From waterzooi to zur, there are countless delights on offer across the continent. Chefs from Spain to Estonia tell us their best-kept food secrets
After all these years of Swedes working in French kitchens and Italian chefs moving to Denmark, you could be forgiven for thinking of European cuisine as one big homogenous offering, a pot not so much melting as melted into one big lump of Eurofood. But all it takes is a walk through a market in some new place for the untapped riches of the continental table to hit you. We asked 12 stellar chefs – some Michelin-starred, several of the World’s 50 Best, all passionate – to tell us about the local dishes they think we need to try.
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