Noisettas Bravas

05 - 04 - 2016

Bake the Noisette potatoes in the frying pan. Cut the onion and leave to simmer with the garlic in the olive oil. Add the paprika and cayenne powder and leave to cook together.

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Fish stew with duchess potatoes

22 - 10 - 2015

Boil the potatoes in salted water, drain and dry off. Press the potatoes through a food mill for a fine purée and stir in a knob of butter and egg yolks. Season to taste.

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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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