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ᴀɴᴅʀᴇᴊꜱ ɢᴀʙᴀɴᴏᴠꜱ | ꜱᴏᴜꜱ ᴄʜᴇꜰ ᴅᴇ ᴄᴜɪꜱɪɴᴇ

@chef.andreig

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• ᴄʀᴇᴀᴛᴏʀ @top.chefmeals @gronda
• ᴍᴏᴅᴇʀɴ ʙᴀʟᴛɪᴄ ᴀɴᴅ ꜰʀᴇɴᴄʜ ᴄᴜɪꜱɪɴᴇ | ᴘʟᴀᴛɪɴɢ
• ꜰɪɴᴇ ᴅɪɴɪɴɢ ᴇʟᴇᴍᴇɴᴛꜱ | ᴛᴇxᴛᴜʀᴇ ᴀɴᴅ ʙᴀʟᴀɴᴄᴇ

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ʟᴀᴍʙ | ᴇɢɢᴘʟᴀɴᴛ | ᴀꜱᴘᴀʀᴀɢᴜꜱ
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#lamb #eggplant #asparagus #cheftable #gastronomy #cheflifestyle #plating #foodgasm #springbreak by @chef.andreig

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2 years ago

ᴘᴜᴍᴘᴋɪɴ | ʀᴀᴍʙᴜᴛᴀɴ | ᴍᴀɴɢᴏ | ʏᴏɢᴜʀᴛ | ᴘɪꜱᴛᴀᴄʜɪᴏ …
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#mango #pumpkin #cake #cheftable #pastry #cheflife #desert #foodpics #gastronomy by @chef.andreig

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2 years ago

ʙᴇᴇᴛʀᴏᴏᴛ ᴄᴀʀᴘᴀᴄᴄɪᴏ
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#carpaccio #italianfood #chefselection #beetroot #cheflife #cheftable #foodstagram #vegan #gourmet by @chef.andreig

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3 years ago

BURNT RED PEPPER CARPACCIO

Charred Red Pepper · Rosemary · Apple Vinegar · Lemon

A refined vegetable preparation built around intensely charred red pepper, lightly marinated to balance its natural sweetness with acidity, honey and fresh rosemary.

Paired with peeled marinated cherry tomatoes & cherry tomatoes gel, it creates a clean contrast of smoke, sweetness, acidity and freshness — ideal for modern fine-dining plating.

The full recipe and technique are coming soon on GRONDA.
#bellpepper #reel #cheftable #carpaccio #foodie by @chef.andreig

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4 days ago

EMBERED ROOT — COD BRANDADE

A new creation built around cod, roasted carrot, pumpkin and buckwheat.

The cod is gently poached and folded into a deeply roasted carrot & pumpkin purée with 14 spices and brown butter, creating a rich but balanced brandade.

Served in a thin, crisp buckwheat & Parmesan tartlet, finished with fresh tomato gel for acidity.

And one of my favourite elements — the remaining vegetable solids from the purée were dried and transformed into a crunchy Embered Root Crumble.

Nothing unnecessary.
Nothing discarded.
Every element has a purpose.

#reel #pumpkin #cod #plating #finedining by @chef.andreig

14

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4 days ago

CARROT — THE FIRST & SECOND SCENES: VACUUM AND SOUS-VIDE

This is only the first and second scenes.

Young orange and white carrots, cooked sous-vide with cumin, cardamom, fresh thyme, rosemary, garlic and orange juice.

Small peach dices bring a delicate fruit sweetness and a fresh contrast to the warm spices.

But this is not just about the ingredient.
It is about the first idea of the plate.

Glossy carrots. Aromatic spices. Fresh herbs. Natural textures. Minimalism.

Everything comes together as the beginning of a fine-dining plating concept and recipe.

Next scenes: the technique, the recipe and the final plate.

#carrot #sousvide #reel #recipe #cheftable by @chef.andreig

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4 days ago

SIGNATURE BRIOCHE

Vanilla · Citrus · Honey · Cold Fermentation

This is not a standard brioche recipe.

I developed this formula specifically for the modern fine-dining kitchen — balancing butter, sweetness, hydration, fermentation and aroma to create a brioche with a delicate structure, deep flavour and beautifully caramelised crust.

The technique goes beyond the ingredients.

Overnight cold fermentation. Precise hydration. Controlled butter incorporation. Fine-dining texture.

I’m sharing the concept here.

But the complete signature formula is reserved for GRONDA.

There you will find the exact professional recipe — every ingredient in grams, detailed fermentation times, temperatures, mixing technique, shaping and baking method.

#reel #bread #finedining #baking #recipe by @chef.andreig

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13 days ago

SUN-DRIED TOMATO · BASIL · CASHEW PESTO

A rich and deeply aromatic pesto built around sun-dried tomatoes, fresh basil, cashews, pine nuts and Parmesan.

The acidity of lemon cuts through the richness, while a touch of honey brings balance and smoked paprika adds a subtle smoky depth without overpowering the fresh herbs.

Textured, glossy and intensely savoury — created to bring depth and contrast to pasta, vegetables, grilled fish or a modern fine dining plate.

The full recipe and technique are available on GRONDA.

#reels #pesto #italianfood #recipe #cheflife by @chef.andreig

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14 days ago

SEA BUCKTHORN · QUINCE · PAPAYA · ROSEMARY

A bright, precise fruit gel built around fresh sea buckthorn and quince, balanced with the soft tropical sweetness of papaya and finished with a subtle note of fresh rosemary and lime.

Smooth. Glossy. Acidic. Vibrant.

A small component, but with enough acidity and aromatic depth to bring contrast and balance to a fine dining plate.

The full recipe is now available on GRONDA.

#gronda #reel #gastronomia #cheflife #recipe by @chef.andreig

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17 days ago

HARVEST · FROM GARDEN TO PLATE

The season has arrived.

Tomatoes, cherry tomatoes, peppers and fresh basil — grown in my own greenhouse, harvested at their peak.

For me, fine dining begins long before the kitchen.
It begins with the product, its season, its origin and the respect we give to it.

From the greenhouse to the plate.
Simple ingredients. Precise technique. Pure flavour.

#reels #tomato #harvest #cheflife #veggies by @chef.andreig

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18 days ago

ꜱɪʟᴋʏ ᴠᴀɴɪʟʟᴀ · ᴄʜᴀʀʀᴇᴅ ᴘᴇᴀᴄʜ · ꜱʜᴀʀᴘ ꜱᴇᴀ ʙᴜᴄᴋᴛʜᴏʀɴ · ɴᴜᴛᴛʏ ʙʀᴏᴡɴ ʙᴜᴛᴛᴇʀ · ᴄʀᴜɴᴄʜʏ ꜱᴀʙʟᴇ· ꜱᴇᴀ ꜱᴀʟᴛ

Vanilla ice cream, reimagined through fire and acidity.Silky vanilla ice cream with brown butter and sea salt, paired with charred peach and a bright sea buckthorn purée. The caramelized peach brings warmth and depth, while sea buckthorn cuts through the richness with a clean, vibrant acidity.
A new dessert is coming soon.

The full recipe will be available soon on GRONDA.

#FineDiningDessert #ModernCuisine #NordicCuisine #DessertPlating #cheftable by @chef.andreig

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18 days ago

Romanesco & Asparagus Velvet

Romanesco · Green Asparagus · Tahini · Lemon

A refined vegetable velvet designed for modern fine dining.

Romanesco is prepared in two ways: part is blanched to preserve its vibrant green character, while the rest is roasted to develop deeper caramelized and nutty notes. Green asparagus brings freshness, while tahini adds a subtle layer of richness and umami. Lemon provides the acidity that keeps the purée bright and elegant.

The result is an ultra-smooth, silky vegetable purée with a clean green flavour, delicate nuttiness and a fresh citrus finish.

Full recipe, exact ingredients and professional step-by-step method are available on GRONDA.

#Romanesco #Asparagus #FineDining #reels #hautecuisine by @chef.andreig

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a month ago