Parsley potatoes with cauliflower and sausage

21 - 10 - 2015

Peel the potatoes and quarter them. Boil in salted water. Drain (do not shake). Melt a knob of butter over the hot potatoes and sprinkle the parsley on top.

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Fried red and yellow baby potatoes and beef stew

21 - 10 - 2015

Boil the baby potatoes al dente in their skins and drain. Do this beforehand. Cut in half and fry on a low heat for half an hour in butter. Season with spices and serve.

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Vitelotte mashed potatoes with Liège sausage

21 - 10 - 2015

Peel the potatoes and boil them. Drain off and let them dry in the pan. Press with a potato masher or a food mill and add the cream and spices. Mix well.

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Straw potatoes with grilled chicken breast and mushroom sauce

21 - 10 - 2015

Peel the potatoes and rinse. Cut them with the mandolin slicer into thin, roughly 2 - 3 mm strips. Put these in cold water and then let them dry on a clean towel. Fry the strips briefly at 180 °C until they are golden brown. Sprinkle a little salt on them.

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Potato soup

03 - 06 - 2015

Peel the potatoes and cut in large chunks, cut the white of leek and the onion. Stew and add the chicken broth. Leave everything to boil for about 40 minutes. Mix the soup and pour through a sieve to produce a velvety soup. Add the cream and leave to boil. Finish with some nutmeg.To make this soup more festive finish you can add shrimps, smoked salmon flakes, truffle oil, Comté cheese, etc.

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Sole rolls with lobster sauce and mussels

07 - 11 - 2014

Cut 1 lemon in slices and arrange in a baking dish. Roll up the fish fillets and add these to the baking dish. Pour the mussel juice over it and add pepper and salt to liking. Cover the baking dish with aluminium foil and leave in the oven for 12 minutes at 180°C. Fry the Duchess potatoes in the deep-frier at 170°C until golden yellow.

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Quail in balsamic sauce with grapes and potato balls

07 - 11 - 2014

Add pepper and salt to the quails to liking and leave to brown in a pan. Wrap a slice of bacon around the quails and leave to cook in the oven for 12 minutes at 150°C. Take out of the oven and leave to rest. Fry the potato balls in the deep-frier at 170°C.

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Pheasant à la Brabançonne

07 - 11 - 2014

Sprinkle the pheasant with pepper and salt and leave to fry until brown. Let it cook for about 15 minutes in a preheated oven of 175°C. Stew the Belgian endive in advance for 15 minutes. Then fry the pre-cooked Belgian endive in farm butter until brown.

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Potato skewer with bacon

21 - 05 - 2014

Parboil the baby potatoes for 10 minutes. Wrap each baby potato in bacon. Put them on a skewer and grill on the BBQ for 20 minutes.

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Potato skewer with grilling sausage

21 - 05 - 2014

Parboil the baby potatoes for 10 minutes. Then cut them into slices at least 1 cm thick. Stick a slice of baby potato alternating with a slice of grilling sausage (or another piece of meat) on a skewer. Leave to marinade in a mixture of oil, mustard vinaigrette, shallot, tarragon and parsley. Grill the tasty skewer on the BBQ.

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