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Wouter Vroonen
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Menno van der Vooren
Butcher's shop van der Vooren
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Get inspired by recipes, customer stories and news items.
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In December, chef Mathijs van der Boon opened his restaurant Haricot. in the heart of Maastricht.
He takes you through the preparation of his dish with Livar pork belly, woolly crab and badger garlic from the current menu 🍽️
#livar #haricot #finedining #restaurant #gastronomy #gastronomy #michelinguide #gaultmillau
In December, chef @mathijsvdboon opened his restaurant @haricotmaastricht
He takes you through the preparation of his dish with @livarmeat belly bacon, woolly crab and badger garlic from the current menu 🍽️
#livar #haricot #finedining #restaurant #gastronomy #michelinguide #gaultmillau
