Recepten Thema inspiratie Masterclasses Technieken

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Recipes

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Subtle, light rub with dill, parsley, fennel, coriander and kombu. Tip: kombu gives the umami flavor, oil helps the rub adhere nicely.

BBQ rub for pork

Mild, slightly sweet rub with smoked paprika, mustard, cumin, and warm spices. Tip: vinegar powder provides a fresh, bright balance.

BBQ rub for chicken

Mild all-round rub with smoked paprika, garlic, onion and herbs. Tip: lemon pepper for freshness, chicken bouillon powder for extra savoriness.

BBQ rub for beef

A robust rub for beef: powerful, savory, and deeply umami, but without overpowering the meat.

Texas BBQ base rub

This classic Texas SPG rub (Salt, Pepper, Garlic) consists of salt, black pepper, and garlic powder.

BBQ Glazes

A variety of BBQ glazes to mix and match endlessly: from sweet and sticky to spicy, smoky or refreshingly tangy.

Tartelette with hibiscus ice cream, white chocolate and red fruit

Fresh tartelette with white chocolate ganache, aromatic hibiscus ice cream and fresh red fruit. Sweet, creamy and tangy in one dessert.

Taco with lamb and strawberry

Soft taco with spicy lamb stew, red currants and pickled strawberry for a fresh and fruity balance.

Glazed pigeon with gooseberries and rawit

A dish with pigeon coated in spiced butter. The gooseberry compote adds freshness and a lightly sweet contrast, finished with red fruit.

Venison tartare with blackberry-miso mayonnaise

Venison tartare, the deep flavor of game is combined with blackberry-miso mayonnaise, fresh red currant juice, and a creamy oyster beurre blanc.

Ceviche of mullet with raspberry and shiso

The freshness of mullet forms the base of this ceviche, finished with a fruity raspberry vinaigrette, lime, and aromatic shiso.

Vol-au-vent grand-mère with chicken, veal meatballs and mushrooms in creamy sauce

Classic vol-au-vent grand-mère with chicken, veal meatballs and mushrooms in creamy sauce. Served in puff pastry shell.

Dordogne mushrooms with a light black garlic sauce

Crispy beer-battered mushrooms with Bourguignonne herbs. Served with airy black garlic sauce and lemon.

Sous-vide cooked duck breast with cherry jus, smoked beetroot and red chicory

Sous-vide cooked duck breast, crispy on the skin. Served with cherry jus made from Rodenbach Alexander, smoked beets and red chicory.

Roasted beef marrow bone with fresh herb crumble, Époisses soufflé, baguette and salad

Roasted beef marrow bone with a fresh herb crumble of chervil, parsley and lemon. Served with Époisses soufflé, salad and baguette.

French sausage with mashed potatoes, confit onion gravy, and Savora hollandaise

Roasted French sausage with creamy aligot mousseline made from Tomme d’Auvergne, savory onion gravy with shallot and bacon-onion, and a smooth Savora hollandaise.

Chicken cooked in creamy wine sauce with morels and green asparagus

Maize-fed chicken suprême cooked in a creamy vin jaune sauce with morels, green asparagus, shallot, and strong chicken stock.

Halibut 'en papillote' with fennel, tomato and samphire, served with leek à la Mornay

Halibut en papillote with fennel, leek, zucchini, tomato and samphire, served with charred leek à la Mornay.

Flat iron steak with Roquefort sauce served with fine fries and Choron sauce

Flat iron steak with creamy Roquefort sauce, served with fine fries, Choron sauce, and smoked almond crumble.

Cheese platter

French cheese platter with Brique Occitane, artisanal Capron, matured Livarot, Comté Grand Prestige and Bleu de Savoie.

Steak tartare with demi-glace and smoked almonds

A variation on the classic with, among other things, fresh herbs, demi-glace, and smoked almonds.

Chicory salad on ice

Chicory salad on ice with Dijon herb dressing, capers, and fresh notes of lemon and tarragon.

Three preparations of oysters

Three oysters: one with foam, one with mignonette, and one with French topping.

Herb salad of various herbs

Herb salad of basil, chervil, tarragon, dill, parsley, chives and frisée.

Poached egg in red wine sauce with brioche croutons

Poached egg in rich red wine sauce with brioche croutons, bacon, and mushrooms.

Boeuf bourguignon

A variation on the French stew classic with sous-vide beef rib and beef cheeks, served with its own jus.

Breaded veal escalope with Noilly Prat and fresh fennel-bean salad

Breaded veal escalope with Noilly Prat, fresh fennel-bean salad and Parmesan shavings.

Chicken livers with raspberry onions and braised little gem

Chicken livers wrapped in smoked bacon with raspberry vinaigrette and gently braised little gem.

Crispy baked goat cheese with baguette, honey and salad

Crispy baked goat cheese with thyme honey, fresh salad, watercress and crunchy baguette.

French charcuterie

French-style snacking with saucisson, rillettes, pâté, celeriac remoulade, and baguette.

Plaice fried in beurre noisette with capers, almonds, lemon, and a touch of verjus

Plaice fillet à la meunière, fried in beurre noisette with capers, almonds, lemon, parsley, and a touch of verjus.

A variation on Coq au vin with red wine and oven-baked potato

Classic coq au vin with chicken, bacon, and mushrooms, served with stuffed baked potato with crème fraîche and chives.

Confit quail with Le Puy lentils, pearl onions and mustard vinaigrette

Confit quail legs with Le Puy lentils, pearl onions sautéed in beurre noisette and mustard vinaigrette

Croissant pudding with vanilla and white chocolate

A nice way to use up leftover croissants and still sell them.

Pavlova & Passoã

Delicious with red fruit, but now surprisingly different: with a creamy crème based on the French liqueur Passoã.

Baba’s

French savarin babas with butter, dried for optimal processing and easy to finish to your own taste.

Savory heart-shaped waffles

Make savory heart-shaped waffles with the round waffle iron, perfect as an original ‘bread service’.

Greek salad of watermelon and tomato with feta and cherries

Greek salad with watermelon, tomato, cucumber, feta and cherries, finished with citrus vinaigrette and black olive crumble.

Japanese schnitzel on brioche with tonkatsu sauce and Korean mayonnaise

Crispy chicken schnitzel on brioche with pointed cabbage, Korean mayonnaise, and tonkatsu sauce for a savory Asian twist.

Papadum with tuna, avocado, radish, wasabi and sesame soy

Crispy papadum with tuna, avocado, radish and cucumber, finished with wasabi mayonnaise and sesame-soy vinaigrette.

Affogato stracciatella

Gelato is an Italian classic that lends itself perfectly to surprising ways of serving.

Brioche with pistachio gelato

Gelato is an Italian classic that lends itself perfectly to surprising ways of serving.

Limoncello float

Gelato is an Italian classic that lends itself perfectly to surprising ways of serving.

Poffertjes breakfast style

Poffertjes as a hearty breakfast dish with herb butter, crème fraîche, spinach, crispy bacon bits, and a fried egg.

Poffertjes croque-style

Poffertjes inspired by the classic croque monsieur.

Poffertjes French toast style

Poffertjes in the style of French toast, baked in a batter of milk, egg, vanilla and cinnamon.

Mini pancakes with goat cheese

Savoury mini pancakes with soft goat cheese, beetroot, blueberries, honey, lemon thyme and roasted seeds.

Poffertjes with strawberries and ricotta

Sweet poffertjes with strawberries, ricotta cream and vanilla ice cream.

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Foodxperience: Het culinaire platform van HANOS

FoodXperience: culinaire inspiratie en recepten voor horeca

FoodXperience is hét online inspiratieplatform van HANOS voor chefs, horecaondernemers en foodprofessionals. Hier vindt u duizenden recepten, culinaire trends, technische video's, masterclasses en praktijkgerichte inspiratie voor de professionele keuken. Van seizoensgerechten en innovatieve menuconcepten tot klassieke bereidingen en verrassende smaakcombinaties: FoodXperience helpt u om uw gasten te blijven inspireren en uw horecazaak te onderscheiden.

Wat voor recepten?

Op FoodXperience vindt u recepten voor de professionele keuken, ontwikkeld door de chefs en specialisten van HANOS en uit de foodbranche. Het aanbod bestaat uit een brede mix van technische recepten, innovatieve gerechten en praktische toepassingen die direct inzetbaar zijn in de horeca.

Of u nu op zoek bent naar verfijnde fine dining gerechten, seizoensrecepten, shared dining concepten of efficiënte oplossingen voor drukke services, FoodXperience biedt inspiratie voor iedere horecakeuken. Alle recepten zijn ontwikkeld met oog voor smaak, presentatie, uitvoerbaarheid en rendement.

Waarom FoodXperience?

FoodXperience brengt kennis, inspiratie en praktijkervaring samen op één platform. De recepten en artikelen worden ontwikkeld door ervaren chefs, productspecialisten en horeca-experts die dagelijks werken met de nieuwste producten, technieken en trends.

Daarnaast vindt u op FoodXperience:

Duizenden recepten voor horeca
Inspiratie voor menukaarten en seizoensconcepten
Technische video's en bereidingsmethodes
Productkennis van specialisten
Trends en ontwikkelingen binnen de horeca
Praktische toepassingen voor de professionele keuken

Zo blijft u op de hoogte van nieuwe smaken, technieken en horecaconcepten die u direct kunt toepassen in uw eigen onderneming.

Veelgestelde vragen

Wat is FoodXperience?

FoodXperience is het online inspiratieplatform van HANOS voor horecaondernemers, chefs en foodprofessionals. U vindt er recepten, trends, masterclasses, video's en praktijkgerichte inspiratie voor de professionele keuken.

Zijn de recepten moeilijk?

Nee, de recepten op FoodXperience zijn ontwikkeld voor de professionele keuken en variëren in niveau. U vindt er zowel toegankelijke recepten die eenvoudig tijdens een drukke service zijn uit te voeren als meer technische en innovatieve gerechten voor chefs die zich verder willen verdiepen in nieuwe technieken en presentaties. Dankzij de duidelijke recepturen, ingrediëntenlijsten en bereidingswijzen zijn de recepten direct toepasbaar in de horeca, ongeacht het type keuken of ervaringsniveau.

Welke masterclasses organiseert HANOS?

HANOS organiseert regelmatig masterclasses rondom actuele horecathema's, producten, technieken en culinaire trends. Tijdens deze bijeenkomsten delen chefs en specialisten hun kennis en praktijkervaring.

Hoe blijf ik op de hoogte van horecatrends?

Via FoodXperience blijft u op de hoogte van de nieuwste horecatrends, productinnovaties, menuconcepten, seizoensinspiratie en culinaire ontwikkelingen binnen de branche.

Kan ik recepten opslaan?

Ja, met een HANOS-account kunt u favoriete recepten bewaren en eenvoudig terugvinden. Zo bouwt u uw eigen inspiratiebibliotheek op voor toekomstige menu's en concepten.