{"id":63271,"date":"2019-03-25T13:49:17","date_gmt":"2019-03-25T12:49:17","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=63271"},"modified":"2019-03-25T14:13:08","modified_gmt":"2019-03-25T13:13:08","slug":"librijes-atelier-shares-100-unique-recipes-on-gastronomixs","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/librijes-atelier-shares-100-unique-recipes-on-gastronomixs\/","title":{"rendered":"Librije\u2019s Atelier shares 100 unique recipes on Gastronomixs"},"content":{"rendered":"

Restaurant De Librije*** in Zwolle (The Netherlands) has built up a wealth of amazing recipes and preparations during its 25 years of existence. Many of these recipes are still used on a daily basis in Librije’s Atelier, Jonnie and Th\u00e9r\u00e8se Boer’s cooking studio. They believe in sharing knowledge, even outside the Atelier, and this prompted them to hold a number of photography sessions in recent months. As of today, you can find 100 of Librije Atelier\u2019s unique components on Gastronomixs.com!<\/p>\n

\u2018I am delighted to make this contribution towards Gastronomixs\u2019 ambitions to create a global platform, as sharing and conserving knowledge is vital to our profession,\u2019 says Jonnie Boer.<\/p>\n

\u2018Never before have we shared so many of our recipes in one place online,\u2019 says Jonnie Boer.<\/strong><\/h3>\n

Jonnie Boer developed a unique and recognizable style, is famous in global gastronomy, and is therefore often featured in rankings of the best restaurants or chefs in the world. Many chefs have tried to imitate his cuisine, sometimes coming up against counteraction from Boer. \u2018However, Jonnie is not necessarily opposed to sharing his knowledge. In fact, he even asked us how he could best use his knowledge to contribute to the professional training of the next generations of chefs,\u2019 according to Jeroen van Oijen, one of the two founders of Gastronomixs.<\/p>\n

Amazing simplicity<\/strong><\/h3>\n

One big surprise is how simple the majority of the preparations are to make. Boer’s cooking style focuses on the ingredients and the flavours, often resulting in short and simple recipes that are nevertheless positively spectacular! Examples include: \u2018Smoked caramel sauce\u2019<\/a>, \u2018Swollen brandied raisins<\/a>\u2019, \u2018Fried avocado with ponzu<\/a>\u2019, \u2018Madras curry waffle<\/a>\u2019, \u2018Celeriac stock<\/a>\u2019 and a number of sweet-and-sour preparations. These are components that all chefs, regardless of skill level, can work with.<\/p>\n

Click here to see an overview of <\/strong>all components submitted by Librije\u2019s Atelier<\/a>!<\/strong><\/h3>\n

 <\/p>\n

\u2018The principle behind Gastronomixs is fantastic. You click on an ingredient and are immediately shown how you can use it. It also discourages imitation, because you have to think about how you will combine components,\u2019 says Jonnie Boer.<\/strong><\/p>\n

 <\/p>\n

Gastronomixs | Building blocks for your own unique style<\/strong><\/h3>\n

So will all chefs now try to imitate De Librije? Not at all! What makes Gastronomixs<\/a> unique is that it offers inspiration in the shape of partial preparations called components. Think of it as Lego\u00a9 for chefs. The 100 preparations submitted by Librije’s Atelier<\/a> will be added to our database containing over 4,100 existing components. With all those individual recipes, it is practically impossible to replicate dishes. This means there are thousands of building blocks for people to create their own unique styles.<\/p>\n

About Gastronomixs<\/strong><\/h3>\n

Gastronomixs was designed to simplify the culinary creative process. Gastronomixs is now approaching its seventh year of online operations, and has over 27,000 members. To view everything available on the platform, you must have an account. We offer two week’s free access as standard. If you’re hooked after those two weeks, you can purchase a paid membership for \u20ac7 per month or \u20ac70 per year.<\/p>\n","protected":false},"excerpt":{"rendered":"

Restaurant De Librije*** in Zwolle (The Netherlands) has built up a wealth of amazing recipes and preparations during its 25 years of existence. Many of read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[124,80,89,104,109,110,116,118,120,123],"tags":[],"class_list":["post-63271","post","type-post","status-publish","format-standard","hentry","category-p-en","category-sector-2","category-restaurant-sector","category-catering-sector-2","category-trends-2","category-eating","category-co-creation","category-tech","category-product-2","category-promotion"],"acf":[],"yoast_head":"\nLibrije\u2019s Atelier shares 100 unique recipes on Gastronomixs | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Librije\u2019s Atelier shares 100 unique recipes on Gastronomixs. 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