"You will never please all of your customers all of the time -- but there is no harm in trying!"
Sounds it is on the Internet site of Michelin ASTRE restaurant t Brouwerskolkje. We have here with the innovative kitchen of Moshik Roth; do a volleying of the Spanish gastronomy innovator Ferran Adria. The basis of their food experimenting lies in the science of the fysische and chemical processes during preparing and tasting Courts. In illustrated magazine Carp Roth describe of its Courts: Of stud liver I have made a mousse. Those have vervolgens frozen with liquid nitrogening, as a result of which changes the structure and the mousse falls apart.....
The guests feel at home in an openly atmosphere. We give them a warm and hospitable treat. The dishes are creative, the tastes fit together. We use honest products and have a fine wine list.
The philosophy: of the Restaurant. Cooking contains in the first place that the ingredients must be of the best quality, and then on the second place the ideas and techniques.
A culinary magazine for everyone who loves nice food, with not only recipes but also recentness several restaurants, interview with chefs and the last nieuw ties in culinary area. In number 2-2007 of Elle food it concerns such as a lot of other magazines spring: Courts with asparagus, greenheart and spring salads. But also an item concerning chocolate! With four love declarations to chocolate. The ingredient of the month: gember, everything concerning the gember, Hocus Pocus in the kitchen: T' Brouwerskolkje in Overveen Holland ` carrot explosions, blank powder and deeps-fry In Ger. Boxes in the nitrogening experiences it and iron Ladies in the kitchen: celebrate lady chefs speaking.
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