cookstour:
Bread service at In de Wulf: house-churned butter made of cream from Sec-Bois; sea salt; cold-pressed rapeseed oil from Hof her Vrijlegem in Asse.
cookstour:
Brown crab with cauliflower on cauliflower-milk panna cotta with a gel of pickled nasturtium buds and crab-shell broth at In de Wulf.
cookstour:
Brown crab with cauliflower on cauliflower-milk panna cotta with a gel of pickled nasturtium buds and crab-shell broth at In de Wulf.
cookstour:
The sorrel leaves to mash up with salt-ash-baked potato and herbed butter for the Zurkelstoemp at In de Wulf.
cookstour:
Salt-ash-baked potato to mash with herbed butter and sorrel leaves for the Zurkelstoemp at In de Wulf.
cookstour:
Salt-ash-baked potato to mash with herbed butter and sorrel leaves for the Zurkelstoemp at In de Wulf.
cookstour:
Monkfish with broad beans, goosefoot and Ecume de Wimereux, a raw cow's milk cheese from the Nord-Pas-de-Calais.
cookstour:
Flamiche at In de Wulf, a tart made with Vieux Gris de Lilles cheese, a Maroilles ripened for 3 months in brine.
