{"id":1536,"date":"2024-11-07T15:58:10","date_gmt":"2024-11-07T15:58:10","guid":{"rendered":"https:\/\/nonam.be\/?p=1536"},"modified":"2024-11-07T15:58:10","modified_gmt":"2024-11-07T15:58:10","slug":"sabato-the-100-featuring-signature-dish-van-onze-chef","status":"publish","type":"post","link":"https:\/\/nonam.be\/en\/sabato-the-100-featuring-signature-dish-van-onze-chef\/1536\/","title":{"rendered":"Sabato \u2018The 100\u2019 featuring our chef's signature dish"},"content":{"rendered":"<p class=\"wp-block-paragraph\">\"Amusing chicken liver\" headlines the prestigious Sabato magazine <em>Sabato<\/em> by <em>De Tijd \/ L'Echo.<\/em>Journalist Bert Voet is a regular guest here, and he was so impressed by our chicken liver amuse that he included it in <em>The 100 Signature Dishes<\/em> by <em>Sabato<\/em>. And we are incredibly proud of this!<\/p>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-medium is-style-default\"><img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/sabato-1-300x300.jpg\" alt=\"\" class=\"wp-image-1538\" srcset=\"https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/sabato-1-300x300.jpg 300w, https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/sabato-1-1024x1024.jpg 1024w, https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/sabato-1-150x150.jpg 150w, https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/sabato-1-768x768.jpg 768w, https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/sabato-1-12x12.jpg 12w, https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/sabato-1.jpg 1080w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>\u201cWe tasted a delicious, harmonious blend of liver with beetroot, sour cherry, and cocoa, but there\u2019s also a preparation with walnut and beetroot.\u201d<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Why does Karel consistently choose chicken liver as an amuse-bouche? <em><strong>\"I love it myself, and it\u2019s an ingredient that you don\u2019t come across often. You can also endlessly vary with it, allowing our guests to discover new flavors and variations every time.\"<\/strong><\/em><\/p>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/nonam_280522_000038-1024x683.jpg\" alt=\"Kippenlever, walnoot, rode biet\" class=\"wp-image-1539\" srcset=\"https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/nonam_280522_000038-1024x683.jpg 1024w, https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/nonam_280522_000038-300x200.jpg 300w, https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/nonam_280522_000038-768x512.jpg 768w, https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/nonam_280522_000038-1536x1024.jpg 1536w, https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/nonam_280522_000038-18x12.jpg 18w, https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/nonam_280522_000038.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/nonam_151223_000140-1-1024x683.jpg\" alt=\"Kippenlever, zure kers, cacao gru\u00e9\" class=\"wp-image-1540\" srcset=\"https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/nonam_151223_000140-1-1024x683.jpg 1024w, https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/nonam_151223_000140-1-300x200.jpg 300w, https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/nonam_151223_000140-1-768x512.jpg 768w, https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/nonam_151223_000140-1-1536x1024.jpg 1536w, https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/nonam_151223_000140-1-18x12.jpg 18w, https:\/\/nonam.be\/wp-content\/uploads\/2024\/11\/nonam_151223_000140-1.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Curious to read the full article?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Read it online here: <a href=\"https:\/\/www.tijd.be\/sabato\/food\/amusante-kippenlever-nonam-gent\/10569964.html\">https:\/\/www.tijd.be\/sabato\/food\/amusante-kippenlever-nonam-gent\/10569964.html<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Sabato selected our dish for the 100 Signature Dishes. <\/p>","protected":false},"author":2,"featured_media":1543,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[15],"tags":[],"class_list":["post-1536","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-info"],"_links":{"self":[{"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/posts\/1536","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/comments?post=1536"}],"version-history":[{"count":0,"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/posts\/1536\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/media\/1543"}],"wp:attachment":[{"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/media?parent=1536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/categories?post=1536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/tags?post=1536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}