"FILET AMERICAIN" preparation at 1 Michelin star restaurant NOOR in Groningen, The Netherlands

Sous-chef Jeroen Gruijters prepares "Filet Americain" at restaurant NOOR (16.5/20 Gault&Millau, 1 Michelin star) in Groningen, The Netherlands.
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[@kimkwangryeol3333]

so intersting presentation! thanks for new discovery!

[@cope1]

what brand is the squeeze bottles from? been looking for ages

[@markchristopher4165]

Fascinating tartare dish

[@NoorGroningen]

Thanks mark!

[@Alkinsify]

The plateware is gorgeous ! Whioch brand is it?

[@NoorGroningen]

Piet Stockmans!

[@ArthurvanH0udt]

so how is this different from a steak tartare preparé?

[@matthewfriday2979]

As an American, I can confirm this is not a thing here. But I'd gladly give it a taste!

[@NoorGroningen]

Hi there! We appreciate your curiosity and willingness to try new things. However, it's interesting to note that 'filet américain' actually has nothing to do with America. Its name might be a bit misleading! 'Filet américain,' also known as 'steak tartare,' is a traditional Belgian and French dish. Its origins can be traced back to the 19th century when it gained popularity in Europe. The name 'américain' was given to it in the early 20th century, possibly due to the American association with hamburgers and minced meat dishes. The dish itself consists of finely chopped or minced raw beef, seasoned with various spices and condiments like capers, onions, Worcestershire sauce, and sometimes a raw egg yolk. It's typically served with bread or fries. So, while the name might suggest otherwise, 'filet américain' is firmly rooted in European culinary traditions rather than American cuisine. If you ever get the chance to try it, we hope you enjoy this delicious European delicacy! 😊🍽

[@jpht1964]

“French fries” aren’t French too..

[@danielverstraeten]

Préparé saus ? Take a look with Peter Goossens and learn

[@Fab-ed3dc]

The ice cream and the tuile was made off what?

[@NoorGroningen]

Hi Fab, thanks for your question! It is called "piccalilly" in dutch. Here is what the internet say's about it: "Piccalilli is a type of British condiment or relish that is typically made from a combination of chopped pickled vegetables, mustard, and spices. The exact ingredients can vary, but common vegetables used in piccalilli include cauliflower, cucumbers, onions, and bell peppers. These vegetables are usually pickled in a spiced vinegar solution, which gives piccalilli its tangy and slightly spicy flavor. Piccalilli is known for its vibrant yellow or green color, which comes from the mustard and turmeric added to the mixture. It has a sweet, sour, and tangy taste with a hint of heat from the mustard and spices. Piccalilli is often used as a condiment to accompany cold meats, sandwiches, pies, and other savory dishes. It can add a flavorful and zesty kick to a variety of dishes, making it a popular choice in British cuisine. While piccalilli is most commonly associated with British cuisine, variations of this condiment can also be found in other parts of the world, each with its own unique flavor profile and ingredients."

[@Fab-ed3dc]

@@NoorGroningenthank you for the prompt answer! I do have another question though. The red sauce he’s using to season the flank with at the beginning, what’s it called? I have trouble understanding it. And thanks for your videos! I’m watching wbp stars since 2013. :) always inspiring and good to keep up to date with the industry.

[@chiguy2986]

Awkward