I’ve been thinking a lot about what makes this group special, and it’s the way we all share a love for the craft of cooking. This Sunday, I want to take that a step further and invite you into my space. ​I’ll be preparing my own dinner at home, and I’d love for you to join me for a casual Meet & Greet Cookout. ​The Details: - ​When: This Sunday, March 15th - ​Time: Starting at 18:00 (Paris Time) - ​Duration: I’ll be there for 3 hours! - ​How to Join In: ​This is your time as much as mine. You don’t have to be a professional to participate; everyone is welcome at my table. Here is the link: https://www.skool.com/live/BfK4lSFj7yc - ​Just Pop In: Not cooking? No problem. Stop by to say hello, ask a question, or just hang out while I work. - ​Cook Along: If you’re making your own family meal, set up your phone or laptop in your kitchen. We can prep together and share the Sunday evening energy. - ​Get Advice: If you’re struggling with a recipe, a technique, or even just wondering which pan to use, I’m here to help. I’ll give you real-time advice on whatever you’re working on. ​ My kitchen has always been a place of learning and sharing, and I can't wait to see yours. Let’s make this Sunday about great food and even better conversation. ​ Who’s coming? Drop a 'YES' in the comments and let me know what’s on your menu for Sunday! 👇

The stove is off, the plates are clean, and the kitchen still smells like rich, malty Guinness. What an incredible session was yesterday with @Stephanie Noble ! ​We put the 'Low & Slow' traditional method to the ultimate test, and the results were exactly what we aimed for: Intensity over Volume. ​The Breakthrough Moments: ​The 'Browning' Stage: Stephanie nailed the sear. By not crowding the pan, she developed that deep, mahogany crust on the beef that provided the foundation for the entire stew. ​The 'Liquid Gold' Deglaze: We watched the sauce transform from a thin stout into a velvet-dark gravy. No potatoes needed inside the pot—the reduction did all the work! ​The Colcannon Pillow: We paired the richness of the beef with a traditional, buttery Colcannon. As we discussed with Robert earlier, when the flavor is this concentrated, you don't need a massive portion to feel completely satisfied. ​To the Community: A huge thank you to everyone who followed along and to Stephanie for being such a dedicated co-chef. ​The Verdict: We went Traditional. Just beef, bacon, onions, carots, celery and Guinness. The verdict? 10/10. Who’s ready to try this ‘Traditional Low & Slow’ method next weekend? Drop a 'Me!' in the comments and I’ll send you the final recipe card! Or we can do a different one! Suggestions down in the comments.👇

There is a major debate brewing on our world news board today. It’s about Sébastien Bras, the chef of the legendary Le Suquet in Laguiole, France, and his 8-year battle with the Michelin Guide. ​ Yesterday, the 2026 Guide was released, and the "beef" just took a stunning new turn. ​The Backstory: The 2018 Rebellion ​ In 2018, Sébastien Bras did something unheard of: He asked Michelin to remove him from the guide. He had held 3 stars for 18 years, but he was tired of the "huge pressure" of being judged on every single plate. He wanted to cook with a "free spirit" and without the stress of anonymous inspectors. ​The Conflict: "You Can't Quit Us" ​ Michelin initially agreed, but then they did something controversial: They put him back in. In 2019, Le Suquet reappeared in the guide with 2 stars. The Guide’s Director, Gwendal Poullennec, stated that stars 'belong to the guide, not the chef,' and that they have an "editorial independence" to judge whoever they want. ​The 2026 "Low Blow" ​Yesterday, the 2026 guide was released, and Michelin downgraded Bras again, dropping him from 2 stars to 1 star. - The Chef's Reaction: Bras’s team says he is "completely indifferent" to the news. He turned his back on the guide 10 years ago and has been focused on his own path ever since. - The Industry Debate: Many are asking: Is this a fair judgment of his food, or is the guide 'punishing' a chef who refused to play their game? ​The "Kitchen Passport" Takeaway: This is the ultimate "unwritten rule" battle. Michelin believes they are a 'bible' for the public, while chefs like Bras believe their kitchen is their sanctuary. https://information.tv5monde.com/culture/retrogradations-du-guide-michelin-lambroisie-perd-sa-troisieme-etoile-bras-en-relegation-2813062?hl=en-GB ​The Question for the Community: ​ Is it right for a guide to rate a restaurant that has officially asked to be ignored?

If you think you’ve seen it all in the kitchen, Dabiz Muñoz just proved us wrong. At the recent Madrid Fusión, the 'World’s Best Chef' introduced his new concept for DiverXO: a parallel Liquid Menu. ​He isn't talking about wine pairings. He is talking about entire dishes, complex, textured, and flavorful, served entirely in liquid form. ​Breaking the Rules: Dabiz’s motto is 'Avant-garde or die.' It reminds me of our talk about the Guinness Stew. While we respect the 'Strictly Traditional' way, there is always room to ask: 'What happens if we push this further?' ​Flavor is the Only King: Whether it’s a liquid 'Metamorfosis' or a slow-cooked Irish stew, the goal is the same, unforgettable flavor. As Dabiz says, the motivation is to keep 'redefining what a 3-star restaurant is. We might not be using centrifuges in our home kitchens today, but we can take that Dabiz Energy. Don't be afraid to experiment! If you want to turn your leftover stew into a concentrated 'soup shot' or a liquid reduction, you’re just doing what the world’s best chef is doing, challenging the 'rules' of the plate. https://madridsecreto.co/en/dabiz-munoz-revolutionizes-diverxo-with-his-latest-e900-menu-we-wanted-it-to-be-a-roller-coaster/?hl=en-GB ​ Dabiz is serving a menu that is 100% liquid for €450. Do you think you could be satisfied by a meal that has no 'chew' but is packed with 3-star flavor, or is the 'crunch' of something like a Colcannon essential to your happiness? Let’s debate the 'Texture vs. Taste' below. 👇

If there is one chef who knows how to keep us on our toes, it’s José Andrés. Today, March 11, is the final service for The Bazaar at the Old Post Office building. But in true 'Kitchen Passport' fashion, this isn't an ending, it’s an evolution. ​In just a few weeks, he’s launching Bazaar Meat, a theatrical steakhouse that challenges every 'unwritten rule' of the traditional American grill. ​Andrés is the ultimate example of a Chef who invests in the tools and the theater to tell a story. - Beyond the Grill: He isn't just serving steaks; he's bringing in Spanish suckling pigs, cotton candy foie gras, and Japanese Wagyu. - The "Science of Satiety": By focusing on 'large-format' cuts like the Chuleton (Spanish ribeye), he is leaning into the communal, 'Long Table' style of dining we love. It’s not just a meal; it’s a shared experience. José Andrés reminds us that even when you’re at the top, you have to be willing to tear it all down and start fresh to keep the 'fire' alive. Whether you’re cooking at a Novotel or a home kitchen, don't be afraid to change your 'menu' when the story you’re telling needs a new chapter. ​ https://washingtonian.com/2026/03/02/jose-andres-will-replace-the-bazaar-at-the-waldorf-astoria-with-a-steakhouse/ Andrés is replacing a refined 'tasting' concept with a high-energy, meat-focused 'theater.' ​When you go out for a 'Special Occasion' meal, do you prefer the quiet elegance of a multi-course tasting menu, or the loud, theatrical energy of a sharing-style steakhouse? Let’s debate the 'Vibe of the Table' below!👇