Browsing Tag

cooking

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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Hungry Chef: Anthony Snoeck of Carcasse

Anthony Snoeck bij Carcasse

S.Pellegrino Hungry Chef, stop number 1: Carcasse, Sint-Idesbald. A real meat restaurant, with attention to quality, authenticity and contemporary trends. As a result of their passion and skills they received their first Michelin star in 2017. Welcome at the restaurant of Hendrik Dierendonck, the perfect place for meat lovers. Let’s have a chat with chef Anthony Snoeck here.
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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

Quiche with carrots, zucchini and eggplant

This vegetable swirl pie with carrot, zucchini and eggplant is guaranteed to impress, and with good reason, because cutting the veggies is not that easy. However, the satisfaction when the pie comes out of the oven will be even greater.
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Spicy carrot-pumpkin soup with nuts and seeds

Carrot and pumpkin, next to leek and tomatoes are probably the most obvious vegetables to make soup with, but we don’t mind, do we? It is and stays after all a proven top-notch combination. Never change a winning team, right? 🙂 Or maybe just a little, by playing with the seasoning and the garniture for example, something we did in this recipe.
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Spinach-purslane soup with cod and radish sprouts


You can do just about anything with soup. There are hearty, comfort food soups, healthy and even gastronomic bowls. You can decide for yourself in which category today’s soup belongs.  It’s up to you anyway, as most soups are super easy to tweak. With only a couple of small twists you can add your own style to a standard recipe. For example, try to vary with the quantity of potatoes to make your soup thicker or more liquid, or finish everything off with sumptuous fish or with sausages, all very tasty and fun. Soup away! 🙂 Continue Reading

Pasta with truffle and mushrooms

It’s one of the classics of all classics in the Italian kitchen: pasta with truffle. A rich, creamy taste that fits nicely with earthly elements. No matter how simple this dish is, we just went loose when selecting the ingredients.
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