Sushi, currently one of the most populair dishes in the world due to her many variations. However, two plants are by definition complementary to sushi, both in flavour and function: Shiso and Daikon.
In the Grand Duchy of Luxembourg, we are impressed by the way in which the dishes find their balance on the plate. Fruits and vegetables alternate in fascinating creations, intensified with the flavor bombs of Koppert Cress.
Although the restaurant has been in existence for a relatively short period under the leadership of Chef Maucher, its reputation has already been established in Cologne.
At IJsscentrum Vlaardingen we meet Hidde de Brabander between the Kälterudi ice machines. A Valhalla for ice cream makers and a playground for this Master Patissier and culinary advisor Eric Miete.
Around 300 employees eat in this restaurant every day.
We visited Baptiste Heugens of restaurant Two6Two in Strassen, in the Grand Duchy of Luxembourg.
The 'Asian Crispy Duck' salad, once enjoyed at the Michelin-starred Hakkasan Restaurant in London, triggered me in combining grapefruit and duck.
The consequences of the Corona virus have hit us all. We would like to share different inspirational options and scenarios for delivery and takeaway, developed by our team or by the top chefs in our network.
It is often the most unexpected encounters that create that largest and most longlasting impressions. In the heart of Cologne, in a neighborhood where you feel lost, we may find the strangest trouvaille of recent years: La Societé.
The Cressperience takes place in our meeting rooms and demonstration kitchen. Cressperience is an amalgamation of the words ‘cress’ and ‘experience’ and is a concept that has been created to engage our visitors through all five senses.