Sous Fresh

Sous Fresh is the chef’s number one assistant for fruit and vegetables. What professional chefs ask for tomorrow is what we deliver to you today.

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⭐Inspiration box recipe 3!

Chef Wesley Sijbers form catering Ria Joosten creates a colorful salad from these beautiful products.

Salad of the Wiesenkrautermix / puffed red meat radish / aromatic turmeric beurre blanc

Share your creation with #chefsinspiration

#redmeatradish

[Sous Fresh @SousFresh]

Happy Valentine's Day ❤️

Make Valentine complete with this romantic snack of Chef Wesley Sijbers from catering company Ria Joosten. A loving color bomb 🌸

Red Meat radish / sweet mashed potatoes / flower mix

Share your creation with #chefsinspiration

[Sous Fresh @SousFresh]

⭐ Inspiration box recipe 2!

Chef Wesley Sijbers from Ria Joosten surprises us with special, striking colors! A real eye-catcher!

Sweet and sour oyster mushrooms / sweet potato cream / olive tapenade

Share your creation with #chefsinspiration

https://t.co/gIE8FuQeZ3

[Sous Fresh @SousFresh]

⭐Inspiration Box recipe!

Chef Wesley Sijbers creates a taste sensation by combining honest flavors with creativity and innovation.

Pastry of sweet and sour oyster mushrooms / sweet potato cream / olive tapenade

https://t.co/hc2NDvAPsN

#sweetpotato #oystermushroom

[Sous Fresh @SousFresh]

⭐️ Inspiration box recipe!
Vegan bouillabaisse! Chef Jules Heijnen from restaurant Taste of V makes a fresh combination of chickpeas, marrow cabbage and micro fennel!🥘

bouillabaisse / pie of chickpeas / marrow cabbage / micro fennel

https://t.co/CZ1p1AiB0l

#chefsinspiration

[Sous Fresh @SousFresh]

⭐️ Inspiration box recipe!
Chef Jules Heijnen from restaurant Taste of V creates kale 2.0. The baby kale gets a crispy layer with the sharp baby chard.

Sea bass chorizo / purple baby kale in tempura / baby chard / mustard vinaigrette / salicornia

https://t.co/u1psjxbU90

[Sous Fresh @SousFresh]

⭐Inspiration box recipe!
Chef Jules Heijnen from restaurant Taste of V make this colorful dish! Process champagne-leave in the carrot tartare for that wow effect! 🌼🥕

Carrot tartare / egg yolk pickled in soy sauce / cola geranium / carrotmayonnaise

https://t.co/tXTPKRQ96n

[Sous Fresh @SousFresh]

⭐Inspiration box recipe!
The snake radish and patisson can be wonderfully combined with sole. Chef Jeroen van Gansewinkel from restaurant Damianz let dishes shine!

Dover sole with clams / white patisson / snake radish / salty plants / Tom ka kai

#chefsinspiration

[Sous Fresh @SousFresh]

⭐Inspiration box recipe!
Chef Jeroen van Gansewinkel from ‘Damianz’ makes a beautiful creation of the particularly fresh pepquino and soft olive cucumber in combination with a tuna tartare.

Tuna tartare with tomato / basil / olive cucumber / pepquino.
#chefsinspiration

[Sous Fresh @SousFresh]

⭐Inspiration box recipe!
This mini pointed cabbage is not only delicious, but also makes the dish a real spectacle! Credits to chef @Jeroenvangansewinkel from Damianz.

Purple mini pointed cabbage / silver onion / sweet potato / sous vide cooked pigeon

https://t.co/ECUeu8v1D5

[Sous Fresh @SousFresh]

⭐Inspiration Box recipe!
Chef Rob Cox has dived into the Peruvian cuisine and works with this orange pepper ‘Aji Amarillo’. A spicy taste and firm flesh. Perfect for a striking curry!

Hot yellow curry / crispy vegetables / puffed rice noodles

https://t.co/1xckze92f1

[Sous Fresh @SousFresh]

⭐Inspiration Box recipe!
These spicy eye-catchers are hot in Jamaican kitchen! Chef Wesley Sijbers serves the smoking pulled mushroom with a fruity Scotch Bonnet salsa.

Pulled muchroom roll / spicy mango salsa / Jamaican Rum punch.

https://t.co/jt22OQFaNy

[Sous Fresh @SousFresh]

⭐Inspiration Box recipe!
Chef Marc Somers combines the Chinese steam bun with the Caribbean Habanero chili. Hot and in (various) beautiful colors!

Surprising steam bun / hot octopus / avocado cream / Habanero ketchup

https://t.co/j0G3m5uM4F

#habanero #chefsinspiration

[Sous Fresh @SousFresh]

⭐Inspiration Box recipe!
Chef Rob Cox makes a surprising and colorful vegan tartare with the Pablano pepper. A true taste explosion with this sweet chili!

Tomato and Pablano tartare / avocado cream / base of quinoa.

https://t.co/RkylJrR8bt

#pablano #chefsinspiration

[Sous Fresh @SousFresh]

⭐Inspiration Box recipe!
Chef Wesley Sijbers turns the traditional taco in a new (crispy) jacket with the Jalapeno.

Fruity taco / chocolate Jalapeño crumble / strawberry Jalapeño gel / white chocolate avocado mousse / candied Jalapeño.

https://t.co/hEKCvCb4Vs

[Sous Fresh @SousFresh]

✨Inspiration Box
👨‍🍳 Maurice Sijbers from Kasteeltje Hattem uses the Rawit and Rocoto chili in a traditional dish 🌶️.

Mackerel / Indonesian bumbu / basil mousse / chili mayo / sea lavender / samphire

https://t.co/7MWbDC95xR
Share your creation with #chefsinspiration

[Sous Fresh @SousFresh]

Hot, hotter, NAGA JOLOKIA! 👨‍🍳Lennart van Weert.

Markevel / stuffed Naga / pumpkin cream / almonds / passionfruit mousse / dressing buttermilk & Naga Jolokia oil.

https://t.co/g53ScnLdnK

Share your creation with #chefsinspiration

#habanero #chillies #foodphotography

[Sous Fresh @SousFresh]

✨Inspiration Box recipe!

MarcKookt shows the spicy but exotic character of the Habanero!

Avocado ceviche / habanero spicy tiger milk / octopus / oil from habanero.

https://t.co/XV1WZM3vj4

Share your creation with #chefsinspiration

#habanero #chillies #foodphotography

[Sous Fresh @SousFresh]

Inspiration Box!
👨‍🍳Rob Cox of restaurant E11F

Pearl couscous, spicy mango salsa with Aji Amerillo chili, crispy seed mix and colorful vegetables.

https://t.co/oM4TgVdt03

Share your creation with #chefsinspiration

#chillies #ajiamerillo #foodstagram #foodphotography

[Sous Fresh @SousFresh]

⭐️INSPIRATION BOX⭐Cannelloni graffiti eggplant / green eggplant cream / white eggplant / spinach / apple / potato sauce

Created by Eric Swaghoven-Restaurant Valuas
Share your creation with #chefsinspiration

#michelinstar #culinaryarts #finefood #theartofplating #gastroart