- Видео 55
- Просмотров 44 535
Royal Belgian Caviar
Добавлен 6 фев 2017
Charity Lunch by Direct Impact, Antwerp
Direct Impact, by Al Ikram is a project where chefs, suppliers and producers of gastronomic products come together to help those in need with food, shelter and clothing in Antwerp, Belgium.
Chef Archie De Prince played the major role of cooking over 1100 meals in 3 days.
Chef Archie De Prince played the major role of cooking over 1100 meals in 3 days.
Просмотров: 38
Видео
Interview Michael Schook Restaurant Putaine & Héroine
Просмотров 566 месяцев назад
Interview Michael Schook Restaurant Putaine & Héroine
Green Yuzu flavourd ice cream with fresh chamomile oil at Restaurant Héroine
Просмотров 926 месяцев назад
Green Yuzu flavourd ice cream with fresh chamomile oil at Restaurant Héroine
The garum of the sturgeon's ovary is a true umami bomb - Michael Schook from Restaurant Putaine.
Просмотров 2076 месяцев назад
The garum of the sturgeon's ovary is a true umami bomb - Michael Schook from Restaurant Putaine.
Langoustine Tartare with smoked eel ice cream, Easterscheldt algae and RBC by Michaël Vrijmoed **
Просмотров 7497 месяцев назад
Langoustine Tartare with smoked eel ice cream, Easterscheldt algae and RBC by Michaël Vrijmoed
Risotto with cauliflower and Royal Belgian Caviar by René Mathieu
Просмотров 91Год назад
Risotto with cauliflower and Royal Belgian Caviar by René Mathieu
Sushi rice with beetroot, plum vinegar and Royal Belgian Caviar by Archie de Prince
Просмотров 101Год назад
Sushi rice with beetroot, plum vinegar and Royal Belgian Caviar by Archie de Prince
Het zwarte goud van België door Franky en Michael Verhaeghe (Hostellerie Saint-Nicolas *)
Просмотров 116Год назад
In Hostellerie Saint-Nicolas presenteren chefs Franky en Michael Verhaeghe met trots een gerecht dat al 20 jaar op hun menu staat: geplette aardappelen met gepaneerd hoeve-eitje, grijze garnalen, gekonfijte tomaat en Royal Belgian Caviar. Daarnaast kijken we ook mee achter de schermen van het nauwgezette productieproces van ons 100% Belgische en natuurlijk gerijpte ‘zwarte goud’.
Thijs Vervloet (Restaurant Colette**) werkt met hopscheuten
Просмотров 536Год назад
Thijs Vervloet (Restaurant Colette ) werkt met hopscheuten
Langoustine & caviar: a wonderful combination by Cyril Molard at Ma langue sourit **
Просмотров 5912 года назад
Langoustine & caviar: a wonderful combination by Cyril Molard at Ma langue sourit
3 bites of pleasure by Sang Hoon Degeimbre at L'air du temps **
Просмотров 1392 года назад
Brussels waffle with caviar
Fish Chef of the year Edwin Vinke** prepares Sturgeon.
Просмотров 2132 года назад
Using all parts of the sturgeon, not only its caviar. Check this signature dish at Kromme Watergang.
Roasted scallops and Royal Belgian Caviar by Alex Verhoeven
Просмотров 2212 года назад
Roasted scallops and Royal Belgian Caviar by Alex Verhoeven
Caviar Masterclass - Giel Meewis - Restaurant Slagmolen
Просмотров 4603 года назад
Caviar Masterclass - Giel Meewis - Restaurant Slagmolen
Interview Lionel Rigolet - Comme Chez Soi
Просмотров 6093 года назад
Interview Lionel Rigolet - Comme Chez Soi
Interview - Bert & Giel Meewis - Restaurant Slagmolen
Просмотров 1,9 тыс.3 года назад
Interview - Bert & Giel Meewis - Restaurant Slagmolen
Caviar Masterclass - Lionel Rigolet - Comme Chez Soi
Просмотров 1583 года назад
Caviar Masterclass - Lionel Rigolet - Comme Chez Soi
Caviar Masterclass - Giel Meewis - Restaurant Slagmolen
Просмотров 1233 года назад
Caviar Masterclass - Giel Meewis - Restaurant Slagmolen
Caviar Masterclass - Gert De Mangeleer
Просмотров 1763 года назад
Caviar Masterclass - Gert De Mangeleer
je confirme: il est délicieux!
nice
Great video presentation.
Excellent 👌
Good👍
Nice presentation - I have raised sturgeons and processed caviar since 2001 in the US. Best Wishes
Thanks David!
Nice
Gr8 Video!
Thanks!
J'avais tellement adorée assister à cette exposition
On le mange avec les frites?