Swordfish has a slightly sweet flavour and a moist and meaty texture. Ideal for grilling and for sashimi, provided you bought a slice of excellent swordfish. This recipe combines the (grilled) swordfish with various beans. A glass of Albariño will go very well with the salad. … More Salad with Various Beans and Swordfish
We continue enjoying the season! Time to buy two fillets of pheasant and create a tender and moist roulade. Serve with steamed white cabbage and a crushed cumin seeds. … More Roulade of Pheasant with Mushrooms and Steamed White Cabbage
On Friday November 15th 2019 Alain Passard received the prestigious Johannes van Dam prize. The jury, chaired by professor Louise O. Fresco, mentioned his impressive contribution to international cuisine.
Maarten Hell received the important academic price for his publication about inns in Amsterdam between 1450 and 1800. … More Alain Passard Receives the Johannes van Dam Prize 2019
