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    Let's Seas The Day!

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    The tastiest recipes collected especially for you

    Chef Rens’s poached lobster

    Chef Rens developed a 3 course Holiday Menu. With this poached lobster as a main course you will blow away your family and friends. The lobster dish is beautiful, and comforting. The tomatoes give some freshness to balance out the rich vanilla sauce. Poaching the lobster makes it extra tasty!

    Chef Rens’s razor clam ceviche

    Chef Rens developed a three-course menu for the holidays, with the second course in this trilogy being a ceviche of razor clams. The razor clams serve as a refreshing intermediate course, a sort of palate cleanser. The acidity of the lime gently cooks the raw razor clams, giving them a beautiful texture. It's a fresh dish with a nice bite.

    Chef rens’s roasted La Zélandaise oyster with kiwi

    Chef Rens developed a 3-course menu for the holidays. As the first in the trilogy, this roasted La Zélandaise is the perfect appetizer. Surprising and refined: roasted La Zélandaise oyster with kiwi gel, smoked vinaigrette, and wasabi crunch. This flavor explosion combines the briny oyster with kiwi and smoked flavors. Chef Rens explains step by step how to impress your guests with this unique dish!

    Oyster with avocado and basil

    The soft avocado basil cream lets the briny oyster shine!

    Aguachile with oyster

    Aguachile resembles tiger's milk but is slightly different. The concept is similar, with the fish cooking in the aguachile. To avoid overpowering the dish, we used less aguachile. The oyster remains uncooked and is eaten raw!

    Mussel ceviche

    Ceviche made with mussels can sometimes be a lot of work, but with our ready-to-eat Avignon mussels, since the shells are already open, you can add the tiger's milk right away! The wild garlic and oil make the tiger's milk slightly milder. A super tasty and quick snack!

    Mussels with Roquefort sauce

    Roquefort is often referred to as the king of blue cheeses. The sharp flavor of Roquefort is softened by the briny mussels. Mussels with Roquefort sauce is a classic French dish, and it remains a delight no matter how often you enjoy it!

    Pasta with mussels in creamy sauce

    Rens’ Danish rope culture mussels

    Danish-style mussels

    Risotto with Oosterschelde lobster

    Chinese periwinkles

    Razors-palermo

    Rens’ roasted Oysrí oyster with oyster cream

    Priya’s quick risotto with mussels

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