{"id":23877,"date":"2022-07-07T11:07:22","date_gmt":"2022-07-07T09:07:22","guid":{"rendered":"https:\/\/www.fiftyandmemagazine.be\/nl\/?p=23877"},"modified":"2022-07-07T11:07:22","modified_gmt":"2022-07-07T09:07:22","slug":"bavet-nick-bril-gastronomische-collab","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/restaurants\/bavet-nick-bril-gastronomische-collab","title":{"rendered":"BAVET x Nick Bril: de gastronomische collab om te proberen"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span><p>Met niet minder dan 16 restaurants in Belgi\u00eb heeft BAVET zich gevestigd als de <strong>specialist van de Belgische spaghetti<\/strong> met zijn grootmoeders recepten, gaande van de eenvoudige bolognese tot even heerlijke variaties. <strong>Nick Bril<\/strong> is de eigenaar van het tweesterrenrestaurant <strong>The Jane<\/strong> in Antwerpen, waar heel Belgi\u00eb zich weken van tevoren haast om een tafel te bemachtigen. Meng de twee en je krijgt een gerecht dat het plezier van <strong>eenvoud<\/strong> combineert met<strong> sterrenkwaliteit<\/strong>. Dit is de eerste keer dat het bedrijf met een externe chef-kok heeft gewerkt.<\/p>\n<p>&#8220;<em>Ik heb al veel bereikt, en al heel veel meegemaakt, maar er was nog 1 unfinished business. Een spaghetti maken in samenwerking met BAVET, die eens helemaal niets had te maken met dure prijzen en stijf gedoe. Een goede spaghetti, en liefst eentje die je eet met een bavet. De \u201cLegends of the smoked\u201d. Kwalitatieve producten in een jasje dat het een gerecht maakt voor iedereen. No stars, just maximum pleasure!<\/em>&#8221; legt de chef uit.<\/p>\n<h2>Legends of the smoked ft. Nick Bril &amp; Hendrik Dierendonck<\/h2>\n<p>Gerookte pastrami van slagerij Dierendonck, buratta, rucola, chili, croutons en basilicum vormen de unieke mix van deze samenwerking.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23879\" src=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2022\/07\/4_BAVET_Legends-of-the-smoked-ft.-Nick-Bril-Hendrik-Dierendonck-768x575-1.jpg\" alt=\"\" width=\"768\" height=\"575\" \/><\/p>\n<p>In de mond ervaar je een explosie van smaken. De <strong>verschillende texturen<\/strong> voegen een onmiskenbaar pluspunt toe, en de kwaliteit van de ingredi\u00ebnten rondt het gerecht prachtig af! Voeg een bord nacho&#8217;s toe als voorgerecht en het is de perfecte combo.<\/p>\n<p>Deze tijdelijke special is sinds woensdag 15 juni eat-in in beperkte oplage beschikbaar in alle Bavet-vestigingen (Antwerpen, Brugge, Brussel, Gent, Hasselt, Leuven, Luik, Maastricht (NL), Mechelen, Kortrijk en Oostende) voor \u20ac 20,90.<\/p>\n<p class=\"p1\"><em>De leukste berichten van Fifty &amp; Me in je mailbox ontvangen?\u00a0<a href=\"https:\/\/www.fiftyandmemagazine.be\/nl\/newsletter\"><span class=\"s1\">Schrijf je dan in voor de nieuwsbrief<\/span><\/a>.<\/em><\/p>\n<p class=\"p1\"><em>Beeld \u00a9 Shutterstock<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span>Met niet minder dan 16 restaurants in Belgi\u00eb heeft BAVET [&hellip;]<\/p>\n","protected":false},"author":18,"featured_media":23878,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[903],"tags":[],"class_list":["post-23877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>BAVET x Nick Bril: de gastronomische collab om te proberen<\/title>\n<meta name=\"description\" content=\"BAVET, bekend om zijn gastronomische spaghetti, innoveert met een unieke samenwerking met sterrenchef Nick Bril.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/restaurants\/bavet-nick-bril-gastronomische-collab\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"BAVET x Nick Bril: de gastronomische collab om te proberen\" \/>\n<meta property=\"og:description\" content=\"BAVET, bekend om zijn gastronomische spaghetti, innoveert met een unieke samenwerking met sterrenchef Nick Bril.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/restaurants\/bavet-nick-bril-gastronomische-collab\" \/>\n<meta property=\"og:site_name\" content=\"Fifty &amp; 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