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With everyone being home due to the COVID-19 pandemic, Michelin star chefs have begun to share their own recipes for those interested in making them at home. In this guide by azureazure.com, we show you an array of recipes from all different types of cuisine for you to try. Bon Appétit!

Alain Ducasse’s Butternut Squash Soup Recipe

Alain Ducasse, a three-star Michelin chef, has earned a total of 21 Michelin stars across his 34 restaurants around the world. Originally born in Orthez, France, he worked his way up the culinary ladder to become one of the most recognized chefs globally. Below we share his classic butternut squash soup recipe with fresh goat cheese and spaghetti squash crostini.

Alain Ducasse’s Butternut Squash Soup

Butternut Squash Soup With Fresh Goat Cheese and Spaghetti Squash Crostini Total time: 1 hour, 45 minutes

Total time: 1 hour, 45 minutes

Ingredients

1 spaghetti squash, halved,

seeds removed (about 2 pounds)

Salt and fresh grated black pepper to taste

3 tablespoons butter

1 large butternut squash, about 3 pounds

2 leeks, trimmed, cleaned and split from the white tip to the green

7 tablespoons olive oil

1 cup sliced white onions

6 cups fresh chicken broth (or canned)

4 ounces fresh goat cheese

8 thin slices French baguette

1/4 cup grated Parmesan

Preparation

1. Preheat the oven to 400 degrees.

2. Place the halved spaghetti squash, cut side up, in a baking dish, and dust with salt and pepper. Put a tablespoon of butter in the center of each. Bake for 1 hour. Set aside.

3. Cut the butternut squash into three pieces. Remove the hard-outer skin and the seeds. Cut the flesh into 1/3-inch cubes. (You should have 5 cups.)

4. Slice the leeks coarsely widthwise. (You should have about 1 1/2 cups.)

5. Place 2 tablespoons olive oil and 1 tablespoon butter in a pot over medium heat. Add the onions and cook, stirring, until wilted, about a minute. Add the leeks and cook, stirring, for 5 minutes.

6. Place the 5 cups of butternut squash in the pot with the onions and leeks. Cook for 5 minutes. Add chicken broth. Bring to a boil, reduce heat, and simmer for about 20 minutes, or until the butternut squash is just soft.

7. Puree the squash mixture to a fine texture in a blender or food processor. Add a tablespoon of olive oil and adjust seasonings. Keep warm.

8. Place the goat cheese in a mixing bowl. Slice the cheese coarsely. Add 2 tablespoons of olive oil and salt and pepper to taste. Chop up the cheese with a spoon to a rough texture.

9. Scrape the flesh from the spaghetti squash, and place in a bowl. Season with salt and freshly ground pepper to taste.

10. Brush the baguette slices with 2 tablespoons of olive oil, and toast until crisp. Sprinkle Parmesan over the toast. Arrange some spaghetti squash over the bread. Season with salt and pepper to taste.

11. Place some of the crumbled goat cheese in the bottom of each soup plate. Ladle the soup over. If desired, garnish the soup with some of the remaining spaghetti squash.

Michael Caine’s Sea Bream Ceviche With Citrus Vinaigrette And Lime Zest

For this recipe, we travel to the United Kingdom to get an inside look at Michael Caine’s sea bream ceviche with citrus vinaigrette and lime zest. With two Michelin stars, he has been the executive chef of the Lympstone Manor hotel between Exeter and Exmouth since 2017.

Michael Caine’s Sea Bream Ceviche

To make this refreshing dish you need:

1. 6 sea bream fillets, scaled and pin boned
2. 1 pink grapefruit, segmented
3. 1 lime, zested
4. salmon roe, or trout caviar, to garnish
5. coriander leaves, to garnish
6. fine sea salt, to taste
7. 1 tsp dill, chopped

For the sea bream marinade, you need:

1. 3/4 oz of salt
2. 3/4 oz of sugar
3. 1/8 oz of white pepper, ground
4. 1/4 lemon, zested
5. 1/2 lime, zested

Now that you have all of the ingredients you need here is how you make this delicious dish:

1. Begin by curing the sea bream. Mix together the salt, sugar, white pepper and citrus zests in a bowl. Stir in the chopped dill, then sprinkle a third of the mixture onto a tray (see amounts for ingredients below)

● 3/4 oz of salt
● 3/4 oz of sugar
● 1/8 oz of white pepper, ground
● 1/4 lemon, zested
● 1/2 lime, zested
● 1 tsp dill, chopped

2. Lay 3 of the bream fillets skin-side down on top of the curing mixture, then top with another third of the mixture, ensuring the fillets are evenly coated. Place the final 3 fillets on top to create another layer, then finish with the remaining curing mixture. Cover the fillets with cling film and place in the fridge to cure for 3 hours

3. Meanwhile, make the coriander oil. Pour the oil into a saucepan and add the coriander leaves. Place over a medium heat and bring to 176°F, then remove from the heat and transfer the contents of the pan to a blender. Blitz on high speed for 3 minutes, then pass through a sieve lined with muslin cloth set over a bowl. Set aside too strain. Ingredients: 3/4 oz of coriander, chopped and 6 3/4 Fl oz of extra virgin olive oil.

4. Make the citrus vinaigrette by mixing all the ingredients together. Season with salt and pepper, then set aside until ready to plate ingredients: 3 1/2 Fl oz of lemon juice, 3 1/2 Fl oz of lime juice, 3 1/2 Fl oz of orange juice, 6 3/4 Fl oz of extra virgin olive oil, sea salt and freshly ground black pepper.

5. Once the bream has been curing for 3 hours, unwrap and wash off the curing mixture. Pat the fillets dry, then slice into thin strips at an angle, starting from the tail end. Season with salt to taste

6. To serve, place slices of cured bream in a rose pattern on each plate, starting in the center and working your way out to the edge. Slice the grapefruit segments into smaller pieces and arrange 9 pieces on each plate. Place a few pieces of caviar or roe on top, then use a stick blender to foam up the citrus vinaigrette. Dress the dish with the citrus vinaigrette, top with micro coriander and a drizzle of coriander oil, then finish with a little lime zest. Ingredients: 1 pink grapefruit, segmented, coriander leaves, to garnish, salmon roe, or trout caviar, to garnish and 1 lime, zested.

Rosanna Marziale’s buffalo mozzarella cheesecake with berry sauce

Lastly, we have a sweet dish to round out this guide with Michelin star chef, Rosanna Marziale’s buffalo mozzarella cheesecake with berry sauce. With one Michelin star, Chef Marziale has vowed to take Italian cooking to the next level with her restaurant, Le Colonne, located in the town of Caserta in the region of Campania, Italy.

Rosanna Marziale’s buffalo mozzarella cheesecake

One of her most successful dishes has been her twist on the classic cheesecake. To recreate her dessert, you’ll need the following ingredients for the base of the dessert:

1. 5 1/3 oz of chocolate biscuits
2. 3 oz of butter, melted
3. 10 2/3 oz of mozzarella cheese, chopped, plus 100g extra to serve
4. 5 1/3 oz of whipping cream
5. 3 1/2 oz of icing sugar
6. 1/4 oz of gelatin, softened in cold water
7. 1 lemon, juiced
8. 1 vanilla pod

For the cheesecake you’ll need:

1. 10 2/3 oz of mozzarella cheese, chopped, plus 100g extra to serve
2. 5 1/3 oz of whipping cream
3. 3 1/2 oz of icing sugar
4. 1/4 oz of gelatin, softened in cold water
5. 1 lemon, juiced
6. 1 vanilla pod

And for the berry sauce you’ll need:

1. 10 2/3 oz of blackberries
2. 3/4 oz of icing sugar

Now that you have all of the ingredients you need here is how you make this refreshing dessert:

1. To prepare the bases, place the chocolate biscuits in a food processor and blitz to crumbs. Mix these in a bowl with the melted butter. Ingredients: 3 oz of butter and 5 1/3 oz of chocolate biscuits.

2. Line a tray with baking parchment and place 2 3/4 in pastry rings on top. Press the biscuit mix into the rings with the back of a spoon, creating an even layer (about 1/4 in thick). Carefully place the tray and rings into the freezer to chill and firm up (alternatively you could make one large cheesecake in a springform tin, or tin with a removable base)

3. For the cheesecake mixture, squeeze the mozzarella well to remove any excess liquid, then add to a food processor and blend until creamy. Add 1 3/4 oz of the icing sugar, along with the lemon juice and vanilla and mix to combine. Ingredients: 10 2/3 oz of mozzarella cheese, plus 100g extra to serve, 1 3/4 oz of icing sugar, 1 lemon, juiced, 1 vanilla pod.

4. Remove the gelatin from the water and squeeze out any excess liquid. Warm it through with about 2 tbsp of the cream, until the gelatin has melted into the cream, then combine with the mozzarella. Ingredients: 1/4 oz of gelatin, softened in cold water and 3/4 oz of whipping cream.

5. Whip the remaining cream to soft peaks, then mix gently into the mozzarella with the remaining 1 3/4 oz of icing sugar. Ingredients: 1 3/4 oz of icing sugar and 4 2/3 oz of whipping cream.

6. Spoon the cheesecake mixture into 2 3/4 in dome moulds and place in the fridge for at least 4 hours (or overnight) to set

7. In a small pan, gently heat the blackberries with the 3/4 oz of icing sugar until thickened and the berries have broken down. Chill the sauce until needed. Ingredients: 10 2/3 oz of blackberries and 3/4 oz of icing sugar.

9. Place the extra 3 1/2 oz of mozzarella in the freezer to chill and become firm. When ready to serve, transfer a biscuit disc to each serving plate and allow it to come to room temperature. Carefully unmold the cheesecake domes and place on top of the biscuit bases, before spooning some of the berry sauce over each plate

10. Grate over a little of the frozen mozzarella onto to each plate and serve ■