JRE RESTAURANT GUIDE
- HOME
- COUNTRIES
- RESTAURANTS
- ABOUT US
- GASTRONOMY
- Magazine
- Cookbooks
- Austria - Simon Taxacher
- Austria - Thorsten Probost
- Belgium - Jan Verhelst
- Belgium - JRE-Belgium
- Belgium - JRE-Belgium - Art of Cooking
- Belgium - Kristof Coppens
- Germany - JRE-Germany
- Germany - Barbara Schlachert-Ebert
- Germany - Barbara Schlachert-Ebert - 2
- Germany - Christian Ottenbacher
- Germany - Harald Rüssel
- Germany - Patrik Kimpel
- Italy - Alberto Tonizzo
- Italy - Alfonso Caputo
- Italy - Gaetano Trovato
- Italy - Herbert Hintner
- Italy - Silvio Battistoni
- Netherlands - Jan Bartelsman
- Netherlands - Peter Gast
- Netherlands - Peter Gast - 2
- Switzerland - JRE-Switzerland
- Germany - Nils Henkel
- BOOK 3
- BOOK 4
- BOOK 5
- BOOK 6
- BOOK 7
- BOOK 8
- Recipes
- Sashimi salmon and tuna “2008“ with horseradish, apple vinegar and Japanese salad
- Susci
- Lamb Satay
- Clear tea of citrus fruit with garnished jumbo shrimps, red mullet with a salsa of beetroot and truffle, pasta salad on a broad bean cream
- Carpaccio of scallops with vanilla olive oil, deep-fried mango with pink peppercorns
- Minestrone Apicius, clear minestrone of tomato and celery, cantarelles, European lobster
- WEBSHOP
- FRIENDS & FANS
- CONTACT
RESTAURANTS
Welcome to our World of Jeunes Restaurateurs d’Europe. Young, Talent & Passion.
The goal of our ‘Black Book’ is to offer you an easy way to find our associated member-restaurants.
When visiting us, you’ll be welcomed and you’ll understand why our sign of Talent & Passion is attached with this house.
This Guide has the basic information to locate any of our members, but if you want to discover more of our world, please visit us on www.jre.eu. Here, you’ll find the complete details, travel information, opening dates, pictures and much more about us. By using this guide you’ll have access to future of the Gastronomy.
