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DOLCE PASSION FOR BELGIAN GASTRONOMY

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DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

AMUSE GUEULE HAPPY LUMINOUS FAMILY FESTIVITIES

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It’s that time of year again; the festive period is almost upon us. With this DOLCE number getting through those cold winter days is simplicity itself! And this year DOLCE is taking a creative look at the festive period. We have come up with effortless and more complex creations for you to have a go at. For the occasion we have created real Belgian Christmas Bites which are easy to make and involve very little preparation. We have also let the students of Ter Groene Poorte improvise with tasty products. There is plenty of fresh young talent on the way up!

Or would you rather see fish on the menu? We gained our inspiration from the Knokke fish specialists. For game we headed to the Ardennes, where Pierre Résimont of L’Eau Vive prepares some rather more daring dishes for you.

EXCLUSIVE RECIPES BELGIAN DRINKS COMBINED WITH AN ADAPTED BITE ORIGINAL AND EXCITING NAMES TIMES TRANSLATED IN FRENCH, DUTCH AND CHINESE

Belgian Bites: innovatory and gutsy A must for who wants to be culinary outstanding

A fantastic Chrismas gift Order your copy on www.dolcemagazine.be

If you don’t have much time but still want a creative feast, then Bartenders-on-the-Road can give you a spot of advice. In this DOLCE we were invited to a Coyote Ugly Party, but Bart of Bartenders can turn his hand to all kinds of other themed celebrations too. Feel like reading a few interesting reports in front of an open hearth? You will get a fantastic account of the unique ‘Kookeet’ event in our very own Venice of the North. DOLCE has also come up with a brand-new coffee and tea concept: Viva Sara Kaffee is a bar, restaurant, workshop area and museum based entirely around the theme of coffee and tea.

With Qatar Airways you are flying at culinary heights towards our magnificent journey in February. Naturally DOLCE Club is also organising lots of activities to warm you up on the cold winter days. If you still haven’t picked your wines for the festive period then put 1 December in your diary and come along to our DOLCE Club wine tasting. Young talent Shean Crombé will be there to give you a taste of the best of South Africa. The DOLCE team wishes you a fabulous festive season and a wonderfully gastronomic 2013! Ilse Duponcheel

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

COLOPHON Responsible editor Ilse Duponcheel Uitgever@dolcemagazine.be Editorial office Abelendreef 11, 8300 Knokke-Heist redactie@dolcemagazine.be www.dolcemagazine.be Publicities Tel. 0498/97 39 73 dolce.advertenties@skynet.be

A LA CARTE 6

Christmas in Knokke Knokke pulls out all the stops during the Christmas period with its festive atmosphere and of course, the

L’Eau Vive goes wild The hunting season is in full swing and two-star restaurant L’Eau Vive knows exactly what to do with

wild animals. Chef Pierre Résimont: ‘My second star has

Gastronomy and service is paramount to Qatar Airways.

opened a lot of doors.’

If you want to experience it for yourself, come aboard

Kookeet, another successful edition With over 81,000 visitors—that’s 20,000 more than last

for the culinary DOLCE Club trip to Qatar.

The ultimate coffee experience Viva Sara Kaffee means that Kortrijk has added a coffee and tea temple to its collection. Everything is related to

In faraway South Africa, Gina and Fernand van

these delicious drinks, including the unique bar, which

has undeniably grown to become the culinary event

is over 20 metres long and has a cooking island in the

Robertson, near Cape Town. If you want total relaxation

of the year. The recipe for success of this three-day

shape of a coffee bean; a semi-museum dedicated to

while enjoying gourmet food, their Olive Garden

gourmet festival is making the crème de la crème

coffee grinders; and its interior decor with shades of

Country Lodge is the place for you.

of Bruges’ culinary circles accessible to all. DOLCE

brown and beige.

Ivan Sabbe takes over at ISPC

A true Western-style atmosphere From an ordinary cocktail bar to unique cocktails parties, Bart Taveirne of Bartenders-on-the-Road does

On 1 June, Ivan Sabbe took over at the helm of catering

it all with equal enthusiasm. Bartenders-on-the-Road

specialist ISPC. DOLCE went to check out what he has

and Ten Dauwe have been working on all kinds of

got in store for this specialist catering company. You

theme parties for several years. For the ‘Coyote Ugly’

can rest assured that quality and innovation will remain

event, they were faced with the challenge of dishing

among his top priorities.

up an original cocktail concept to an international distribution network.

Cooking with new talent Give hotel school students some delicious products and let them knock themselves out. The result? Some inspired creations for the Christmas period.

Belgians abroad

year!—the Bruges-based gastronomic event Kookeet

Patrick Moenaert.

from all over the world to cater its on-board meals.

of restaurants. Three of them have even thought up a

immersed itself in the revelries, long with former Mayor,

Qatar Airways was able to ensnare four-star chefs

opportunity for you to enjoy one of its wide variety delicious festive dish—just for you!

Star Chefs cook for Qatar Airways

72 74 78

Wassenhove have settled between the olive trees in

The DOLCE Club is flourishing DOLCE Club is an active community as evidenced by the Trends Day, the Partners Day and the day trip to Yerseke. We help you to share in the fun and hope that you will come along yourself next time.

Partners Tel. 0473/70 90 54 advertentie@dolcemagazine.be Collaborators Jan Agten • Katia Belloy • Willem Bonneux • Michael De Lausnay • Anthony Florio • Stefanie Geerts • Eline Haesel • Christophe Lambert • Peyo Lissarrague • Henk Van Nieuwenhove • Sam Paret • Joëlle Rochette • Wouter Van Vooren • Ann Welvaert DOLCE Chefs Hugues Braekeleire Maarten du Bois Nicolas Rivière General or administrative question info@dolcemagazine.be administratie@dolcemagazine.be Lay-out and print Lowyck & Pluspoint www.lowyck.com Photos cover Jan Agten and Anthony Florio Follow DOLCE Magazine, DOLCE Club and DOLCE community on Facebook and Twitter. Subscribe for DOLCE MAGAZINE DOLCE Magazine: 5 each year Subscription for one year 45 euro (for Belgium). More information on www.dolcemagazine.be. Each separate DOLCE Magazine costs 10 euro. Nothing from this edition can be copied without permission from the responsible editor. The editor is not responsible for any consequences from implementing the recipes.

Happy 2013 in Knokke

BRISTOL THE ULTIMATE BRASSERIE EXPERIENCE

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

North Sea crab with hand peeled Zeebrugge shrimps, cauliflower pannacotta, quail’s egg, tomato compote, butterhead lettuce puree and parmesan crisp (for 6 people)

In a stunning brasserie located on the Heist front and with a great sea view Christian Delacourt and Ann Decuypere are quietly and conscientiously building up their business. The Bristol is one of Gert De Mangeleer of Hertog Jan’s favourite places to dine out and GaultMillau has awarded it full marks too.

Crab: Cook 12 crab claws in a court bouillon, leave to rest for 12 minutes, remove the flesh from the claws, mix with soft boiled egg, mayonnaise, lemon juice and chives. Pannacotta: Steam 1 cauliflower for 15 minutes and then puree with a dash of cream and salt. Mix 250 g cauliflower puree with 100 g milk and 100 g cream, season and heat to 85°C, add 2 soaked sheets of gelatine, divide into circular moulds and leave to set in the fridge.

Tomato compote: Peel 6 tomatoes, quarter them and remove the seeds, add salt and pepper, garlic, rosemary and olive oil and slow cook in a 90°C oven for 2 hours. Cut into cubes, cook the shallot in a covered pan, add the tomato and then leave to cool. Butterhead lettuce puree: Add a dash of olive oil to the lettuce and cook in a covered pan. Plunge into iced water, shake off the excess water, puree and season. Dressing Place the Crab salad in moulds, arrange on top of the pannacotta, assemble the other ingredients as indicated in the photo.

Text: Maarten du Bois Photo: Jan Agten

In 1986 Christian completed his hotel school training in Koksijde. He gained his experience in restaurants such as the renowned Wielingen in Duinbergen, La Croisette in Knokke and various other dining establishments in St Tropez. Danny Horseele considers Christian to be one of the most innovative chefs he has ever met and way ahead of his time, but then he is speaking of the time of ’t Molentje, when Christian worked alongside him. When they took over the Bristol, Christian and Ann had to build up their clientele from scratch. Don’t forget that the Bristol used to be a hotel with hotel guests and no gastronomic restaurant. The hotel guests literally came from everywhere: Germany, Wales and Luxembourg to name but a few. LOCAL PRODUCE From the very beginning Christian put his mark on the dishes and on the menu. Light, slightly smaller dishes, a mix of classic and innovative. He paid sufficient attention to the ‘local’ produce, such as the unsurpassed Mechelen asparagus which are served up with pan fried cod fillet and a mousseline sauce. The shrimps are hand peeled and this combination of quality and originality meant that the Bristol scooped a 10/10 in Het Laatste Nieuws’ classic dishes series.

On the menu, young turbot and sole, but also plaice, cooked in a pure and natural way on a plancha. The chefs work in a spacious, light and open kitchen which means diners get to observe the entire spectacle. The whole restaurant radiates sophistication and refinement. INSPIRATIONAL The layout and location of the Bristol are so inspirational that a French director even came up with the idea of shooting some scenes for the French film Copacabana there. CHRISTMAS IN KNOKKE The Bristol team prefers to celebrate Christmas and New Year’s Eve at home, if at all possible with a stuffed suckling pig. Christmas is all about intimacy for them. Christian and Ann think that Knokke is continuously ramping up its efforts to put Knokke on the world map, creating an even more delightful atmosphere during the holidays. Good examples of these efforts are the Christmas lights and the Christmas market. Heist, a submunicipality of Knokke is also drawing more attention.

http://brasseriebristol.be

Recipe: Christian Delacourt (Bristol) Photo: Jan Agten

ESCABÈCHE A FRENCH BASIS WITH WORLD INFLUENCES

Kim Verhasselt’s restaurant Escabèche is blowing a fresh gastronomic breeze through Knokke. If you are looking for proper fresh fish for the festive season, then you’ve come to the right place. Kim prefers a light cuisine, accentuated by fresh pickles and influences from all over the world but with a French basis. In the dining area he is assisted by his spouse, the strong woman behind the strong man, Lisbeth Morbee. Text: Maarten du Bois Photo: Jan Agten

Kim in the kitchen and Lisbeth in the restaurant form a strong gastronomic partnership. Alongside the service and greeting of guests Lisbeth is also responsible for the reservations and accounts. The couple can be proud of their strong team, both in the dining area and in the kitchen. Wine waiter Olivier de Reu is also at the ready to help clients with the sometimes difficult choice of wines.

There were other examples in the course of Kim’s career, such as the Fairway St. Bernard, La Croisette, the Maison de Cygne on the Grand Place in Brussels and the Barcadère in Zeebrugge where the young chef’s love affair with fish began.

As a child Kim hid away in the linen cupboard of his father’s restaurant Esmeralda in Knokke. He could survey the whole dining area and studied every detail of the service without anyone having the slightest idea he was watching them. He believes that this paved the way for his love for the catering industry. Kim went on to train at the Koksijde hotel school and completed his studies in 1992.

Turbot and sole are a few of this enthusiastic chef’s favourites, but he is equally capable of putting an Australian Hamachi on the menu, even though, pricewise, this fish is extremely expensive these days. In addition he enjoys working with cockles, razor clams and langoustines. You can often find influences from Japanese or Indian cuisine. “Cardamom for example, is a fantastic seasoning but not used enough in our kitchens”, says Kim.

JAPANESE AND INDIAN INFLUENCES

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

Wild bass, artichoke, riso nero, cuttlefish and red paprika, Espelette pepper emulsion Ingredients (4 people)

Method

1 x 1 to 2 kg bass 250 g black rice 2 large artichokes 4 poivrade artichokes 4 baby artichokes 1 x 400 g cuttlefish 2 shallots 2 cloves garlic 2 red peppers 1 spring onion parmesan 1 dl white wine 6 dl chicken stock Sushi vinegar lemon thyme rosemary tomato onion cream puree d’Espelette

Fillet and portion the bass. Par-cook skin side down on the plancha. Finish off in the oven. Place the black rice, shallot and garlic in a pan, add a dash of white wine then the chicken stock, cover the pan and simmer gently. Season with lemon, sushi vinegar, pepper and salt. Clean the cuttlefish, then vacuum it. Cook at 50°C for 30 minutes. Make an incision and finish cooking on the plancha. How to make the black rice crunch: Place some of the black rice to one side, cook through before drying in the Ezidri. Finish cooking in a hot chip pan, roast, drain on kitchen roll. Blend in the Thermomix. Red paprika: Slow cook the paprika in olive oil scented with thyme, rosemary and garlic. Cut out eight circles. Continue to cook the remainder with shallot, onion, tomato and chicken stock. Blend, strain and finish off with an Espelette pepper puree. Artichoke cream: Clean the artichokes, cook in white wine, garlic stock, lemon and thyme. Puree with some reduced cream and add some grated parmesan. Season with lemon, pepper and salt. Clean the baby artichokes, cook in stock and finish cooking on the plancha.

MENTOR CHRISTMAS IN KNOKKE His great mentor and shining example was Jonathan Wright, a chef who works alongside Raymond Blanc, one French chef and one self-made man who is now one of the greatest chefs in the United Kingdom and who can these days be found in the kitchens of the Manoir aux quat’ Saisons in Oxfordshire**. Raymond studied as a draughtsman before turning his hand to cookery and literally putting the lines on the plate. Amongst many other things Kim tirelessly learnt how to make a real escabeche here.

Kim and his wife think that Knokke’s municipal council is making a huge effort to create a more family-friendly atmosphere during the holidays. The city is brightly lit. Owners of a second residence also consider this a great added value. “Christmas Eve and New Year’s Eve are special days. They are an opportunity to tighten family ties and to pamper yourself. Your personnel also needs days like this. Knokke is a bustling, beautifully lit, bubbly city full of fashion, events and a wide range of activities for everyone. What is more pleasant than doing your Christmas shopping among the Christmas trees with their lights, or having a cup of glühwein on the skating rink and going out for a delicious dinner in the evening?”

www.escabeche.be

Recipe: Kim Verhasselt (Escabèche Photo: Jan Agten

TEN BOSNOSTALGIA ON THE DUNES

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

Steamed young turbot with green cabbage, parsnip and a light mustard sauce Ingredients (4 people)

Knokke is a fashionable seaside resort within walking distance of vast fields, beaches, dunes and salty polders. On the very top of such a well-located dune you can find Frank Van Bockstaele and his wife Caroline’s restaurant Ten Bos. This classy gastronomic affair glistens from afar and the imposing, white villa draws us in with a mysterious force. Text: Maarten du Bois Photo: Jan Agten

Long ago Ten Bos was still known as Chalet du Petit Bois, commonly referred to as ‘Chez Oscar’, a place that in those days was pretty much just as well known as ‘moeder Siska’ and world renowned for its waffles and pancakes. From the restaurant you don’t just have a view over the Zwin nature reserve but you can also look out to sea. In 1978 Frank completed his studies at the Ter Groene Poorte in Bruges and his mother, herself a chef, has been serving him up the love for the profession and the products since childhood. Frank’s mother knew all the tricks of the trade: the art of cookery and preparation held no secrets for her. In 1992 Frank and Caroline felt that the time had come to take over the business and gradually moved away from the tearoom concept and towards a restaurant.

something new, but when it comes to the crunch our regular diners come here for the old classics, and what I mean by that is young turbot and eel in green sauce. One of the good things about modern-day cuisine is undoubtedly the fact that the so called ‘forgotten vegetables’ have finally come out into the open: parsnip, butternut, Jerusalem artichoke and Swiss chard are used more and more.

The chef and his engaging wife do not need passing trade. “The majority of our custom comes from a fixed clientele”, Frank explains. “One generation passes on the baton to the next. It is funny to see how grandfathers, grandmothers, children and grandchildren let us treat them. Because we see so many children here, we attach a lot of importance to the children’s menu, the one with fried strips of sole for example.”

CHRISTMAS IN KNOKKE

FISH ON THE MENU “Fashions are moving towards eating less meat and more fish. You’ll always find fish on our menu. I enjoy working with fish such as cod, bass and monkfish. We have watched all the new developments in gastronomy with a certain sadness. Here and there we try to bring in

White wine sauce: 1 dl white wine, 2 dl fish stock and around ½ l cream, 1 large shallot

Around 200 g young turbot fillets per person 500 g green cabbage 8 rashers bacon cut into strips (half for the crumble) ½ parsnip and potato too if desired Butter, cream and seasoning green cabbage

Finely slice the shallot, add the wine and stock and reduce to half its original volume. Add the cream and reduce a while longer. Strain the sauce and season with salt and pepper. Add mustard to taste (around 1 dessert spoon).

Method

Garnish: A sprig of parsley, savoury biscuit, bacon crumble and fried cabbage leaves cut into disks

Roll up the green cabbage and slice, lightly pre-cook, drain and cool down under cold water (in order not to lose the colour). Melt the butter, cook half the bacon rashers in a covered pan and then add the green cabbage and steam until al dente, season with salt, pepper and some ground nutmeg.

Serve with poached chateau potatoes.

Parsnip puree: Take 2/3 parsnip and 1/3 potato. Boil together same sized chunks of each and then puree. Season with salt, pepper and nutmeg, add butter and some cream to give it a smoother texture.

Frank and his wife are real wine connoisseurs and you can see that from the menu. “We serve up great little wines at a very affordable price.” Their other trump cards are that Frank still fillets all the fresh fish which comes in from the fish market in Zeebrugge himself and his wife hand peels the shrimps that are brought in by boat.

Frank and Caroline always take Christmas Eve and New Year’s Eve off. “We work hard all year and we feel that we should be able to spend those days with our families. Our customers also do this but during the rest of the holidays I myself, my wife and the entire dynamic Ten Bos team are at their service for a special dining experience. Knokke really is a family-oriented city, where you can enjoy the hustle and bustle of the city as well as the peace and quiet of the forest and the sea. It is a perfect place for people to spend the holidays, regardless of their age. We do our best to serve them a festive version of the tastiest North Sea fish.” Ten Bos, Blinckaertlaan 10, 8300 Knokke-Heist, tel. 050/60 39 42

Recipe: Frank Van Bockstaele (Ten Bos) Photo: Jan Agten

DOLCE

KOOKEET 2012

PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

ONCE AGAIN A HIGHLY PRAISED SUCCESS 81,000 VISITORS SAMPLE THE VERY BEST IN BRUGES’ GASTRONOMY

With around 81,000 visitors – that’s 20,000 more than last year – the Bruges gastronomic event Kookeet has undeniably developed into the culinary event of the year. This three day gastronomic festival’s recipe for success: make the crème de la crème of the very best in Bruges’ gastronomy accessible to everyone. DOLCE joined up with Mayor Patrick Moenaert as he immersed himself in the festivities and the event was greeted with nothing but praise, both on the KOOK side and the EET side. Text: Ann Welvaert Photos: Stefanie Geerts

“Alderman Hilde Decleer is the driving force behind Kookeet”, explains Mayor Moenaert as we wander from one food tent to the other. “I dreamt of Bruges getting a place in the Guinness Book of Records with the biggest breakfast in the world. Hilde then came up with the idea of doing something with our top chefs and that was exactly what we were after! Bruges strives for quality in everything it does. And what are we good at? Gastronomy of course! Bruges has 14 Michelin-stars to its name, but as I always say: we have around 300 restaurants, ranging from the chip shop on the corner to the bistro and Michelin-starred restaurants such as De Karmeliet, which all do their best to serve up quality produce. With Kookeet we want to paint an even bolder picture of Bruges as a gastronomic city. After the overwhelming success of the first edition last year – there were 60,000 visitors, three times as many as expected – there’s bound to be another edition. And when you take a look at the people who are here today, then you can be sure that this second edition won’t be the last.”

Mayor Moenaert: ‘Bruges strives for quality in everything it does. And what are we good at? Gastronomy of course!’

VISIBLE CAMARADERIE Over a period of three days Kookeet 2012 will lure around 81,000 visitors to Bruges. “In comparison to last year that is an increase of as much as thirty percent”, this according to Alderman Hilde Decleer. But it is not just the number of visitors that is on the rise, the average visitor also samples a lot more dishes. “On the first day the volume of trade was 56% higher than last year, on the second day 63% higher and on the third day 14% higher. Over the three days this year Kookeet had increased its turnover by as much as 51%.” It goes without saying that this unexpected increase in trade led to a number of practical problems, which were resolved professionally thanks to the outstanding camaraderie amongst the chefs. This was also the experience of Tom Van Loock, the up and coming young pastry chef of Patisserie Academie: “People had said to us that we should cater for around a thousand portions per day, but on the first day we had already got through 1,400 pancakes. Reinoud (Reinoud Renière, the chef of Zeno who is also participating in Kookeet in the neighbouring tent, editor), with whom I had previously worked in De Karmeliet, spontaneously came and helped me peel the apples. D’s Deldycke Traiteurs and De Karmeliet lent us equipment to help us out as well.”

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

SMALL BUT SWEET

BOOST FOR LOCAL GASTRONOMY AND ECONOMY

What sets Kookeet apart from other culinary events, is the incredibly high level of culinary expertise. The 29 participating top chefs together represented as many as ten Bruges Michelin stars; the presence of guest of honour Jonnie Boer, who runs a two and three star restaurant in the Netherlands, brought the overall total to fifteen. In the future the driving forces of Kookeet will continue to ensure the unique quality of this event. This is what Dominique Persoone promises too during his extremely popular workshop: “We want to keep the quality high. It shouldn’t just become a business venture. For us Kookeet is a means of familiarising people with restaurants which they might otherwise not go to.” Does the presence of an international Michelin-starred chef such as Jonnie Boer indicate you have international ambitions? “Absolutely not”, says top chef Geert Vanhecke, patron of the event for the second year running. “We are not an international operation and have no desire to become one. We are not striving for quantitative growth. This location – which we want to hang onto – isn’t big enough to allow for further growth. Naturally Kookeet can already count on a lot of overseas interest. Yesterday there were Dutch people in our restaurant who had come specially to Bruges for Kookeet.”

Jamie Walker (26), a Chinese student who is currently studying International Business in The Hague, was present too. His Dutch friend Peter Rotmans invited him. “I wanted to show him Bruges, but Kookeet was a further reason to make a day of it.” Jamie has nothing but praise for the event. “We were so happy with the dishes we ate yesterday evening that we came back today to sample another eight or so. I’m going to advise my fellow students to come by next year.”

English as well. We consciously chose not to do that. For the very same reason that we didn’t translate the general information brochure as extensively as tourist brochures, but have rather, alongside the Dutch, limited it to a French and English leaflet. All interest is naturally very welcome, but in the first instance our target group is people who live a maximum of one to two hours from Bruges. The goal is that they return to Bruges on future occasions. Not just to visit our restaurants but also to go shopping in Bruges.” THE EET SIDE: FAVOURABLE REACTIONS

The young Warre Roelens (photo): ‘I enjoy eating and cooking. Who knows maybe I’ll go to the hotel school myself one day’ The fact that Kookeet is also attracting overseas tourists to Bruges, is naturally very welcome, but they are by no means the intended target group. Alderman Hilde Decleer: “Last year we noticed that visitors really enjoyed the great atmosphere. Kookeet must remain manageable and should most certainly not turn into a tourist attraction. People also asked us if it wouldn’t be better to write the name of the dishes in

The young Warre Roelens (10 years old), who suddenly makes a beeline for Geert Van Hecke in order to worm an autograph out of him, is a perfect example of someone from this intended target group. He and his parents travelled from Mechelen to Bruges especially for Kookeet. “Of course we also came to visit the city. I enjoy eating and cooking. Who knows maybe I’ll go to the hotel school myself one day. We have tried almost all the dishes. My favourite? The Chocolate Line!” And he is off, determined not to head home until he has managed to fill his information booklet with an autograph from all the participating chefs.

Participants: ‘We want to take the time to enjoy it. Not just the tasty and very affordable food, but the cosy atmosphere as well’ Alexander Verstraete (44 years old) of Bruges and Frank Willem (51 years old) of Jabbeke are just as enthusiastic, two gourmets who appropriately refer to themselves as “a couple of old pans”: “We’ve been good friends for 23 years and regularly eat out in top class restaurants. We took a whole day off for Kookeet. We want to take the time to enjoy it. Not just the tasty food, that is also extremely affordable, but the cosy atmosphere as well. You eat something, run into someone you know, and all that in a trendy setting, with great music (Jasper Van ‘t Groenewoud, son of, treats the crowd to stylish jazz and lounge music, editor). But what charms us most of all, is that so many renowned chefs shut up shop for a day to come here and cook for all and sundry. I can only take my hat off to them for wanting to do that!”

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

Cannelloni of Spanish ham with crab, duck mousse, mango and pineapple, crisp of 2009 Oud Brugge Prestige Finely dice the mango and pineapple. Place a pan with water, lemon juice, white balsamic vinegar and sugar on the heat and drop the cubes of fruit into the boiling sugar water. Remove from the heat and leave the fruit to cool down in the water. Mix the yoghurt with a couple of spoons of the fruit juice. Season with salt, pepper and Vadouvan. Slice the crab meat until it is wafer thin and top with the yoghurt mix. Roll the crabmeat in the finely sliced ham to form a cannelloni.

Place a spoon of fruit on the plate and top with the slice of duck mousse. Arrange the cannelloni alongside this. Place the cheese crisp between the cannelloni and the duck mousse. Finish off with a drizzle of balsamic vinegar and shiso or fine mustard greens.

Recipe: Wim Vansteelant (Guillaume) Photo: Stefanie Geerts

Add some flour to the Oud Brugge Prestige and finely mill. Scatter this mixture in circles on a sheet of greaseproof paper and bake in the oven until they become thin crisps.

KOOK SIDE: MOST ATTRACTIVE ADVERTISEMENT IMAGINABLE The public’s appreciation also reaches the toiling chefs, who are often on the go day and night to meet the demands of Kookeet. “Once it was all over yesterday evening twenty people came up to me to congratulate me on my dish. We feel enormously appreciated here,” testifies Timothy Goffin, chef of the living room restaurant of the same name, tipped by Mayor Moenaert as the next rising Bruges (Michelin) star. Goffin participated in Kookeet last year as well. “This is the best advertisement imaginable for our business. Over three days you get 70,000 to 80,000 visitors: what more can you say?” Whether it is possible to cook to a high gastronomic level in this kind of a tent is another question. “Everything’s gone well. We really can’t complain. We’ve got running water, work surfaces and electricity and all the pots and pans we could possibly need. Besides, I think it is very positive that people see us here at work. They get to see how labour intensive our job really is. If we were to base our prices on a plumber’s hourly rate, then a starter would cost you 80 euros!”

Jonnie Boer: ‘When I saw all those people – it looked like a complete mad house – it gave me goose bumps’ Guest of honour Jonnie Boer also looks back with satisfaction on his participation in Kookeet. “Because all the dishes are prepared in Zwolle, it was quite an undertaking for us. But it was more than worth it. When I saw all the people – it looked like a complete mad house – it gave me goose bumps. When I wandered amongst the crowd just now, people came up to me spontaneously to ask for an autograph.” Jonnie Boer’s cookery workshop attracted a lot of interest too. “Visitors kept on flocking by and everyone was enthusiastic and genuinely interested. That’s Belgians for you. Gastronomy is in their blood. Yes, for me as a Dutchman it was a real honour to have been invited.”

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

Cannelloni of Limousin beef and scallops, cream of avocado, crunchy olives and lemon Slice the Zeebrugge scallop into a tartare, marinade with olive oil, lime zest and pepper. Flash freeze the Limousin eyeround beef (filet d’Anvers), place on a sheet of Clingfilm with the scallop tartare in the middle, roll up and flash freeze. When hard enough it can be perfectly sliced. Olive crumble: 100 g parmesan cheese, 100 g butter and 100 g flour mixed with squid ink. Leave to harden in the fridge, grate, bake at 180°C for 20 minutes (stir every 20 minutes). Dry out 200 g olives for 24 hours at 60°C, chop finely and mix with the crumble. Avocado cream: Remove the skin and stone of one ‘ready to eat’ avocado, blend with salt and pepper, ginger syrup, lime juice, olive oil and sushi vinegar.

Lemon meringue: Heat 250 g sugar with 120 g water to 120°C. In the meantime whisk 150 g egg white and 50 g sugar. Add the boiling syrup. Add the zest of 2 lemons and the juice of 1 lemon. Pipe the meringue on the baking tray, dry out for 5 hours in a 90°C oven. Recipe: Olivier Monbailliu (La Tâche) Photo: Stefanie Geerts

Mussel and lentil salad, cream of avocado and cucumber mousse Lentil salad: 30 g cooked lentils 5 g vegetables (finely diced leek, celeriac, carrot) 2 g sliced spring onions 1 g chopped shallots 1 teaspoon mayonnaise wasabi to taste chilli sauce lemon juice finely chopped chives and estragon 5 g olive oil 5 g roasted garlic oil Cucumber mousse: 4 dl cucumber juice 75 g yoghurt 30 g syrup 1/1 25 g sushi vinegar 20 chardonnay vinegar 7 g gelatine (silver) Cream of avocado: 1 ripe avocado 15 g olive oil 10 g sushi vinegar 8 g yuzu juice 3 marinated mussels in ponzu vinaigrette 2 breaded mussels Garnish: Potato chips, mix of sesame, nori, dried wasabi For the salad, mix everything together and season well. The mixture should be fairly hot. For the cucumber mousse, dissolve the gelatine in some of the juice and mix with the rest of the ingredients. Insert 2 gas cartridges in a 1l siphon bottle and place in the fridge for a minimum of 2 hours. Marinade the mussels before deep frying them. Recipe: Timothy Goffin (restaurant Goffin) Photo: Stefanie Geerts

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Fried foie gras with Peruvian chocolate

Slice the foie gras, coat in the flour before frying on both sides. Sauce: Mix 100 grams 64% cocoa Belcolade Peruvian chocolate with 30 grams grape seed oil and 20 grams Sopraffino vinegar (or old balsamic vinegar). Heat everything up gently (ideally in the 60°C Thermomix). Fry thin slices of brioche toast in clarified butter. Dress Drizzle some chocolate sauce on the plate, place the toast topped with the fried foie gras on it, season with quality unrefined salt and Voatsiperifery pepper (Voatsiperifery pepper is a pepper from the Amazon Rainforest).

Recipe: Geert Vanhee (Restaurant ‘t Zwaantje) Photo: Stefanie Geerts

Turbot with shrimps, free-range egg at 64°C, black salsify scented with autumn truffle Ingredients (4 people)

Method

800 g turbot fillets 100 g peeled shrimps 4 black salsify 1 sliced shallot 1 dl beef stock 1 dl chicken stock 25 g butter 0.5 dl cream 1 dessertspoon autumn truffle juice 4 egg yolks 20 g prawn crackers 1 teaspoon ground hazelnut

Brown the turbot in the pan, season and cook in the oven at 150°C (5 minutes), fillet and keep warm. Halve a dozen shrimps and put to one side, peel the rest. Peel three black salsify and slice thinly, cook in a covered pan with a knob of butter, add beef stock and glaze, season with salt and pepper and thicken with butter. Finely slice the final black salsify, add the shallot and cook in a covered pan, add chicken stock and cook until done. Blend, sieve, add cream and truffle juice, reduce to 1/3, thicken with butter and season with salt, pepper and nutmeg. Beat the egg yolks, strain and season with salt and white pepper, create a vacuum and then cook at 64°C (30 minutes). Finely grind the prawn crackers, add the ground hazelnut, season with salt and pepper.

Recipe: Paul Hendrickx (Aneth) Photo: Stefanie Geerts

DOLCE

Dominique’s Chocolate Brains Brain mousse: 60 g lemongrass juice 1 egg yolk 10 g sugar 5 g cornflour 100 g white chocolate 3 g gelatine 200 g cream Boil the lemongrass. Make a custard from the egg yolk, sugar and cornflour. Add the lemongrass juice to the custard. Fold the custard mixture into the melted white chocolate. Fold the dissolved gelatine into the mixture. Lightly beat the cream and fold into the mixture. Praline base: 400 g Lubeca praline 112 g yuzu nougatine 40 g puffed rice 40 g hemp seed 10 g yuzu powder Melt the chocolate, mix everything together and spread out 4 mm thick.

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Gel outside: 720 g sugar syrup 50 g calamansi juice 670 g water 17 g agar agar 16 g gellan

Langoustine in a sesame seed crust, boletus, root parsley, prawn crackers, basmati rice with mushrooms and nut sauce

Boil it all and mix. Leave to cool in the fridge until it is a hard gel. Mix until smooth in the Thermomix. Blood: Blood oranges calamansi juice raspberry juice gin elastic sugar syrup (1/1) Blend the fruit juices with the sugar syrup. Bind some of the juice with elastic. Finish with gin. Assembly Coat the mould with the calamansi gel. Pipe the mousse in the mould and smear it on the sides with a spoon. Pipe some yuzu gel in the middle and cover with some more mousse. Top with a round of praliné and freeze.

Langoustines: 2 langoustines 2 g Panko 0.5 g sesame seed 1 root parsley Basil olive oil

Prawn crackers: 85 g langoustine 130 g tapioca 95 g langoustine stock 3 g salt 1 g pepper

Peel the langoustines and coat with Panko and sesame seed. Cook the root parsley at 87°C and fry briefly in basil olive oil.

Crush the langoustines and add the gravy, add the tapioca powder and herbs towards the end and roll this in plastic foil with a final diameter of 5 cm. Cook in a steam oven at 100°C for one hour, and then let it rest in the fridge for 24 hours. Slice in thin slices of 0.5 mm and dry in the oven at 70°C for an hour. Deep fry at a temperature of 190°C.

Boletus Puree: 200 g boletus 5 g onion 5 g garlic puree 1 dl white wine 1 dl langoustine gravy Fry the boletus with the onion, add the garlic puree, and pour over the white wine and gravy, let cook through for a few minutes.

Basmati rice with mushrooms: Cook the rice in a sauce consisting of root parsley, mix it with a duxelle of mushrooms and season. Nut sauce: 2/4 langoustines gravy 1/4 nut oil 1/4 fish fumet A dash of chardonnay vinegar. Bind with kuzu and season.

Recipe: Patrick Devos (Restaurant Patrick Devos) Photo: Stefanie Geerts

Recipe: Dominique Persoone (The Chocolate Line) Photo: Stefanie Geerts

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IVAN SABBE

AT THE HELM OF CATERING SPECIALIST ISPC “FIRST ANALYSING AND ADJUSTING, THEN LOOKING AHEAD.”

Entrepreneur, politician and since recently owner and CEO of catering specialist ISPC… Ivan Sabbe does not shirk a challenge. But how does he see ISPC develop further? Will it retain its extensive assortment? Will ISPC continue to be a trendsetter? And what does he want to see changed?

Since June 1, Ivan Sabbe is at the helm of catering specialist ISPC. Sabbe does not start his new job without any experience. It was him who introduced Lidl in Belgium and opened 279 stores in 13 years. But ISPC is no Lidl and Ivan Sabbe is very well aware of that. “You can’t compare a Bentley with a Skoda.” Text: Katia Belloy Photos: Stefanie Geerts

What aspects of the existing ISPC concept do you want to keep? “We want to keep the concept as it is now and even strengthen it. The most important pillars will remain a wide choice on offer for hotels, bars, restaurants and the catering industry, quality, a full-service concept and innovation. The catering sector should be able to find everything it needs at ISPC. Having 36,000 items listed, we virtually have everything – both in the food and non-food segments. ISPC has always given top priority to quality and in future our people will continue searching for the best products. There is no other catering specialist that gives so much guidance to its customers. And finally, ISPC must remain the most innovating one, a real trendsetter where you will always discover novelties.” What will change, then? “Look, the Bentley is a fantastic car, but mechanically it was not the latest gadget. When the Germans took over Bentley, they started to tinker technically with the car. The Bentley concept was kept, but it was given a hi-tech base. That is what I intend doing with top player ISPC. Keeping the concept and the backbone, but working more on

logistics – and what’s behind it – in order to make it up-to-date and more efficient. Summing up, I want to turn ISPC as performing as possible.”

‘ISPC can be compared to a Bentley, while Lidl is a Skoda. Both models have four wheels, but a Bentley surely is of a different class’ What are the changes that have already been carried out? “I have redesigned the brochure. With this, we will focus more on price. We had too many communication tools. That’s why I merged Europromo and Jackpot and turned them into one fortnightly brochure containing our offers. Our opening hours have also been extended.” You have already had a lot of experience in retail. You started up Lidl in Belgium and in 13 years you expanded it to 279 Lidl stores. Is this an experience you could very well use now? “Obviously. The principles of retail are the same: offer your products as freshly as possible and this with the best price-quality ratio, in the best hygienic conditions, and all this as quickly as possible. But ISPC’s assortment is larger: the 1,400 products list of Lidl can’t be compared to the 36,000 products list of ISPC. ISPC can be compared to a Bentley,

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while Lidl is a Skoda. Both models have four wheels, but a Bentley surely is of a different class. There are a lot more options for the Bentley.” The catering sector is arriving at a crucial stage. The registered electronic cash till will become compulsory. Do you fear this will have an impact on your company? “There is still a long running-in time before that. And there are also catering sector proposals from the government’s side. All this should lead to the registered electronic cash till becoming feasible. But it remains a difficult issue, as the catering sector is already suffering very much even without the registered electronic cash till. It is therefore clear that something needs to be done. The major problem concerns labour costs in the catering sector and there should be more flexibility in this respect. In practice, I do not think that ISPC will be negatively affected by the introduction of the registered electronic cash till. We were never part of the illegal circuit. Every customer walks out here with an invoice in his hands.” You are also a politician. Is a better policy for the catering sector (hotels, bars and restaurants) one of the items on your agenda? “Absolutely. It is a must to work on this.” You have opened many new stores for Lidl in a short period of time. There are two ISPCs, one in Ghent and another in Liège. Do you also have any expansion plans now? “Don’t walk before you can crawl. Existing facilities can be optimised.

First I want to analyse and adjust the existing stores as best I can, before starting to think about expansion. Once that homework finished, it might be the moment to think about a next step. I’m convinced that a consolidation will occur in the sector. Compared to The Netherlands, there are still a large number of catering suppliers here.”

‘First I want to analyse and adjust the existing stores as best as I can, before starting to think about expansion’ What are the action points in the short term? “The stores are in urgent need of renovation. This is on the planning from January 2013. We want to bring more light in the stores. The sales team also needs to be reinforced and we will invest in our IT platform. Orders via internet need to be optimised.” Due to the sudden death of your father, you already became an entrepreneur at the age of 16. Has this marked you? “Of course. That was far too young an age, but fortunately I was able to finish my studies. I gave attention to the company’s activities, but also continued to study. I graduated in engineering and no-one can ever take that experience away from me. We sold the business when I was 29. I would never have been considered to lead Lidl without having a degree. Many are called, but few are chosen.”

Do you personally like to cook? “No. I’m not a cook myself. I can prepare an omelette, though, and spaghetti, but being a real chef is not really me. That is also not necessary in my job. But I do discover many products here and that makes me feel like tasting them. I’ve become more gastronomical, but I always eat within reason.”

‘We want to keep the concept as it is now and even strengthen it. The most important pillars will remain a wide choice on offer for hotels, bars, restaurants and the catering industry, quality, a full-service concept and innovation’ Maybe you will become a talented cook within a year? “I don’t think that my workload will allow that. My job is not cooking, but managing. Everyone must do what he’s good at. I can enjoy our chef’s qualities in our own restaurant. These restaurants are important to divulge our products to our customers.”

What do you see as trends in the catering business? “There will be more natural products, without preservatives, and also an increase in regional products. The catering sector must also make more work of qualitative lunch concepts. There are a lot of opportunities left here for better bistros in which you are offered affordable quality and can have a quick lunch and, also, in which the interior distinguishes itself from the appearance of current fast-food chains.”

NEW OPENING HOURS ISPC To make your visit more pleasant, ISPC will be opened longer. In Gent as wel as in Liège you can visit ISPC at the following hours: Monday: from 8.00 a.m. till 6.30 p.m. From Tuesday till Friday: from 7.00 a.m. till 6.30 p.m. Saterday:from 8.00 a.m. till 5.00 p.m.

Can this job be combined with your political career? “Yes, it can. Only that I will be participating a bit less in committee meetings.”

DOLCE

JAMMING WITH FISH, MEAT AND SAUCES

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STUDENTS AT TER GROENE POORTE WORK WITH DELINO PRODUCTS

Casserole’s kitchen is open and pleasant. The young chefs walk back and forth, their ‘weapons’ at the ready. Although it all looks rather chaotic at times, there is more discipline than you would think at first. Dishes are being prepared in teams of two. The chef has selected the main ingredient and accompanying sauce for the students in advance, but they are allowed total freedom when it comes to the finishing details and presentation.

Chef-teacher Koert Van Kerckhove: ‘We provide them with the basis for all these dishes, and it’s up to them to be creative with the rest’

In Casserole – hotel school Ter Groene Poorte’s excellent restaurant, which is located in a cosy farm house – the seventh-year gastronomy students are hard at work. Today is a special day, because it’s time to jam. The students have enthusiastically taken up the challenge to combine Delino’s convenience sauces with fish or meat. All under the watchful eye of their chef-teacher, of course. Text: Sam Paret Photo: Jan Agten

Liesbeth is in charge of a starter together with a fellow student. She is making fried goose liver with honey lemon sauce. “We only tasted the sauces this morning for the first time. It is also the first time I am using these sauces. We are going to heat up the sauce and add it at the end. Despite the lemon, it is rather sweet and I think it will go very well with this dish. It is user-friendly and excellent quality, there’s no reason not to use it.”

A HANDY CONVENIENCE PRODUCT To their left, Ben is preparing marinated mackerel with Deligno dressing. “The chef has given us most of the recipe. We have to prepare the various stages properly. I think that the dressing has just a slight hint of yoghurt. It will combine well with the mackerel. I’m sure that I would use Deligno again, maybe as a taste enhancer that I could build on. This would be a very handy convenience product for a bistro.” Pieter’s assignment is to prepare the red mullet with Curry Vinaigrette. This articulate, jovial young man seems to relish the challenge. “I really enjoy this kind of assignment and try to taste all the sauces. What is in this one? Curry, I guess (he laughs) but also ginger and coriander. I have already made some preparations at home and I’m planning to make an escabeche with the red mullet. I put curry in the marinade, to attune it to the dressing. Our task is to use some ingredients pure and to process others. The Curry Vinaigrette is already strong, so I won’t do anything more to it. To make choices, you must lean on your own experience, so that you can apply what you have learnt over the years. After all, we haven’t studied for seven years for nothing. These convenience sauces are new for us, as obviously we have to learn how to make sauces ourselves during the course. One thing is sure however: these products save a lot of time and in the current time of crisis, they will help you to save on personnel costs.”

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The nine students added the finishing touches to their dishes, occasionally asking advice from their chef. Koert Van Kerckhove, also a former student, made his name in Westouter. Restaurant Picasso has long been famous as a Mecca for gastronomic adventures. After a career spanning over twenty years, Van Kerckhove decided six years ago to return to his old school to teach young chefs the tricks of the trade and to prepare them for working at the very top of their profession. “Look, these are the final months of Picasso. But it is so refreshing to work with these youngsters. There are nineteen seventhyear students in total, but we always split the group up for practical lessons. The other ten students are now learning about global cuisine. We always provide them with the basis for these dishes, that’s how we work. For the rest, however, it’s up to them to be creative. The challenge lies in stimulating the students, but also in reining them in on time. It is important that they keep to the point.” THE TRICKS OF THE TRADE The chef agrees with his students about the sauces, pointing out a problem that many restaurants are faced with today – high personnel costs. “Delino is very good quality”, he added. He occasionally interrupted our conversation to guide the students. He advised adding more vinegar to the mackerel dish and showed

Red mullet with curled endive, curry and lime

Ingredients (serves 4)

Ingredients (Serves 4)

2 mackerels ½ Granny Smith apple 2 g agar agar ½ cucumber ¼ affilla cress 0.5 dl Deligno dressing sea salt olive oil, soy sauce, chardonnay vinegar. ¼ chive 4 thin slices of toasted bread

2 red mullets ¼ curled endive ¼ bunch coriander 2 limes 1 clove garlic 1 dl olive oil 0.5 dl Delino Curry Vinaigrette

Preparation

PARTRIDGE WITH SAUCE CHASSEUR Alexander – who must combine partridge with sauce chasseur for the main course – shares this opinion. “This sauce goes very well with partridge. You can immediately taste that this is a sauce that will combine well with game. It is very strong and that, I think, is right for partridge. If I had to make my own sauce for this dish, it would come pretty close to this sauce chasseur.”

Marinated mackerel with salted cucumber, sour apple and Deligno dressing

how to chop a partridge properly. The students followed his advice eagerly. “This is a dynamic group that is very eager to learn. This can sometimes lead to clashes, but that’s all part of the learning process. They have talent, and all they have to do now is to keep at it. I have seen an amazing amount of talent over the past five years. If you see where many of our former students are working now, you can’t help be proud – both the teachers and the school are entitled to feel pretty pleased about this. Some former students are working at Hof Van Cleve, others at Oud Sluis or Sel Gris. Someone also started up for himself, however, and that is a sign that things have become more difficult.” DRUNCHING @ TER GROENE POORTE

Cut slices of apple and place in pure lemon juice. Cook the rest of the apple to make apple sauce and bind with agar agar. Blend and leave to stiffen. Slice the cucumber and sprinkle with sea salt. Mix the juice from the apple with apple juice and agar agar and bring to boil. Let it stiffen. Mix to form a cream. Fillet the mackerel, remove the bones. Marinate the fillet, and remove the skin before serving as it is rather tough. Make the croutons. Chop the chive finely and mix with the Deligno dressing. Dress.

Preparation Peel the garlic and crush in a mortar. Chop half the coriander and add. Add olive oil and lime. Pound in the mortar. Add seasoning to taste. Fillet the red mullet. Cut into fine slices and marinate in the seasoned lime olive oil. Roll up in cling film. Clean and wash the curled endive. Finish the Curry Vinaigrette with finely chopped coriander. Dress.

Back at the bar, we received a cocktail demonstration from Emmanuel, as this is also part of the curriculum. We certainly approved of his Red Daiquiri, even though it could have done with a few more ice flakes. Then the menu appeared. The students and the chef have every right to be confident as each and every one of the dishes was complete. The future looks bright for both the students and the school. There is some good news about the near future: Daan Vanslembrouck, spokesperson of Ter Groene Poorte, told us that the IVV (Food Institute) – the school’s original name back in the days when it only offered a baking course – will celebrate its fiftieth anniversary next school year. A drunch festival, a culinary concept comprising ‘drinking and lunching’, was the first move to bring this jubilee to everyone’s attention. Now that everyone is sure to hear about it, they will also call upon former students during the festivities, as they still have close ties with the school. After a difficult period, the school has been experiencing a boom in students during the past few years, something they are rightly proud of here at Ter Groene Poorte.

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Fried goose liver with basil sorbet, crème a la orange, red beetroot and honey lemon sauce

Red-legged partridge with sauce chasseur, courgette chutney, green cabbage and mash

Basil sorbet:

Crème à l’orange:

Ingredients (Serves 4)

2 sprigs basil, 2.5 dl syrup (made with 1.5 dl water and 150 g sugar reduced to 2.5 dl), 2 dl sparkling wine, juice of ½ lemon and 1 tablespoon glucose, 3 gelatine leaves.

180 g orange juice, 120 g eggs, 140 g palatinose, 2 sheets of gelatine and 180 g butter

2 partridges mirepoix 2 courgettes 1 lemon 40 g sugar curry 1 chicken fillet 1 egg white 1 dl cream 50 g field mushrooms ¼ green cabbage 20 g bacon 1 portobello 40 g butter 2 dl Delino sauce chasseur

Soak the gelatine in cold water. Mix the syrup with the wrung-out gelatine, leave to cool. When cold, mix it with the sparkling wine, add the basil leaves and glucose and blend everything until fine, then sieve. Mix in ice cream maker

Whisk the orange juice, eggs and palatinose to 85°C, mix gelatine into this and mix in the butter at 50°C . Leave in the fridge to stiffen and chop briefly if necessary. Boil the red beetroot, peel and chop finely. Chop 1 part into ribbons and make a roll, cut the rest into circles with a round mould. Fry the goose liver briefly and season with pepper and fleur de sel. Slice the mango into fine slices with the meat slicer and cut with mould. Add the heated Delino honey lemon sauce and decorate with a violet.

Preparation

Make a duxelle with the field mushrooms. Make a farce with chicken breast, egg white and cream and add the duxelle. Stuff the partridge and roast. Chop the bacon finely and blanch. Remove the outer leaves of the green cabbage and cook. Slice the rest of the green cabbage finely and blanch. Roll the finely chopped green cabbage and bacon in the cabbage leaves. Boil the potatoes in their skin. Peel the potatoes and leave to cool. Mash with a fork. Add butter, pepper, salt and nutmeg and the remainder of the green cabbage. Fry the portobello. Heat up the sauce chasseur and top with the butter.

Cut the partridges in baronet (fillet the breast and thighs of the carcass). Colour the carcasses with mirepoix, moisten and let them stew gently. Pass through a sieve, reduce and add the sauce de chasseur Chutney: Cut and peel the courgette into thin brunoises. Put per 250 g, 40 g S2, juice and zest of 1 lemon and curry, water.

Recipes: Ter Groene Poorte Photos: Jan Agten

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PIERRE RÉSIMONT, THE MAN BEHIND L’EAU VIVE Everything started for Pierre Résimont when he finished his classical secondary education and went on to study at the École Hôtelière de la Province de Namur. He graduated first in his class (in cooking) and went on to train with various famous chefs and in such excellent establishments as l’Ecailler du Palais Royal, with the pastry chef Degard in Huy, with Michel Guérard in Eugénie-les-Bains, with Eric Lekeu in StHubert, at L’Oasis in Brussels and at Vivier d’Oie in Dorinne.

Nestled in the centre of the Province of Namur is an atypical gastronomic restaurant. Over the past two decades it has managed to seal its reputation as one of the most Epicurean restaurants in Belgium. It is run by the dynamic chef-owner, Pierre Résimont and his wife, Anne. His record of achievements includes two stars in the notorious Michelin Guide, he is a member of the prestigious association Les Grandes Tables du Monde and in December he will be opening a smaller restaurant in Namur called Le Comptoir de l’Eau Vive. Text: Joëlle Rochette Photos: Anthony Florio

A TALE OF ENCOUNTERS AND PASSIONS After working at Vivier d’Oie Pierre decided that he wanted to open a restaurant in the region. By chance he discovered this old forest mill, which had already been converted by its then owners into a brasseriecafé-restaurant. Pierre fell in love with the magnificent waterfall nearby and the owner of the mill, who liked the idea of the property being used as a restaurant instead of as a private dwelling, decided to sell it to the young, headstrong chef. The year was 1990. Pierre Résimont had just married Anne, whom he had met a few years earlier at the hotel school in Namur. That same year the couple settled in these verdant surroundings, in their dream home, which they subsequently turned into the reputable L’Eau Vive restaurant, as we know it today. Pierre’s gourmet cooking was appreciated from the start by food lovers across the region. They were often referred to him by his peers (L’Auberge de Bouvignes, Le Vivier d’Oie). Anne took charge of the decoration and managed the staff.

L’EAU VIVE: ON THE FAST TRACK TO SUCCESS The restaurant soon rose up through the ranks of the region’s restaurants, starting with its first Michelin star in 1994 and a second in 2010. Numerous other awards followed and several students of the Namur hotel school apprenticed with Pierre Résimont. Today he is considered a reference in gastronomy, and many of the region’s future young chefs proudly mention their traineeship at L’Eau Vive on their résumés. In 2008 L’Eau Vive built a hotel, only 3 km from the restaurant. The Espace Medissey in fact is more like a private dwelling with an extremely contemporary design instead of a hotel. It has a few rooms, a large kitchen where Pierre organises cooking classes, a large salon and an unbeatable view of the surrounding nature in a magnificent house decorated in contemporary hues, in line with the seasons and with the colourful dishes prepared at L’Eau Vive. The restaurant itself was also completely refurbished in a neo-rustic style by Anne, who is also quite inspired when it comes to design. A GOURMET TRADING POST At the end of 2012 Pierre Résimont’s restaurant will be inducted in the world-renowned association which was founded by Paul Bocuse, called Les Grandes Tables du Monde. Officially his membership will be confirmed at the end of October during the association’s congress in Lausanne, with the support of Pierre’s three formidable sponsors, Michel Troisgros, Pierre Wynants and Yves Mattagne!

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Scallops meunière, pumpkin, sautéed liver, a tasty nut vinaigrette Ingredients (4 persons) 12 scallops from Brittany 1 pumpkin 1 sautéed duck liver, nut vinaigrette (2 dl nut oil, 1 dl neutral balsamic vinegar, 3 tbsp chopped shallots, 2 tbsp flat-leaf parsley, 2 tbsp pistachio nuts, hazelnuts, nuts, salt and pepper). Preparation

Pierre explains what inspired him all these years: “Above all, I like to meet people, to share product knowledge and culinary experiences. I like travelling and meeting other chefs in their surroundings, like I did a few months ago in Canada, during the Montréal and Lumière Festival. As a result of the interesting encounters there I became the ambassador for maple syrup in Belgium. In February 2013 I will return to Montréal to showcase the results of my research and some recipes using maple syrup in the framework of a banquet for 250 guests.” PROFONDEVILLE (ARBRE), LAUSANNE, MONTRÉAL AND … NAMUR But before travelling around the world, and meeting prestigious chefs and discovering tasty new dishes and ingredients Pierre Résimont will open a new, smaller, more accessible restaurant in December, which he considers a more gourmet place to eat. Le Comptoir de l’Eau Vive.

Pierre Résimont: ‘My second Michelin star continues to open doors, to new partnerships and new people.’ Questions and answers. Dolce: You have called your new restaurant a ‘comptoir’, is it a gourmet bistro? Pierre Résimont: “Indeed. I wanted this restaurant to be more centrally located, in the city (in Namur/Erpent) to meet demand. The demand for simple cuisine, with tasty and nice-looking produce, a cuisine using locally sourced products which also drew on the generous, gourmet approach of yesteryear. You can eat a chef’s special here, and find excellent products here.”

Comptoir de l’Eau Vive will have a menu with a selection of three appetizers, three main courses and three desserts. The menu will always include foie gras, bruschetta, fig confit, a local ham, a cut of beef (aged for 60 days), either Simmental, or from Normandy or even from Latin America, served with home-made french fries fried in beef fat and a dessert buffet, with a cake, a boule de Berlin, poached pears, crème brûlée (made with farm eggs and whole milk). And an excellent wine cellar, of course. You can choose a wine in the shop and take it home or have it on the spot, paying a corking fee of 15 euros, which applies to all of the wines, regardless of their price.” D: So, whereas L’Eau Vive serves more luxurious dishes, a more highend cuisine, the Comptoir will serve simpler dishes, which are less elaborate, and you will be working with a young dynamic team? PR: “That’s right. This is a more accessible place, where you can come for a snack or buy the basic ingredients for a nice dinner with friends at home, without having to make elaborate preparations. You can also eat here on your own and feel at ease thanks to the congenial and welcoming atmosphere. You know, the kind of atmosphere that we, restaurant owners, like: easy-going, no frills, with nice and efficient staff. (Simon, at the piano, has also worked at L’Eau Vive, as has the sommelier, who hails from Alsace). Young people who like to work and who are pleasant and welcoming.”

Pumpkin: 1st half – Cook the first half of the pumpkin sous vide at 85° for half an hour. Puree. Add 1% of agar-agar while warm. Cool down. Mix the next day with the Thermomix (or blender) until you obtain a pumpkin cream. 2nd part – Scoop large balls from the second half of the pumpkin. Boil in chicken stock. Add Madagascar pepper and glaze with butter. Duck liver: Cube the duck liver. Season, then dip in flour. Sautée in a hot pan. Sautée the onions and the chopped spring onions. Sautée the scallops in olive oil and slightly salted butter. Add the sliced garlic. Tip: you can substitute the garlic with a home-made garlic confit. Plate and serve!

A more than happy end to this tasty encounter: we can heartily endorse L’Eau Vive and its Comptoir! The team here is nice and welcoming; the perfect combination to build an excellent reputation for a place that is like no other, where friendliness knows no measure! Spread the word!

www.eau-vive.be

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

Suprême of mallard duck, croque-monsieur with mushrooms, Salmis of the duck thighs, dolceforte sauce

Roasted hare fillet, eggplant caponata, root chervil, salsify crisps

Ingredients (4 persons)

Preparation

Ingredients (4 persons)

Preparation

2 mallards 2 slices of sandwich bread 200 g girolles or ceps or forest mushrooms 1/2 bottle tannic red wine 1dl chicken stock 1 dl Xérès vinegar 10 black peppercorns 1 tbsp mustard rosemary stalks Salmis sauce: 200 g spinach, 1 black winter radish, 1 celeriac, 200 g of frozen blueberries (for the coulis), 150 g pearl onions. 3 carrots, 1 celery stalk, 1 stalk of thyme 1 quince, 1 vanilla pod

Remove the duck breasts. Set aside the liver and the heart. Crush the carcases and brown in olive oil. Add: thyme, bay leaf, carrots, onions. Brown the mixture and deglaze with ½ bottle of tannic red wine. Cover with chicken stock and add 1 dl of Xérès vinegar and 10 or so black peppercorns. Add the thighs to this mixture and boil for about 2 hours until the meat comes off easily. Place the thighs in a strainer, strain, add the liver and the heart and mix into the gravy so it thickens. Reduce then strain again. Add 1 tbsp of sirop de Liège, 1 tsp of Amora mustard (adds spice to the sauce). Dice the celeriac and cook sous-vide (or sautée in butter). Do the same with the quince and add a sugar syrup, vanilla and lemon. Braise the pearl onions in the oven at 180°C. Then let them cool down and halve them. Sautée the onions briefly in a pan with some olive oil until golden brown. Make a blueberry coulis. Sautée the duck breasts until golden brown. Let them cool down, then cook sous-vide until the centre reaches 55° (check with a thermometer) for about one hour. Plate and serve!

4 hare fillets 1 hare fumet made with the carcases (you can also use store-bought) For the caponata: 1 eggplant, 1 fennel bulb, 2 Cévennes onions, 1 stalk of wild oregano, 1 clove of garlic, 1 cl Cabernet vinegar, 1 dl olive oil, 2 tbsp of tomato confit (or reduced crushed tomatoes), 2 tbsp of roasted pine nuts, 3 tbsp of small Corinthian raisins, 2 tbsp of salted capers, 1 tbsp of pickled lemon brunoise. 500 g root chervil 2 salsify (slice finely with a peeler and deep-fry at 150°C for 2 minutes).

Brown the large eggplant cubes in olive oil. Add the large fennel cubes and the onions. Deglaze with the vinegar. Add the tomato confit, the oregano and the capers. Cook for 45 minutes in a cast iron casserole, put the lid on it. Let cool down then check the seasoning. Add the Corinthian raisins. Dice the root chervil in four, then sautée. Deglaze with farm butter. Brush the hare fillets with olive oil. Roast under the grill and season with salt and pepper. Plating: Serve the hare fillets with the cold caponata and pommes dauphines (potato puffballs).

Recipe: Pierre Résimont (L’Eau Vive) Photos: Anthony Florio

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VIVA SARA KAFFEE, THE ULTIMATE COFFEE EXPERIENCE

IT’S ALL ABOUT THE COFFEE HERE

Bart and Peter became interested in coffee and tea from a very young age thanks to their father Fernand. In the Eighties he had the bright idea to open a store which only sold and served coffee and tea. Many people thought he was mad but Het Kortrijks Koffiehuis flourished and soon he took over a coffee roasting company called Sara in Vichte. His sons followed in his footsteps, sharing his passion and drive, and today, several years later, they are world-renowned baristas. And the Viva Sara Kaffee is their latest project. The Deprez brothers’ passion always pushes them to find new people, products and ideas. The expansion of the coffee house and their growing ambitions meant that the premises in Leiestraat had become too small after 25 years. The search for a new space initially prompted them to try and buy the former deacon’s house, the old location of the Dell’ Anno restaurant but somebody else snapped it up. The vacant premises of the children’s clothing store Cherubin finally provided the solution.

Kortrijk’s Grote Markt has a new attraction. Forget the old, small coffee house of the Deprez family in Leiestraat and welcome the new, tasteful Viva Sara Kaffee. A unique twenty-metre bar with a cooking island shaped like a coffee bean, a veritable museum of coffee grinders and an interior decorated with shades of brown and beige. This place is really all about the coffee. Add the two passionate owners who are brothers to this mix and you know this place is going to be a hit. Text: Sam Paret Photos: Wouter Van Vooren

AN INTEGRATED CONCEPT FOCUSSING ON COFFEE AND TEA Peter Deprez: “The potential to realise our ideas was too limited in the other location. In addition to the store and coffee shop we were also toying with the idea to offer more workshops and provide meeting facilities for companies. An integrated concept, in other words, designed for anyone wishing to immerse themselves in the world of coffee and tea. Naturally we knew this place from the past and one day my brother and I decided to ask the keys. We took a look and we

soon realised that the premises were ideally suited to combine all of our activities in one location.

‘We usually joke that our twenty-metre bar is actually forty metres long. Twenty metres of fun for our customers and just as much fun for our baristas’ The brothers are currently working on their course programme for next year, which will be more theme-oriented, in addition to the already existing ‘Barista Basic’, ‘Barista Pro’ and ‘Barista Expert’ courses, which are already offered by Syntra West. The idea is to really teach every student wishing to follow a specific workshop everything they need to know. With experts as guest teachers for every theme. Another idea is to organise traineeships. This means following the production at the coffee roaster’s in Vichte, as well as a few days of theory and practice in the workshop space above the store. And finally trainees can also work in the store themselves for a few days, behind the coffee bar. Which is a privilege in itself considering that the Viva Sara Kaffee really has every appliance possible for making coffee. “Some of the machines behind the bar are unique in Belgium. There are only a few Oji’s in Europe. They are used for brewing coffee with the cold infusion method. We usually joke that our twenty-metre bar is actually forty metres long. Twenty metres of fun for our customers and just as much fun for our baristas (laughs)!”

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

WORLD-FAMOUS BARISTAS

SOUP AND COFFEE

Yes, indeed, both of the brothers are world-famous baristas. Peter was twice a champion of Belgium and participated in several world championships. Bart presided over several international tournaments as a jury member. And they have already won the Belgian Barista Championships four times with the Viva Sara Barista Team. You would be hard pressed to find better teachers. The brothers are also working hard to teach restaurant owners to pay more attention to coffee. They cannot understand how some restaurants spend hours working on the sweets they serve with their coffee only to pay no attention to the main component, the coffee. Recently there attended a barista congress in Copenhagen. The keynote speaker was René Redzepi, the chef of Noma, which has been elected the best restaurant worldwide for three years running. He started his speech by saying “Coffee is shit”. The audience naturally was flabbergasted. But in effect he was only trying to say that coffee is a very complicated matter and that he was frustrated that he did not know enough about it although he is a coffee freak. He faithfully promised us that he would learn more about the world of coffee and he hopes to be able to serve one of the best coffees available in a three-star restaurant by next year. Naturally this was like music to our ears.”

“Do you know, I’ve always remembered something that one of our teachers said at the Ter Duinen Hotel School in Koksijde, where we studied. He reminded us that the two main ingredients of a menu are the soup and the coffee. Because people can compare these and they always do. I still learn every day because I am also open to it. Did you know for example that coffee has 800 taste components? A lot of aromas evaporate quickly. That is the main reason why we always grind our coffee just before we use it. You need to continue to taste coffee to discover all of these components.”

‘Whether a coffee works better as a filter coffee, an espresso or in a blend often depends on the context’ These rules also apply to tea. The latest trend in tea is that of the herb and fruit infusions. The possibilities are almost endless. A COMPLEX PRODUCT The product’s complexity means that you also really need to inform your customers. Viva Sara does not supply a finished product. Their customers, which include De Karmeliet and The Flemish Foodies restaurant, need to know perfectly well how to prepare their tea or

coffee. Each sommelier receives a technical sheet for each coffee. This immediately solves the difficult issue of which coffee machine to use. ‘Whether a coffee works better as a filter coffee, an espresso or in a blend often depends on the context. I think that you are better off ordering a slowcoffee after a fine dinner than an espresso, which is just another taste bomb.” The stove of the cooking island is manned by Chef Kristof Callewaert: “It’s a wonderful environment to work in and what’s more we have been given the necessary freedom. The Belberry vinegars, the Didess espumas and Altoni’s fresh pasta are excellent products to work with. As a chef you quickly notice whether you are working with quality products. I like pasta and I really like working with the Altoni pasta.” MUSEUM You can take a seat at one of the bar tables and chairs or in the Chesterfield sofas or lounge chairs for a coffee or something to eat. At the bottom of the staircase, near the toilets, you will find the ‘family table’, which is a big hit. Families with children can eat and drink alongside students or people who are reading a newspaper. The lit museum of coffee grinders also provides an element of atmosphere and peace and quiet, a perfect backdrop for an intense experience. The wall in the back is decorated with stunning photos of a coffee plantation.

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

Viva pasta pomodoro

Viva pasta with cucumber

Viva pancake

Viva dame blanche

grilled chicken breast cherry tomatoes chopped chives corn pine nuts chopped onion sun-dried tomato penne plain (Altoni) rocket tomato vinegar (Belberry)

chopped onion chives sliced cucumber strips cucumber brunoise pasta girolle misti (Altoni) smoked salmon capers cream cucumber vinegar (Belberry)

pancakes orange marmalade (Belberry) riz condĂŠ orange sorbet orange sponge cake (Didess) Greek yoghurt Kwatta powder orange

chocolate ice-cream vanilla ice-cream Kwatta powder macaroons (Didess) chocolate sponge cake (Didess) whipping cream espuma meringue (Didess) chocolate sauce fresh mint leaves

Boil the pasta until it is al dente. Mix the cherry tomatoes, chives, corn, pine nuts and onion with the cold pasta. Finish with sun-dried tomato, rocket, grilled chicken breast and tomato vinegar.

Boil the pasta girolle until al dente. Mix the onion with the cucumber brunoise and the smoked salmon. Arrange on the plate. Finish with capers, cucumber strips, whipped cream and the cucumber vinegar.

Spread the marmalade and the riz condĂŠ on the pancake and shape into a roll. Cut into 5 equal-sized pieces. Arrange on the plate and finish with a scoop of sorbet, sponge cake, some yoghurt, the Kwatta powder and some orange quarters.

Arrange two scoops of chocolate ice-cream and one scoop of vanilla ice-cream on a plate. Present the sponge cake and the macaroon alongside. Finish with meringue, espuma and fresh mint leaves. Prepare a coffee-based chocolate sauce.

Recipes: Christophe Callewaert (Viva Sara Kaffee) Photos: Wouter Van Vooren Ingredients: Altoni, Belberry, Didess, Viva Sara

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

TRUE WESTERN ATMOSPHERE BARTENDERS-ON-THE-ROAD IS INSPIRED BY THE MOVIE, ‘COYOTE UGLY’

Bart Taveirne loves cocktail parties. They allow him to use his creativity to the fullest. For the event to which we were invited he was inspired by a movie, in which a cocktail bar plays a prominent role, called Coyote Ugly. We had seen the movie so we were quite curious about the scene that awaited us.

Peter De Groote: ‘A fun creative challenge and a very pleasant collaboration, what more can you ask for as a caterer?’

Bart Taveirne of Bartenders-on-the-Road is always passionate about his job, whether he is setting up an ordinary cocktail bar or organising a unique cocktail party. Bartenders-on-the-road and Ten Dauwe have been developing all kinds of themed parties for several years now. For ‘Coyote Ugly’ their challenge was to present an original cocktail concept for an international dealer network.

We walked through a shop and the music soon led us to our destination. A room with empty chairs and a projector indicated that the guests had already completed the theoretical aspect, the training. The time had come for some fun and relaxation and Bart Taveirne welcomed us at the bar with a mojito. The bar looked nice, much like the bartenders behind it. Cocktail mixer Kasim was already showing off some of his tricks and techniques. Bart explained that he finally managed to hire him – after cutting through a lot of red tape – after discovering him in Turkey.

RECYCLING Bartenders-on-the-Road’s mission is to offer a customer-friendly quality service at a good price. “I am prepared to work hard to achieve this. I also hate waste so I always try to be creative. The bar, the stage and the wooden wall behind it were all made with recovered material.” Meanwhile the guests are queuing at the buffet. The cocktails have obviously whet their appetite. Since the early days of Bartenders, and even before this, Bart has worked with the caterer Ten Dauwe from Aalter. Chef Peter De Groote put together a Country Buffet for this particular event. “I’ve been working with Bart for fifteen years now. We like being involved in something like this. Bart devises the creative aspect and is in charge of all the customer contacts, while we concentrate on the food. Bart even came up with the amazing decoration for the buffet. He also gave some suggestions for the Country Buffet, including the bison meat. Our job, for example, is to find the fresh product and do something fun with it. I have to admit that this is the first time that I’ve used it and that it is quite expensive but the quality is exceptional. We learn to work with a new ingredient and the people in the kitchen get to do something else than the traditional cold buffet with salmon. A fun creative challenge and a very pleasant collaboration, what more can you ask for as a caterer?”

Text: Sam Paret Photos: Stefanie Geerts

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

COUNTRY BAND

LINE DANCING

ENJOYMENT

On stage the musicians are already tuning their guitars while most of the guests are still relishing their food. The country band enthusiastically plays some classics, including the sound track of the film, Oh Brother, Where Art Thou? starring George Clooney.

After having addressed his audience the CEO of the company invites everyone to learn some line dancing. A lot of women take up his invitation while the men prefer to work off their calories at the rodeo. There is also a shooting stand next to the bar. Marcel and Astrid from ‘s-Gravenzande in the Netherlands look on from the sidelines. They try to make it every year. What’s more, they like this concept, the good food, the fun atmosphere and the integration of the lifestyle elements such as the newest kitchen by Adrem.

Jean-Luc Rabot, a Frenchman, who has been working in Denmark for over years, is quite familiar with the themed parties for this annual event. “Themed parties are a good product and they work hard to develop them every year. This is the first time since 2007 that we have been welcomed with a ‘cocktail party’. Their vision is always good. I have nothing negative to say about this fantastic ‘Coyote Ugly’. But now, excuse me, I’m going to enjoy myself some more.

‘The evening is nearing its climax, Kasim sets the house on fire, in every sense of the word’ Another important person this evening is Michiel Steenbeke, the owner of Adrem Kitchens. The newest collection, which was specially installed for this event, is on show next to the stage. A lot of people have travelled a long distance for this event. In addition to the training, the excellent food and the entertainment Bart also wanted the party to have an ‘at home feel’. More and more dealers are registering for this annual event, which proves that the Bartenders-on-the-Road concept is a hit.

Graham J Vialls of Anglia, a distributor in Cambridge, is here to learn. “There’s a fun atmosphere and it is nice to get to know other dealers.” He is also convinced that the ‘party at home feel’ is going to be a success.

www.bartenders-on-the-road.com www.tendauwe.be www.adremkeukens.be

The evening is nearing its climax, Kasim sets the house on fire, in every sense of the word. He then juggles with various bottles and measures to the rhythm of the frenzied music, standing on the bar. He clearly enjoys the applause and immediately shows off a new trick. In no time at all he fills a series of cocktail glasses lined up on the bar in front of him, using a stack of shakers. He gives a good show. Now the party’s up and running, and the coyotes join him on stage. The ladies have no problems coaxing the owner and some of his guests up on the stage with them. Another successful event by Bartenders-on-the-Road.

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

COUNTRY BUFFET • • • • • •

onion soup with garlic bread sheep’s cheese with bacon and honey, cold-marinated bacon salad with croutons snails in garlic butter scampi diabolic chicken salad with cashew nuts and sun-dried tomatoes

• tortillas with crab and avocado • salmon and dill nachos with tomato salsa and avocado • country potatoes

ON THE GRILL: • • • •

bison meat Texas-style ribs Lamb rack salmon in a salt crust

Caipi green The classic caipirinha has now found a fresh counterpart in this aperitif cocktail. The basic preparation remains the same. Bartenders are working with jenever instead of Cachaça. A surprising Flemish addition to the traditional tortilla and the loyal caipirinha fans discover a new version here. Recipe: Peterman Cactus Jenever ½ lime 2 spoons cane sugar Origins: creation of a summer hit for the Ghent Beach festival – Bruggeman sponsor Inspiration for the food: Mexico

+ vegetable buffet + wok-fried vegetables + vegetarian chili

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

QATAR AIRWAYS

WORKS WITH

WORLD-RENOWNED CHEFS

Qatar Airways engaged the services of star chefs from various continents for its ‘Qatar Airways Culinary World Menu’, a new range of on-board top dishes. Chef Ramzi from Lebanon contributes with his rich experience in Middle Eastern cuisine. Mumbai-born chef Vineet Bhatia offers a unique mix of exotic Indian food, British chef Aikens presents his own view on European cooking, while chef Nobu from Japan adds a touch of Asian fusion. Qatar Airways CEO Akbar Al Baker: “Whether it is for business or pleasure, today’s travellers want to feel relaxed upon arrival, regardless of time zones or destinations. In addition to a top-class service, travellers also want to enjoy exploring new flavours and dishes. For this reason we searched all around the world to put together a team of culinary experts.”

For its five-star service, Qatar Airways works with world-renowned chefs Ramzi Choueiri, Vineet Bhatia, Tom Aikens and Nobu Matsuhisa. These top chefs elevate dining in the sky to a higher level. Text: Katia Belloy Photos: Qatar Airways

Akbar Al Baker: ‘In addition to a top-class service, travellers also want to enjoy exploring new flavours and dishes’

ARABIAN TOUCH Each chef was selected on the basis of being an expert of his own local cuisine. Chef Ramzi Choueiri is the culinary ambassador of the Arab world. Being one of the most popular and best-known chefs of the Middle East, chef Ramzi opened up Lebanese cuisine to the public at large via a daily television show watched by over 10 million viewers. Ramzi Choueiri: “As food reflects the traditions of a society - in this case the Arab world, being the hub of this airline company - I feel honoured to be able to participate in this.” INDIAN SPICES Chef Vineet Bhatia has already won several awards and is the only Indian chef with two Michelin stars. Vineet Bhatia: “I believe in my cuisine and I believe in what I do. As a child I always dreamt of becoming a pilot, so I immediately agreed to the proposal to work for Qatar Airways. My aim is to combine top-class service with a five-star gastronomic experience.”

The renowned chefs spent months adjusting and testing their specialities. The chefs did not only take flavours and texture into account, but also how taste buds react differently at a height of over 32,000 feet and which kind of food is the most suitable for longdistance flights.

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

FEBRUARY 7 TO 13 (INCL.) 2013

Ramzi Choueiri

Vineet Bhatia

Tom Aikens

Nobu Matsuhisa

VERY BRITISH

FAST GROWTH

The third chef, Tom Aikens, is the youngest British chef who ever gained two Michelin stars. He combines British and French influences.

Qatar Airways has experienced a fast growth over the past 15 years and currently operates a modern fleet of 111 aircraft to 118 important business and leisure destinations in Europe, the Middle East, Africa, Australia, North and South America.

‘The chefs did not only take flavours and texture into account, but also how taste buds react differently at a height of over 32,000 feet’ Tom Aikens: “I want to offer a unique sensation of flavours to the passengers who taste my dishes on board of Qatar Airways. A world class service going hand-in-hand with food of world class level.”

In addition to the prestigious Airline of the Year 2012 Skytrax Award, won by Qatar Airways for the second time in a row, the airline company has been declared the best airline company in the Middle East for the seventh consecutive time. The Skytrax Award for best airline staff also went to Qatar Airways. The company’s Premium Terminal at Doha’s international airport has been crowned Best Premium Service Airport 2012 for the second time in a row.

CULINARY DISCOVERY OF QATAR

DOLCETRAVEL

FEBRUARY 7, 2013 – DAY 1

FEBRUARY11, 2013 – DAY 5

Away flight with Qatar Airways from Brussels at 10:55am to Doha, arrival at 7:15pm. Connecting transfer to St. Regis Hotel *****.

Free during the day. At 6:30pm we leave for the W hotel where we will enjoy cocktails followed by dinner in the renowned Spice Market Restaurant.

FEBRUARY 8, 2013 – DAY 2

FEBRUARY 12, 2013 – DAY 6

Free time during the day to enjoy. In the evening your taste buds will be pampered during the Caravan Night: a culinary tour through the St. Regis hotel, including drinks. We start off in the Vintage Bar, Cigar Lounge, where you can enjoy an aperitif. This is followed by starters in the Vine Restaurant. Your main course awaits you in the Oyster Bar. We round off the evening in the Oyster Bar with dessert.

Free during the day. In the evening we will enjoy the farewell dinner at 7pm in Gordon Ramsay’s Fine Dining Restaurant.

FEBRUARY 13, 2013 – DAY 7 Breakfast at the hotel, followed by transfer to the airport for the return flight to Brussels with Qatar Airways from Doha at 8:40am. Arrival in Brussels at 1:15pm.

FEBRUARY 9, 2013 – DAY 3 During the morning, we will discover the city of Doha, leaving at 10am. You will get to know the vegetable market, the camel market, the old historical centre, the souks and the Falcon Market. We close off the morning with a light lunch. The rest of the day you can spend at your own leisure.

Conditions: Price on basis of a double room: DOLCE Club members €3,899 pp / non-members €4,150 pp. Price on basis of a single room: DOLCE Club members €4,599 pp – non-members €4.850 pp. Supplement business class: €2,400.00 p.p.

JAPANESE FINESSE The above prices include VAT. The ultimate member of the team responsible for the ‘Qatar Airways Culinary World Menu’ is chef Nobu Matsuhisa, a globally recognised icon. By combining traditional Japanese cuisine with South American ingredients for years now, chef Nobu has already earned two Michelin stars. Many of his admirers know him from his 29 restaurants in 25 cities across five continents. Nobu Matsuhisa: “I want to see those who taste my dishes laugh and enjoy. That is happiness for me. Meals and eating are an important part of a flight.”

www.qatarairways.com

FEBRUARY 10, 2013 – DAY 4 THE GASTRONOMIC JEWELS OF QATAR Do you want to taste the star-studded meals on Qatar Airways flights, but also discover the culinary jewels of Qatar? DOLCE Club travels to Doha from February 7 to 13. You can find the full travel programme on the next page.

Free during the morning and the early afternoon. Late afternoon we leave on a jeep safari for an unforgettable experience. We end the day in the Saudi mountain range for a BBQ with the locals.

Not included: Travel assistance and travel insurance / optional excursions and meals – unless stated to the contrary in the travel programme / local tips / drinks and personal expenses / administrative costs (€15.00) Reservations: administratie@dolcemagazine.be or +32 (0)473 967 444 Supplementary information: Every passenger must be in the possession of an international passport valid until six months after return. Prices are subject to exchange rate increases, availability, airport tax increases and local tax changes. In collaboration with Mare Tours / Thomas Cook Travel Shop - Licence 1883.

BELGIAN CHRISTMAS BITES Johan Caron, the culinary consultant at Vandemoortele and Ilse Duponcheel have set to work with a full table of Belgian ingredients to develop a series of simple Belgian Christmas Bites. They have incorporated several quality Belgian convenience products in their recipes.

Sparkling Brownie Agrume Babelutte

Smooth Glittering Turkey

Ingredients (serves 4)

1 bottle Bru slightly sparkling water 4 drops of essential oil Agrumes 4 sheets of fata cooking foil 15 x 15 cm grated grapefruit zest 1 brownie Banquet D’Or 1 grapefruit 8 bamboo clips

8 tablespoons of Ravifruit strawberry puree 1 bottle Bru slightly sparkling water 4 slices of turkey, 100 g slices 4 sheets of fata cooking foil 15 x 15 cm 8 bamboo clips 10 g ginger by Darégal 10 g lemon balm Darégal 10 g mint Darégal pepper and salt

Wash the grapefruit, grate the zest, julienne the flesh. Slice the brownie in 4 pieces, roll them in the julienned grapefruit. Place each brownie on a fata foil sheet, wrap it up like a babelutte. Cook in a pre-heated oven at 200°C. Fill the glasses with chilled sparkling Bru and add 1 drop of essential oil of Agrumes. Arrange the lukewarm brownie babelutte on the rim of the glass.

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WINE WITH A PRALINE

La Vie en Rose Ingredients (serves 4)

Preparation

4 glasses Château Castigno rosé 4 Pom’Rosas celery Lutosa 4 tbsp beurre blanc 80 g peeled shrimp 4 moulds for pralines 20 g dill Darégal

Bake the Pom’Rosas in an oven which was preheated to 220°C at 200°C for 15 minutes. Mix the biggest quantity of shrimp in the beurre blanc and scoop into the moulds. Decorate with the Pom’Rosas, the remaining shrimp and the dill. Serve the praline on top of the glass of chilled rosé.

Deligno Praline

MOCKTAILS WITH A BABELUTTE (BUTTER TOFFEE)

Preparation

DOLCE

Ingredients (serves 4)

Preparation

4 glasses Château Castigno white Grâce des Anges 4 potatoes Pom’Rosas celery Lutosa (the white ones in the package) 4 sprat fillets smoked 10 g parsley Darégal 10 g dill Darégal 10 g watercress Darégal 4 tbsp Delino Deligno sauce 4 praline moulds

Bake the Pom’Rosas in an oven which was preheated to 220°C at 200°C for 15 minutes. Meanwhile cut the sprat fillets into small strips and mix with the thawed herbs. Mix with the Delino sauce. Cover the moulds with a spoonful of the sprat mixture. Arrange the lukewarm celery Pom’Rosas on top of the mixture. Serve the praline on top of the glass of chilled white wine.

EAU DE VIE OR ELIXIR WITH A LOLLYPOP

Christmas Space Lolly’s Ingredients (serves 4)

Preparation

4 x 4 cl Petit Grain Me from Castigno a box of Banquet D’Or mignardises sticks of varying lengths to make lollypops

Remove the Mignardises from the freezer and thaw. The sticks can be stuck into the mignardises as soon as they start to thaw out. The product is ready-to-use and pre-cut, so it is always a good product to have on hand. Serve the lollypops with the chilled Me.

Preparation Roll out the turkey medallions with a rolling pin, season with pepper and salt. Spread the Ravifruit puree on the turkey and sprinkle over some ginger, lemon balm and mint. Roll up and remove any excess meat to create a nice bonbon shape. Roll in a sheet of fata foil, seal with the clips. Bake for 15 minutes in an oven at 200°C. Fill the glasses with a spoonful of Ravifruit puree and pour some chilled Bru slightly sparkling. Stir and serve with the warm babelutte on top of the glass.

Waffle Elexir Ingredients (serves 4)

Preparation

24 cl Elexir D’Anvers, ice if necessary 4 sheets of Banquet D’Or puff pastry 10 g Darégal watercress 10 g Darégal mint 4 lollypop sticks

Slightly thaw the pastry and roll it out some more. Sprinkle the mint and the watercress on all 4 sheets. Combine the sheets and bake the waffles in a hot waffle iron. Stick the waffle on a lollypop stick and serve with the Elexir D’Anvers.

BEER WITH A BITE

Rodenbach goes Chinese Sunny Bite

Red Nose

Ingredients (serves 4)

1 bottle Rodenbach Grand Cru 2010 4 wine glasses 4 small steam baskets 4 half-cooked mussels 4 cabbage leaves 4 pieces of monkfish weighing 30 g/piece 320 g Pinguin wok mix special 4 tbsp Delino Sweet Chili 1 bag Ariake crustacean stock

2 bottles of Boerinneke 4 wine glasses 1 sun bread Banquet D’Or 100 g turkey pitta 1 pinch of chilli flakes a handful of rocket leaves 4 tbsp Delino Deligno dressing 2 tbsp olive oil 4 holders

Christmas beer 4 Grand Dôme raspberry Grand Chef Banquet D’Or 4 wine glasses 4 sets of Christmas decorations

Preparation

Bring the Ariake stock to the boil in 2 l water for 20 minutes. Briefly dip the small pieces of monkfish into the boiling stock. Cut a small circle from the cabbage leaf and place it at the bottom of each steam basket. Add the vegetables, the fish and the half-cooked opened mussel. Place the baskets on a rack on top of the boiling stock and steam. Serve the basket on top a glass of chilled Rodenbach and serve the Delino Sweet Chili alongside.

Thaw the bread and slice into 4 pieces. Arrange the rocket leaves on the bread. Fry the turkey in the olive oil and sprinkle with the chilli flakes. Arrange on the sandwiches, place in the holder and pour over the Delino dressing.

Preparation Thaw the Dômes and decorate with the Christmas arms and the Christmas head. Serve in wine glasses and arrange the Santa on top of the Christmas beer.

Recipes: Johan Caron (Vandemoortele) and Ilse Duponcheel (DOLCE) Photos: Jan Agten

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XQuis

CITRUS FRUITS:

HOW TO ADD ZEST TO YOUR FOOD! Maarten du Bois is the CEO of a wholesale business which supplies fish to several Michelin-starred restaurants. Next to this he is also a health coach and a passionate cook who likes to know everything there is to know about the products he uses. He shares his knowledge with us in DOLCE. Text: Maarten du Bois

A pomelo is a hybrid of a grapefruit and the Indonesian pomelo.

Citrus fruits have been used for centuries and have become a staple of modern cuisine. There are various types of citrus fruits but they all belong to the same plant genus, called ‘citrus’. Some types are prised for their juice, others for their zest. The peel of citrus fruits has oil glands in which essential oil is stored in compartments. This oil has a very characteristic flavour, which imparts an aromatic flavour to any dish. In addition to the large variety of species there are also a lot of hybrids, making a taxonomy difficult. Christophe Vandenberghe of the Jardin Tropical Restaurant in Knokke frequently uses citrus fruits in his preparations. He says you need to toy around with the pH of the fruit, or its acidity level until you manage to achieve a subtle balance. This is especially important in vinaigrettes. Some of the chef’s favourites include the Japanese yuzu and the fingerlime or lime caviar. Citrus fruits for the most part consist of water. Next to this they also contain dietary fibres which help the intestines work properly. These fruits also contain large quantities of vitamin C and potassium.

TYPES We all know lemons, as they are one of the most used citrus fruits in food. Next to this there is also the lime. Its juice is frequently used in ceviches, marinades and cocktails. Bergamot is an essential component of Earl Grey tea. Mandarins and oranges are also widely known. The papeda, combava or kaffir lime is a citrus fruit with a wrinkled peel. The rind, which contains a fragrant oil, is especially prised. The leaves of this bush are mainly used in Thai cuisine. The fingerlime is found in the subtropical wet forests, adjacent to the subtropical rainforests of northern New South Wales and the southeast of Queensland. The centre which resembles caviar comes in various colours ranging from green, yellow, pink, light red to a deep dark red with an overwhelming fruity-fresh taste. An ugli is a grapefruit-mandarin which looks like a grapefruit but has a rough, unsightly peel. The fruit itself is sweet and juicy and easy to eat because the peel is easily removed and the fruit is separated into small sections, which rarely contain pips.

The peel is used for its essential oil, but also for succade. Succade is the rind of any citrus fruit with a thick peel, which is brined, de-salted and then candied in a sugar syrup. Succade is frequently used in all types of pastries, cake fillings and breakfast biscuits.

hand is mainly used as an air freshener in China and Japan and as an ingredient for perfume. Buddha’s hand is also often used to adjust the flavour of a dish. It is a popular ingredient in desserts, salads and savoury dishes. The rind of the Buddha’s hand has a strong aromatic fragrance and really enhances sauces and dressings.

The kumquat plant produces an oblong, 4-cm fruit, which resembles an orange. You can eat it whole. The rind is sweet while the juicy centre tastes sour. Yuzu (hiragana) is an oriental citrus fruit, from Japan. It is a small, irregular-shaped fruit and its flavour is similar to that of a lemon. Yuzu’s flavour is tart, but not as sharp as that of a European lemon. Although Buddha’s hand is a member of the citrus family it does not resemble any other citrus fruits. The origin of Buddha’s hand is traced back to North-eastern India. The fruit is segmented into finger-like sections and is a bright yellow colour. One fruit can have between five and twenty long fingers. It has a thick, aromatic peel and only a small amount of white flesh. The white centre is not juicy and does not contain any pips. Contrary to most citrus fruits the flesh of Buddha’s hand is not acidic. The fruit may be given as a religious offering in Buddhist temples. Buddha’s hands are very popular on New Year’s Day because the fruit is considered to represent good luck. Buddha’s

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

DOLCE AMBASSADOR IN THE PICTURE

BELGIANS AMONG THE OLIVE TREES

RELAXING AT THE OLIVE GARDEN COUNTRY LODGE It is difficult to imagine a more idyllic location. Gina and Fernand’s lodge is nestled between mountains with a sand road leading to it which briefly makes us hesitate as to whether we took the right route.

‘Much to our joy the olive oil of the lodge’s olive orchard is often used during our tasty introduction to South African cuisine’ But Gina and Fernand do much more than run a lodge. They also own their own completely organic olive orchard, which they named Igadi, the word for olive garden in the local African language, Xhosa. The olives are hand-picked and carefully processed into premium olive oils. Igadi is a good example of sustainable agriculture. Every part of the olive tree is reused. After pressing 25% of the olive mash is fed to the livestock, while the remaining 75% is dried and used as compost. Sommelier Fernand initially dreamt of his own vineyard but sometimes fate works in very strange ways. Gina and Fernand could not help but fall in love with this stunning location at first sight.

Gina and Fernand van Wassenhove made their new home on the other side of the world, in Robertson, near Cape Town, among the olive trees. Their Olive Garden Country Lodge is the perfect place to really relax and enjoy some delicious food. Text: Ilse Duponcheel/Eline Haesel Photos: Igadi Olive Garden Country Lodge/RV

A MAN OF MANY TALENTS Our host Fernand has many talents: in addition to having designed the rooms’ interiors he also is the chef at Olive Garden Lodge. And he is equally good at both tasks. The rooms are equipped with a separate living corner, TV, fridge, Jacuzzi and a lovely terrace. The quality of the mattresses is excellent. They were made by blind workers, who are better at assessing the correct firmness. The eiderdowns have been covered with authentic Egyptian cotton. Anyone who ‘wants’ his own braai (BBQ, ed.) at lunch can use the upper hut for this. After briefly relaxing in this lovely, peaceful room it is time for us to discover Fernand’s culinary skills. Gina has laid out the tables with stylish linens and tableware and serves us a delectable Cap Classique. We are given some home-made brown bread paired with a mild Igadi olive oil. Much to our joy the olive oil of the lodge’s olive orchard is often used during our tasty introduction to South African cuisine.

OLIVE OIL IN THE SPOTLIGHT The appetizer sets the tone: an olive soup prepared with the two-week old millésime 2012 Igadi. What a taste revelation! This is followed by a soup of smoked pike. Fernand’s main course is an organic lamb fillet from Igadi Farm with green beans and a potato gratin. The dessert is an amazing experience, even for people who don’t have a sweet tooth. Spiced Igadi apricots, served with blueberry ice-cream and apricot ice-cream with olive oil. We have no problems sleeping after such a fine meal and in such tranquil surroundings. We wake to the lovely colours of the African dawn and after yesterday’s culinary treats are quite curious about what Fernand will serve for breakfast. Breakfast at Igadi is different every day. Some of the dishes are fresh fruit, pancakes, blini with smoked salmon, a poached egg with pesto cream, courgette spaghetti and a sausage. All the cold cuts are prepared by a Frenchman, who lives nearby, and who makes everything himself, the old-fashioned way. They also serve Igadi olive tea, which the Romans prised for its purifying qualities. After our stay at Olive Garden Country Lodge we understand why so many Belgians relocate to South Africa. It has stunning nature, an amazing range of products thanks to the climate and an entrepreneurial climate, which is not as restricted compared with Belgium. Restrictions, which we certainly didn’t feel at this lodge. Another address to add to our personal ‘hospitable pleasures guide’.

Dolce Club members receive a 20% discount when booking a stay at Olive Garden Lodge if they mention their membership number. They will receive a welcome drink and hors d’oeuvres as well as an originally packed bottle of olive oil as a souvenir. www.igadi.biz www.olivegardencountrylodge.com

DOLCE

Blackberry ice-cream

PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

Ingredients ½ l whole milk 4 egg yolks 150 g sugar 300 g blackberries

Olive soup

Preparation Heat the whole milk, mix the egg yolks with the sugar until the liquid becomes thicker but still stirrable and then whisk until white (ribbon). Add the hot milk to the ribbon and stir well. Return the saucepan to the hob, on low heat and stir with a spatula until it starts to bind. Take the saucepan off the hob and let the mixture cool down. Mix the blackberries and add to the cooled down mixture. Put in your ice-cream maker.

(Home) preserved apricots with star anise

Apricot ice-cream

Ingredients

1 kg apricots 5 fresh mint leaves 10 apricot (with stones) 2 pces star anise 250 g sugar

½ l whole milk 4 egg yolks 150 g sugar 300 g home-preserved apricots

Ingredients (serves 4)

Preparation

2 white leek stalks 2 tbsp olive oil 2 celery stalks 1 onion 1potato 300 g destoned green olives 750 ml water

Chop and wash the vegetables. Sauté with some olive oil then add some vegetable stock. Destone the olives and add to the soup. Bring to the boil, cook and then mix, season with pepper and salt. Finish with cream and very finely chopped olives. As a final touch you can decorate the soup with a few drops of Igadi Reserve olive oil (Gold Medal Argentina).

Preparation Preparation Halve and stone the apricots, chop the soft apricot kernels in small pieces. Add the mint leaves. Put in a saucepan together with the sugar and star anise and cook, but not to a pulp. The apricots need to retain their shape. Cool until lukewarm. Serve in a bowl with a scoop of blackberry ice-cream (see next recipe). To preserve the remaining apricots store them, while warm, in a jar, fill the jar to the rim and then seal.

Heat the whole milk, mix the egg yolks with the sugar until the liquid becomes thicker but still stirrable and then whisk until white (ribbon). Return the saucepan to the hob, on low heat and stir with a spatula until it starts to bind. Take the saucepan off the hob and let the mixture cool down. Mix the apricots of the previous recipe. Don’t forget to remove the star anise first. Add the mixed apricots to the cooled down mixture. Put in your ice-cream maker. Serve on a large long plate, combining the lukewarm apricots with the blackberry ice-cream in the centre. Next to it you can serve the apricot ice-cream with premium reserve Igadi olive oil (Golden Medal Israel).

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ZOOM

Olive Garden summer salad of marinated chicken, coconut milk and Cajun spices Ingredients (serves 4)

Preparation

600 g chicken breast (free range) 3 tbsp Cajun spices 1 tbsp turmeric 1 tbsp vegetable spices (kruidenbuiltje = bouquet garni???) 5 tbsp olive oil a handful of coriander as a garnish a can of coconut milk mixed summer lettuce leaves 1 avocado 2 tbsp pine nuts

Mix the oil and all the spices in a large bowl, then slice the chicken in thin strips and add them to the marinade. Place in the fridge for half an hour. Cut the lettuce leaves (not too finely). Dice the avocado. Heat a pan. The chicken will have absorbed the olive oil, so do not use any oil or margarine. Place the chicken in the hot pan and stir-fry until coloured. Then pour the coconut milk over the chicken, add the Cajun spices. Cook well. Season to taste with pepper, salt or other spices. Toast the pine nuts, then add them to the lettuce leaves. Arrange the coconut chicken on four plates and finish with coriander and a dash of Igadi delicate blend olive oil.

PART-TIME VEGETARIANISM IS ON THE RISE Five to six per cent of people living in Flanders and Brussels are part-time vegetarians. This according to the EVA (Ethical Vegetarian Alternative) in response to the World Vegetarian Day. EVA is behind the ‘Thursday Veggie Day’ initiative which has become an institution in six towns in Belgium. This day is clearly inspiring, because vegetarianism is gaining in popularity. Around 2 to 3 per cent of

Belgians would like to be real vegetarians, but EVA has above all observed a notable increase in part-time vegetarianism. People are choosing to ban meat from their plates a few times a week and the reasons for this are diverse. In order of importance: health, discovering new flavours, protecting the environment and animal welfare.

THE QUALITY OF BELGIAN WINES IS CONSTANTLY IMPROVING Every year the Association of Flemish Sommeliers organises a competition to find the Best Belgian Wine. Professional tasters test three categories: the best sparkling, white and red wine. The association wants to use the opportunity to promote Belgian wine. They have seen the quality of the entries increase every year.

This year there a total of 14 sparkling wines, 32 white and 26 red wines were competing. And the winners are: Sparkling wine: Aldeneyck - Pinot Brut White wine: Hoenshof – Chardonnay Red wine: Hoenshof - Cuvée Hoenshof

BEST MASTER CHEESEMAKER OF BELGIUM 2012 IS A WOMAN Nathalie Vanhaver is crowned 1st Master Cheesemaker of Belgium 2012. Vanhaver, of Callebaut Kaasmeesters in Oudenaarde, is the first woman ever to be awarded the title.

Five candidates from all over the country took part in the competition which involved a variety of different tests: a cheese board based around the theme ‘Hannut, centre of Hesbaye’, a blindfolded cheese tasting session, cheese slicing, theory and an oral presentation.

Recipes: Igadi

DOLCE

OBSERVED

PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

VOLCANIC TOMATOES Casa Barone grows the tastiest cherry tomatoes in the National Park of the Vesuvius which owe their intense flavour to the volcanic soil. The pointy oval tomatoes can be used in various preparations.

A TASTY POWDER The vegetable powders of Feeling Cooking will allow you to finish your dishes with a hint of tomato, asparagus or ceps. They are a miracle ingredient for salted cakes, espumas or sauces but you can also use them when you are cooking some fish or meat.

BONELESS, PACKED WITH FLAVOUR The Spanish company Sanfilippo markets anchovies, which have been cured in salt for 24 months. All moisture is extracted by the salt, which explains the superb taste of the fish. They can be used in salads or as a substitute for salt. What’s more, the anchovies are completely boneless.

AGED WINE VINEGAR The raw grape must used for Sopraffino vinegar spends a few years refining in barrels. The result is an excellent vinegar which will take your preparations to the next level.

GOAT’S OR SHEEP’S BRIE Knuthenlund sells a brie of goat’s or sheep’s milk, which has a more intense flavour than the conventional cow’s milk version. The cheeses are completely organic. Knuthenlund also sells an artisanal yoghurt, made of sheep’s milk, available in three different flavours: plain, strawberry and rhubarb. JUICE UNDER PRESSURE Forget about pasteurization, the age of the High Pressure Process (HPP) has dawned. Juice that has been processed with this technique retains its natural flavour but can be stored for up to 21 days. TRADITIONAL MOROCCAN COUSCOUS Although Ouchan International is established in Rotterdam, the company, which was founded by Aziz Ouchan, sells traditional Moroccan couscous. The range includes plain couscous, as well as couscous with spinach or tomatoes, tri-coloured couscous and even whole-wheat couscous. STEVIA CONQUERS THE WORLD OF CHOCOLATE The sugar substitute, Stevia, without a doubt is the most revolutionary product to be marketed in the past year. This natural, no-cal product is what diabetics and people who watch their weight have been waiting for all this time. But the dosage of Stevia is another matter. Too much Stevia will ruin the taste of your dishes. Luckily Cavalier has saved the day, with chocolate containing Stevia. Or how to prepare a sweet yet sugarless dessert in no time at all. FLAVOURED SALTS Añana salt is found in Basque country where it is harvested in the traditional way. This salt is not processed or refined in any way. You can buy plain salt, or salt with the flavour of Arbequina olives or red wine. Olisi also sells salt flakes with surprising flavours.

AIRY FRUIT Natur’Mousse by Didess really is an innovative product. These fruit espumas have a natural taste and retain their basic structure for quite some time. CREATIVE WITH CRUMBLE The Belgian company Ranobo sells several interesting nut-based crumbles. They come in various flavours and can be presented in several ways. SPREADS WITH FLAVOURS FROM ALL OVER THE WORLD IFP joined forces with chef and herb expert, Alain Vanden Abeele for spreads incorporating flavours from all five continents. From now on you can offer your guests a trip around the world, from Flanders to the North and even Yucatan, with a simple toast or hors d’oeuvre. READY-TO-USE UMAMI The fifth flavour, umami, will change the taste of your dishes forever. Laura Santini now offers this flavour in a handy paste. HOCUS POCUS… NAPKIN The Leviosa pastilles which become napkins once some moisture is added, have been on the market for quite some time. Now they come in a special kit, with an adapted holder and a little jug. A handy and nice way to keep your hands clean. PROPERLY SEALED The Flexsil Lids have really revolutionised catering. They are available for every type of Gastronorm pan and are suitable for temperatures from - 40°C to + 220 °C. You can even write on them. The Horeca Expo jury awarded them the prize for best new product. All these products can be purchased at ISPC. www.ispc.be

DOLCE þBÓ8GG8:DF

PA S S I O N F O R B E LG I A N G A S T R O N O M Y

JOIN THE DOLCE CLUB AND RECIEVE 175 EURO IN GIFT VOUCHERS AND MORE…

MEMBERSHIP OF DOLCE gives you the following benefits: • Your personalised ‘member’ card gives you access to ISPC wholesalers so that you always have access to the largest specialities markets in Europe • You will be given priority when registering for events organised by DOLCE When you show your DOLCE – member card we will give you an overview of our ambassadors • Brasserie ’t Kaaigat - www.kaaigat.nl free aperitif snack – special oyster depending on the season

• Il Trionfo - www.iltrionfo.be free glass of prosecco • Restaurant De Goedendag - www.degoedendag.be Discount on the week : you will pay 45 euro for the 52 euro menu • Restaurant De Savoye - www.desavoye.be free aperitif • Restaurant Elkerlijc - www.elckerlijc.be special jar of bbq seasoning • Restaurant ER PU.RE - www.erpure.be free tea or coffee after dinner

• Château Castigno - www.chateaucastigno.com 1 bottle Castigno Rosé Brut free when you buy 12 bottles of the same kind & ice bucket Château Castigno

• Restaurant iCook - www.traiteuricook.com Surprise box with special creation by the chef

• Crombé - www.crombewines.com Whisky tasting of at least min. 6 malt whiskeys

• Gastronomie du Mayeur - www.gastronomiedumayeur.be Free aperitif

• Hilton Antwerp - www.hilton.com upgrade to executive floor (for any weekend with 1 or 2 night booking)

• Les Roches Grises – www.lesrochesgrises.be Free aperitif

• Igadi / South Africa - www.olivegardenlodge.com free aperitif and 20 % discount on your stay and a free bottle of premium olive oil

MORE INFORMATION INFO@DOLCEMAGAZINE.BE - TELEPHONE +32 473 967 444 JOIN ONLINE - WWW.DOLCEMAGAZINE.BE/WINKEL

DOCK’S CAFÉ

RESTAURANT BOURY

www.docks.be

www.restaurantboury.be

Cookbook with dinner for two people

free amuse

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AGENDA

ON THE MENU

December 1, from 10:45am until 3pm – South Africa Tasting, by Shaun Crombé

January 28-31, 2013 – EXCLUSIVE OFFER – Assisting La Bocuse D’Or Lyons

Tariffs are subject to availability at the moment of booking and can therefore always vary

Venue: Crombé Wines, Engelsewandeling 11, 8500 Kortrijk Programme: Shaun Crombé produced his first wine in South Africa as flying winemaker. We will taste Shaun Crombé’s unique wines under his personal expert guidance. In addition, you can experience the wines of Boer & Brit. Following this degustation, you can enjoy a deluxe cold-meat buffet, including the best in casseroles, cheeses and more. Attention: limited seating! Costs: DOLCE Club members €36.00, non-members €58.00 Reservations: administratie@dolcemagazine.be or +32 473 967 444

DOLCE will be there with Robrecht Wissels (chef at Belgocatering) Venue: flight Zaventem - Lyons - Zaventem (round-trip) Programme (included in the price): B-Flex fares included: Fast Lane, lounges at Zaventem, snacks + drinks on board, newspaper on board, access to Zaventem lounges. • Transfer from airport to hotel and back • Welcome drink at hotel • 3 overnight stays on basis of room with breakfast in hotel Cour des Loges or Hotel de la Cité-Concorde • Transfer from hotel to Eurexpo and back on 29/01/13 & 30/01/13 • One 5-course dinner in hotel Cour des Loges, including house wine, water and coffee/tea + visit to kitchen and chat with the chef • One 3-course dinner in Hotel de la Cité-Concorde, including house wine, water and coffee/tea + visit to kitchen and chat with the chef

Reservations: administratie@dolcemagazine.be or +32 (0)473 967 444 • your reservation is confirmed after paying 60% of the total sum due. In collaboration with Mare Tours - Licence 1883

March 18, 2013 – visit to the Zeebrugge fish market More information at www.dolcemagazine.be or administratie@dolcemagazine.be, +32(0)473 967 444

February 7 to 13 (incl.) - Culinary discovery of Qatar Programme: see p. 55

Not included in the price: • Non-mentioned meals • Cancellation or assistance insurance Costs: 1.) Hotel Cour des Loges ***** - Chambre classique: €1,953.00 p.p. for a double room - Chambre supérieure: € 2,143.00 p.p. for a double room - Chambre classique single: €2,456.00 for a single room 2) Hotel de la Cité-Concorde **** - Chambre classique: €1,623.00 p.p. for a double room - Chambre classique single: €1,777.00 p.p. for a single room

April 17, 2013 – visit to the largest early-morning market in Europe – Rungis near Paris More information at www.dolcemagazine.be or administratie@dolcemagazine.be, +32(0)473 967 444

February 22, 2013 – Spadel Weekend More information at www.dolcemagazine.be or administratie@dolcemagazine.be, +32 (0)473 967 444

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

DOLCEPARTNER

NETWORKING AT DOLCE’S RHYTHM PARTNERS DAY BRINGS TOGETHER PARTNERS AND STAFF

Everyone involved with DOLCE was invited to the DOLCE Partners Day. The concept was explained to partners and staff and, of course, there were also delicious snacks and drinks to savour. Text: Katia Belloy Photos: Jan Agten

DOLCE is more than a magazine. DOLCE is a concept in which partners with a similar vision participate. Together, we not only create a magazine with a strong content, but we also elaborate DOLCE Club activities, participate in networking events and provide content for DOLCE Ladies, a DOLCE television programme that is broadcast both on TV and via streaming. In addition, all this is intensively communicated via the social media.

in a completely natural fashion. Water was provided by partner Bru, the brand of mineral waters you also find on the tables of any top restaurant. Ingredients of the partners were used in the snacks prepared by DOLCE Chef Nicolas Rivière (NeWS) (see further for recipes), while the cocktail shakers of Bartenders-on-the Road certainly provided enough spectacle. NETWORKING

‘PREFERABLY LINKED TO A QUALITY PRODUCT’ Not all partners are in the food sector. For instance, VIP Selection, the top segment of travel agency Jetair, is a partner. ‘We are a partner because we like to be linked to a quality product such as DOLCE,’ says Jetair’s Jurgen Baetsleer. ‘In addition, we still have plans to elaborate exquisite gastronomic trips together.’

Especially the networking was very much appreciated. ‘Great to be able to meet each other,’ was the general comment. ‘We are in the same sector and via DOLCE we can organise interesting activities together. It is also positive to become involved in the concept this way.’ We bet you that more very interesting and enjoyable DOLCE Club activities will follow as a result.

The positive reactions to the snacks and drinks are proof that DOLCE knows where to find quality. The biodynamic wines of Château Castigno were consumed with pleasure. All are top wines produced

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

ENERGY THEMED DOLCE TRENDS DAY ENERGETIC BELGIAN BITES, ENERGETIC GLASSWARE AND BIODYNAMIC WINE

We are increasingly aware of the influence that our food has on our body. Real gastronomes don’t eat any old thing. It has to be tasty for starters, but also feel good and balance our energy level. Energetic Belgian Bites, by Peter De Groote of the caterer Ten Dauwe in Aalter, demonstrates how these elements can be combined in the course of the DOLCE Trends Day. In order to illustrate the energy trend in food and drink, DOLCE has invited two guest speakers to the DOLCE Trends Day. Sébastien Jongen of TC Energy Design will explain how even glasses and carafes can produce energy. Anne-Sophie Verstraete of Chateau Castigno will throw light on the family passion for wine, and more specifically, biodynamic wine. RADIATION AND PROPORTIONS

According to trendwatcher Ilse Duponcheel the current trend is in energetic eating and the close link between diet, nature and health. What this healthy diet could look like is demonstrated by the Energetic Belgian Bites and Chateau Castigno’s biodynamic wines which are served in energy-giving glasses during the DOLCE Trends Day on CHEF12. Text: Katia Belloy Photos: Jan Agten

Carafes and glasses which energise because of the way in which they have been designed. You couldn’t make it up, but according to Sébastien Jongen it really does work. Via a calculation of natural radiation and proportions this former IT worker designed carafes and glasses which have an influence on the drink which is served in them.

BIODYNAMIC WINE At first sight, Chateau Castigno wines don’t need extra energy. The energy is already in the wine because of the biodynamic way in which it is produced and vinified. Marc Verstraete, a successful business man, went to the south of France to pursue his dream: a genuine wine-producing chateau. He travelled beyond the famous regions of Bordeaux and Bourgogne before arriving in a tiny village in Languedoc Roussillon. He bought a ruin there and restored it to its original state. Old materials were reused and construction work went on for 4 years. “But more than anything else the wine estate attracted a lot of interest”, explained his daughter Anne-Sophie, who commercialises the Chateau Castigno in Belgium. “Everything is done manually, picking the grapes, the selection… all in a completely organic and sustainable manner.” There are no tractors here, a horse works the ground, sheep graze there so that the ground is taken care of naturally and bees ensure the necessary pollination of the vines. The micro domain of 32 hectares produces 100,000 bottles a year. ENERGY SHAKER

He concludes his argument by saying “once you have drunk water and wine out of these glasses life will never be the same again”. A lot of the people present could indeed taste a difference between the drink from the revitalising glass and the one from the normal glass. And the energy is only just beginning to work…

Cocktail shaker Kasim of Bartenders-on-the-Road demonstrates how energy is streaming through his body and concludes with a juggling demonstration to be proud of. He ends his act by juggling flaming glasses.

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

TRENDS IN THE CATERING INDUSTRY 2012-2013 ENERGETIC NUTRITION Simple in nutrition, you need to know your product inside out in order to provide the client with a good explanation. Local nutrition and orac values are important. BLEISURE Business and leisure go hand in hand and lead to concepts such as drunching (where drinking, dancing and lunching go together) or COOKtail (where eating and cocktails go together). Entertainment is an important aspect of the experience. TIMELESS EATING I eat what I want when I want. CREATING COMMUNITY FROM YOUR OWN COMPANY Wine and private, where a separate space can be fully hired out so you can combine outstanding wines with food. Rent out an entire hotel for your guests.

SOCIAL MEDIA Everyone’s got something to say on Twitter, Facebook… What is your community and how do you make the most of it? POP-UP RESTAURANT Prices are high and a lot of establishments are empty half the time, temporary creation of your restaurant without the high costs. FUSIAN CUISINE An example of this is restaurant Ying Yang Hong Kong which uses a lot of organic products.

Olive oil cakes with Roquefort cream Prepare the cake mixture: 250 cl olive oil, 6 eggs, 200 g flour, 50 g cornflour, 2 tablespoons baking powder, 50 g finely chopped olives Pinguin. Bake in mini cake moulds. Top with a Roquefort cream: blend together the Roquefort and single cream (½ cream, ½ Roquefort), until you obtain a smooth cream. Pour the cream over the cake and garnish with an olive.

FOODIE TRUCKS Already very active in Asia, a project has recently been started up in Brussels with gastronomic, organic food. Information on where the trucks are parked and when they are open is posted via internet, Facebook and Twitter.

Mediterranean bread

CELEBRITY CHEFS Chefs are the new cuddly stars, market yourself!

Cut a Banquet d’Or Mediterranean bread in half and divide into 4 equally sized portions. Fill with buffalo mozzarella, tomatoes, Parma ham and basil leaves. Top with a Delino pesto vinaigrette. Prick with a cocktail stick.

Jellied oyster praline with Deligno-dressing Remove the oysters from their shell and set aside the juices. Season the juices with pepper and candied lemon peel. Add an equal quantity of champagne and bring to the boil. Add clear Aspic (Knorr) (43 g/litre). Let the jelly cool down a bit and place the oysters in small round silicone moulds. Serve in the shells topped with Delino yoghurt vinaigrette.

Babelutte of tajine vegetables Blanch the Pinguin tajine vegetables and mix together with an equal quantity of vegetable stock generously seasoned with typical tajine spices (43 g Knorr clear aspic per litre in the vegetable stock). Turn the mixture out onto an oiled tray. Leave until fully set and then slice into attractive, samesized strips. The next step is like coating a praline. The coating consists of generously seasoned cream, Delino balsamic vinaigrette and kappa (5 g kappa per litre). Top with a walnut. Recipes: Peter De Groote (Ten Dauwe) Photos: Jan Agten

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

DOLCECLUB ACTIVITY IN THE SPOTLIGHT

MUSSELS, OYSTERS AND LOBSTERS EASY STYLE

We all like to eat mussels, oysters and lobster. But what happens to these creatures before they end up on our plates? The DOLCE Club activity in Yerseke gave us a better insight in the process. In DOLCE8 you can read more about the journey from sea to plate. The atmosphere once again was excellent for our second visit. It was a lovely late summer day and the visit to Krijn Verwijs, a shellfish and crustacean company and the oyster nursery, which was created to alleviate the growing shortages, met with a lot of approval. Naturally we also tasted all this goodness from the sea after our instructive tour. DELICIOUS DISHES DOLCE chefs Maarten du Bois and Nicolas Rivière, who was represented in Yerseke by Francis Heusbourg, his right-hand man at The News, created delicious dishes featuring oysters and mussels. Nestlé’s culinary consultant, Johan Cuypers devised a mouth-watering lobster recipe. Nestlé had invited some top-tier customers for the occasion, a group of critical chefs who do not hesitate to strongly challenge the culinary consultant – and DOLCE of course.

After a fantastic adventure with shellfish and crustaceans in Yerseke in January of this year DOLCE CLUB revisited the mussel metropolis in early September. Three chefs used the catch of the day to show off their cooking skills. Text: Katia Belloy Photos: Jan Agten

Johan Cuypers (he’s only 27) is a young but really talented chef. After having worked for Belgocatering at De Warande and in ‘t Fornuizeke in Ghent he made his media debut on TV in the programme, De Keuken van de Meester, on the commercial Flemish TV channel, VTM. Nestlé hired him to work with their best products. His job consists of devising recipes, strategies, concepts for exhibitions and events and overseeing Food for Inspiration, a culinary website which Nestlé sponsors. A varied job in other words.

A VARIED JOB “My job is quite varied”, says Johan. “One day I might be developing recipes for a Belgian horeca supplies company. The next day I might be abroad at a chic event. You can hardly call my job boring. Come to think of it, I am a chef in the biggest kitchen worldwide. Interesting, isn’t it?” At only 27 years, Johan is quite young to be a culinary consultant for a multinational. But talent always shows and we were able to taste this first-hand. Johan knows how to combine simple products into an exceptional culinary experience. Officially Johan Cuypers’s job title at Nestlé is Chef-to-Chef Manager but he is not that fond of it. “It sounds as if I supervise the people with whom I work instead of working among them, in a team.” THE INFORMAL MULTINATIONAL What does this organiser of large-scale exhibitions and international events think of this rather informal excursion to Yerseke? “This is a topclass event for me and our customers. The informal atmosphere is a plus, in fact. This allows us to present our products in a different way and the customers appreciate it. And they also learn something. It also allows me to meet other chefs, which is always an enriching experience.” Johan combined the delicate lobster meat with beef cheeks, tomato, puffed quinoa, couscous and a hint of vanilla. “A really refined dish, a surprising combination and a nice presentation”, according to our table of seasoned gourmets. Take a look at this recipe, as well as the recipes of the DOLCE chefs, on the next pages.

DOLCE PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

Mussel-turmeric risotto, roasted sucrine lettuce, citrus-mussel emulsion

Marinated oysters on a bed of sea lavender garnished with a cream of piment d’Espelette

Ingredients

mussels shallots garlic lemon thyme coriander olive oil

6 oysters: Fines de Zéelande 3 pces piment d’Espelette 1 salmon skin A dash of olive oil 2 handfuls of sea lavender nutmeg

risotto stock cream of celery with turmeric grated Parmesan cheese butter

Preparation Fry the salmon skin on a teppan yaki grill for about one hour until crispy. Cut into small pieces. Briefly rinse the oysters in a mixture of 15% lime juice, 5% tonic and 80% sushi vinegar.

olive oil sucrine lettuce mussel citrus-mussel emulsion Preparation Cook the mussels in a covered pan, with the shallots, the garlic, the lemon thyme, the coriander and the olive oil. Once opened, remove the mussels from the shells and set them aside. Roast the sucrine lettuce with olive oil and set aside. Heat the risotto with the stock, add the cream of celery to bind the risotto. Check the seasoning, add a few knobs of butter and the Parmesan cheese. Check that the rice is al dente. Finish the risotto with a dash of olive oil and the citrus emulsion.

Prepare a cream of piment d’Espelette: Sauté 3 cloves of finely chopped garlic with 3 shallots in some olive oil. Place the fresh Espelette chillis in an oven at 180°C for about 20 minutes. Remove any charred bits. Mix in a blender or Mycook or Thermomix while gently heating the mixture (75°C). Remove the stems from the sea lavender. Stir-fry the sea lavender with some nutmeg and stuff the oysters with it. Arrange the oysters on the sea lavender. Finish with one or two leaves of Floregano, half a Tomberry tomato, some kaffir lime zest and the salmon skin. Presentation

Recipe : Nicolas Rivière (NeWS) Photo : Jan Agten

On a black board on a bed of coarse sea salt flakes.

Recipe: Maarten du Bois (Chef’s Secret) Photo: Jan Agten

DOLCE

Lobster – beef cheek – tomato – vanilla

PASSIE PA S S I OVOOR N F ODE R BBELGISCHE E LG I A N GGASTRONOMIE ASTRONOMY

Preparation

Ingredients (serves 6) For the beef cheek: 1 beef cheek 0,5 l water 50 g CHEF demi-glace flakes a branch of thyme 1 bay leaf 1 clove of garlic 1 onion For the sauce: 1 stalk lemongrass 2 g coriander seeds 10 leaves basil 5 coriander branches 25 cl coconut milk 15 g ginger 2 g mignonette 0,5 l water 30 g CHEF Premium Lobster fumet juice of 1 kaffir lime For the lobster: 4 lobsters 200 g butter 10 g CHEF Premium Lobster fumet zest of 1 lemon 2 g coarsely ground pepper For the tomato: 2 Cœur de bœuf tomatoes olive oil pepper and salt 1 lemon 5 cl tarragon vinegar 5 branches lemon balm 6 cherry tomatoes 20 cl water 50 g sugar 5 branches of tarragon tomato caviar For the couscous: 100 g hand-rolled couscous 2 tablespoons olive oil 10 g wakamé 10 g coriander 1 lime 1 l water 30 g MAGGI Premium chicken stock 1 tbsp soy sauce

For the roast quinoa: 50 g black quinoa 5 g ras el hanout salt For the squash: 1 butternut squash 1 l water 30 g MAGGI Premium vegetable stock 1 shallot 1 clove garlic 1 lemon 2 g xantana a knob of butter Vanilla oil: 30 cl grape seed oil 3 vanilla pods

The beef cheek: Remove the membrane. Season the meat with pepper and salt and sauté on all sides in butter. Add the other ingredients and fry all together briefly. Add the water to the pan and place in the oven for two hours at 200°C. Punch out small circles of meat. The sauce: Sweat all the spices and herbs. Add the water to the saucepan. Add the CHEF Premium lobster fumet and let reduce briefly. Sieve the mixture. Add the coconut milk and the juice of the kaffir lime. Whisk in a knob of cold butter just before serving. The lobster: Boil the lobster for two minutes. Remove the head of the lobster, and the shell from the tail. Sauté the lobster in lobster butter (farm butter + CHEF Premium lobster fumet). Slice. The tomato: Slice the Coeur de boeuf tomato in 1 cm slices. Punch out discs from the heart of the tomato and marinate with olive oil, lemon zest, pepper and salt. Boil the tarragon vinegar, water, sugar, branches of tarragon. Pour over the cherry tomatoes. Add the lemon balm and let marinate for 24 hours. Remove the peel from the cherry tomatoes. Couscous: Cook the couscous in the water together with the Maggi Premium Chicken stock. Drain the water from the saucepan, rinse well and let the couscous sit and drain. Season with olive oil, soy sauce, coriander, wakamé, and the zest and juice of the lime. Quinoa: Cook the black quinoa. Drain off the water in the saucepan and let the quinoa sit and drain. Dry for three hours at 45°C. Roast the quinoa in oil at 205°C by briefly dunking it in the oil with a conical sieve. Season with salt and ras el hanout. The squash: Peel the butternut squash and remove the seeds. Sauté the pumpkin, garlic and shallot. Add the water and the Maggi Premium Chicken stock. Let simmer until soft. Remove the vegetables and mix, with the xantana, until you obtain a smooth cream in a MyCook or Thermomix. Season with lemon juice, pepper and salt. Vanilla oil: Add the seeds from the vanilla pods to the grape seed oil. Add the pods and let sit for a night. Recipe: Johan Cuypers (Nestlé) Photo: Jan Agten

COOKING

TRAVELLING

GOURMET

PASSION

tasting

ISSN 2294-0264 11

772294 026004

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