an ode to craft, humbleness for nature and respect for the products!
The story of our Royal Belgian Caviar told by 3 star chef GERT DE MANGELEER from restaurant HERTOG JAN.
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.be our guest - the ambassadors of belgian hospitality
A beautiful mention of our Royal Belgian Caviar in the fantastic book. BE OUR GUEST where Belgian star chef Lionel Rigolet prepares the famous dish FILET AMERICAIN 'COMME CHEZ NOUS' with our Royal Belgian Caviar for the Belgian Embassy in Washington. Discover the sneak preview of this fantastic book below.
A culinary journey at restaurant slagmolen**
Our Royal Belgian Caviar shines thanks to the expert skills of Michelin star chef Bert Meewis. Discover how Bert Meewis creates his signature dish: beef tartar with Belgian Osietra caviar.
BEHIND THE SCENES AT Hertog Jan***
A small impression how three star chef Gert De Mangeleer our Royal Belgian Caviar transforms into cullinaire art.
Potato pancake with caviar
Two star chef Bart Desmidt of Restaurant Bartholomeus likes a pure product kitchen. In the series “Ware Delicatessen" (True Delicacies) he works with ingredients that are considered to be true delicacies: Lobster, truffle, scallops, crab, oysters, cockles and caviar.
Toast with egg mimosa and caviar
Two star chef Bart Desmidt of Restaurant Bartholomeus likes a pure product kitchen. In the series “Ware Delicatessen" (True Delicacies) he works with ingredients that are considered to be true delicacies: Lobster, truffle, scallops, crab, oysters, cockles and caviar.
Oyster sabayon with caviar
Two star chef Bart Desmidt of Restaurant Bartholomeus likes a pure product kitchen. In the series “Ware Delicatessen" (True Delicacies) he works with ingredients that are considered to be true delicacies: Lobster, truffle, scallops, crab, oysters, cockles and caviar.
Turbot with caviar
Two star chef Bart Desmidt of Restaurant Bartholomeus likes a pure product kitchen. In the series “Ware Delicatessen" (True Delicacies) he works with ingredients that are considered to be true delicacies: Lobster, truffle, scallops, crab, oysters, cockles and caviar.