Different dish

Without criticising the traditional and famous 'baked foie gras with caramelised apple', we would like to show you on this page that this culinary delight has much more to offer: Foie gras is back.
In order to keep up with the rapidly changing modern gastronomy, a close cooperation between chefs is required.
As a supplier, we make a selection according to your wishes and we make personlised preparations with your recipe. We would like to go one step further in this cooperation and organised a workshop to bring together all knowledge and expertise. The result of your creative spirit and our know-how, you can see here.

We would like to thank the following chefs for their willing cooperation:

Roger Van Damme from restaurant Het Gebaar Filip Claeys from restaurant De Jonkman Viky Geunes from restaurant 't Zilte

The creations:

Baked foie gras with brioche, mac vin jelly, glazed eel, spicy stewed apple and broth of smoked eel

Pie of foie gras with lamicrack of apple, with cream mayonnaise of smoked eel, jelly of onion and cocktail onions

Foie gras truffle in poppy seeds, coated with crunchy sesame and powder of foie gras

Cones of dried apple filled with cream of foie gras and balls of 'foie gras/nitrogen'

Cannelloni of foie gras tureen and jelly of cocoa, jelly of Cabernet Sauvignon, coulis of blackberry and a crunch of chocolate, popcorn and olive

Composition of baked duck, duck's tongue, tureen of foie gras, cep, fresh hazelnut and vinaigrette of pumpkin oil with cepes

Millefeuille of candied foie gras, truffle and figs, powder of foie gras and popcorn

Baked foie gras with sea lavender, winter radish, a cream of green soya beans and broth of algae

Crunchy coated beetroot with ganache of foie gras and a sweet olive/seasoning crunch

The team fromleft to right: Filip, Roger, Viky and Hans