Today we had a chat with Cedric Paquet from Royal Belgian Caviar . One of the smaller top Caviar producers located in Belgium. Hi Cedric, I hope you are doing well. Please tell us a little bit more about the story of the Caviar and your company. Hi Jan, I am good, thank you. So first a little story about our company. We are one of the first sturgeon breeders in Europe with our own Sturgeons since 1990 and in 2002 we had our first Caviar in Belgium. So, it took us 12 years of

A soufflé is a baked egg-based dish which originated in early eighteenth-century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert . The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" or "to puff" Servings: 2 Total time: 45 min. Ingredients: 1 tsp melted butter 2 tbsp white sugar 2 ounces 60% dark cho

This story was first told in 2020, before The Artisan's Chef had a YouTube channel or podcast. A full documentary and podcast episode with Walsh Family Wine are coming soon — for now, here's the story. This was a live interview with Sarah Walsh from Walsh Family Wine. Hi Sarah , I hope you and your family are safe. How are you guys getting through this difficult time? Are you able to sell products online? Yeah, first I want to thank you for what you are doing. I think right

Profiteroles are one of my favorite desserts. You can make them sweet or even savory. Fill them up with different fillings like cream,...

Jen Levin is the founder and CEO of Gulf of Maine Sashim. This interview was taken during an online live chat from the Wharf in Portland...