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It sounds like a fairy-tale, feels like a dream, but uncovers a passionate relationship with a greater responsibility…
It’s not revolutionary, not ahead of its time; it’s intuitively learning from the past and applying it to the present.
Here's how chocolate is made, from bean to bar, or to praline... I give you some insights in my favourites, what are yours?
A brownie’s always the perfect treat for chocolate lovers, too much chocolate to keep it all for yourself, share it with at least 9 others…
Welcome on our website, a place where we hope to inspire you, whether it is to cook, or to eat good food. And remember, whatever you're eating, make sure you always enjoy it.
Crispy, sweet and creamy at the same, a desert for chocolate and coffee lovers...
Op verzoek maakten we samen een Belgisch geïnspireerde witloofsalade met zwarte pens en peer.
At Kitchenroots we not only wish to tell others' amazing stories, but like to create unforgettable moments of our own, with you and for you. That is why we created Table Stories.
As much as it was a challenge, baking pizza in a wood fired oven is an incredible sensation.
Learn how to make your own ravioli from scratch and have a bite of the genuine cucina Italiana della mamma.
Create your own natural lemonade and sweeten it up to your taste, a creative aperitif that will impress your guests
There are only a few recipes easier then making your own batch of granola, personalised breakfast at its best.
Ever so faithful to their tradition, it results in wonderful pastries and jams of unequalled flavour. I had the true pleasure to be their guest and had a taste of the magic happening at “Le relais des trois épis”.
It only took a very brief working experience to understand the prominence of restaurant Bras, a respectable self-made Chef with a clear vision, local but timeless...
For bread, not every wheat strain is suitable, they carefully pick the most resistent ones with a high level of proteins.
A crunchy sugary cinnamon bite at the top, a mild and creamy soft crumb on the inside, a divine teatime treat.
Rough, and to the bone, to build it all up from scratch again, presenting it in its most purest form, simply natural. That’s what Chef Kobe and his In De Wulf* are about…
If you think Austria is all about half liter beers, Wiener schnitzels, sachertorte and apfelstrudel, you might reconsider your idea after reading this episode, or not...
A glance at Sverige's natural cuisine, a working experience at Mathias Dahlgren's gastronomic restaurant Matsalen** and his modern bistro Matbaren*.
The fourth edition of Chef sotto il Portico included our first Belgian participation, a nice cooking event in the belly of Italy, Emilia-Romagna.