4 dish is a combination build around salsify. Combination of Turbot, raw mushrooms, caviar, kelp
Click on the Foodpairing tree to see all these combinations popping up. Select + to unfold the category and select embed if you want to add the tree to your website.
The launch of the “culinary award season” in Belgium is traditionally given by Gault Millau. Bart De Pooter, chef of the Pastorale in Reet, was bombed to “Chef of 2012“. His restaurant is also going up to a great 18/20.
Here Bart featured at The Flemish Primitives;
There are two other restaurants that get 18 to 20, namely De Jonkman in Bruges!! and ‘t Fornuis in Antwerp.
The discovery of the year‘s‘ Restaurant: Volta with chef Olly Ceulenaere (also part of Flemish Foodies). As this is a Foodpairing blog, we looked in to some of the dishes by Olly (site Flemish Foodies+recipe),and found an example with salsify, north sea shrimps, pickled cucumber, mimolette cheese.
If you dive into the Foodpairing tree of Salsify, you can find the shrimps and different types of cheeses.
Another chef of the Flemish Foodies was the vegetable chef of the year: Kobe Desramaults and the Third chef of the gang, just started a new restaurant with a wink to Momofuku; J.E.F.
In the highest echelons everything remains unchanged. Hof van Cleve Peter Goossens got another fabulous 19.5
The season of salsify is starting. What pairings can we make with cooked salsify?
Peter Coucquyt made a combination of cod, licorice, salsify,avocado and blood orange.
Food and wine made one with oyster, thyme, bacon,…