Gorgeous Codfish by Dick Middelweerd
Codfish cheek and ravigote creme, with a bit of dill for the finishing touch. New green and different. Tip, maybe do not share!
Codfish cheek and ravigote creme, with a bit of dill for the finishing touch. New green and different. Tip, maybe do not share!
Delicious for Easter weekend! A delicious Blueberry cheesecake, perfectly made by Dick Middelweerd, chef of 2 michelin-starred restaurant De Treeswijkhoeve in Waalre, The Netherlands.
Sole fillets with different shellfish and oysters and a sauce of plankton. An amazing starter of Dick Middelweerd, chef of 2 michelin starred restaurant De Treeswijkhoeve in Waalre, The Netherlands.
For his final recipe, Rutger chose to use his favorite ingredient the langoustine. He combined this with some typical winter ingredients, pumpkin and carrots. Enjoy!
Lemon sole with cockles and deep fried kale, Rutger used different ingredients to create this well balanced and delicious recipe.
Green smoothie with fried seaweed and Furikake mayonaise. A healthy appetizer from Rutger van der Weel.
Gorgeous St. Jacques coquille 'en papillotet' with colorful baked beetroot.
Exquisite iberico cheek with sauerkraut and foie gras. Finished with roasted almonds and cru de cacao.
Calf tartare with yoghurt and poach egg yolk. Seasoned with lime juice and smoked olive oil.
Gherkin bacon with sea poon and goose fat, cold smoked with thyme, rosemary and juniper berry.