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Arne-Willem van den Burg
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arcisfoodblog.com
Yes, another foodblog...
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More ideas from Arne-Willem
Raspberry, Beet, Chocolate, Hibiscus and Yoghurt @Aan de Poel**, Amstelveen
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Ajoblanco Mousse with Broad Beans, Onion Fritter and Mustard Dressing @Aan de Poel**, Amstelveen
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Quail and Duck in own Jus with Raspberries and an Onion Fritter @Aan de Poel**, Amstelveen
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Green and White Asparagus with Pickled Onion and Guava Dressing @Aan de Poel**, Amstelveen
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Langoustine, tartare and savory French Toast with Pickled Onion and Guava dressing @Aan de Poel**, Amstelveen
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Various Preparations of Cucumber stacked with layers of crispy Phyllo pastry @Aan de Poel**, Amstelveen
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Blackened Sashimi of Seabass and Tom Ka Kai sauce @Aan de Poel**, Amstelveen
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"Bonemarrow" Potato | Veal tartare | Marrow | Cream | Caviar @Restaurant 212, Amsterdam
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Potato Ice Cream served with cream and “caviar” made from a Japanese amaranth type of grain @Restaurant 212, Amsterdam
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Liquid Amarena | Smokey Bourbon | Citrus @Restaurant 212, Amsterdam
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Cherry-umeboshi foam | Black olive | Crispy walnut @Restaurant 212, Amsterdam
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Cheese Board @Restaurant 212, Amsterdam
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Boiled ‘potatoes’ and Truffle Robiola cheese | Chervil | Cep foam @Restaurant 212, Amsterdam
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Anjou Squab with raw Cacao Jus Salmis | Ambato Honey | Blueberry | Paté @Restaurant 212, Amsterdam
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Glazed Garrot | Feta | Sesame | Ginger @Restaurant 212, Amsterdam
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Langoustine poached in duck fat Dashi Albufera | Coffee | Katsuobushi @Restaurant 212, Amsterdam
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