinly slicing the sprouts vertically—by hand or with a food processor fitted with a slicing blade—gets similar results in a fraction of the time.

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