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
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PARTNERS
The top food and wine industry is renowned around the world for its diversity, distinction and excellence. The (public) growth in the food and wine interest has highlighted the need for a prestigious organization like Jeunes Restaurateurs to unite talented young chefs and restaurateurs around the world. Bringing together this tremendous wealth of talented chefs and restaurateurs will strengthen the innovative culinary development.
Jeunes Restaurateurs d’Europe is always looking for partners whose values align with our mission. Therefore it's JRE objective to look for and build long-lasting partnerships with the world’s leading companies and organizations within the hospitality and life-style industry.
