Dry aged duck & Spruce tip dish
We’re going to make an incredible dry age duck dish! We’re going to dry age a duck on the crown and glaze it with a spruce tip honey, the legs are confit and then rolled into a rouleax before they’re glazed and served with a duck skin crisp and sweet and sour spruce tips, the […]
Citrus & basil dessert
We’re going to make a lovely citrus & basil dessert! It’s a basil panna cotta with a citrus gel sphere, a white chocolate & vanilla gel, a lemon spongecake, a basil pate de fruit and a delicious citrus & basil vinaigrette. The pairing In the dry vineyards of Paarl, the vines of the Dry Land […]
Strawberry & Lilac tart
Strawberries are finally in season, so let’s make a strawberry tart! As a base we make a lovely thin and crispy almond tartelette. To tidy up the outside it grated on a microplane before making it shine with a cream and egg yolk glaze. After baking the inside it’s brushed with some melted white chocolate […]
Magnolia & Almond Easter Dessert
To celebrate Easter I made this lovely magnolia & almond Easter dessert! It’s a chocolate egg filled with a magnolia cremeux, an orange amaretto gel and an almond honey praline. The egg is placed on a toasted white chocolate birds nest with an almond cake and a magnolia creme. All lovely Easter flavors.
5 crisp recipes
I’m going to teach you 5 base crisp recipes perfect to shape and press. We’ll start with a savory wild garlic crisp, then a sweet meringue, a sweet honey crisp, a savory paprika potato crisp and finally a chocolate opaline crisp. With just a little creativity you can easily adjust these recipes to your preference!
Langoustine & Trotter with Tom Aikens
A special dish because we’re cooking with Michelin chef Tom Aikens of Muse by Tom Aikens in London! We’re going to make Tom’s signature langoustine and trotter dish. It’s braised trotter with a barbecued langoustine tail, a langoustine sauce, a burned apple oil and puree, a granny smith apple jelly and marigold apples.
Rhubarb & white chocolate dessert
Spring is finally starting and the rhubarb season has started as well. To celebrate I made this lovely rhubarb and white chocolate dessert. It’s different preparations of rhubarb with white chocolate mousse, lemon thyme pate de fruit and a white chocolate sorbet. The pairing I choose a sparkling wine from Bellavista. It’s one of the […]
Carrot & sunflower seed eclairs
We’re going to make a wonderful eclair bite! It’s a carrot & sunflower seed eclair filled with salt dough cooked carrot & burrata tartare. On top you’ll find confit orange peel with an apricot gel, an carrot cream and caramelized tandoori sunflower seeds.
Hare & Beetroot dish
I wanted to end the game season with a banger, so we’re going to make a hare & beetroot dish! It’s different preparations of a beautiful hare & beetroot with black garlic and pommes dauphine with a blood sausage filling. The pairing To pair this lovely hare dish I choose for a bottle of red […]
Beef & Madeira layered terrine / marbre
We all love a delicious terrine, but this layered terrine is going to blow your guests mind! A layered terrine is also known as a marbre, which means marble in French. This one is made from beef tail, beef tongue and a rich beef & madeira jelly. On the side we have a raisin & […]
Venison Farce Wellington
A true class on techniques! I’ll show you the best way to clean venison and we’ll use everything single gram. We’ll make a mousse wellington with a venison sauce, cepes and on the side a potato puree with a hazelnut crust. The venison wellington The pairing To pair with the venison I choose to go […]
Onion & Mustard Tart with Brioche and Mustard Sauce!
We’re going to make a lovely onion & mustard tart dish! It’s the fourth Christmas episode and I love this one! It’s a gluten free buckwheat tart with caramelized onion, a mustard sauce, sweet & sour pearl onions, brioche and toasted & puffed mustard seeds. Both the brioche toppings
Leek terrine with shiso & grape
The third Christmas episode and today we’re going to make the appetizer! It’s a leek terrine with a shiso & grape broth, a capper mayonnaise and toasted leek powder covered pommes soufflés. The pairing Last year I had the privilege of visiting the Rainoldi winery. An incredible family run winery, that’s now in it’s third […]
Salsify amuse
The second episode of this year’s Christmas special! It’s the final bite or amuse before we start on the courses. It’s an amuse based on salsify, coffee & pear. Super rich in flavor & lovely in texture. It’s a salsify rose that’s cooked sous-vide with coffee beans, a salsify sauce, a savory sable cookie & […]
Scallop madeleine amuse
The first episode of this year’s Christmas special! We’re going to begin with the first bite and that’s a lovely savory scallop madeleine. It’s a batter that’s made with the scallops roe and tandoori spices and we’re going to stuff the madeleine with scallop itself. To really bring it to the next level we’re using […]
Chestnut & quince dessert
We’re going to make a lovely chestnut & quince dessert! It’s a chestnut ganache & cremeux with a quince compote, a quince mousse, an almond chocolate crumble, a toasted chocolate glaze and a beurre noisette cake. The pairing I pair the dessert with a lovely white port from J H Andresen. This white wine from […]
5 espuma base recipes
I’m going to teach you 5 base espuma recipes that you can easily adjust for your dishes! We’re going to make a potato espuma, a crema Catalana espuma, a yoghurt & cherry espuma, a polenta espuma and a dark chocolate espuma.
Passionfruit tart
It’s all about passionfruit. It’s a passionfruit cremeux with a pate de bombe, an almond sponge, an almond and white chocolate praline, a runny passionfruit gel and a vanilla sable.
Apple & tea tart
We’re making an apple and tea tartelette. It’s an almond tartelette that’s filled with a frangipane, an apple and cinnamon compote, a whipped tea ganache, an apple mouse and a tea crumble.
Fig & chocolate tart
It’s tart week at Jules Cooking and it’s a big one. We’re going to begin with this lovely fig and chocolade tart! It’s a chocolate sponge that’s soaked in a fig leaf syrup with a fig compote, an espresso cremeux, a chocolate & fig leaf mousse, caramelize hazelnuts and a chocolate glaze!
Courgette & Vadouvan dish
We’re going to make an incredible zucchini or courgette dish! It’s a fennel & smoked ricotta stuffed courgette flower with a chanterelle roulleaux, a vadouvan sauce and oil. On the side we serve a crispy fennel seed tartelette with a cevenne onion cream, vadouvan marinade courgette balls and fennel flowers. The paring
Pigeon pithivier
A pigeon pithivier! First we’re going to clean some pigeons. Then we’ll use all the parts for different components. From seasoning, to sauce to confit. Everything will be used! We’re also going to make a watercress farce or mousse, puff pastry and a delicious miso and celeriac cream!
Lobster Pie Tee
We’re going to make a beautiful fine dining lobster pie tee. It’s a crispy lobster pie tee with a lobster salad, a green herb mayo, a kumquat gel and a lobster & marigold powder.
Whiskey & tailed pepper chocolate bonbons
It’s the last day of my friandise special and we’re making chocolate bonbons! I’m using a new technique to personalize my bonbons and we’re filling them with a whiskey and tailed pepper pectin gel and a whiskey caramel ganache.
Poached peaches & muscovado tartelettes
It’s time for some tartelettes! After showing you how to make the perfect tartelette base we’re filling them with a muscovado flan and some poached peaches.
Cherry & fig leaf macarons
We’re going to make the perfect macarons! I’m going to show you how to make almond macarons with a cherry ganache, homemade cherry chocolate and fig leaf pate de fruit.
Apricot stuffed madeleines
How to make the perfect apricot stuffed madeleines. Once baked I serve them with a beautiful creme anglaise, a match made in heaven!
Tarragon & citrus lollipops
We’re going to make some lovely lollipops that are filled with a citrus pectin and a tarragon ganache.
Choux au Craquelin with caramel crémeux and Japanese wineberry
Let’s make some beautiful choux au craquelin! First I’m going to show you how to make the perfect choux, we’re going to fill them with a whipped caramel cremeux and a Japanese wineberry compote.
Salted caramel stroopwafel
Today is the first episode of my friandise special where I’m going to show you how to make the perfect friandises! We’re going to start with one of my favorites, a beautiful stroopwafel cookie that’s filled with a salted cardamom caramel and a coffee ganache.
Krug Champagne dessert
We’re going to make an incredible KRUG champagne dessert. The flavors of the dessert are created to pair with a glass of KRUG champagne and it’s going to blow your mind! The first part is a lemon soufflé filled with an elderflower cream. The second part is an edible golden champagne cork that’s filled a […]
Strawberry & baba dessert
We’re going on a little foraging trip and when we’re back in the kitchen we use those ingredients to make a lovely strawberry and lilac dessert. It’s a fluffy baba that’s soaked in a lilac syrup with a strawberry compote, a vanilla cream, a yoghurt mousse and some delicious pickled pine blossoms. It’s was a […]
Langoustine & white asparagus dish
Today we’re going to make a beautiful langoustine and white asparagus dish! It’s a langoustine and asparagus tartare with a langoustine reduction, a foamy langoustine sauce, some crispy buckwheat and a mushroom cream.
Green pea tartelette with wild garlic and pickled few flowered leek
We’re going to make a wild garlic tartelette that’s filled with braised kohlrabi, a leek cream, pickled few-flowered leek, green peas, some caviar and a shallot vinaigrette.
Crab salad with a herb crisp
It’s finally time, my first video in the new studio! We’re going to make a beautiful and so delicious crab dish. First I’m going to show you how to prepare and clean brown crabs. Then we use it to make a crab salad, a crab cream or mayonnaise and a crab flan. We’re also going […]
German Inspired Detroit Style Pizza
BORA invited me to cook in their Flagship store in Germany and challenged me to make pizza my way! Because I was in Germany, I wanted to make a lovely German inspired pizza bite. For me Detroit style pizza was the perfect base and for the toppings I made some sauerkraut, confit potatoes and black […]
Caramel & mango millefeuille
We’re going to make a beautiful and so delicious millefeuille! First I’m going to show you how to make your own puff pastry and we’ll fill it with a whipped cardamom ganache, a mango & vanilla gel, a coffee and caramel ganache and some caramelized peanuts.
Truffle & celeriac risotto
We’re going to make a super nice truffle & celeriac risotto dish. It’s a great risotto recipe that works super well to prep and finish fast during service. We’ll serve the risotto with glazed black truffle, a parmesan cheese crisp, a smoked egg yolk and a delicious and rich black truffle coulis. First let’s talk […]
Champagne & pear tart
We’re going to make a beautiful champagne and pear tart! It’s a white chocolate mousse filled with poached pear, a champagne & caramel ganache, a delicious golden madeleine, a pear & long pepper cream, a pear & champagne gel and a rich hazelnut & long pepper praline.
Toasted white chocolate & mandarin dessert
We’re going to make a lovely acorn dessert. It’s a mandarin peel gel with a toasted white chocolate ice cream, a toasted white chocolate and hazelnut crumble, some crispy hazelnut leaves and a delicious toasted white chocolate cremeux.
Thai mussel pie tee
We’re going to make a lovely mussel pie tee bite! First we’re going to cook some mussels and use the cooking liquid to make a really nice mussel pie tee. We will fill it with the mussel, a lime and ginger gel and a beautiful Thai coconut foam or espuma!
Vongole pie tee with fennel & white onion
Pigeon & Buckwheat dish
One of my favorite childhood memories is driving through the countryside, watching & running through fields of wheat. This dish is inspired by those memories. We’re going to make a lovely buckwheat & pigeon dish! It’s a pigeon breast with a confit leg bitterbal, a liver & heart cream, corn cream, puffed buckwheat, a buckwheat […]
6 savory & sweet tartelettes
We’re going to make 6 beautiful tartelettes using amazing savory and sweet recipes! We’re going to make a black bone marrow tartelette, a chocolate and caramel tartelette, an apricot & carrot tartelette, a carabinero shrimp tartelette, a basil tartelette and a scallop tartelette!
Green tiger tomato & plum appetizer
We’re going to make a beautiful tomato & plum appetizer! Right now it’s summer at its best, so these recipes are gold! We’re going to make a tomato & fig leaf broth with burrata, marinaded vegetables and a delicious plum & spices gel.
My 5 favorite potato recipes!
We’re going to make my five favorite potato recipes! Off course there are many more great recipes, but these are my favorite! We’re going to make a pommes dauphine, a pommes fondant, pommes soufflé, a creamy potato purée and finally my favorite. A pommes paolo.
Crispy Oyster Crustade Amuse
We’re going to make a beautiful oyster pie tee amuse, but with a big twist, because the shell is edible as well! The oyster shell we’ll make with an oyster stamp and fill it with an oyster cream, marinaded oyster, an samphire vinaigrette and a salty herb bundle.
Quail pasta with beurre noisette beurre blanc
We’re going to make a beautiful two colored quail pasta dish! It’s a two colored pasta dough filled with confit quail, a rich quail sauce, a beurre noisette beurre blanc, roasted fennel and a super nice quails breast that we’ll cook on the crown.
Wasabi & green pea Buñuelos
We’re going to make a wasabi buńuelos with green pea and lime. It’s a crispy buñuelos with green peas, a green pea salad, lime gel and a wasabi mayonnaise.
Wild strawberry & elderflower dessert
We’re going to make a lovely wild strawberry, elderflower, pistachio and verbena dessert! It’s a tartelette filled with a pistachio praline, a lemon cream, a basil & verbena sorbet, a elderflower gel and a strawberry cocktail!
Fish Tacos My Way
We’re going to make fish tacos my way! It’s a toasted onion taco filled with a sea bass ceviche, a lime & jalapeño gel, avocado cream, sweet & sour shallots and a delicious fish skin & cayenne pepper crisp.
Wild garlic focaccia with a cod sauce
We’re going to make a chefs comfort food dish! Good bread and sauce, the perfect combo! It’s a cod & wild garlic sauce with a cod loin, pickled wild garlic flowers and a wild garlic & pistachio focaccia.
Wild garlic & cashew nut vegan appetizer
We’re going to make a beautiful wild garlic appetizer! It’s a 100% vegan, so the perfect dish for any restaurant. It’s a vegan wild garlic flan with a wild garlic & lime mayonnaise, a vegan buttermilk sauce, some beautiful marinated vegetables and delicious sourdough croutons.
Coxinha with pink pepper & chicken skin
I’m going to show you my fine dining version of a delicious Brazilian snack. A Coxinha! We’re going to make the coxinhas and serve them with a pink pepper mayo, chicken skin and on the side a beautiful sambai & chicken tapioca broth.
Magnolia & rhubarb dessert
We’re going to make a delicious magnolia & rhubarb dessert! It’s a muscovado sugar flan with a rhubarb compote, a rhubarb & Pedro Ximenez gel, a salted caramel, a magnolia ice cream, a macadamia nut crumble and a beautiful magnolia & lemon crisp.
Blood orange & chocolate dessert
We’re going to make a lovely chocolate dessert! It’s a chocolate & hazelnut espuma with a blood orange cake & a kinder bueno cream. We serve it with on the side a beautiful chocolate tartelette and a blood orange gel!
Celery & caviar tartelette
We’re going to make a delicious celery, yogurt and caviar tartelette! We’re going to make a savory celery tartelette that’s filled with a yoghurt cream, a sweet & sour celery salad and some beautiful oscietra caviar!
Maitake & potato dish
We’re going to make a beautiful glazed maitake dish. It’s a pan roasted maitake mushroom with an onion & Madeira glaze, a potato foam, deep-fried crispy cappers, a smoked oil and on the side a delicious mushroom brioche!
Venison & beetroot dish
We’re going to make a seared venison dish with a hazelnut crust, a beetroot flower, my favorite beetroot cream, white truffle and a beautiful venison & gingerbread sauce.
BBQ langoustine & butternut squash dish
The seconds video of this year’s Christmas special and it’s a beautiful langoustine & butternut squash appetizer! We’re going to make barbecued langoustine tartare with sweet & sour butternut squash, a Vadouvan sauce, a langoustine head oil and a beautiful butternut squash & orange cream. So let’s begin!
Scallop ceviche amuse
The first episode of this years Christmas special! And we start off with a beautiful scallop amuse. It’s a scallop tiger milk ceviche with pistachio, chive oil, a delicious seaweed crisp and an Oscietra caviar.
Apple pie with frangipane
Espresso Martini dessert
The second episode of my cocktail desserts series. In this serie I make desserts inspired by signature cocktails and we’re going to make a espresso martini dessert. It’s a coffee shell filled with a espresso martini foam, coffee meringue & a yuzu gel. On the side we serve a coffee creme brulle with a coffee […]
Chicken & Corn Dish
We’re going to make a delicious chicken & corn dish! We’re going to stuff some corn with a chicken farce and then torch it. We’ll serve that with a corn cream, a crème de volaille & corn husk oil sauce, golden brown polenta and off course some beautiful roasted chicken.
Banoffee pie tartelette
We’re going to make a couple delicious banoffee pie tartelettes. I’m going to show you the perfect way to make tarte shells and we will fill them with a salted caramel, a praline, a banana cream and to finish a beautiful whipped vanilla ganache.
Pornstar Martini dessert
The first episode of a new series called cocktail desserts. In this serie I make desserts inspired by signature cocktails and we’re going to start off with a pornstar martini. We’re going to make a white chocolate mousse with a passionfruit gel, a vanilla crumble, a passionfruit cream, white chocolate decorations and a pornstar martini […]
Brill dish with a tom yam sauce
We’re going to make a beautiful but very technical dish! Don’t worry, just take it step by step and you’ll be totally fine. We’re going to make a brill & cockle fish farce with a cauliflower cream, a sea herb salad and a delicious Tom yam sauce.
Tomato & basil dessert amuse
My greenhouse was absolutely stuffed with tomatoes, so we’re going to make a delicious tomato dessert amuse. It might sound strange to some, but tomatoes work so well in a dessert! We’re going to make marinated cherry tomatoes with a tomato granite and a beautiful basil oil.
Lobster & zucchini dish
We’re going to make a beautiful lobster dish! It only contains three components, but it’s so good! I’m going to show you how to prepare a lobster and then we’ll use the head to make a beautiful bisque hollandaise. We’re serving it with a zucchini and lobster rouleaux and a chili oil.
Fine dining gnocchi dish!
Today we’re going to make one of the dishes I made for my 100.000 subscriber giveaway diner! More about that diner in a future video, but I wanted to give a little preview of one of the dishes! We’re going to make beautiful gnocchis with a chantarelle cream, poivroide artichokes, a green licorice oil and […]
Peche melba 2.0 dessert
Todays a very special video, because I created my own signature mold with my friends from Mold Brothers! It’s one design with three different molds and they look amazing! We’re going to make a trio of desserts and I’ll explain all the recipes dessert by dessert. The first dessert is a almond chiboust filled with poached peach, […]
Oxtail beignets with truffle & salted mandarin
We’re going to make a carrot beignet that’s filled with the braised oxtail, a salted mandarin peel gel and we’re serving it with some delicious Australian black winter truffle.
Amuse with oxtail, pommes soufflé & baba
We’re going to cook with some delicious Australian winter truffle, but you can use these recipe with other truffles as well. We’re going to make a pommes soufflé ring that’s stuffed with a truffle cream, an oxtail glaze and if you’re having some trouble with pommes soufflé then I’m also making a baba au truff! […]
Bell pepper pie tee amuse
Cherry and chocolate dessert
We’re making a beautiful cherry dessert inspired by a Black Forest gateau. It’s a chocolate mousse with a cherry interior, a cherry and vanilla gel, a cherry and chocolate cream and a chocolate vanilla powder. I’m a guest at Willie’s cherry orchard. Here he grows the most delicious cherries in the world. And yes I […]
Confit yellowtail with dashi beurre blanc & oyster
Andrea is back! In our last video Andrea and I visited the Dutch Yellowtail farm where we learned everything about the kingfish. Click here if you want to see more. Before we head home, we took a little detour to pick some delicious seaweeds. They also grow in Oosterschelde water and this time we took some sea […]
Baileys, caramelized white chocolate & pistachio dessert
We’re going to redesign one of my favorite desserts! It’s a dessert I’ve served on many menus but with the recipes and techniques I know now I’m sure I can bring it to the next level! We’re going to make a baileys cremeux filled with a caramelized chocolate creme, a pistachio crumble, a verbena broth, […]
Onion & lovage cone and a artichoke & pistachio tartelette
We’re going to make my wedding bites or amuse bouche. Last week Beau and I got married in Italy and to share a touch of the experience I thought it would be nice to share some recipes! We’re going to make an artichoke & pistachio tartelette and an onion cone with lovage and white onion […]
Sardine, tomato & fig leaf dish
We’re going to make a delicious sardine dish inspired by my yearly trip to Ibiza! We’re going to make a sardine cremeux with a dried tomato and bell pepper tartare, a sardine focaccia, a bell pepper emulsion and a delicious sardine and fig leaf tuille.
Yellowtail kingfish with ponzu & chicken skin
We’re going to vist the Dutch yellowtail kingfish farm together with Andrea Mattasoglio! We’re then using the beautiful fish to make a delicious savory bite. It’s a ponzu meringue with a ponzu jelly, torched Yellowtail belly, a chicken skin crispy and a lovage emulsion or mayonnaise. The farm is located at the south-west of the […]
Smoked pork belly with lovage crumb and green peas
We’re going to make a beautiful slow cooked smoked pork belly. We’re then serving it with a lovage crumb, a green pea & lovage cream, a green pea salad, a confit potato and some delicious green asparagus.
Cooking with blossom! 7 recipes & techniques
We’re going to cook with different kinds of blossoms. We’re going to make a Korean style syrup, a vinegar, a blossom oil, a blossom emulsion, some dried blossom galette and a delicious magnolia beurre blanc. For this video all the blossoms I use are organic and homegrown or picked in the wild with permission. Some […]
Rhubarb & chocolate dessert
We’re going to make a rhubarb & chocolate dessert. It’s a chocolate sorbet with poached rhubarb, a dark chocolate cremeux, a hazelnut crumble, a lemon balm gel, a rhubarb & magnolia broth and maybe my favorite tuille recipe so far!
Honey dessert!
We’re going to make the perfect honey dessert! It’s a honey tuille filled with a honey pastille, a almond praline, a yoghurt foam and some delicious honey comb.
Scallops & leek dish
We’re going to make a delicious scallops & leek dish. It’s a pan seared scallop that we are serving with a roe crispy, a fermented leek cream, a green leek & dill coulis, a Shiso tempura and a beautiful hollandaise.
Passionfruit & white chocolate egg dessert
We’re going to make the perfect easter dessert! We’re going to make an edible egg shell from mannitol with a passionfruit egg yolk, white chocolate galettes, puffed quinoa, creme diplomat and a whipped white chocolate ganache.
White asparagus with stuffed morels & a magnolia beurre blanc
We’re going to make the perfect spring dish! We’re going to stuff some beautiful morels and serve those with white asparagus, an egg yolk cream, a crispy morel cilinder and a delicious magnolia flower beurre blanc.
How to make the perfect pommes soufflé
We’re going to make the perfect pommes soufflés. They’re a little tricky to make, but with some tips and tricks I’m sure you’ll get the perfect result every time!
Cooking with two Michelin star chef Jeroen Achtien
A very special episode, because I’m cooking with two Michelin star chef. Cooking with Jeroen was an incredible experience. He’s such a humble and experienced chef. The dish we’re going to make today is one of Jeroen’s signatures. It’s an unforced duck liver snow with marinaded pineapple, a jalapeno lemon gel, oyster, beurre noisette apple […]
Amalfi lemon & vanilla dessert
We’re going to make the perfect Amalfi lemon dessert! It’s a vanilla chiboust with a lemon interieur made from a lemon gel and confit lemon peels. We’re serving that with a lemon cocktail, vanilla ice cream, meringues and a lemon peel tuille. Amalfi lemons are really incredible! They’re massive and the flavor is so good!There’s […]
Confit duck leg with brioche feuilletée
We’re going to make some delicious confit duck leg with pistachio, a blackberry pate de fruit and the star of the show a brioche feuilletée. That’s a beautiful layered brioche bread.
Crispy cockle buñuelo & fennel amuse
We’re going to make a delicious cockles amuse or bite. It’s a furikake buñueleo with fennel, a lime powder, a lime gel and some delicious cooked cockles.
Salt crust carrots & smoked beurre blanc dish!
We’re going to make a delicious carrot, orange & smoked beurre blanc dish. First we’re going to cook the carrots in a carrot peel salt crust. The trimmings we then use to make some beautiful carrot leaves. We’re also going to make an orange peel cream, a dill oil and we’re going to smoke our […]
Pear & chocolate dessert
We’re going to make a very delicious winter chocolate & pear dessert. It’s a whiskey & chocolate cream with a dulcey de leche cremeux, chocolate feulletine, a pear & cardamom sorbet and a beautiful caramelized pear & whiskey gel.
Mushroom & truffle tartelette
We’re going to make a delicious mushroom & truffle tartelette. After last weeks video I got a lot of questions on what to do with those truffle eggs. So we’re going to use those to make a beautiful egg yolk cream. We’re also going to make a savory mushroom tartelette, a mushroom & Madeira gel, […]
5 layered valentines dessert
We’re going to make a beautiful heart shaped valentines dessert. We’re going to make our own strawberry pink chocolate with a white chocolate brownie, a champagne & strawberry gel and a vanilla cheesecake.
Wild sea bass & black truffle dish
We’re going to make a delicious sea bass & truffle dish. First I’m going to show you how to fillet a wild sea bass. Then I stuff it with a truffle farce and cover it completely with truffle slices. I’m also making a sherry sauce and a mashed potato brandade.
Crispy potato & caviar dish!
We’re going to make a very delicious potato & caviar dish. It’s a crispy potato rösti with a parsley sauce & oil, some sweet & sour kohlrabi and some amazing Osietra caviar.
Kale meringue with confit shallot & crispy bacon
We’re going to make a delicious kale amuse or bite. It’s a kale meringue with confit shallot, kale flan, a bacon cream and crispy bacon.
Chocolate bûche
First of all happy new year to you all! I hope you got to spend the holidays with your loved ones. To celebrate the new year we’re going to make a chocolate büche. It’s an Amsterdam inspired chocolate büche with a whipped vanilla ganache, salted caramel, caramelized peanuts, chocolate sable and a chocolate mousse.
Cooking with two Michelin star chef Kirk Westaway**
Hey guys! Today’s a very special episode, because I’m cooking with two Michelin star chef Kirk Westaway in Singapore! Right now the restaurant is closed for constructions and that gave me the ultimate opportunity to cook the whole day together with this legendary chef. Kirk and I are both going to cook one dish each. […]
Christmas tree dessert
First we’re going to make our own chocolate. Then we’re going to make a Christmas tree tuille, a hazelnut praline and a raspberry ganache.
Pigeon dish with hay cream!
First I’m going to show you how to clean a pigeon. Then I’m going to confit the legs and the breasts were going to cook on the carcass. I’m serving that with a delicious poultry sauce, a hay cream and a Christmas tree pommes soufflé.
Butter poached lobster dish
First I’m going to show you how to prepare a lobster. The head I’m then using to make a lobster butter. We’re also going to make a pumpkin cream, a lobster cone, a black tuille and a delicious lobster hollandaise.
Vegan braised leek dish
We’re going to make a braised leek mosaic dish. It’s a braised leek mosaic with a cashew nut cream, sweet & sour onions and an onion & coffee broth.
Smoked eel beignets
We’re going to make a smoked eel beignet, for that first I’m going to show you how to clean an eel. Then we’re going to use the bones to make an eel broth and turn that into a delicious eel jelly and the beignet batter. The hot beignet we’re serving with thinly sliced eel, a […]
Mandarin & vanilla dessert
We’re going to make a beautiful mandarin & vanilla dessert. It’s a caramelized mandarin fluid gel with a mandarin cremeux, a vanilla mousse and a mandarin tuille.
Parmesan lasagna dish
We’re going to make a beautiful lasagna dish. First I’m visiting my friends from Mold Brothers to create my own silicon molds and then I use them to make a fine dining parmesan lasagna dish. It’s a delicious lasagna with a parmesan cheese crisp and on the side some parmesan milk buns.
Kimchi & shortrib dish
We’re going to make a beautiful kimchi & short rib dish. We’re going to make our own kimchi and use it to cook and glaze the short rib. Then we’ll serve it with king mushroom, a kimchi cream and a delicious kimchi sauce.
Blood orange & white chocolate dessert
We’re going to make a delicious blood orange dessert. It’s blood orange with a Jerusalem artichoke ice cream, toasted or caramelized white chocolate, hazelnuts and a white chocolate galette.
Braised oxtail with crispy autumn leaves
We’re going to make a delicious oxtail autumn dish. We’re going to make braised oxtail with an onion foam, crispy potatoes and some beautiful crispy autumn leaves.
Mussel & crispy onion cilinder bite
We’re going to make a delicious crispy mussel bite. It’s an onion & potato cilinder filled with mussels, bell pepper and smoked piment.
Swiss mountain dessert
We’re going to make a mountain dessert that’s based on Jerusalem artichoke, mandarin, beurre noisette and pine nuts and to really bring it to the next level well serve it with a Jerusalem artichoke soufflé.
Dover sole & truffle dish
We’re going to make a delicious dover sole dish with the last truffle that I brought from Italy. First we’re going to fillet the sole and stuff it with a mushroom farce. Then we serve it with a truffle cream sauce, a cauliflower & toasted garlic cream and some samphire.
Finding truffles and cooking gnocchi with quail and porcini
We’re in Italy to go truffle hunting for some beautiful black summer truffle and the first white truffles! After we’re going to make some gnocchi with quail, porcini and truffle. A really great experience, so enjoy guys! Last month I was in Italy together with my fiancé to visit our wedding venue for next year […]
Crab taco bite
We’re going to make a delicious crab taco bite. It’s a crab salad with a crab cream made from the head and trimmings, a ponzu jelly and a onion tuille.
Savory carrot cake dish
We’re going to make a delicious carrot dish. It’s a layered carrot tart with carrot cream, some sweet and sour carrot, mustard seeds and a carrot leaf and beurre blance sauce.
Sunflower & chocolate tart
We’re going to make a beautiful sunflower tart! It’s a sunflower praline with a dark chocolate mousse, a praline ganache, a chocolate brownie, a coffee creme and a sunflower tuille.
Tartelette with polenta foam & lime gel
We’re going to make a delicious corn amuse. Its a corn tartelette with a toasted corn salad, a lime gel, a polenta foam and some homemade seasoned popcorn.
Chocolate & hazelnut praline tartelette
We have a guest in the kitchen and not just any guest, it’s Matt Adlard! We’re going to make a beautiful chocolate & hazelnut praline tartelette with a frangipane and a mascarpone whipped ganache.
Glazed watermelon dish with rind compote
We’re going to make a delicious watermelon dish. First I picked some beautiful Dutch watermelons in a greenhouse near my house and I used them to make a glazed dry aged watermelon dish. It’s glazed with a tomato glaze and I use the rind to make a compote.
Braised veal or beef cheek with artichokes and lovage
We’re going to make a delicious veal cheek dish. First we’re going to brane and braise the veal cheeks. As a garnish we serve them with an artichoke flan, pan fried artichokes and a lovage oil.
Lobster tortellini dish
We’re going to make a delicious lobster dish. First I’m going to show you how to cook and clean a lobster. Then we’re going to make some lobster tortellinis, a delicious lobster and lemon butter, sweet and sour celeriac and a celeriac cream.
White chocolate & fennel dessert
We’re going to make a delicious white chocolate and fennel dessert. It may sound strange, but the combination really works well! We’re going to make a fennel seed ice cream with a white chocolate mousse, a fennel crumble, a spongecake and some fennel flower galettes.