Breeders' club to be launched at TFP; a platform to support breeding for taste

More and more chefs start to cultivate their own vegetables, as the market place offers only a limited amount of varieties.
The Flemish Primitives wants to give vegetables a central place. To increase the presence of home grown vegetables we want to support any person, company, movement,...

The jury of The Flemish Primitives Research Award

New this year at the Flemish Primitives is that we award prizes for 5 categories. One of the categories is the Research Award. The prize will be awarded for the best recent scientific paper with a link to gastronomy providing new insights to chefs. The jury who will award the prize exist of...

05 01 11 | With the masterclasses we want to share with you the expertise and knowledge on 1 topic by some world known top experts. If you want to know the ins and outs of a topic like meat, fish, fermentation...
27 12 10 |   Welcome... To the third edition of The Flemish Primitives. Due to the large interest in the event, The Flemish Primitives is moving to a new location. Just like similar events in San Sebastian...
18 09 10 | The calendars have been checked and marked. The date has been set... A new super edition of The Flemish Primitives is in the making. "This is the moment of truth for The Flemish Primitives,...

Potato ice-cream Cook the potatoes. Pass them through a puree sieve. Mix 1500 g boiled vegetable stock with 200 g egg yolk and 250 g sugar. Add to the mashed potato, mix in a blender until a thin consistency is formed & pour into Pacojet cups -20 degrees Celcius. Bitter chocolate Heat cream...

For the cream:
Cook the potatoes in their skins in the oven at 250 degrees Celcius and remove the skins when they are cooked. Put 500 g of potatoes in the food processor with the cream, shellfish stock and olive oil, blend and sieve, adjust to taste. Place in an espuma bottle and use 3...

Sprinkle salt, pepper and choppecd garlic on the rabbit and leave overnight in the refrigirator with a weight on top. Rinse off and cover in lard for 2 hours, de-bone, mix with the foie gras and season with salt and pepper. Wash the squid and fill with the meat. Soak the almond bread in the beer...