Mark Westerweel Feb 14 Artificial Intelligence. For a lot of people, the first thing that comes to mind may be a frightening image of Skynet taking over or HAL-9000 going haywire. Mechanical demons, powered

Salmon tartare with herbs from the garden and emulsion

Bone marrow, macadamia and smoked fresh picked oyster

Delicious! Feel free to ask for directions in the comments!

Hereford beef from Ameland. Love to work with this great product!

Special order!

Ready to serve!

Banana ice cream (100% Banana)/ toffee/ vanilla foam/ pavlova chunks Feel free to ask for recipes in the comment! Enjoy

If recipes are desired, leave a comment!

Recipe: 350 gram all purpose flour 100 gram buckwheat flour 150 gram semolina flour 20 gram olive oil 320 gram water 14 gram instant yeast 20 gram salt 45 gram old dutch cheese

Dish on the menu last night. Pheasant sous vide cooked at 55 degrees Celsius for 5 hours.

salmon in salt. Recipe for the salt dough: 1 part course salt 1 part all purpose flour 1 egg Water/pernod Dried herbs For flavour Vegetables /dill for stuffing fish For the whole salmon (3 kilo) I used

Plaice and mackerel. Left up is mackerel with a farce and cooked in the roner.

Might as well call me the scallop guy! Will do the next one around Christmas. Promised! Feel free to ask for recipes or directions. Bon appetit!

Bon appetit

Work for a site Pork belly cured, smoked, seared and cooked sous vide 24 hrs on 68 degrees, teriyaki coated Feel free to ask for recipes. Bon appetit

Fresh langoustines and scallop with a Bloody Mary puree, confited tomato and nasturtiums for the garden

Work for a site The combination works because of the salinity of the caviar, the fattiness of the hazelnut emulsion(with oyster) and the steak tartar with the smoked oyster. Bon appetit

First try on a marble cake for the boss' kid Feel free to ask for recipes and techniques, just leave a comment

As always, feel free to ask recipes and technicus!