Michelin-starred chefs share their favorite easy 30-minute brunch recipes (2024)

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Anneta Konstantinides

2021-06-05T12:01:00Z

Michelin-starred chefs share their favorite easy 30-minute brunch recipes (1)

Liudmyla Chuhunova/Getty Images
  • Insider asked Michelin-starred chefs to share their favorite 30-minute brunch dishes.
  • Recipes include a Persian fritatta and potatoes with scrambled eggs inspired by Switzerland.
  • There's also French toast with peaches and crêpes with mascarpone to satisfy your sweet tooth.

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Give your French toast an even sweeter twist by adding cinnamon and caramelized peaches.

Michelin-starred chefs share their favorite easy 30-minute brunch recipes (2)

Curtis Stone

"I go indulgent and kid-friendly when brunching at home," Curtis Stone, who runs Maude and Gwen in Los Angeles, told Insider. "Everyone loves my French toast!"

To make the caramelized peaches for this dish, you'll need: 4 peaches (each cut into 8 wedges), ½ cup sugar, and 3 tablespoons unsalted butter.

First, combine your sugar with ¼ cup of water in a large sauté pan over medium heat. Stir the mixture until the sugar dissolves and the syrup has come to a simmer.

Allow your syrup to boil over medium-high heat without stirring for about six minutes, until it begins to turn golden brown. Swirl your pan occasionally to make sure the syrup cooks evenly.

Remove the pan from the heat and add your peaches and butter, swirling everything together until the butter melts. Then cook the peaches over medium heat for two minutes, until they're just tender.

To make Stone's French toast for six, you'll need: 6 large eggs, 4 slices of brioche bread (½-inch thick), 1/3 cup crème fraîche, ¼ cup sugar, 2 tablespoons unsalted butter, 2 teaspoons ground cinnamon.

First beat the eggs with a fork in a baking dish to blend. Then place your slices of brioche in the eggs and let them stand for five minutes, turning your slices over once.

Stir your sugar and cinnamon on a large plate and set aside. Then melt your butter in a large griddle pan over medium heat.

Add the brioche slices to the pan and cook them for about two minutes per side, until they're golden brown. Then immediately place your French toast in the cinnamon sugar, coating the slices completely.

Spoon the peaches over your French toast to serve, drizzling the caramel sauce over the peaches and around the bread. Top it all off with a dollop of crème fraîche and serve immediately.

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Craving something savory? Why not try some Korean potato pancakes.

Michelin-starred chefs share their favorite easy 30-minute brunch recipes (3)

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Suyoung Park, the executive chef of Jungsik in Manhattan, told Insider that this is her favorite recipe with potatoes.

"It's so savory and crispy, and it has a similar taste to a hash brown," she added. "It's very easy and simple —that's the way Korean people love it!"

To make Park's potato pancakes at home, you'll need: 2 medium potatoes (peeled, thinly sliced), ½ medium onion (peeled, thinly sliced), 1 green chili (seeded, thinly sliced), and ¼ carrot (thinly sliced).

Begin by julienning your potatoes and soaking them in cold water for at least five minutes. Park said this step is essential for removing the starch from the potatoes. Then dry them with a kitchen towel.

Mix your green chili, onion, and carrot with ½ teaspoon of salt, 2 tablespoons of flour, and 1 tablespoon of the potato starch. Add your potatoes to the mixture.

Place a pan on medium heat and add plenty of cooking oil. Spread your potato slices onto the pan and cook until they're browned, making sure to turn it over and cook the other side as well.

Park recommends serving your Korean potato pancakes with soy pickles or an easy dipping sauce — just mix equal parts soy sauce, vinegar, water, sugar, and chili powder.

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Or get your potato fix by serving them in the rösti style inspired by Switzerland.

Michelin-starred chefs share their favorite easy 30-minute brunch recipes (4)

The Inn at Little Washington

"In Switzerland, rösti means 'crisp and golden,'" Chef Patrick O'Connell, who runs The Inn at Little Washington, explained to Insider. "The word has become synonymous with the country's famous potato cake."

O'Connell, whose three-star restaurant was also recently awarded the Green Michelin Star for sustainability, serves his rösti potatoes with smoked salmon and scrambled eggs.

"The potato cake makes a delicious cushion for ribbons of smoked salmon and lightly scrambled eggs," he said. "This dish is a lighter and more interesting brunch dish than the usual eggs Benedict."

To make O'Connell's rösti potatoes for six, you'll need: 2 large Idaho potatoes, ½ cup clarified butter, 12 eggs, 12 slices smoked salmon, 5 tablespoons crème fraiche, 2 teaspoons capers, 2 teaspoons red onion (finely diced), 2 teaspoons fresh chives (finely chopped), 2 teaspoons fresh dill (chopped).

Begin by peeling the potatoes and steaming them for 15 minutes. Let them cool, then use a box grater to shred the potatoes. Season the shredded potatoes with salt and white pepper and shape them into six cakes.

In a large skillet, heat half of your butter over medium heat. Place three of the cakes into the skillet and cook them for about five to seven minutes per side. Remove and drain them on paper towels. Repeat the step for the remaining cakes.

To make the scrambled eggs, first whisk your eggs together with 3 tablespoons of the crème fraîche, along with salt and pepper, in a stainless-steel bowl. Then place the bowl over a simmering pot of water, stirring and folding the eggs with a rubber spatula until they're very lightly scrambled.

To serve, place one of your rösti potatoes in the center of each plate. Add two slices of salmon on top, as well as a spoonful of scrambled eggs and a small dollop of crème fraîche. Top everything off with your capers, red onion, chives, and dill.

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Kuku sabzi is a Persian frittata packed with herbs and veggies.

Michelin-starred chefs share their favorite easy 30-minute brunch recipes (5)

Chris Morgan

Chris Morgan, who runs Bammy's in Washington, DC, told Insider that he loves making this dish for his wife all the time.

"It's super healthy and not as dense as a frittata," he said. "This is kind of the guilt-free quiche, without the buttery crust."

To make Morgan's version of kuku sabzi, you'll need: 7 eggs, 2 medium yellow onions (peeled, finely chopped), 4 cups spinach (finely chopped), 1 cup fresh parsley (finely chopped), 1 cup fresh cilantro (finely chopped), ½ cup spring onions (finely chopped, white and green parts), 6 cloves garlic (peeled, finely chopped), 1 tablespoon kosher salt, 1 tablespoon rice flour, 1 teaspoon baking powder, ½ teaspoon turmeric powder, and 1 tablespoon advieh (Persian spice mix).

The first step is caramelizing your onions. Heat some olive oil in a wide skillet over medium heat and sauté your onions for 10 to 15 minutes, until they're lightly golden. Remove the onions and allow them to cool.

Then, to make your batter, break your eggs into a large mixing bowl and add the baking powder, advieh, salt, pepper, and turmeric. Beat lightly with a fork. Then add the garlic, spinach, herbs, flour, caramelized onions, and 2 tablespoons of olive oil. Fold in gently using a rubber spatula, and be careful not to overmix.

Paint a rimmed sheet pan with olive oil, then pour in the batter and gently shake the pan to even it out. Bake the kuku for 15 minutes at 400 degrees Fahrenheit.

Once it's ready, remove your kuku sabzi from the oven and place on a cooling rack. Morgan said you can serve it hot or at room temperature, and recommends pairing it with lavash flatbread and labneh cheese.

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Make your crêpes extra special by pairing them with orange and mascarpone.

Michelin-starred chefs share their favorite easy 30-minute brunch recipes (6)

Curtis Stone

This is another one of Stone's favorite 30-minute brunch dishes.

To whip up Stone's crêpes for four, you'll need: 2 large eggs, 1 cup all purpose flour (sifted), 1 ¼ cups whole milk, ½ cup heavy cream, 1 tablespoon unsalted butter, 4 teaspoons sugar, and a pinch of salt.

Start by blending the flour, milk, cream, sugar, eggs, and salt in a blender until they're smooth. Cover the batter and set aside for 30 minutes, which will allow time for your flour to absorb all the liquid.

Then, heat a crêpe pan or an 8-inch nonstick sauté pan over medium-low heat. Dab some butter on a paper towel and wipe the pan with a little butter.

Pour 3 tablespoons of batter into the center of your pan and swirl to thinly coat the bottom. Cook for one-and-a half minutes, or until the edges of the crêpe are light brown. Loosen the edges gently with a silicone spatula and carefully turn your crêpe over. Continue cooking the crêpe for about one minute, until the bottom begins to brown in spots. Transfer to a plate.

Repeat with the remaining batter, wiping the pan with butter as needed. You should be able to make 12 crêpes total.

To make the sauce, you'll need: 2 oranges, 1 cup mascarpone cheese, ½ cup pure maple syrup, 4 tablespoons unsalted butter, and 2 tablespoons Grand Marnier or other orange liqueur.

First, grate the peel from your oranges and set aside. Cut the oranges between the membranes to release the orange segments, setting them aside as well. Then squeeze the orange juice from the membranes into a bowl. You should get ¼ cup of orange juice total.

Heat the maple syrup in a large sauté pan over medium heat until it begins to simmer. Add the orange peel and juice, as well as your butter, and simmer over medium-low heat for five minutes, until the sauce slightly thickens. Add the Grand Mariner and simmer for two more minutes, until the sauce slightly thickens again.

Spread a large spoonful of mascarpone over each crêpe and fold in half, then in half again, forming triangles. Add the orange segments to the hot orange sauce and swirl the pan to gently warm the oranges. Spoon the sauce and oranges over the crêpes and serve immediately.

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Switch out your usual pancakes with some hoecakes instead.

Michelin-starred chefs share their favorite easy 30-minute brunch recipes (7)

Liudmyla Chuhunova/Getty Images

Unlike pancakes, hoecakes —which are popular in the South —are made from cornmeal batter. Soo Ahn, chef of the soon-to-be-open Adalina in Chicago, takes his version up a notch by cooking them in bacon fat.

"I love cooking bacon and hate wasting all that delicious fat, so I use that as the oil on the pan. It gives it that extra salty, smoky flavor through the hoecakes — which are absolutely delicious," Ahn told Insider.

To make Ahn's hoecakes, you'll need: 2 eggs, 1 cup flour, 1 cup cornmeal, ½ cup water, ¾ cup milk, ⅓ cup melted butter, 3 tablespoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of salt, and a pinch of nutmeg.

First, mix your flour, cornmeal, baking powder, sugar, salt, and nutmeg together. In a separate bowl, mix your milk, water, melted butter, and eggs together. Then whisk the liquid mixture into your dry ingredients.

Heat a sauté pan with some bacon fat over medium-high heat. Pour about ¼ cup of the batter in the pan and cook for 45 seconds to one minute on each side to make a hoecake. Repeat for each cake.

"Once it's done, you pour maple syrup over it," Ahn said. "There's salty, smoky, sweet, savory goodness in every bite."

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Ending your brunch with a coffee or tea? Why not enjoy some madeleines with it.

Michelin-starred chefs share their favorite easy 30-minute brunch recipes (8)

Ryan Ratino

Ryan Ratino, the youngest US chef to ever receive two Michelin stars, always serves madeleines on his tasting menus at Bresca in Washington, DC.

To make Ratino's iconic madeleines at home, you'll need: 6 large eggs, 270 grams all-purpose flour, 270 grams melted butter, 225 grams of sugar, 30 grams dark brown sugar, 2 tablespoons honey (combined with the melted butter), 1 ½ teaspoon baking powder, and a vanilla bean pod.

First, in a stand mixer with a whisk attachment, add your eggs, sugar, and dark brown sugar. Whisk them together on high for 10 minutes until they've tripled in volume.

Then, slowly add the flour and baking powder to the mixture in small additions. Make sure to turn the mixer on low-medium speed, mixing thoroughly until all the dry ingredients are incorporated evenly.

Add your melted butter, honey, and scraped vanilla bean (not the whole pod) to the mixture. Mix for one to two minutes on medium speed.

Put your completed batter into pastry bags. Pipe the batter into madeleine baking molds, filling them about two-thirds of the way. Bake your madeleines for three to five minutes at 350 degrees Fahrenheit, until they're golden brown and cooked through.

Toss your madeleines in a small mixing bowl with granulated sugar and enjoy!

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Michelin-starred chefs share their favorite easy 30-minute brunch recipes (2024)

FAQs

Who owns the most 3 Michelin star restaurants? ›

Alain Ducasse, 21 Michelin Stars

He is the proud owner of 3 Michelin Stars restaurants. About 34 restaurants worldwide opened.

Who is the chef with the most Michelin stars? ›

#1: Alain Ducasse

Throughout his career, he has operated over 30 restaurants, his most famous being Ducasse in Paris. Fun fact: While Alain Ducasse currently holds the most Michelin Stars, the late Joël Robuchon earned 31 stars throughout his lifetime.

Who is the number one chef in the world? ›

Joël Robuchin holds the number one spot amongst the world's top 10 chefs, making him the best chef in the world according to Michelin star ratings.

Does Gordon Ramsay have any Michelin stars? ›

His restaurant group, Gordon Ramsay Restaurants, was founded in 1997 and has been awarded 17 Michelin stars overall and currently holds eight. His signature restaurant, Restaurant Gordon Ramsay in Chelsea, London, has held three Michelin stars since 2001.

Does Bobby Flay have a Michelin star? ›

The Las Vegas Mesa Grill earned Flay his only Michelin Star in 2008, which was taken away in the 2009 edition. Michelin did not publish a 2010 or 2011 Las Vegas edition, so the star could not be re-earned. Bolo Bar & Restaurant closed its doors on December 31, 2007, to make way for a condominium.

Who has 21 Michelin stars? ›

Alain Ducasse

Why did Gordon Ramsay lose Michelin? ›

Michelin guide director Michael Ellis told Bloomberg, "We've had issues with consistency, and consistency is a huge thing for us ... we've had some very erratic meals [there]." He explained that the major two-star downgrade was a difficult decision to make but the Michelin team felt it was the right thing to do.

Does Jamie Oliver have a Michelin star? ›

And the second name in this European ranking — none other than Jamie Oliver — doesn't hold a single Michelin star, despite being the subject of 4.4 million Google searches last year, compared with 1 million for Alain Ducasse.

Who is the youngest chef to get 3 Michelin stars? ›

In 1995, White became the first British chef to be awarded three Michelin stars and, at 33 years old, the youngest chef to achieve three stars to that point. His record was surpassed by Massimiliano Alajmo in 2002, who achieved three stars at the age of 28.

Who is the best female chef in the world? ›

The prestigious honor is voted for by 1,080 independent restaurant industry experts and gourmets from across the World. Chef Janaína Torres, the winner of Best Female Chef in the World for 2024, leads the kitchen at the famed A Casa do Porco in her home city of São Paulo.

Who is the wealthiest celebrity chef? ›

Alan Wong takes the top spot as the world's wealthiest chef by a long shot, with a jaw-dropping estimated net worth of $1.1 billion (£870m).

Who is richer, Bobby Flay or Guy Fieri? ›

Who is worth more Bobby Flay or Guy Fieri? This is one circ*mstance in which Guy Fieri beats Bobby Flay in a big way: Fieri's net worth eclipses Flay's by a cool $40 million.

Who has the most Michelin stars in 2024? ›

Joel Robuchon – 32 Stars

Introducing Joël Robuchon – the chef with the most Michelin stars.

Who is considered the best celebrity chef? ›

Top 10 chefs in the world: A detailed look
  1. Alain Ducasse. Alain Ducasse is a French chef with 21 Michelin stars. ...
  2. Gordon Ramsay. Gordon Ramsay is a British celebrity chef, best known for his high-adrenaline cooking shows. ...
  3. Heston Blumenthal. ...
  4. Jamie Oliver. ...
  5. Thomas Keller. ...
  6. Yannick Alléno. ...
  7. Anne-Sophie Pic. ...
  8. Quique Dacosta.
Jul 10, 2023

How many restaurants does Wolfgang Puck own? ›

Puck's restaurants, some simply named Wolfgang Puck's Kitchen, have expanded and thrived worldwide. Throughout it all—seven cookbooks, more than 20 eateries—he's also maintained his own celebrity.

How many 3 Michelin star restaurants are there in the world? ›

First, there are about 2500 restaurants awarded of 1 Michelin Star in the world, 500 restaurants with 2 Michelin Stars and around 150 awarded 3 Michelin Stars. Secondly, this evolves every year based on the release of the guide in every part of the world. Discover our full list of Michelin Star chef here.

Who holds 3 Michelin stars? ›

They are Alain Roux, Heston Blumenthal, Gordon Ramsay, Pierre Gagnaire, Clare Smyth, Hélène Darroze, Alain Ducasse, Simon Rogan and Brett Graham.

Are there 3 or 5 Michelin stars? ›

I would like to add that the Chicago Tribune, the San Francisco Chronicle, and the LA Times, ALL also use the four-star rating, so that has become the industry standard in the US for restaurant criticism. Michelin maxes out at 3 stars.

Which city has the most 3 star Michelin restaurants? ›

Tokyo is the city with the most Michelin Star restaurants at a total of 212. It has 12 three-star restaurants, 42 two-star restaurants, and 158 one-star restaurants. Michelin launched a guide in Tokyo in 2007.

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