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Our recipes

SALMON AND AVOCADO LAYERED BURGER

SALMON AND AVOCADO LAYERED BURGER

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SAINT BONNET

SAINT BONNET

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CROISSANT CHICKPEAS, CHESTNUTS AND PARMESAN

CROISSANT CHICKPEAS, CHESTNUTS AND PARMESAN

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The Valentine's cake

The Valentine's cake

30 servings

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Salmon mille-feuille

Salmon mille-feuille

20 mille-feuilles

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Crêpes with roasted butter

Crêpes with roasted butter

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The Lemon and Praline Cake

The Lemon and Praline Cake

15 servings

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The Exotic Cake

The Exotic Cake

8 servings

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The Forêt Noire

The Forêt Noire

25 servings

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The Fraisier

The Fraisier

40 servings

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Brownies

Brownies

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Financiers Biscuits

Financiers Biscuits

For cakes of 15-20 g

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Multigrain croissant with filling

Multigrain croissant with filling

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“Belgian” three-coloured Macarons

“Belgian” three-coloured Macarons

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Brussels waffles

Brussels waffles

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Chocolate Christmas tree

Chocolate Christmas tree

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Rack of lamb with blackcurrant sauce and fried mushrooms

Rack of lamb with blackcurrant sauce and fried mushrooms

4 servings

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Risotto di mare with scallops, lemon and crispy wafer

Risotto di mare with scallops, lemon and crispy wafer

4 servings

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BROWNIE

BROWNIE

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CHOUX PASTRY

CHOUX PASTRY

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Sablé dough for tartlets and biscuits

Sablé dough for tartlets and biscuits

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Pork tenderloin with dried fruit, roast potatoes, vegetables and butter sauce

Pork tenderloin with dried fruit, roast potatoes, vegetables and butter sauce

4 servings

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Meat tortelli with roasted butter

Meat tortelli with roasted butter

4 servings

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Cutlet of breaded veal with Goffredo potatoes and semi-dried tomatoes

Cutlet of breaded veal with Goffredo potatoes and semi-dried tomatoes

4 servings

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Fillet of turbot in a potato crust and saffron sauce with chicory in foil and semi-dried cherry tomatoes

Fillet of turbot in a potato crust and saffron sauce with chicory in foil and semi-dried cherry tomatoes

4 servings

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Cupcakes with Beurre Noisette

Cupcakes with Beurre Noisette

2 x 24 cupcakes (74g each)

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Crumpets by Miek Paulus for the perfect Easter brunch

Crumpets by Miek Paulus for the perfect Easter brunch

24 crumpets

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Corman’s mud cake with dark chocolate

Corman’s mud cake with dark chocolate

2 cakes (ring with a diameter of 21 cm)

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Herb and cheese tart

Herb and cheese tart

For 4 tarts of 18 cm diameter

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Orange ginger moelleux

Orange ginger moelleux

15 to 20 pieces, depending on the size of the mould

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Soft chocolate cake

Soft chocolate cake

270 g/mould

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Herb tart

Herb tart

4 tarts (18 cm diameter)

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Molten chesnut cake

Molten chesnut cake

15 to 20 pieces depending on the size of the mould

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Gourmet petit four pastries

Gourmet petit four pastries

4 petit four

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