Failure was not an option. After numerous internships at celebrated restaurants, chef Edwin, his wife Fleur Boussy and fellow chef and brother-in-law Frederik opened Cuines,33 a unique tapas-centred restaurant in Knokke. Less than a year later, their drive, exqui- site taste and passion were rewarded a first Michelin star. After Frederik left the restaurant, the menu at Cuines,33 reflects Edwin’s personality even more. His seasonal kitchen is characterized by bold flavours and a cosmopolitan flair. The restaurant’s interior is as eclectic and colourful as the dishes. Edwin Menue finds inspiration in everything: an odd-shaped twig in the forest, a colourful tagine in Marrakech, the scent of Barcelona, a broken plate, a tattoo… This book tells the remarkable story of a chef for whom only the best is good enough. A perfectionist with only one goal in mind: to offer his guests an unforgettable experience.
Yamazato – Kaiseki Recipes – Secrets of the Japanese Cuisine
€34.50Twenty-two delicious dishes from the book “Kaiseki Recipes” (or Japanese haute cuisine) are photographed step by step and clearly described. Both the beginner and the seasoned cook will find something to their liking in these gems of Japanese cooking.