Roger Van Damme preparing one of our courses (photo from flamant.com)
In my Roger Van Damme, Part One post I mentioned that Koen and I celebrated our 9 year anniversary at Het Gebaar, from Roger Van Damme. It was the best meal I’ve ever had, and I was lucky enough to win a 9 course brunch/cooking presentation with none other than Roger Van Damme!
The contest was set up by Flamant, who supplies all of the interior decorating for Het Gebaar. Luckily Flamant is only a 3 minute walk from our apartment, and Koen and I were able to wake up and go straight to brunch! After 9 delicious courses and a few glasses of wine, we walked a little bit slower back home and took a long nap!
A few of the ingredients for the Maple Tossed Rhubarb & Puy Salad
I recently discovered Green Kitchen Stories and one of the recipes that caught my eye is the Maple Tossed Rhubarb & Puy Salad. I love summer lentil salads, and the mixture of fruits and vegetables with goat cheese (my substitute for feta) and basil sounded so delicious! Koen’s family from Canada was visiting and I decided to make this salad. This was exciting for me, because I’ve actually never made anything with rhubarb before. I wasn’t even sure how it tasted – sour it turns out! Before making the salad I wanted to look up a few things about rhubarb:
Can you eat it raw? Yes.
Can you eat green rhubarb? Yes, but people like the red ones for aesthetics but the taste is the same.
The salad is really easy to make – just cooking the lentils and chopping the produce. What a great combination of flavors! There were no leftovers, so that’s always a great sign!