From Cocoa bean to the basic ingredients for chocolate
From Cocoa bean to the basic ingredients for chocolate
From Cocoa bean to the basic ingredients for chocolate Read more »
My Chocolate Adventure at CVO Ghent
As of September 2023, a new chapter in my chocolate adventure has begun with the start of the “Simple Chocolate Products” course at CVO Ghent. Over 18 sessions, spread over several months, each four-hour class is a dive into the intricacies of chocolate making. Under the guidance of expert chocolatier Rudi Van Eenooge, I look forward to deepening my knowledge and skills in this sweet art.
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Prawns à la Mediterranea
A creamy, rich pasta mixed with juicy, slightly tangy gambas and fresh, juicy cherry tomatoes, finished with a touch of fresh parsley.
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Symphony of Lamb Crown and Green Asparagus
A Culinary Ode: The Delicate Fusion of Juicy Lamb, Crisp Asparagus, and Rich Vegetable Purees Enriched with the Depth of Rosemary-Porto Sauce
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Vitello Tonnato: An Italian Delicacy
The surprising combination of veal and tuna sauce: a culinary journey to Piedmont from the shelves of Delhaize.
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Summer Italian salad
A harmony of prosciutto, fresh peach, and Parmesan on a bed of arugula, finished with a sweet balsamic cream
Summer Italian salad Read more »
Swedish meatballs à la Ikea
Forget the trip to Ikea; now make the famous Swedish meatballs just at home! Perfect for a cozy evening or a snack during a party.
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Croissant with Nutella
A croissant with Nutella combines the best of both worlds: the lightness and butteriness of a croissant with the rich, chocolate-hazelnut flavor of Nutella. No chocolate cake does better.
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Fried Eggs Deluxe with Tête de Moine
A delectable twist on the classic bouncer, now with the elegant flavor of Tête de Moine cheese.
Fried Eggs Deluxe with Tête de Moine Read more »
Scrambled eggs with toast and sun-dried tomatoes
Creamy scrambled eggs on crisp toast, enriched with the deep flavors of sun-dried tomatoes
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