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diners' check The Secret Dinner At whatever dinner party we’ve lately been invited to, the one name that is on everyone’s lips is that of a chef who apparently prepares the most exquisite and out-of-the-box of gastro-delights from the comfort of your own home. Not ones to be outdone, we set out to fi nd this Master of the “do-it-at-home” haute-cuisine… and could not resist the temptation of ask him to whip something up for The Word team. Writer Séverine Vaissaud What The Word Ate 01. Mackerel tartare with its herbs and spices seasoning. 02. Verrine of raw shrimps, fresh guacamole and its curry fl avoured yoghourt sauce. 70 — THE THIRD WORD 03. Grilled King Crab legs fi lled with lemon and herbs pesto. 04. Langoustines grilled in tomato cubes and olive oil. 05. Salmon fi let and Codfi sh backs topping green and white asparagus seasoned with Chardonnay vinaigrette. 06. Small clams cooked in their own stock of white wine, garlic and parsley.
Prosse, the Name is Prosse From inception to completion, Prosse – our ultimate cookery expert – has developed a novel way of showcasing his singular talent, one which could best be described as “include, invade, impress”. Indeed, a fi rst meeting at the client’s house is scheduled, allowing our chef to inspect the kitchen equipment at his disposal before sitting down with the avid gourmet to discuss potential preferences, budgets and dates – making clear the fact that only seasonal produce will be used for his gastro-creations. With every detail inspected, Prosse then begins to shop, the availability and provenance of ingredients one of the many factors he takes into account in his selection. Constraint as a Precursor to Creativity His many creations often spring from the unavailability of certain produces and his knack for unearthing them. His secret weapons, testament to his passion and years of experience, is his knowledge of and, in some cases, personal relationship with a great many producers. This in turn means that he is always aware of who has the best of what, and more importantly, when. From poultry to game and fi sh or the fi rst spring asparagus, there isn’t a lot which seems to escape our Chef’s expert eyes. Cooking Equals Sharing Once D-day has arrived, our Chef makes himself at home in his clients’ kitchens, (re-) arranging them with his own pans, tableware, knives and groceries so as to fi nd his bearings once the heat is on. This is a time for the host gastro-afi cionados to observe, mingle and soak in; there is nothing Prosse enjoys more than to have company in the kitchen and to share his passion for slow, thoughtful and distinctive cuisine. Not to be underestimated in the wholesome experiences that are his dinners is the sense of learning and togetherness. Put simply, his idea of cooking revolves around methodology, pedagogy, team spirit and socialising, although the latter isn’t without its risks, as Prosse fondly remembers some very clumsy guests whose goodwill could not transcend their gaucheness. 07. Poultry broth perfumed with spring fl avours of asparagus and Korean Enoki mushrooms accompanied with smoked duck breast ‘magrets’. When the Student Became the Master When prompted about his earliest culinary memory and who he associated it with, the answer is automatic: vanilla cream made with his mother at the tender age of seven. Too small at the time, she used to set him on a chair so that he could reach the pots and spoons to stir his dessert. Prosse’s urge to cook came at quite an early stage. At 12 he was already cooking entire meals for his family. But although he demonstrated a culinary talent at such an early age, life being life, he went on to study administration and economics. His love of cooking never disappeared however and, as years went by, Prosse went on cooking for friends and family until one day he decided to start a three-year evening cooking class at Anderlecht’s internationally renowned CERIA Campus. The aim was dual: improve his basic skills whilst focusing on complex disciplines such as the mastering of sauces and the expertise required to cook fi sh. 08. Filet mignon slices on a celeriac and Jerusalem artichokes puree with its grilled spring onions and truffl e pesto. 09. Verrine of stewed pears topped with crackled wafers, smooth sugary cottage cheese seasoned with fresh lemon juice syrup, zest of lemon preserve and berries. The Secret Dinner diners' check Our secret chef then started to practice his art for new clients and he confesses (with a smile) that his fi rst big experience did not go quite as he had wished. There were a lot of guests and he was a bit nervous of course; so much so that one of the plates he served was so full of sauce that part of it fell on the knees of a distinguished older lady and her spotless white dress. Twelve years on however, and Prosse’s bespoke culinary skills seem to be increasingly requested, obliging him to limit theses hush-hush dinners by the count of one per week. And his many clients are unanimous: whatever the requests and challenges Prosse always fulfi ls them to the fullest. Be it a new luxury boutique’s opening, a 50-seat outdoor dining fest or a candle-lit dinner for two, Prosse continues to be the one secret word uttered at each and every one of them… What The Word Drank 01. Gordello 2005. 02. Txomin Etxaniz 2005. 03. Juan de Albret 2003. 04. Evian and Badoit Water. THE THIRD WORD — 71
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Do not throw on the public domain.
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contents page 8 — THE THIRD WORD
Page 12:
the contributors It's a Word's Worl
Page 15 and 16:
The next few weeks’ agenda fi lle
Page 17 and 18:
Referential Meanings Mike Kelley is
Page 19 and 20: Rapid Design China’s phenomenal r
Page 22 and 23: the secret papers — Whether indul
Page 24: the secret papers Saturday, it's a
Page 28: the secret papers Stone Cold Chilli
Page 32 and 33: open sesame 01 Inside Anderlecht
Page 34 and 35: the movers and shakers 01 02 Behind
Page 36 and 37: the movers and shakers Behind the B
Page 38 and 39: ack in the days The Early Bird —
Page 40 and 41: the institution The Man Down Under
Page 42 and 43: three of the best Luxury Shopping B
Page 44 and 45: ehind closed doors Do You Remember
Page 46 and 47: ehind closed doors Do You Remember
Page 48 and 49: the culture briefi ng Creative Acco
Page 50 and 51: the culture briefi ng Creative Acco
Page 54: the culture briefi ng Creative Acco
Page 57 and 58: "Petal" Coat Paule KA In or Out the
Page 59: Skirt Sonia Rykiel, Leather Blouse
Page 63 and 64: Shirt Louisa Assomo, Underwear La P
Page 65 and 66: Mo of Soul duo Mo & Grazz What is y
Page 67 and 68: Karin Nuñez de Fleurquin Jewellery
Page 69: The Word & Cachemire Coton et Soie
Page 73 and 74: After days of negotiations, a meeti
Page 75 and 76: the young Brussels designers, then
Page 77 and 78: Hidden Appearances eye-opener THE T
Page 84 and 85: the word on the street — We fi rs
Page 86 and 87: the word on the street Kelly De Mey
Page 88 and 89: the word on the street Kelly De Mey
Page 90 and 91: our playlists Songs We Listen To Ni
Page 92 and 93: advertorial The Word & Marriott Hot
Page 94 and 95: advertisers' round up page 2 - 3 Pe
Page 96 and 97: the last word The Death of the Deve
Page 98: what's next Although budgetary conc
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