Chicken cooked in brioche bread

We’re going to make a beautiful stuffed brioche. First I’m going to show you how to debone a whole chicken. The thighs we are using for a farce with shiitake mushrooms, the breasts to stuff the brioche and the bones to make the most delicious chicken sauce.

Gâteau opéra 2.0

We’re going to make a delicious Gâteau opéra. It’s a traditional Parisian cake made from chocolate and coffee. I made a video about it many years ago and this time I tried to improve this beautiful classic.

My 5 favorite savory tartelettes or tart shells

We’re going to make my 5 favorite savory tartelettes or tarts. It’s a parmesan cheese one, a carrot glass tartelette, a plain one, a deep fried one and a spring roll one.

Fine dining beetroot & strawberry dish

We’re going to make the perfect summer appetizer. It’s a beetroot dish with salted dough baked beetroot, beetroot dumplings, basil oil, white balsamic vinegar gel, strawberry and a beetroot stem broth. The dish is vegan apart from the butter in the cream, but I use vegan butter because my fiancé has a lactose intolerance.

Kumquat & muscovado dessert

We’re going to make a delicious fresh kumquat dessert. It’s a kumquat cilinder roll with muscovado sugar ice cream, caramelized white chocolate and a kumquat & vodka cocktail.

Fine dining dish with only 1 ingredient! Chickpea edition

We’re going to make a beautiful fine dining dish with only one ingredient and today that’s the chickpea. We’re going to ferment chickpeas and use that as a filling for chickpea tortellini, a foamy chickpea sauce, crispy chickpeas and a chickpea tuille. First where going to soak the chickpeas. For that cover 500 grams of […]

Picking seaweed and cooking it with brill & cockles

I went seaweed picking in the Oosterschelde together with my vegetable supplier Rungis. After that I’m going to show you how to use the seaweed in your dishes in combination with brill and some cockles. We’re going to make seaweed oil, crispy seaweed, a fish farce, barbecued brill sauce and sous-vide cooked brill. We’re at […]

How to debone a quail and make a roulade or ballotine

We’re going to make a beautiful quail dish. We’re going to make a quail ballotine filled with a quail and broad bean farce, a white onion cream, pickled chive flowers and massed potatoes.

Cherry dessert amuse

We’re making a delicious cherry dessert amuse. We’re making our own baileys or Irish cream that we then use as a base for liquid filled cherry covered with homemade coffee chocolate.

Langoustine dish | Bisque, flan, tartare and pan fried

We’re making a delicious langoustine dish. It’s a langoustine flan with a celery jelly, a pan seared langoustine, fresh almonds and a langoustine and razor clam tartare.

Blackberry & basil dessert

We’re making a delicious blackberry dessert! It’s a pine tree cremeux with homemade blackberry chocolate, blackberry and basil ice cream, crispy meringue and a blackberry & basil broth.

Red mullet ceviche dish

We’re making a delicious red mullet dish. It’s a ceviche style cooked red mullet with barbecued watermelon, a lovage tuille and a lovage cream.

Savory scallop soufflé

Today we’re making a delicious scallop soufflé. We’re making the base from the roe and it’s served with pan seared scallops, carrot cream and garam masala & hazelnut crisp.

Raspberry & hazelnut tart or tartelette

We’re making a delicious raspberry tart or tartelette. It’s a hazelnut tartelette with frangipane, raspberry gel and a whipped hazelnut praline ganache.

Tomato dish

We’re making a delicious tomato dish. It’s a beautiful clear tomato pie with a parmesan crumble, a basil oil and a tomato ice cream.

Champagne & raspberry Michelin dessert

Today we’re making a dessert inspired by my recent trip to France. It’s a delicious dessert with a white chocolate mousse, a raspberry cremeux, a white chocolate crumble, a champagne coulis and a beautiful vanilla oil.

Glazed short rib with shallot & brioche

I’ll be showing you the best way to prepare a short rib. Where going to brine, braise and glaze it. Then we’ll be serving it with caramelized shallots, a garden salad and a delicious brioche bread.

Vegan radish & purple shiso meringue amuse

I’ll be showing you how to make a delicious vegan meringue with a cashew nut cream, puffed quinoa, crispy shiso leaves and a madeira jelly.

Green asparagus & pie tee dish

I’ll be showing you how to make a pie tee. We’re then filling it with a green asparagus salad and serving it with a white onion cream and a fennel and green apple broth.

Two flavored pate de fruit

We’re making pate de fruit, a delicious soft candy that is packed with flavor! It’s really a treat to make and eat. We’re making a two layered one and the flavors are pomegranate and vanilla.

Hazelnut praline & Baileys ganache

We’re going to make a delicious hazelnut praline ganache with a baileys ganache and a white chocolate and cookie crisp.

Raspberry macarons

It’s almost weekend and to celebrate we’re going to make some delicious raspberry macarons! They’re filled with a raspberry gel and a raspberry ganache.

My favorite nougat recipe

We’re going to make my favorite 7 friandises or petit fours and today we’ll make some delicious nougat. It’s seasoned with honey and filled with raspberry, hazelnuts and almonds.

Hibiscus lollypops

We’re going to make my favorite 7 friandises or petit fours and today we’ll make some beautiful chocolate lollipops. The filling is flavored with a hibiscus syrup and the outside layer is beautifully decorated.

The perfect chocolate bonbons

We’re going to make my favorite 7 friandises or petit fours and today we’ll make some beautiful shiny three layered chocolate bonbons. It’s filled with a Jasmin syrup, a hazelnut praline ganache and a white chocolate crisp.

Canelé de Bordeaux

We’re going to make my favorite 7 friandises or petit fours and today we’ll start with the French Canelé de Bordeaux.

Oyster with a dashi beurre blanc & chicken skin

I’ll be showing you how to make your own dashi. With that we’re going to make an amazing beurre blanc and use it to poach some oysters. I serve it with crispy chicken skin, chives oil and caviar.

White asparagus with stuffed morels and a smoked beurre blanc

I’ll be showing you how to prepare white asparagus. We’ll be serving them with morels stuffed with a farce, a smoked beurre blanc, an egg yolk cream and sea aster.

How to make basic stocks or broths every chef uses

Today I’ll be showing you how to make all four basic broths or stocks that you’ll find in any kitchen or restaurant. We’ll be making a chicken stock, a beef stock, a fish stock, a vegetable stock and I’ll also show how to clarify a stock.

Crab salad with magnolia and sorrel

My favorite season is finally here and the magnolia tree outside is full in bloom. That’s why I decided to make a delicious dish in combination with a crab salad, a sorrel espuma (foam) and pommes soufflé.

Rhubarb & strawberry dessert

We’re making a delicious dessert with strawberries & rhubarb. It was delicious! It’s a yoghurt & tarragon ice cream, a rhubarb & champagne foam, a rhubarb donut and a strawberry crisp.

Flat iron steak with the best potato!

We’re making fine ding comfort food! We’re preparing a flat iron steak two ways with a variation of pommes paolo or pave, a béarnaise sauce and some delicious green asparagus.

Artichoke with wild garlic and pistachio

We’re preparing artichokes and then we’re making a delicious artichoke dish with wild garlic, anchovies and pistachio.

Oxtail gyoza dish

We’re going to make a delicious oxtail gyoza dumpling dish, it has a braised oxtail filling with kumquat, caramelised shallot and a beautiful oxtail broth.

Brown butter fried cauliflower dish

We’re going to make one of my favorite dishes so far! It’s a beurre noisette fried cauliflower with a hazelnut cream, a madeira & clove gel, a cauliflower cream and a beurre noisette & mosterd vinaigrette.

Nori & wasabi buñuelo / waffle

We’re going to make a delicious nori & wasabi buñuelo amuse. We then are going to fill it with avocado and top it off with furikake powder, a lime gel and a wasabi cream.

How to make the ultimate vegetable cream

Let’s talk on how to create the perfect vegetable cream. A proper blender can make a big difference for the texture, but there’s definitely more to think about when creating something. For me this is always: Flavor, texure, temperature and looks or color.

Kinder Bueno Dessert

We’re going to make a delicious Kinder Bueno dessert. Where going to make a whipped hazelnut ganache, a caramelized hazelnut ganache, a feuilletine crispy and a chocolate galette.

Fine dining dish with only one ingredient! Carrot edition

We’re going to make a beautiful fine dining dish with only one ingredient, carrots. We’re going to make a carrot mosaic with a vinaigrette, a crispy and a cream. First we’re going to start by reducing 1.5 liters of carrot juice till it’s 250 milliliters. Do this on a medium heat. Then put it through […]

Cacao bean to chocolate dessert

We’re going to make our own chocolate and from that we’re going to make a delicious chocolate mouse, a crumble, a koa interior and a chocolate glaze.

Baked pear with Jerusalem artichoke

Today we’re going to make a beautifully salt dough baked pear with different preparations of Jerusalem artichoke and a light but super flavorful sauce.

Chicken skin waffles

We’re going to make two different kind of chicken skin waffles. We’re going to make one with a classic caviar garnish and one with salt baked celeriac and apple.

Crispy & juicy pork belly with cabbage & miso

We’re going to make the best pork belly ever! We’re going to glaze it with a lemongrass glaze and the serve it with a barbecued cabbage, a miso cream and a ginger sauce. This one was for sure a challenge. I made so much pork bellies to get the ultimate result, it was unreal! I […]

Goose liver cremeux with fermented blackberries

This has to be one of my favorite dishes so far. The hay gives such a deep flavor to the broth and that’s a great combination with the freshness of the fermented blackberry and beautiful foie flavor.

Dutch shrimp dish with brandade and crispy bacon

We’re going to make a beautiful Dutch shrimp dish. It’s going to be a shrimp salad with a sous-vide cooked egg yolk, a brandade foam and some crispy bacon.

Vichyssoise dish

Vichyssoise is such a classic and I tried to make it fine dining. What do you think? It’s a slow cooked leek with confit potato, pommel soufflé, green leek cream and a caramelized onion gel.

Langoustine cone amuse

A great amuse to finish 2021, a langoustine cone with lime caviar and a langoustine crisp . All great recipes, so enjoy guys and happy new year!

Chicken roulade or ballotine

This time a super classic technique, but definitely not a boring old school dish. We’re going to debone a whole chicken and turn it into a roulade or ballotine. I’m serving it with a creme de volaille, a mushroom cream and a parsley oil.

Passionfruit & jerusalem artichoke millefeuille

Today we’re going to make a beautiful millefeuille. We’re going to make our own puff pastry and as a filling we’re going to make a whipped Jerusalem artichoke ganache and a passionfruit ganache. All three great recipes, so enjoy guys.

Dutch shrimp amuse

Fine dining corn dish

Today dish is a based on some beautiful sweet corn. It’s a fried polenta with a corn sauce, toasted corn, a lemon gel, a parmesan cheese crispy and a coriander oil.

Chocolate Christmas ball dessert

Today we’re going to make the last course. The dessert or like we Dutchies like to say, toetje! It’s going to be a chocolate Christmas ball filled with a banana cream and then we’re going to finish it of with a delicious hot caramel sauce.

Honey glazed duck breast with the best potato ever!

Today where going to cook the main course. It’s going to be a honey glazed duck breast with brussels sprouts and the best potato preparation you have ever seen!

Scallops with Jerusalem artichoke and lovage

Today we’re going to make the second course of the Christmas special menu, seared scallops with Jerusalem artichoke, lovage and a mandarin beurre blanc.

Steak tartare with truffle

Today we’re going to make the first course from my Christmas menu special! We’re going to make a steak tartare with a truffle cream, pickled onions & mushrooms, cured egg yolk and crispy cappers.

Crab salad tartelette amuse

Today’s the first episode of my Christmas menu special! We start with the amuse. A crab salad tartelette with a crab cream, tarragon and crispy onion So delicious!

Baileys & chocolate tartelette

Today’s my birthday and to celebrate I’ve made my ultimate Baileys & chocolate tartelette. It’s a almond chocolate tartelette with a baileys ganache and a baileys & white chocolate mousse. So delicious!

Red mullet with a bouillabaisse and carrot

We’re going to clean and prepare a beautiful red mullet. After cleaning I’m cooking it sous-vide and from the bones we’re going to make a delicious bouillabaisse. Later on I serve it with a carrot cream, some carrot garnish and a hollandaise that’s based on the bouillabaisse. It maybe sounds like a lot, but it’s […]

Fine dining snicker dessert

I thought it was time for a new series and a very sweet one. Where going to turn a candybar into a beautiful dessert and today we’re going to begin with a snicker bar. It’s a chocolate mousse with caramelized peanuts, a peanut praline and a beautiful chocolate galette.

Honey & sage amuse

This delicious honey & sage amuse is definitely on that’s perfect so this season. It’s a savory sage tartelette with a honey caramelized shallot cream, marinated parsnip and a honey tuille. It might sound a bit sweet, but it’s really well balanced with freshness and the aromatic flavors from the sage.

Sticky butternut squash beignets

One you’ve been waiting for, how to make sticky butternut squash beignets. It’s filled with a sweet & sour butternut squash filling and glazed with a carrot & honey glaze.

Cod dish with mushroom & a tapioca crisp

This delicious cod dish is really a perfect dish for this season. The mushroom duxelles and broth are so flavorful. The tapioca crisp gives it a perfect texture and let’s be honest, black garlic is always a good idea.

Chocolate & banana dessert

The ultimate chocolate & banana dessert! It’s a dark chocolate mousse filled with caramelized banana, a chocolate galette with caramelized white chocolate and a hot chocolate sauce. This dessert will blow the mind of your guests. It’s already beautiful without the chocolate sauce, but when your pour the hot sauce on top and the chocolate […]

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