Stories

Recipe with herbes

The We’re Smart® World team visits a huge number of restaurants around the world every year. In their search for new Think Vegetables! Think Fruit! taste experiences, they come across a wealth of unique dishes and exciting creations. The best of those discoveries are included in the “Most Delicious Think Vegetables! Think Fruit! Menu of the year”.

Cauliflower croquettes with paprika drops, pan-fried rabbit cutlet with peas, lemon & rosemary. Culinary technique used : Purée

A refreshing starter of lettuce mousse with cold almond soup and pan-seared chicken tenderloins, highlighting the culinary technique of “Mousse.”

Glazed Yacon steak with pear, chervil sauce and crispy sweet pepper rings made with culinary techniques; Frying, Boiling, Glazing, Deep-frying, Raw

Crispy Yacon with Orange, Basil Pistou, Za’atar, Curly Lettuce & Blueberries

Yacon & carrot salad with sesame, lemon & coriander

Celeriac on an open fire with gomasio and rosemary. Vinaigrette of pink grapefruit and cranberries. Dried cranberries and Ghoa cress. Used culinary technique - Roasting

Recipe made using culinary technique Ice-cream. 

Celebrating the timeless culinary technique of grilling, this refined plant-based skewer showcases the natural umami of mushrooms and the fresh brightness of pak choi.

this elegant side dish highlights the culinary technique of cooking through gentle steaming and blanching, allowing the natural intensity of watercress and the crisp texture of asparagus to shine in a refined, balanced composition.

This refined vegetable dish showcases the culinary technique of tartare, using finely chopped raw broccoli as a fresh and nutrient-rich base. Paired with a smooth goat cheese and summer savory vinaigrette, sautéed chanterelles, and crisp pea cress, it brings together texture, depth, and botanical elegance on the plate.

A refined lunch dish featuring crispy asparagus rolled in bacon powder, served with a tangy red onion and sherry emulsion — showcasing culinary techniques such as emulsions, drying, and precise cooking.

Yellow beet ravioli filled with Jerusalem artichoke, beet, and chive caviar made using the culinary technique "stuffing"

Recipe made using culinary technique : Broth

Marinated Kohlrabi Ravioli with Passion Fruit and Sweet Chocolate-Banana Pesto made using teh culinary technique "stuffing"

Recipe made by using the culinary technique "Carpaccio"

Six pro tips for a festive dinner - by Sheila Struyck

Recipe made using culinary techniques ; soup, frying, raw

Recipe made with the use of culinary technique "Slow cooking". Plancha of Belgian Endive with Bresaola, Garlic Chips, and Bell Pepper Strips

Recipe made using culinary technique "Blinis and pancakes"

Recipe made with the use of the culinary technique "caviar"

Ceviche is one of the culinary techniques. Ceviche is normally based on seafood but in this dish it's all about vegetables and fruits

Recipe made with using several culinary techniques.

Recipe made with use of culinary technique syrup

Recipe made with culinary technique "Sauces"

Recipe made with following culinary techniques : blinis, pancakes and raw

Lettuce, shallot & artichoke purée, cooked with garlic in red wine. peach, burrata, olive oil and lavender.

Carrot Salad with Asian Flavors

Raw chips of various colored carrots with pomegranate and cod loin.

Quickly stir-fried mâche with tuna,
grilled almonds, pomegranate seeds, and lemon balm.

Artichoke on the spit with Provencal sauce.

Artichoke salad with green olives, cashew nuts, red bell pepper, and marjoram.

Carrot and chicken stew with cauliflower risotto. Used culinary technique "Risotto"

Oxheart cabbage- yellow beetroot salad, minneola, flowers, sage chips

Baked celeriac sticks, turmeric, elderberry coulis, lemon thyme

Baked salsify, red cabbage-apple sauce, grilled buckwheat

Baked ground chicory, smoked salt, paprika bacon, chervil

Soy shoot tartare, roll of pak choi with parsley root

Wok of broccoletti, cashew, tamari, red onion, légumaise Vietnam, cress

Quinoa salad with lemon juice, beetroot juice, apple, almond

Pear-fennel carpaccio, grapefruit, pistachio, goji berry & mint

Recipe (Follade) : Spinach-celeriac soup with garlic, hazelnut and linseeds

Recipe : Stir-fried zucchini with gomasio curry, apple & légumaise Vietnam

Kanaal Z has launched "The Kitchen Table" together with We're Smart^® World, a program for and by entrepreneurs who are committed to sustainable initiatives.

Winter edition 2021

Winter Edition 2021

Sylvester Schatteman creates some fermented drinks : Kombucha, Tepach, Kvas and Ginger Bug

Summer Edition 2021
 

Summer Edition 2021