"Amusing chicken liver" headlines the prestigious Sabato magazine Sabato by De Tijd / L'Echo.Journalist Bert Voet is a regular guest here, and he was so impressed by our chicken liver amuse that he included it in The 100 Signature Dishes by Sabato. And we are incredibly proud of this!

A signature dish defines a chef. After several visits to Nonam, Bert Voet noticed that our chef Karel enjoys creating variations of his chicken liver amuse-bouche.
“We tasted a delicious, harmonious blend of liver with beetroot, sour cherry, and cocoa, but there’s also a preparation with walnut and beetroot.”
Why does Karel consistently choose chicken liver as an amuse-bouche? "I love it myself, and it’s an ingredient that you don’t come across often. You can also endlessly vary with it, allowing our guests to discover new flavors and variations every time."


Curious to read the full article?
Read it online here: https://www.tijd.be/sabato/food/amusante-kippenlever-nonam-gent/10569964.html