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RecipesDirk2026-05-22T13:54:39+02:00
  • A bowl of authentic cacio e pepe with long pasta strands coated in a creamy emulsified Pecorino Romano and black pepper sauce, finished with extra grated cheese
    Cacio e Pepe
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    Cacio e Pepe

  • A bowl of large conchiglioni pasta shells coated in a vivid green blended pesto and spinach sauce, topped with freshly grated Parmesan and toasted pine nuts
    Conchiglioni with Pesto and Spinach
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    Conchiglioni with Pesto and Spinach

  • A nest of tagliolini drizzled with vibrant green pesto, topped with strips of raw Parma ham, halved cherry tomatoes, pine nuts and freshly grated Parmesan
    Tagliolini with Green Pesto, Pine Nuts and Raw Parma Ham
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    Tagliolini with Green Pesto, Pine Nuts and Raw Parma Ham

  • A bowl of dramatic black squid ink spaghetti twirled with plump shrimp and tender scallops, coated in a rich garlic-infused butter sauce
    Black Spaghetti with Shrimp, Scallops and Garlic Infused Butter
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    Black Spaghetti with Shrimp, Scallops and Garlic Infused Butter

  • A bowl of spaghetti alle vongole with fresh clams in their shells, tossed in a light white wine, garlic and parsley sauce, served with lemon wedges
    Spaghetti alle Vongole with Clams, Garlic and Parsley
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    Spaghetti alle Vongole with Clams, Garlic and Parsley

  • A large bowl of Mediterranean quinoa salad with diced avocado, cherry tomatoes, yellow pepper, red onion and fresh parsley, dressed with lemon and olive oil
    Mediterranean Quinoa Power Salad
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    Mediterranean Quinoa Power Salad

  • Vitello Tonnato: A serving platter of thinly sliced poached veal covered in a smooth, creamy tonnato sauce of tuna, anchovies and capers, garnished with capers and lemon slices
    Vitello Tonnato with Lemon and Capers
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    Vitello Tonnato with Lemon and Capers

  • A chilled plate of thinly sliced raw scallops arranged around cucumber julienne, dotted with a yellow turmeric and Dijon dressing and finished with black and white sesame seeds
    Scallop Sashimi with Sesame, Cucumber Julienne & Yellow Dressing
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    Scallop Sashimi with Sesame, Cucumber Julienne & Yellow Dressing

  • A serving platter of rocket leaves topped with quartered fresh figs, shaved Parmesan, crushed pistachios and pomegranate seeds, drizzled with a raspberry vinaigrette
    Fig Salad with Parmesan, Pomegranate and Framboise Vinaigrette
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    Fig Salad with Parmesan, Pomegranate and Framboise Vinaigrette

  • A serving platter of thinly sliced fennel and grapefruit segments scattered with pistachios, capers and fresh herbs, drizzled with a light citrus dressing
    Grapefruit, Fennel & Pistachio Salad
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    Grapefruit, Fennel & Pistachio Salad

  • A baking tray of oven-roasted snails in their shells, sizzling with olive oil, garlic and parsley, served in the traditional Catalan cargols a la llauna style
    Catalan-Style Roasted Snails
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    Catalan-Style Roasted Snails

  • A bowl of double-fried crispy patatas bravas generously topped with a rich, deep-red salsa brava made with smoked pimentón and sherry vinegar
    Patatas Bravas Clásicas
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    Patatas Bravas Clásicas

  • A Spanish pintxo of garlic toast topped with a slice of crispy tocino, a blistered green pepper and a black olive, skewered with a toothpick
    Roasted Lard and Green Pepper Skewer
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    Roasted Lard and Green Pepper Skewer

  • A plate of golden-fried Spanish ham croquettes — croquetas de jamón — with a crispy breadcrumb crust and creamy béchamel filling, served as tapas
    Classic Ham Croquette
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    Classic Ham Croquette

  • Crispy Potatoes with Smokey Chorizo & Garlic
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    Crispy Potatoes with Smokey Chorizo & Garlic

  • Authentic Brussels Waffles Recipe Light, Crisp and Golden
    Brussels Waffles
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    Brussels Waffles

  • Gourmet Rouge - European Cuisine - Fish Chowder, Clam Chowder, Seafood Soup, Comfort Food, Potato Soup, Creamy Soup, Easy Seafood Recipes, Winter Warming, Fish Recipes, Homemade Chowder
    Creamy North Sea Chowder with Cod and Venus Clams
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    Creamy North Sea Chowder with Cod and Venus Clams

  • Gourmet Rouge - European Cuisine - Baked Fish Gratin with Seafood and Creamy White Wine Sauce
    Port of Ostend Seafood Casserole
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    Port of Ostend Seafood Casserole

  • Gourmet Rouge - European Cuisine - Mussels Marinara
    Mussels Marinara
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    Mussels Marinara

  • Pan-Fried Scallops with Green Asparagus and Green Peas
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    Pan-Fried Scallops with Green Asparagus and Green Peas

  • Gourmet Rouge - European Cuisine - Flemish Stew
    Flemish Stew
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    Flemish Stew

  • A bowl of creamy shrimp bisque garnished with whole prawns, made with homemade shrimp stock, caramelised onions and roasted bell peppers
    Freshwater Shrimp and Bell Pepper Bisque
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    Freshwater Shrimp and Bell Pepper Bisque

All content (c) Gourmet Rouge – a brand owned by Dirk De Boeck and Lysandris BV – registered in the EU under nr. BE0668.545.576

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