Sous-chef of Michelin star restaurant Sel Gris, Sander Van De Walle created a macaron that perfectly matches with Victor Renard. Sander also won ‘Best Chef of Belgium’ in 2018. This recipe has been written out to inspire the more advanced cook.
Make a ruban of sugar and egg yolks. Add boiled boiled milk over low heat and let it thicken until you can draw a line in the mixture on a spatula. Add with melted chocolate. Pour out on an oven plate and let it harden. Blend and mix in some mascarpone.
Boil blueberry juice, sugar and cabernet sauvignon vinegar together. Add Gellan & agar and pour on a cold oven plate. Mix in the Thermomix until you get a smooth consistency.
Warm a small amount of cream and melt in sugar and pre-soaked gelatin. Beat some more cream and mix it with berry juice. Add the gelatin/sugar solution at the end and pour into the desired shape.
Mix together chocolate, berry juice, glucose & red wine vinegar and freeze. Then mix in the Thermomix.
Again make a ruban from sugar, eggs and milk. Add melted butter in the mix and then add the sifted dry substances (flour, baking powder and cocoa). Pour out and bake at 200 ° C for approximately 15 minutes.
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We are very happy to participate. As a restaurant full of young people we realize more than anyone that it is not always easy to push yourself as a young entrepreneur above everyone else. Moreover, we talk about a big gap in the market that is filling up nicely with the different Renard drinks.
You can discover Renard in premium restaurants, hotels and events. Or, you can bring the restaurant experience home by visiting our online shop.
Great regional foods from Ghent that pair well with our drinks!