marco pierre white

chefs + restaurants

Restaurants Now: The Standard Grill, Sepia, Rech

This week, a scene is born under Manhattan’s High Line, a Tetsuya’s veteran goes solo in Sydney, and Jacques Maximin returns to Paris in a big way.

The Cuisine: Jamaican with Marco Pierre White

Chef Marco Pierre White demonstrates a recipe inspired by the time he spent getting to know the flavors of this Caribbean island.


Red Mullet with Orange and Ginger

While red mullet is Marco Pierre White’s first choice for this dish, any small, whole, firm-textured fish will work well.
February 2008

Crab Salad in Avocados

Whole avocado filled with sweet crab meat flavored with lemon and mint.
February 2008

Pepper Shrimp On Sugarcane with Seared Caramelized Mango

The sweetness of the caramelized mango in this dish balances the black pepper beautifully. And the combination, although simple, captures the flavors of the Caribbean.
February 2008

Lobster with Garlic Butter

There’s enough garlic butter here to drench every morsel of lobster meat—you'll want to serve crusty bread on the side to soak it all up.
February 2008
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