Jean-Pierre Gabriel | On Monday January 24th, the opening night of Madrid Fusion 2011, the most important culinary congress in the world, inspirer/foreman José Carlos was very much impressed by the Flemish cuisine. In order to endorse his enthusiasm, he invited Kristoff Coppens (A Priori), Dave De Belder (De Godevaart), Gert De Mangeleer and Joachim Boudens (Hertog Jan), food scientist Bernard Lahousse and Peter Coucquyt (Sense for Taste) over to Madrid, where they got the opportunity to show their expertise. “I discovered them last year on the culinary seminar The Flemish Primitives in Bruges.
“Food pairing is the ideal tool to support your product”
Flanders Taste Foundation | 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 gas cartridges, keep warm in a bain-marie at 65 degrees Celcius.