Arnaud Porcheret

Tim Meuleneire demonstrates the perfect marriage of duck breast, spices and sweet and sour flavours in this recipe.

The dish consists of a tender Sole fillet coated with a tomato crust and seasoned with Voatsiperifery pepper, served on a bed of courgette mille feuille.

Chef Beverly Kim has put a new spin on the famous Korean dessert, Patbingsu, by incorporating strawberries and red Kampot pepper into her spring recipe.

Chef Beverly Kim revisits the Pulkogi, a Korean BBQ beef dish consisting of thinly sliced steak that is marinated overnight in a sweet and garlicky marinade.

Whether as an appetizer, main course or dessert, check out these three original chickpea recipes.

Discover this original and tasty way of cooking sea bass.

Bring an extra touch of fun to your appetisers by giving your guests the pepper mill and letting them season their guacamole, tzatziki and houmous.

An ultra-indulgent cake that's good for your health and easy to make.

Chef Theo Wilmink was inspired by the captivating aromas of wild Voatsiperifery pepper to create a recipe with original pairings.

Chef Theo Wilmink offers a very creative interpretation of mixing red meats on a vegetarian starter.