A light and innovative cuisine
About this masterclass
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Episodes
0:34
1. Trailer 'A light and innovative cuisine'
Trailer
0:25
2. Preface
Preface
2:30
3. Skinning tomatoes
Cooking technique
Easy
6:09
4. Tomato steak tartare
Amuse
20 min
Easy
11:14
5. Marinated scallop with a tapenade of cauliflower, crispy mini prawns and a chive vinaigrette
Starter
40 min
Medium
16:14
6. Turbot fillet with beurre blanc and topping of langoustine
In-between course
50 min
Hard
16:48
7. Veal Escalope with deep-fried pulled veal and a Brussels sprout salad
Main course
40 min
Hard
6:52
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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