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These hallmark recipes reflect Marcel's passion for regions such as Alsace, Tuscany, southern Germany, and Andalusia, where he has worked as a chef.
Go behind the scenes at Biro Restaurant and Wine Bar, and the Marcel Biro Culinary School, and discover the secrets of creating classic European cuisine made from scratch with seasonal ingredients: Lemon-Mint Sorbet with Red Peppercorns, Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette, Lobster Martini, Sautéed White Asparagus in Parmesan Tuile with Summer Greens & Lemon Aïoli, Rich Garlic Crème Soup with Croûtons & Parmesan Crown, Grilled Medallions of Pork in Black Cherry-Pepper Sauce, Ahi Tuna Filet with Lobster-Veal Roulade on Glass Noodle Salad & Sauce Amoricaine, Pineapple Ravioli with Strawberry-Mint Crème, and many more.
The PBS series The Kitchens of Biro is airing now on local PBS affiliates nationwide. A second season of the program is in the works.
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