Step into the world of Michelin Star Chef Luc Huysentruit at the exquisite Hotel Snippe, located in the enchanting Venice of the North. This short video offers you a front-row seat to the culinary magic of Chef Huysentruit, showcasing his signature dishes that blend innovation with tradition. From the delicate eel in vibrant green sauce to the bespoke ‘Garden Menu’ and the divine nectarine dessert with Belgian gin, each dish is a journey of flavors. Join us for an unparalleled dining adventure and witness the art of haute cuisine through the eyes of a master.
sauce is a Flemish dish typical of this region first we need a cleaned eel and then these herbs from my herb garden there oregano citrella Sage mint thyme bay leaves parsley taragan wild chel chives and bezel we’ll be using some fresh butter and then some shots some double cream lemon white wine so I fill ited the eel I’ve removed the spine and now I cut it into fairly large pieces and I lightly fry it with a little butter in a pan and I add the DIC chots there and now I add the eel and I let it fry for a few seconds and I season it with a little ground pepper and some salt so we’ve let it fry now for a few seconds not too long otherwise it goes a little yellow and we certainly don’t want that now we add the white wine and the water and now we let all this simmer for about 10 minutes we then remove the pieces of eel and we place them on a plate we keep the juice and then we reduce the cooking juice for a few seconds and then we add the double cream like so and then the spinach and the mixture of herbs and this gives us a green sauce and we finish with the sauce there’s your eel and a green sauce have a good