All4Chefs.com

The Spring Collection 2026 🌿 — a season, told in chapters. From Antwerp to Piedmont, from Ascona to Maastricht, from Bangkok to Courcelles, six chefs open the first chapter of Nature’s Premiere: The Spring Collection 2026. Beginning May 1st, All4Chefs unveils a new editorial series of spring menus, stories, and restaurants shaped by seasonality at its most fleeting. Featuring: Viki Geunes — @vikigeunes / @zilte.restaurant Michelangelo Mammoliti — @michelangelo_mammoliti / @lareinatura Reto Brändli — @retobraendli / @ecco.finedining Servais Tielman — @servais_tielman / @beluga_loves_you Evens López — @evens_lopez / @bluebyalainducasse Massimiliano Sena — @massimilianosena / @chateaudecourcelles First drop: May 1st. Comment SPRING for the landing page link & Featured chefs. #NaturesPremiere #SpringCollection2026 #All4Chefs #ChefsMag #FineDining

🔥 THE WAIT IS OVER. Welcome to the New Era of Culinary Storytelling. Today, we officially drop the highly anticipated CHEFS MAG Spring Collection 2025 - Special Digital Edition. 🌍 5 Michelin Chefs. 5 Cities. 5 Spring Inspiration Stories. We are travelling through taste with exclusive seasonal menus from culinary masters across Beijing, Bangkok, London, Berlin and Rome. @cheflucasgarigliano @ryuki.kawasaki @adamhandling @sebastian_frank_horvath @andreapasqualuccichef In this premier issue, renowned food critic Andras Jokuti (@jokuti ) decodes the global palate. He reveals that for these masters, spring is no longer merely a theme—it is a foundation for absolute precision. Special thanks to: @gemspoonantwerpen @maison_omael @paukinbaldellou Looking ahead to our upcoming Nature's Premiere: The Spring Collection 2026, Jokuti predicts a global shift towards "invisible technique"—dishes that appear deceptively simple but demand immense, high-level skill. Which brings us to the ultimate question: Where will spring take us this year? 👇 HOW TO EXPERIENCE IT: Drop "CHEFS MAG" in the comments below! 💬👇 We will instantly DM you the exclusive link to flip through our immersive, interactive magazine right on our landing page, PLUS the option to download the full digital copy directly to your device. 📲✨ @michelinguide @theworlds50best @finedininglovers @chefstalk @theartofplating @gronda @thestaffcanteen @four_magazine @gaultmillau @eater @foodandwine @beardfoundation #All4Chefs #ChefsMag #MichelinStar #FineDining #CulinaryArts #NaturesPremiere #SpringMenu #Gastronomy #FoodTrends #AndrasJokuti #CulinaryLeadership #LuxuryHospitality

WHERE WILL SPRING TAKE US IN 2026? 🌍✨ From the historic courtyards of Beijing to the soaring skylines of Bangkok, from the creative pulse of London to the refined tables of Berlin and Rome — we have traveled through taste to capture the fleeting essence of the season. Last year, 5 Michelin icons defined the Spring Legacy. This year, we are expanding the horizon. Introducing: NATURE’S PREMIERE 2026 The Global Exhibition of Michelin-Level Spring Menus & Culinary Artistry. This is where the world’s most visionary kitchens meet the industry’s most prestigious brands to shape the narrative of global hospitality. FEATURING THE 2025 LEGACY ICONS: 🇬🇧 @adamhandling | @frogbyah 🇩🇪 @sebastian_frank_horvath | @restauranthorvathberlin 🇹🇭 @ryuki.kawasaki | @mezzalunabangkok 🇨🇳 @cheflucasgarigliano | @trb_cn 🇮🇹 @andreapasqualuccichef | @ristorante_moma WHAT’S COMING: 📖 CHEFS MAG: THE SPRING COLLECTION 2025 Our 38-page Special Digital Edition officially launches April 10th—featuring the five Michelin-starred icons who defined Spring 2025, alongside exclusive insights from world-renowned food critic Andras Jokuti. @jokuti 🌱 THE 2026 SELECTION IS OPEN We are now scouting for an intimate collection of 12 Global Chefs and 5 Selective Brand Partners to define the Spring 2026 aesthetic. HOW TO JOIN THE LEGACY 1️⃣ WATCH the trailer and feel the pulse of the season. 2️⃣ CLICK the link in our bio to visit the Nature’s Premiere Hub. 3️⃣ SIGN UP to receive the 2025 Digital Magazine on April 10th. 4️⃣ APPLY to be featured in the 2026 Global Collection. The world is watching. Will your kitchen or brand be part of the story? 📍 Link in Bio: all4chefs.com/spring-menu-collection-2026/ #all4chefs #naturespremiere #chefsmag #michelinguide #springmenu #culinaryartistry #finedining #hospitalitymarketing #michelinstar #gastronomy #luxuryhospitality #globalchefs

One table. Six guests. A spring menu hidden in Yamaguchi. Nature’s Premiere: The Spring Collection 2026 travels to Shunan, Yamaguchi Prefecture, where Chef Keiichi Hashimoto of le-sorcier creates a private seasonal dialogue between French technique, Japanese craft, and the quiet beauty of place. At le-sorcier, spring does not arrive all at once. It appears through Valrhona chocolate and caviar, Setouchi lemon, spear squid, trout caviar, sweetfish, blue lobster, Choshu Wagyu, Yamaguchi strawberries, ceramics, glass, colour, texture and silence. French cuisine becomes a lens. Yamaguchi becomes the subject. The table becomes a private seasonal performance. Chef: Keiichi Hashimoto Restaurant: @le.sorcier le-sorcier · Shunan, Yamaguchi Prefecture, Japan Featured by JNTO Luxury Travel · Gault & Millau · Tabelog Award Bronze 2023–2026 Nature’s Premiere: The Spring Collection 2026 Chapter now live → /spring-menu-collection-2026/keiichi-hashimoto/ [ Link in Bio ] or comment LE SORCIER to receive the direct link @visitjapanjp @gaultmillau_japan @the_tabelog_award @theworlds50best @asias50bestrestaurants @all4chefs #All4Chefs #ChefsMag #NaturesPremiere #SpringCollection2026 #KeiichiHashimoto #LeSorcier #Yamaguchi #Shunan #JapanFineDining #JapaneseGastronomy #FrenchCuisine #ModernFrench #Setouchi #LuxuryJapan #JNTO #GaultMillauJapan #TabelogAward #SeasonalCuisine #SpringMenu #FineDining

"What if your chef hunted every animal on the menu?" At LATURE, Tokyo, Chef Takuto Murota translates the wilderness of Japan into classical French form. Every ingredient hunted, foraged, or sourced with a hunter's precision. Every technique a quiet act of respect. What you see here is a glimpse — a handful of dishes from a menu that runs deeper than any single carousel can hold. Brown-eared Bulbul Mousse — a bird rarely seen on the plate, prepared with nothing wasted. Cherry Salmon & Firefly Squid Pithivier — mountain snowmelt meets the sea, wrapped in pastry. Tokyo Bay Beltfish & Edomae Seaweed En Croûte — the coastline of Chiba, rendered in butter and dough. Wild Hare & Woodcock Royale — the Queen and the King of French game, reinterpreted through the season of Japan. Ezo Venison & Wild Boar Pithivier — Hokkaido's mountains, enclosed. Higuma Roast — the rarest expression of Japanese game. Roasted Ezo Venison — hunted by the chef himself. Served with Jerusalem artichoke, earth to earth. This is not the full story. Read the chapter at: all4chefs.com/spring-menu-collection-2026/takuto-murota/ or comment LATURE to receive it Restaurant: @lature_restaurant Chef: @takuto_murota Spring collection 2026 @all4chefs @michelinguide @gaultmillau_japan @laliste1000 @thebestchefawards #NaturesPremiere #SpringCollection2026 #TakutoMurota #LATURE #LatureTokyo #All4Chefs #ChefsMag #MichelinJapan #FrenchCuisineJapan #JapaneseGame #Gibier #TokyoDining #ChefStory

Spring from the mountain. The Spring Collection 2026 travels to Tokyo, where Chef Takuto Murota of LATURE 1* Michelin and one Michelin Green star restaurant, translates Japanese nature through French technique. At LATURE, spring is not decoration. It is forest air, river water, wild game, first bonito, cherry salmon, firefly squid, yuzu, soba, seaweed — and the quiet responsibility of taking from nature with respect. Chef: @takuto_murota Restaurant: @lature_restaurant LATURE * · Tokyo, Japan 1 Michelin Star · 1 Michelin Green Star Nature’s Premiere: The Spring Collection 2026 Chapter 7 now live → Link in Bio or comment LATURE to get the direct link @michelinguide @gaultmillau_japan @laliste1000 @thebestchefawards

A selection from spring at Beluga Loves You, Maastricht. Chef Servais Tielman’s menu moves between clarity and depth — with spice, acidity, richness and softness held in precise balance. Foie gras with blackberry, beetroot and 40-year aged balsamic. Monkfish with corn, paprika and sauce gribiche. Norwegian salmon with quinoa, salmon roe, apple and celery. Cured scallop with piccalilli, Madras curry, smoked tomato and tarragon oil. Sea bass with tomato, mustard, basil, bumbu and Parmesan. Sweetbread with Jerusalem artichoke, vanilla, coffee, kumquat and aged cheese. Turbot with courgette, pommes soufflé, caviar and walnut beurre blanc. Weever fish with artichoke, muscat grape, basil and oxidised wine. Raspberry with cream cheese, vanilla, pistachio and rose. Not one image of spring. A study of its many layers. Nature’s Premiere: The Spring Collection 2026 Full chapter → Link in Bio Chef: @servais_tielman Restaurant: @beluga_loves_you @michelinguide @visitmaastricht @visitzuidlimburg @gaultmillaunederland #All4Chefs #ChefsMag #NaturesPremiere #SpringCollection2026 #ServaisTielman #BelugaLovesYou #Maastricht #FineDining #MichelinGuide

A reinterpretation of the classic French pot-au-feu, a dish of memory and comfort, intertwined with the deep soul of Japanese ramen. Day-old bread is reborn as delicate noodles, absorbing a clear, structured consommé, enriched by the richness of beef marrow prepared in the style of shawa-mochi and finish with the fresh black truffle @gary_alezra_pro @vincethierry @chefs_table_bangkok @lebuahotelsresorts @pongsatoey @nkrtdo7 @wichayutart @_porpooh_ @katai.ts @newnneeww @narakmakloie @thanrada_jj @sunyaphotography @culinary4all @culinaryartsthailand @culinary_agency_usa @culinaireinspiratie @michelinguide @foodartchefs @chefs_unity @chefs.vic @all4chefs @chefspencil @chefsalert @chef.style @chefstalk @petite_darling @foodzz7 @bkkfoodguide @petite_darling #chefstable #lebuaatstatetower #culinary #michelinguide #thailand

Marinated Carabineros, Glazed Eel, Kombu Oil & Yuzu Granite A new dish I am preparing for the menu at IDAM by Alain Ducasse in Doha this September. The carabineros are marinated with elderflower and salt, then butterflied. The eel is cut precisely, brushed with a ponzu and agave glaze, and cooked over binchotan in several passes. Underneath, an eel and carabineros dashi jelly that brings depth and structure. Around it, kombu oil, seaweed vinaigrette, lemon jam ,lemon caviar, sansho and yuzu shio koji granite bring acidity, salinity, freshness and length. A dish built around contrast, precision and balance. Visit me at IDAM by Alain Ducasse For more notes from the kitchen, sign up to my newsletter through the link in bio. Stay Curious ! @michelinguide @menas50best @theworlds50best @idambyalainducasse @all4chefs @foodzz7 @chefs.vic @chefs_unity @finedininglovers @chefstalk #thecuriousalchemist #FabriceRosso #IDAMbyAlainDucasse #Michelinrecipe #Carabineros

Spring, held between freshness and depth. At Beluga Loves You in Maastricht, Chef Servais Tielman reads the season not as a fixed arrival, but as a moment of transition. Scallop. Green apple. Jalapeño. Cucumber. Piccalilli. Madras. Hamachi. Coconut. Ginger beer. Red mullet. Caviar. Turbot. Courgette. Sweetbread. Jerusalem artichoke. Vanilla. Coffee. Kumquat. Aged cheese. For him, spring is not an easy aesthetic. It is balance. A gradual movement from clarity to intensity, from lightness to richness, from savoury tension to a softer release. Nature does not open all at once. It evolves — and the chef moves with it. Nature’s Premiere: The Spring Collection 2026 A global editorial journey through the season’s most expressive menus. Full chapter now live → Link in Bio or /spring-menu-collection-2026/servais-tielman/ Chef: Servais Tielman @servais_tielman Restaurant: Beluga Loves You @beluga_loves_you @michelinguide @visitmaastricht @visitzuidlimburg @gaultmillaunederland

A glimpse into Spring at Blue by Alain Ducasse * ICONSIAM, Bangkok, Thailand Chef Evens López’s @evens_lopez Spring Collection 2026 unfolds with the precision of French technique and the sensitivity of a season observed closely. This selected sequence captures a menu where spring is not treated as decoration, but as timing — ingredients at their point of readiness, framed with clarity, restraint and quiet intensity. Butternut squash, marigold, ginger and Oscietra caviar. Rainbow courgette galette. Norwegian langoustine with turnips and Peruvian sage. Monkfish with potato feuilleté and cédrat. Brittany crab with avocado, coriander, yuzu and caviar. Oyster with nasturtium and calamansi. Golden cuttlefish with white asparagus and geranium. Nature’s Premiere: The Spring Collection 2026 Full editorial → all4chefs.com/spring-menu-collection-2026/evens-lopez/ or Link in Bio. Chef: @evens_lopez Restaurant: @bluebyalainducasse @iconsiam @michelinguide @alainducasse @50bestdiscovery #All4Chefs #ChefsMag #NaturesPremiere #SpringCollection2026 #EvensLopez #BlueByAlainDucasse

Spring, where technique becomes quiet. At Blue by Alain Ducasse, within Bangkok’s riverside ICONSIAM, Chef Evens López brings the season into focus through clarity, restraint and flavour. Golden cuttlefish. White asparagus. Geranium. Brittany crab. Avocado. Yuzu. Kristal caviar. Langoustine. Fig leaves. Morels. Green asparagus. For him, spring is not only a matter of colour. It is a question of readiness. A moment when nature sets the pace — and technique listens. Nature’s Premiere: The Spring Collection 2026 A global editorial journey through the season’s most expressive menus. Full chapter now live → Link in Bio or /spring-menu-collection-2026/evens-lopez/ Chef: Evens López @evens_lopez Restaurant : Blue by Alain Ducasse @bluebyalainducasse @iconsiam @michelinguide @alainducasse @50bestdiscovery #All4Chefs #EvensLopez #BlueByAlainDucasse #NaturesPremiere #SpringCollection2026