Top chefs for cooking workshops in der Nähe 🍳

The love for food started from the early age of 5, I was only interested in everything about good food. My grandmother is a very good cook, she thought I should taste food and this gave me a high sense of taste from a very young age. My dream was to discover all the ingredients in French and Belgian cuisine and use them as best as possible. I indeed live my dream life and bring very tasty food and meals from French and Belgian gastronomy to the table for every guest every day. Please build your menu here and i will send you the price to match the chosen menu: **Starters** * Belgian Blue beef carpaccio, Parmesan, very delicate finish * Smoked salmon with fresh herbs * Burrata with tomatoes, wild arugula, and extra-virgin olive oil * Beef tartare, truffle mayonnaise, arugula, Parmesan, extra-virgin olive oil, fine garnishes * Scampi in garlic butter * Salmon tartare, Belgium Royal caviar, seasonal garnishes * Frog legs in garlic-parsley butter * Sea bass tartare, Belgium Royal caviar, seasonal garnishes * Homemade shrimp croquette with a gastronomic touch * Chef-inspired gastronomic soup * Scallops with butternut purée and seasonal garnishes **Intermediate Courses** * Homemade guinea-fowl spring roll with sweet-and-sour sauce and watercress * Homemade ravioli filled with egg yolk, Parmesan, and extra-virgin olive oil * Homemade cheese croquette with seasonal garnish * Salmon mi-cuit with herring roe, seasonal garnishes * Poached egg, hand-peeled North Sea shrimp, mousseline sauce, seasonal garnish * Celeriac espuma with bacon, seasonal garnish * Beef consommé with tiny meatballs and fine garnishes * Fish consommé with poached sole fillets and fine vegetables * Homemade tagliatelle with tomato sauce and caviar * Risotto with grated truffle, crispy fried onion, and extra-virgin olive oil **Main Courses** * Pan-seared sea bass, vegetables, and mousseline sauce * Guinea fowl, warm vegetables, and Béarnaise sauce * Venison fillet, celeriac purée, young carrots, game jus, fine garnishes * Angus steak, warm winter vegetables, pepper cream sauce, mushrooms or Béarnaise * Beef tenderloin, warm vegetables, pepper cream sauce, mushrooms or Béarnaise * Cod with finely sliced vegetables and white-wine sauce, mousseline or Béarnaise * Pan-fried small sole fillets, finely sliced vegetables, white-wine sauce, mousseline or Béarnaise * Scallops, butternut purée, fine vegetables, white-wine sauce or alcohol-free lemon-butter sauce * Risotto with grated truffle, fermented garlic, shaved truffle, and extra-virgin olive oil * Roasted salmon, fine vegetables, mousseline sauce, Béarnaise, or Choron sauce *All mains are served with mashed potatoes, potato croquettes, or potatoes* **Desserts (All homemade)** * Sabayon with homemade vanilla ice cream (up to 8 people) * Tarte Tatin with vanilla ice cream * Crème brûlée with red berries * Warm apple tart with vanilla ice cream * Chocolate in different textures, orange, and fine garnishes * Chocolate mousse, whipped cream, and seasonal fruit * Classic tiramisu, beautifully presented * Chocolate molten cake with vanilla ice cream * Panna cotta with fruit (choose your favourite fruit) * Light chocolate cake with vanilla ice cream