Who's cooking
I'm Guillaume, a chef based in Antwerp. I trained in Michelin kitchens, and today I cook private dinners under my own name, table.35. If you follow me on Instagram, you've seen the plates. This newsletter is where I show you what happens before the plate.
Why "open kitchen."
In a restaurant, an open kitchen lets guests see what really goes on: the prep, the tasting, the small corrections nobody writes down. That's the part I want to give you.
Most recipes tell you what to do. Almost none tell you why, or what to do when it doesn't turn out like the photo. But that "why" is exactly what separates a chef from someone following instructions. Once you understand it, you stop needing the recipe.
What lands in your inbox
One email, every Wednesday. Free. Inside:
One lesson from my kitchen: a technique, a tasting tip or a chef's trick you can use the same day, explained the way I'd teach it to a new cook on my line.
One recipe, written the way I actually cook it, with the why behind each step.
Now and then, a look behind the scenes at table.35: dishes I'm developing, things that went wrong, and what I learned from them.
No life story before the ingredient list. Just the thinking behind good food.
The weekly recipe is free for now. Later on it'll move to a paid tier, and anyone who's here early will hear about it first.
Pull up a chair
If that sounds like your kind of kitchen, subscribe below and the next issue lands in your inbox on Wednesday.
See you there x
Guillaume
open kitchen. - by table.35