With this easy to follow the recipe on Braised Duck with Taro, you will be cooking in no time with fun and excitement. Introduction: Section 1 I really love Asian cuisine, maybe because I find their food very tasty and delectable. And there is one particular dish that I have been craving for since I have tasted it, the braised duck with taro in it. I’ve tasted in once … [Read more...]
Archives for September 2017
Six hands dinner by Gert De Mangeleer, Zaiyu Hasegawa and Hiroyasu Kawate at Hertog Jan
When Zaiyu Hasegawa, chef of Tokyo restaurant Den came to Belgium to cook at Hertog Jan, the three Michelin star restaurant of chef Gert de Mangeleer and Joachim Boudens he came with a pan and a plan. He and Hirouasu Kawate, chef of Florilège challenged the Belgian chef to cook a Japanese style rice to accompany the main dish. The Belgian chef rose to the challenge and made … [Read more...]
Manu Buffara: ‘You need to know your land, your food, your culture, then you can cook with your soul’
For Brazilian chef Manoella Buffara of Restaurant Manu story-telling comes naturally. After all, she was studying to become a journalist before she decided to embark on her career as a chef. And that is a very good thing for Brazil. Cooking in her home town Curitiba where there was nothing as she herself says, she has taken a gamble that her story will attract not only people … [Read more...]
Carcasse and Maru join forces for four hands dinner on the Belgian coast
Hendrik Dierendonck, the renowned nose to tail Belgian butcher who also owns the Carcasse restaurant next door to his butcher's shop in Saint-Idesbald, Koksijde on the Belgian coast invited his friends and guests for a four-hands dinner with the team of Brussels Korean restaurant Maru. There is a reason why Dierenonck chose the Maru team. It is one of his favourite spots in … [Read more...]
Roberto Flore, the insectologist chef, to cook at À La Piscine in Lyon
If you are anywhere close to Lyon next week, then you should consider heading to À La Piscine for a unique six course dinner. The guest for two evenings on 15 and 16 September is Sardinian chef Roberto Flore, who works at Nordic Food Lab in Copenhagen with world renowned chef René Redzepi of Noma fame. Roberto is probably the leading chef in the world working to understand … [Read more...]
