Welcome at restaurant Nuance in Duffel. Stylish, tasteful and personal. Three basic elements that characterize and make restaurant Nuance a place worth to visit.
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Browsing Tag
lunch
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
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.
This Italian-style quiche looks very nice, even though we say so ourselves. Thanks to the combination of oregano and tomato, you will get that typical Mediterranean flavour.
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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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One of the most talked about things last year was restaurant Meliefste in the Dutch town of Wolphaartsdijk. The first Michelin star that many had predicted was unfortunately not obtained, but they did get a score of 16/20 at GaultMillau and numerous positive reviews. With the prospect of a weekend in Zeeland, it was of essence for us to visit Meliefste.
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Great food at the hotel you are staying at, that is killing two birds with one stone. It feels a bit like home, no need to go out and you can leave your car where it is parked. Of course you don’t have to stay in the hotel to be able to enjoy the food.
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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
As the first ”starred” restaurant in Hungary, everyone in Budapest knows Costes. In 2015 this classic of the high-end dining trade gained a trendy sister, called Costes Downtown, in the centre of town. Within a year the youngest member of the Costes family had already pocketed a Michelin star. And rightly so, for of all the places we visited in Budapest this might just have been our favourite. Continue Reading
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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During winter, you automatically fancy a nice hot bowl of soup, like a rich hearty soup full of flavor and with a firm texture. The typically forgotten winter vegetables like celeriac and parsnip are perfectly suited for this. Continue Reading
The Andalusian gastronomic scene is buzzing today like never before. About 30 chefs are committed to promote the local cuisine under the name of Gastroarte, where the fantastic regional products and traditional dishes are done justice by further refining and modernizing them and by developing creative interpretations. One of the highlights of this region is chef Kisko García, the man behind Restaurante Choco in Córdoba. We want to know more! Continue Reading
Making fresh pasta requires quite some skill. Ink pasta, which gets its color by adding squid ink, is something for kitchen princes or princesses daring to go just one step further. As we would never dare to pretend that our homemade ink pasta would be better than the traditional artisans from Europe’s boot, our first stop today will be La Scoperta.
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Bye bye boring bread. Today we will make luxury sandwiches! Bread is in fact very tasty and it is a shame that we do not give it enough credit most of the time. The association with sweaty cheese between tasteless white supermarket bread in a dull lunch box is very quickly made, or we link it to prefabricated open-faced baguettes topped with salads mainly containing mayonnaise to compensate the dry structure of something that is supposed to be tuna. But enough whining already. 🙂 It is now time to show how to make sandwiches with a minimum of efforts and a maximum of taste.
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Paris is the Mecca of gastronomy. All the same, it doesn’t always have to be fine dining by candle-light in the city of love and lights. Innumerable passionately enthusiastic craftsmen make a wide variety of delicious traditional products. There are masses of brasseries offering simple menus, a laid back atmosphere and attractive terraces, all serving tasty dishes. We dropped into a number of places many a foodie would be delighted with. We certainly were. 🙂
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