Browsing Tag

cooking

Hungry Chef: Luigi Ciciriello – La Truffe Noire, Brussels

La Truffe Noire by Hungry for More. Chef Luigi Ciciriello.

Brussels, the capital of Europe, is the hometown of restaurant La Truffe Noire of founder Luigi Ciciriello for already 31 years. This one-of-a-kind restaurant is unique in every sense of the word. The traditional and innovative cuisine of founder Luigi and his team takes black and white truffles to new heights through passionate cooking. At La Truffe Noire, they truly believe that truffles, the exceptional diamonds of the culinary world, need a first-class setting to make them stand out. Each of their original creations with this product is the expression of the passion that they like to share with their guests. In short, La Truffe Noire is a restaurant dedicated to elegance and refinement, and to the magic of this extraordinary ingredient.

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Hungry Chef: Ilario Mosconi – Mosconi, Luxembourg

Mosconi by Hungry for More. Chef Ilario Mosconi with looking at the camera.

Going for a three hour drive (one way) to taste the very best Italian food in the Benelux? Of course, we’re prepared to make that effort as chef Ilario Mosconi is one of the most renowned representatives of the true Italian cuisine. The chef feels strongly about authenticity, flavour and top quality products, and that’s something you can taste in every bite.

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Enoteca Paco Pérez, Barcelona

Enoteca Paco Pérez by Hungry for More. Top shot of the dessert with red fruit by chef Xisco Simon.

Located in the chic and hypermodern Hotel Arts in the vibrant and stylish marina in Barcelona, Enoteca Paco Pérez is one of the most beautiful places if you want to enjoy dining with an astonishing view on the water. Everything in this restaurant is about a top-notch service, elegance and mainly flavourful fine food.

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Hotel BEYOND by Geisel, Munich

Design chairs in the library of theBeyond Hotel in Munich.

At the most central location in the old city centre of Munich – just in front of the famous Glockenspiel am Rathhaus at the Marienplatz – you’ll find a brand new, ultramodern and super stylish hotel called BEYOND. It’s the latest addition to the impressive portfolio of the Geisel group – the renowned hospitality family that owns several top notch hotels, restaurants and bars in Munich – and it’s beyond all expectations.

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Hotel Okura Amsterdam

Hotel Okura Amsterdam is situated in one of the most striking buildings in Amsterdam in the atypical and maybe not so well known neighbourhood of De Pijp, with its vibrant local and bohemian feel. The 5 star luxury hotel has everything international guests might dream of, including several (Michelin) restaurants, a unique top floor with amazing views of the city centre and even a pier as the perfect starting point to explore the charming canals of this picturesque city.

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Paste, Bangkok

A restaurant serving artisanal Thai food, conceived by one of the most talented and respected female chefs in Bangkok, rewarded with an excellent ranking in the most renowned culinary listings like Michelin (1 star) and Asia’s 50 Best Restaurants (#31)… If that can’t convince you to schedule a trip to Paste Restaurant, we wouldn’t know what would trigger you anyway…

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Hungry Chef: Giovanni Bruno – Senzanome, Brussels

Brussels. The capital of Belgium and Europe, it’s the place where cultures meet and where creativity has no boundaries. Where else could chef Giovanni Bruno have started a restaurant like Senzanome, where the Italian cuisine is lifted to the highest level. His reinterpretation of Italian classics is focused around honest top quality produce in a simple and refined presentation. It’s all about the details, but everything starts from the basics. Continue Reading

Chef’s Secret: Christophe Hardiquest – Bon Bon

Located in the beautiful green quarters of Brussels, the capital of Europe, there’s one of Belgium’s most loved places for gourmands: Restaurant Bon-Bon. In fact chef Christophe Hardiquest is probably the best representative of the Belgian culinary identity, combining classic, flavourful cooking techniques with contemporary influences and a huge love for local produce and preparations.
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Royal Summer Mule Gin cocktail

Yes! A new attribute to prepare drinks with: a silicone mold for perfectly round ice cubes. Well, ice balls rather than cubes. This has been on our wish list for a long time and now we will really start using it too. And so step one of the cocktail preparation of the day starts several hours in advance by the making the ice balls.
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Aviation cocktail with Marsala and edible flowers

You should never ever mess with a proven recipe, unless you happen to lack one of the main ingredients and if the substitute actually seems quite tasty. It will not be the same as the original, but that actually makes it quite exciting. Hence our idea for this variant of the “Aviation” cocktail.
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Salmon, fennel, pomegranate and snow pea salad

The more color, the healthier. Or so I’m told. This salad with salmon, fennel, snow pea and pomegranate is a winner in any case! We have used salmon marinated in Gin & Tonic for a change, creating a very subtle sharpness and bitterness, but as the rest of the dish is filled with fresh fruit and vegetables, this little sin will certainly be forgiven. 🙂 Continue Reading

Beetroot, goat cheese and edible flower salad

Winter is the perfect season to prepare something with beetroot. Not just because they are easy to find then, but also because they add color to your dish, something we all can use when everything looks gray and dreary outside.

Next to that, we have decided to work with two other ingredients to get an extra summer boost. Salads and edible flowers make us eagerly look forward to spring. A real boost for the mind and for the taste buds, as edible flowers have in fact heaps of flavor and are therefore much more than just a decorative element. Therefore, you should definitely taste the flowers if you plan to use them in a dish. They can really make or break the whole experience, depending on the rest of the ingredients and whether they fit or not.

The third main element in our preparation is goat cheese. We have chosen a soft artisanal goat cheese from Holland made by De Bokkesprong. These cheese makers use the milk of goats from their own stable, trying to work as natural as possible.

“Now where is that recipe?” you will probably think. Well, there are not a lot of instructions for the preparation. Just add all elements together in a bowl and season everything. That’s it, really. 🙂 Below you will find the list of ingredients.

  • Mixed salad
  • Colored, cooked beets
  • Soft, fresh goat cheese to crumble
  • Edible flowers
  • CressOlive oil
  • Pepper and fleur de sel

Tip of the Day: Select a beautiful bowl and do not just keep it for special occasions. A simple salad like this one will taste extra delicious when presented beautifully. We have used a bowl from the Pure-collectie of Pascale Naessens for Serax.

Enjoy!

Salade bieten geitenkaas bloemen