Recipes
Poulet chasseur
Tender pieces of chicken braised in a classic French hunter’s sauce with mushrooms, white wine, tomato and herbs. A timeless dish for a calm, cosy meal.
Poulet chasseur
Tender pieces of chicken braised in a classic French hunter’s sauce with mushrooms, white wine, tomato and herbs. A timeless dish for a calm, cosy meal.
Cod with creamy caper and tarragon sauce
A classically prepared cod loin fillet: first briefly pan-fried to form a light crust, then gently finished in the oven. The fish is served on a creamy sauce made from...
Cod with creamy caper and tarragon sauce
A classically prepared cod loin fillet: first briefly pan-fried to form a light crust, then gently finished in the oven. The fish is served on a creamy sauce made from...
Ktapodi krasato
Greek octopus in red wine is a simple, robust dish from Greek cuisine. The octopus is first slowly stewed in its own juices and then gently simmered in red wine...
Ktapodi krasato
Greek octopus in red wine is a simple, robust dish from Greek cuisine. The octopus is first slowly stewed in its own juices and then gently simmered in red wine...
Smoked duck breast salad
An elegant, classic salad in which smoked duck breast is combined with fresh orange and toasted walnuts. The lettuce is first lightly dressed with vinaigrette, so every bite is in...
Smoked duck breast salad
An elegant, classic salad in which smoked duck breast is combined with fresh orange and toasted walnuts. The lettuce is first lightly dressed with vinaigrette, so every bite is in...
Oysters Rockefeller
Oysters Rockefeller were invented in 1889 at Antoine’s restaurant in New Orleans. The dish consists of warm oysters in the shell, finished with a buttery, green herb layer and a...
Oysters Rockefeller
Oysters Rockefeller were invented in 1889 at Antoine’s restaurant in New Orleans. The dish consists of warm oysters in the shell, finished with a buttery, green herb layer and a...
Vinaigrette maison
This homemade vinaigrette is a classic, house-made basic dressing from French cuisine. The combination of wine vinegar, oil and mustard brings freshness and a light emulsion, while shallot and parsley...
Vinaigrette maison
This homemade vinaigrette is a classic, house-made basic dressing from French cuisine. The combination of wine vinegar, oil and mustard brings freshness and a light emulsion, while shallot and parsley...
Chicken in creamy tarragon sauce
Chicken in creamy tarragon sauce is a classic French-inspired oven dish in which fresh tarragon takes centre stage. The chicken is first fried until golden brown and then gently cooked...
Chicken in creamy tarragon sauce
Chicken in creamy tarragon sauce is a classic French-inspired oven dish in which fresh tarragon takes centre stage. The chicken is first fried until golden brown and then gently cooked...
Radish salad with crème fraîche and walnuts
A fresh, crisp salad of paper-thin sliced black radish with creamy crème fraîche, toasted walnuts and a hint of tarragon or chervil. Delicious as a small starter or as a...
Radish salad with crème fraîche and walnuts
A fresh, crisp salad of paper-thin sliced black radish with creamy crème fraîche, toasted walnuts and a hint of tarragon or chervil. Delicious as a small starter or as a...
Trout and leek gratin
A classic French oven-baked dish in which gently braised leeks are combined with a creamy sauce and tender trout, finished with a golden-brown cheese crust. Elegant enough for dinner, yet...
Trout and leek gratin
A classic French oven-baked dish in which gently braised leeks are combined with a creamy sauce and tender trout, finished with a golden-brown cheese crust. Elegant enough for dinner, yet...
Light pickled radish & carrot Yunnan style
This lightly pickled radish and carrot (腌萝卜胡萝卜) is a classic side dish from Yunnan cuisine. The vegetables are briefly salted and then pickled fresh with rice vinegar, garlic and a...
Light pickled radish & carrot Yunnan style
This lightly pickled radish and carrot (腌萝卜胡萝卜) is a classic side dish from Yunnan cuisine. The vegetables are briefly salted and then pickled fresh with rice vinegar, garlic and a...
Snert
A classic, hearty pea soup as it has been made in the Netherlands for generations: slowly cooked with split peas, pork and plenty of winter vegetables.
Snert
A classic, hearty pea soup as it has been made in the Netherlands for generations: slowly cooked with split peas, pork and plenty of winter vegetables.
Oven-roasted kohlrabi
Green kohlrabi is fresh and mild in flavour and, in the oven, develops a lightly nutty character with crisp edges. By roasting it hot and relatively briefly, it stays juicy...
Oven-roasted kohlrabi
Green kohlrabi is fresh and mild in flavour and, in the oven, develops a lightly nutty character with crisp edges. By roasting it hot and relatively briefly, it stays juicy...
Œufs à la Reine with Dijon Mustard and chives
Œufs à la Reine are hard-boiled eggs topped with a light, creamy sauce and briefly gratinated. A classic from French cuisine, often served as a lunch dish or a light...
Œufs à la Reine with Dijon Mustard and chives
Œufs à la Reine are hard-boiled eggs topped with a light, creamy sauce and briefly gratinated. A classic from French cuisine, often served as a lunch dish or a light...
Oeuf Orsini with spinach
Soft clouds of lightly whisked egg, gently gratinated with Parmesan, served on a bed of spinach briefly wilted in butter. An elegant dish from French cuisine.
Oeuf Orsini with spinach
Soft clouds of lightly whisked egg, gently gratinated with Parmesan, served on a bed of spinach briefly wilted in butter. An elegant dish from French cuisine.
Mushrooms in cream sauce
Richly fried mushrooms in a velvety smooth cream sauce with shallot, garlic, cognac and veal stock. Finished with cold butter for extra depth and gloss.
Mushrooms in cream sauce
Richly fried mushrooms in a velvety smooth cream sauce with shallot, garlic, cognac and veal stock. Finished with cold butter for extra depth and gloss.
Beef stock
A clear, fragrant beef stock made from beef shank on the bone and aromatic vegetables. Lightly browning the onions adds more depth, while keeping the stock clear and refined.
Beef stock
A clear, fragrant beef stock made from beef shank on the bone and aromatic vegetables. Lightly browning the onions adds more depth, while keeping the stock clear and refined.
Lemon crumble tart with almond cream
A classic, rich tart with a crisp shortcrust base, soft almond cream, fresh lemon filling and a buttery crumb topping. Ideal as a dessert or with coffee.
Lemon crumble tart with almond cream
A classic, rich tart with a crisp shortcrust base, soft almond cream, fresh lemon filling and a buttery crumb topping. Ideal as a dessert or with coffee.
Xīhúlu chǎo jīdàn
Xīhúlu chǎo jīdàn (西葫芦炒鸡蛋) is a simple Chinese home-style dish that combines soft pieces of scrambled egg with tender, quickly stir-fried courgette.
Xīhúlu chǎo jīdàn
Xīhúlu chǎo jīdàn (西葫芦炒鸡蛋) is a simple Chinese home-style dish that combines soft pieces of scrambled egg with tender, quickly stir-fried courgette.