This Burrata starter is an elegant, yet simple way to kick off the night! Sometimes one word is enough to make your mouth water. Burrata is one of those words. Combine it with Marc de Champagne, Basil and Pesto Vinaigrette for a memorable dish!
Panzanella is an appetizer from Italy that was originally intended to make affordable leftovers. But this salad is so delicious that you can hardly wait until your bread is old enough. Leftovers anyone?
Do you lack inspiration when coming up with your spring lunch? Then try this roast beef and arugula salad with truffle sauce. In just 15 minutes, you can put a meal on the table that could pass as an appetizer in a 5-star restaurant.
Our master chef Ralph created this simple appetizer. It serves as a perfect addition to your holiday meals or simply prepare for an everyday occasion.
A classic shrimp cocktail with an Oil & Vinegar twist on Lemon Olive Oil and Marc-de-Champagne vinegar. Serve with golden brown baguette and herb butter.
Scampi Diabolo is truly amazing and yet can be made inside 15 minutes – culinary fast food in other words. The descriptor Diabolo, Italian for devil, refers to the great color and fiery flavor of this dish.
Scampo is Italian for a small species of lobster that occurs in the Atlantic and part of the Mediterranean: nephrops norvegicus (Norway lobster). The French call them langoustines. In contrast to what many think, scampi (the plural of scampo) are not (king)prawns. Some restaurants mistakenly have king prawns or other large prawns on the menu as scampi. However, due to overfishing real scampi became very scarce at a certain point in time.
Fresh spring salad with artichokes and apple slices.
Nice to know
Artichokes are large scaly flower buds from a species of thistles. The delicacy dates back to the Egyptians and Romans and, until the 18th century, consuming artichokes was regarded as a sign of wealth. The taste is soft yet slightly bitter. The artichoke also looks very elaborate when presented on a plate.
Treat your guests with a spring dish!
The Greek salad is by far the best-known salad from Greece. It mainly consists of tomatoes, cucumber, red onion, olives, feta and green bell pepper. It is flavored with oregano, salt and pepper and is traditionally sprinkled with olive oil and red wine vinegar. There are various other salads from the Greek cuisine. Some examples are Maoula, a salad with lettuce, onion and dill. Lahonasalata is a coleslaw with a dressing of olive oil, lemon juice and garlic. Pantzarosalata, red beet salad from cooked and sliced beets, sprinkled met olive oil and red wine vinegar. Roka, an arugula salad with olive oil and red wine vinegar or lemon juice and possibly anchovies. Patatosalata, a potato salad with olive oil, chopped onion, lemon juice and vinegar.
Delicious and healthy!
On a sunny spring day, a fresh salad should not be missing on the garden table. Take this classic to the next level and add a touch of luxury with a vinaigrette of Marc de Champagne Vinegar & Basil Olive Oil.
Rich and heady, these appetizers will please the most discriminating truffle lover. Make the appetizers one day ahead of time and store in the refrigerator or freeze for up to one month. Serve with a maple roasted delicata ring and parsley salad and a glass of lightly oaked Chardonnay for an elegant, holiday luncheon.
This salad with grilled portobello is a flavorful, healthy side dish. Marinade this enormous cremini (because that’s what they are, to be fair) with garlic and thyme, grill and serve with truffle salsa, arugula and roasted pine nuts. Bon appétit!
This baked eggplant dip is the best the summer has to offer. As soon as the eggplant is baked, you can mix the pulp with fresh parsley, dried pasta herbs, red wine vinegar, extra virgin olive oil and a pinch of sea salt. Serve it on a crispy ciabatta slice.
This surprising combination of asparagus in puff pastry combines beautifully with lemon pesto and yogurt dip and best of all, you can easily make it yourself. The perfect snack to impress your family and friends.
