Arnaud Porcheret
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Apiscius duck breast recipe with fennel and apricot
Tim Meuleneire demonstrates the perfect marriage of duck breast, spices and sweet and sour flavours in this recipe. -
Delicate Sole fillet in a tomato crust
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. -
Kampot Red Peppercorn And Strawberry Patbingsu
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. -
Korean Pulkogi Marinated Beef
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. -
Three original ways to cook chickpeas
Whether as an appetizer, main course or dessert, check out these three original chickpea recipes. -
Homemade sea bass croquettes with panko breadcrumbs
Discover this original and tasty way of cooking sea bass. -
Gourmet appetiser platter
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. -
Healthy lemon and strawberry cake
An ultra-indulgent cake that's good for your health and easy to make. -
Pork chop with Voatsiperifery pepper and coffee rub
Chef Theo Wilmink was inspired by the captivating aromas of wild Voatsiperifery pepper to create a recipe with original pairings. -
Pepper & caramel melon with goats cheese
Chef Theo Wilmink offers a very creative interpretation of mixing red meats on a vegetarian starter.