A light and innovative cuisine

About this masterclass

Episodes

0:34
1. Trailer 'A light and innovative cuisine'

0:25
2. Preface

2:30
3. Skinning tomatoes

6:09
4. Tomato steak tartare

11:14
5. Marinated scallop with a tapenade of cauliflower, crispy mini prawns and a chive vinaigrette

16:14
6. Turbot fillet with beurre blanc and topping of langoustine

16:48
7. Veal Escalope with deep-fried pulled veal and a Brussels sprout salad

6:52
8. Yoghurt ice cream with a tuile cookie

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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