<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[The Artisan's Chef]]></title><description><![CDATA[The Artisan's Chef]]></description><link>https://www.theartisanschef.com/blog</link><generator>RSS for Node</generator><lastBuildDate>Sat, 12 Sep 2026 19:39:06 GMT</lastBuildDate><atom:link href="https://www.theartisanschef.com/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[The Artisan - Royal Belgian Caviar]]></title><description><![CDATA[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 research. The...]]></description><link>https://www.theartisanschef.com/post/the-artisan-belgian-royal-caviar</link><guid isPermaLink="false">5e99ccdccfa02d00170e97ea</guid><category><![CDATA[Artisan - The Fisherman]]></category><pubDate>Sat, 18 Apr 2020 20:32:50 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/a27d24_016d3ca29b8340af9391f8f97813d405~mv2.jpg/v1/fit/w_720,h_560,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chefjanvh</dc:creator></item><item><title><![CDATA[Belgian Dark Chocolate soufflé]]></title><description><![CDATA[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 chocolate or higher...]]></description><link>https://www.theartisanschef.com/post/belgian-dark-chocolate-souffl%C3%A9</link><guid isPermaLink="false">5e990efeaa2cb100173fec4d</guid><category><![CDATA[Recipe - The Pastry Chef]]></category><pubDate>Fri, 17 Apr 2020 15:19:57 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/8daf67_10f9b681016b4adfa246f9066a8aef0c~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chefjanvh</dc:creator></item><item><title><![CDATA[The Wine Maker -  Walsh Family Wine]]></title><description><![CDATA[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 now highlighting...]]></description><link>https://www.theartisanschef.com/post/the-artisan-sarah-walsh-from-walsh-family-wine</link><guid isPermaLink="false">5e9345f85195c60017872ad7</guid><category><![CDATA[Artisan - The Wine Maker]]></category><pubDate>Wed, 15 Apr 2020 17:48:29 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/8daf67_b69b5fa783894ddb9ace9a041e054e59~mv2.png/v1/fit/w_578,h_577,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chefjanvh</dc:creator></item></channel></rss>