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Belgian Bonanza with chef Michaël Vrijmoed

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Manage episode 477265431 series 2944275
Content provided by Cooking Issues. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Cooking Issues or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Dave welcomes Belgian chef Michaël Vrijmoed of Restaurant Vrijmoed in Ghent for a conversation about seasonal cooking, ingredient precision, and the evolving world of fine dining. Alongside the regular crew, the episode moves from personal diet challenges to deep dives on fries, caviar, and the philosophy of hospitality.


From Brussels Waffles to Michelin Plates – Jean recounts dining at three two-star restaurants, including Vrijmoed, highlighting standout dishes like crayfish mousse with caviar and crispy veal sweetbreads with black truffle. Michaël explains his approach to refined vegetable-focused plates and balanced tasting menus.


Frites, Mayo, and Carbonade – A spirited debate on ideal fry size (10–12mm preferred), oil technique, and the superiority of mayo unfolds. Michaël outlines his two-step method and defends Belgium’s fry traditions, while Dave proposes U.S. carbonade fries and laments America’s sugary sauces.


Hosted on Acast. See acast.com/privacy for more information.

  continue reading

179 episodes

Artwork
iconShare
 
Manage episode 477265431 series 2944275
Content provided by Cooking Issues. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Cooking Issues or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Dave welcomes Belgian chef Michaël Vrijmoed of Restaurant Vrijmoed in Ghent for a conversation about seasonal cooking, ingredient precision, and the evolving world of fine dining. Alongside the regular crew, the episode moves from personal diet challenges to deep dives on fries, caviar, and the philosophy of hospitality.


From Brussels Waffles to Michelin Plates – Jean recounts dining at three two-star restaurants, including Vrijmoed, highlighting standout dishes like crayfish mousse with caviar and crispy veal sweetbreads with black truffle. Michaël explains his approach to refined vegetable-focused plates and balanced tasting menus.


Frites, Mayo, and Carbonade – A spirited debate on ideal fry size (10–12mm preferred), oil technique, and the superiority of mayo unfolds. Michaël outlines his two-step method and defends Belgium’s fry traditions, while Dave proposes U.S. carbonade fries and laments America’s sugary sauces.


Hosted on Acast. See acast.com/privacy for more information.

  continue reading

179 episodes

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