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Culinaire sterren tussen Maas en Rijn

Technische fiche

Auteur
Fotograaf Joris Luyten
Formaat 27x27
Pagina's 156
Afwerking Hardcover
Taal Dutch, German
ISBN 978-90-5856-181-7

Culinaire sterren tussen Maas en Rijn

€ 49,90
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In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

In this publication six chefs with one Michelin star from de EU-region Maas-Rhine (Rainer Hensen from Burgstuben-Residenz in Heinsberg, Detlef Rams from Charlemagne in Aachen, Michel Kagenaar from  In De'n Dillegaard in Nuth, Bart Ausems from Tout-à-Fait in Maastricht, Bert Meewis from Slagmolen in Opglabbeek and Tony Robyns from Hoeve St-Paul bring each eight delicious creations, inspired by the abundance of products from the region. Each chef went looking for a local, traditional producer or cultivator of qualitative and inspiring ingredients that are put in the picture.

Burgstuben-Residenz
In De'n Dillegaard
Tout-à-Fait
Slagmolen
Hoeve St-Paul

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