ABOUT
With over 35 years of experience in the food business industry branch and modern gastronomy from classical French, Swiss and Mediterranean cuisine to African, Middle Eastern, Indian and Asian Cuisine, I now try to combine all these ways of cooking in a plant-focused cross over cuisine, focussing mainly or much more on sustainability and health, using regional and seasonal products, combined with al possible varieties of spices and herbs.
Flavor, flavor and more flavor
How:
By using all various cooking styles and methodes, from classical to modern cuisine, explicitly only pure and fresh products, it's possible to keep all flavours and nutrients of the used products to create a dish
which makes it:
healthy AND delicious!
Recipes:
All recipes, ideas, suggestions, and recommendations shared in my Blog, are approximations and should give you a rough idea of how you can cook healthily and sustainably. It is my idea to give you inspiration for healthy sustainable cooking and not perfect recipes to follow