The Menu

From Marrakech to Reykjavík

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3 June 2016

Episode 242

30 minutes

A new approach to Moroccan cuisine, Icelandic chef-broadcaster-entrepreneur Solla Eiríksdóttir’s top raw-food recipes and Daniel Eddy of Manhattan’s Rebelle restaurant on what it takes to prepare French food for the discerning New York public.

3 June 2016

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Chapter 1

5 minutes

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Chapter 1

New take on Moroccan cuisine

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Restaurant Salt in Marrakesh is starting a discussion on how Moroccan cuisine could be modernised.

5 minutes

Chapter 2

8 minutes

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Chapter 2

Solla Eiríksdóttir

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The pioneer of the Icelandic raw-food movement on her favourite recipes and how Reykjavik’s food scene has reinvented itself.

8 minutes

Chapter 4

8 minutes

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Chapter 4

French for New Yorkers

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Gallic-inspired restaurant Rebelle gained its first Michelin star only months after opening in Manhattan’s Lower East Side. Chef Daniel Eddy reveals how he made his restaurant such a success.

8 minutes

Chapter 5

2 minutes

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Chapter 5

The recipe of the week

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British publisher Emma Shercliff on what she cooks at home in Abuja for her young family.

2 minutes

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