Fish glace
Fish glace starts with a fumet of white fish. Fish fumet is a type of fish broth. [...]
Fish sauce
Fish sauce making is not as daunting as it may seem. In traditional fisherman's villages on the [...]
Duck Meatball with fig glace
Duck meatball with fig glace is a lean yet splashing dish of duck meat. The skin of [...]
Beef broth
Beef broth is one of the most often made meat extracts in French cuisine. As explained in the [...]
Duck glace with figs
Duck glace with figs, is a fantastic condiment to any duck meat dish. The sweet figs contrast [...]
Tarragon mayonnaise
Tarragon mayonnaise is for lovers of bearnaise sauce. It is not a real substitute, but it is [...]
Chef Wilfried:
Winter & Festive recipes
Almond Paste
Almond paste is the main ingredient in 'banketstaaf', a Dutch pastry but also appears in Christmas stollen and other premium raisin breads. The main ingredients are almond meal and (fine) crystal sugar. The almond paste is not to be confused with marzipan, which is also [...]
Caramelized Onions
Caramelized onions provide a completely different taste and smell pallet from raw onions. The penetrating smell of mercaptans (Organo sulfur compounds) has disappeared. And the proteins that carry methionine and cysteine that causes our eyes to trigger an enzymatic reaction and make us cry [...]
Celeriac with mushroom and leek
Celeriac is a fantastic vegetable. You can eat it raw (in salads), bake it, steam, boil or fry it. And while displaying a wonderful flavor, it also contains lots of vitamins. Celeriac is a great source of Vitamin K, C and B6. It is also [...]
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