Two star chef Bart Desmidt of Restaurant Bartholomeus likes a pure product kitchen. In the series “Ware Delicatessen" (True Delicacies) he works with ingredients that are considered to be true delicacies: Lobster, truffle, scallops, crab, oysters, cockles and caviar.

In this 6-episode series the chef does not make high-end dishes but instead combines these valuable ingredients to make several dishes that can be cooked in a short period of time and without using sophisticated kitchen appliances. So real festive dishes that anyone can make.

Four of the six episodes are based on the Royal Belgian Caviar (Source: njam). This is the first episode:

Ingredients for 4 servings

  • 2 slices of white bread
  • cleared butter
  • 1 hard boiled egg
  • 2 tbsp sour cream
  • 1/2 shallot, finely chopped
  • a few branches of parsley, finely chopped
  • 1 can of osietra caviar


Cut slices of white bread of about 1 cm thickness Bake in a dash of cleared butter.

Push the hard boiled egg through the sieve to make egg mimosa. Add 2 tablespoons of sour cream, the finely chopped shallot and parsley. Season with pepper and salt. 


Cut the toasted bread in small toasts.
Cover with the egg salad and finish with caviar.