A light and innovative cuisine

About this masterclass

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Episodes

1. Trailer 'A light and innovative cuisine'
Trailer
2. Preface
Preface
3. Skinning tomatoes
Cooking technique Easy
4. Tomato steak tartare
Amuse 20 min Easy
5. Marinated scallop with a tapenade of cauliflower, crispy mini prawns and a chive vinaigrette
Starter 40 min Medium
6. Turbot fillet with beurre blanc and topping of langoustine
In-between course 50 min Hard
7. Veal Escalope with deep-fried pulled veal and a Brussels sprout salad
Main course 40 min Hard
8. Yoghurt ice cream with a tuile cookie
Dessert 20 min Easy

About the chef

Two Michelin starred chef, Stefan van Sprang prides himself on his eclectic style of cooking. Be inspired and motivated by what he brings to the table.
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