Hi guys!! Surprise, surprise. The “retired” Lonely Chef is cooking again. I’m a freelance chef right now. So i’m cooking in a big restaurant called “l’ Histoire” for the moment. I’m having the time of

Seabass with white wine butter sauce. Served on smoked pepper tapenade, broccoli, spinach, steamed celeriac and mini Eryngii mushrooms.

Creamy mushroom and truffle linguine. Grilled chicken, rocket salad and Parmesan cheese.

Dry marinated salmon. Sugarsnaps, edamame beans, pickeled red onion, squid ink and dill mayo.

Baked scallops served on parsnip purée, grilled chorizo and chives. Less is more...😉 This one made by @verelst

Asian style beef tartare. Made with soy sauce, chili pepper, cilantro, spring onion, pickeled red onion and fried rice vermicelli.

Vitello tonato. Made with sous vide pickeled veal “filet d’Anvers”. 1 hour on 58 degrees in the waterbath. Tonato sauce made with tuna, mayonaise, salted anchovies, arbequina olive oil and whipped cream.

Swordfish carpaccio. Lime dressing with arbequina olive oil. Radish, cilantro, spring onion, sweet potatoe and pickeled red onion.#zapple #food #foodphotography #photo #quickdishpics

Seaweed salad with salmon sashimi. Raw salmon slices. Pickeled cucumber strings and chuka wakame on a base of Greek yoghurt. Finished with some Dashi gel.#food #zapple #photo #quickdishpics #photography

How about a “pulled pork burger”???🐖 Slow cooked spiced pork shoulder in apple juice and whiskey(Jack of course). Coleslaw and bbq sauce!🤤

Steak tartare. All the ingredients on top. Apple capers, pickeled red onion, cherry tomatoe, pickles, radish and a quail egg.#zapple #food #photo #photography #dish