Cutting blog
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Flank steak tartare with grilled bone marrow
A refined classic featuring the pure flavor of beef at its best. Thinly sliced flank steak is seasoned with classic accompaniments and finished with creamy grilled bone marrow, capers, and fresh herbs. An elegant appetizer or light meal for lovers of pure, high-quality meat.
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Veal sweetbreads with black garlic and a wild mushroom sauce
1. Soak the veal sweetbreads overnight in salted water. Rinse... Read more
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Carcasse opens second location in Knokke-Heist
I'm never going to open a restaurant!" It's been a... Read more
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White pudding Carcasse with fregola, thyme and a tarragon cream
My own take on the classic white pudding, accompanied by... Read more
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The story of Rubia Gallega
About twelve years ago my Belgian-Spanish friend Jean-Paul... Read more
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The story of our dry-aged rib eye
I first prepared a dry-aged ribeye of beef (or entrecôte)... Read more
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RECEPT: Bavette, Flat Crow and Spiderhead à l'echalotte
Check here the recipe how to prepare a delicious bavette,... Read more
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An innovation by Hendrik Dierendonck
The crow or onglet has an enormously powerful taste and... Read more
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