JRE RESTAURANT GUIDE
- HOME
- COUNTRIES
- RESTAURANTS
- ABOUT US
- GASTRONOMY
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- 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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