Bram van der Bor

Rundtartaar met aardpeer, Reypenaer kaas en azijnparels
Beef tartare with Jerusalem artichoke, Reypenaer cheese and vinegar pearls
Ingredients: Beef tartare Jerusalem artichoke Capers Vinegar pearls Reypenaer cheese Maldon salt TOPIKÁ Intense olive oil Lime zest Herbal oil (optional, for finishing) Preparation method: Cut the Jerusalem artichoke, capers... Read more...