Herring caviar and cream
Koen and I use New Year’s Eve and Day as an excuse to eat very luxuriously and indulgently. Every year we try to top the year before.
I love our New Year’s Eve ritual. We start in the early afternoon, preparing one course at a time. Once the dish is ready, we enjoy it together, then start on the next. To accompany all of the delicious food, we had plenty of Champagne and Burgundy wines!
Foie gras with raspberry onion jam
Next course: Scallops prepared 3 ways; raw in lemon juice
Scallops prepared 3 ways: wrapped and pan fried in pancetta, raw topped with lemon sauce, and pan fried with curry
Koen’s tartare in 2 ways: Salmon and Tuna on homemade sour dough bread
Lobster!
Lobster Bisque
Bone Marrow Fudge from my new Rene Redzepi cookbook
New Year’s Day lunch: Steak tartare topped with a slow poached egg and waterkers
Wagyuburgers for dinner!
Homemade buns ready to go into the oven
Perfect!
Wagyu burgers topped with jalapenos and gruyere
New Year’s Day dinner: Wagyu burgers with gruyere, jalapenos, tomatoes and raspberry onion jam served with roasted rosemary potato wedges
An American in Antwerp 