Gastronomixs
Quickly create exciting dishes
We provide recipes in building blocks, called components, which you as a chef can use to quickly create new dishes or change existing recipes.
Discover the benefits
• New tried-and-tested recipes every week
All recipes have been tried and tested, which saves you a lot of time!
• Available within arm’s reach, anywhere, anytime
We are here whenever you need us, on any screen.
• All culinary inspiration in one place
Chefs and specialists from across the world share their knowledge with you.
• Made for and by professional chefs
We speak the same language and understand the challenges you face.
Endless culinary combinations
If you’re curious to find out what you can all do with a certain product, we have more than 4,800 components which have been efficiently arranged per ingredient and technique. There are bound to be preparations that are suitable for your kitchen and with which you can create many different compositions!
‘Gastronomixs is an enrichment for every chef!’
- Chef Gastronomixs Test Kitchen Nik Tonglet
Blog
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You can't argue about taste… Or can you?
For a chef, everything revolves around taste and experience. Thanks to the sense of taste and smell, your guests can enjoy your well-thought out creations. But how does taste work? We will fill you inRead more -
Delving into: sourdough
With sourdough bread, we use so-called "sourdough" instead of yeast to make the bread rise. This takes time, love and attention. Have you always been too busy to dive in? If so, then now’s your chance!Read more -
Invest time in your knowledge? This is your chance!
Are you the kind of person who always has your nose in a book or are you just happy to switch off after a long day of hard work? We all know that maintaining your knowledge is essential, but the hectic time spent in the kitchen often doesn't allow you to.Read more -
The (mother) sauces that every cook should know
If you have spent more than a few weeks at a culinary school, you couldn’t ignore it: the classic sauces schedule, as prepared at the end of the 19th century by the French chef Escoffier. But is it still relevant today?Read more