The best way to illustrate the advantages of our improved Debic Culinaire Original is to test it. So let’s have a look at
its performance in a beurre blanc.
RECIPE BEURRE BLANC
550 ml white wine
90 g shallots
360 ml fish stock
275 g butter
1 L Debic Culinaire Original
Peel and finely chop the shallots. Make a gastrique by boiling the white wine and the shallots until it is reduced to half the original volume
When you are known for being one of the most outstanding Dutch chefs around and your restaurant has been awarded two Michelin stars, what is there to improve? Everything, apparently. Nico Boreas talks about always improving. How does he do it and what advice does he have for other chefs?