Ferment, Combine, Enjoy
Fermenting is a great way to preserve food. But it also offers a lot in terms of flavor: The acidity and heat that develop through fermentation make dishes more exciting and dynamic.
So how do you combine the tangy flavors? In this course, you will learn how to incorporate fermented products into balanced and delicious creations. Jeroen Achtien combines the fermented tomato sauce with a soft lime leaf crémeux and char tartare. The fermented beet sauce pairs well, for example, with turmeric celeriac cream and spicy cashews. And he uses kombucha ceviche to marinate the langoustines. Side dishes include grilled bok choy and a fresh mango papaya salad.
You will see something cool today!
Jeroen Achtien
2-Michelin-starred chef
Jeroen Achtien knew as early as age 14 that he wanted to become a chef. Today, the Dutchman is one of Europe’s most successful chefs: Gault Millau awarded him the titles “Discovery of the Year” and “Rising Star of the Year,” and the Michelin Guide has honored his cuisine with two stars.
Recipes from this course
Try these delicious recipes
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