Check & Save & Download Instagram user photos and videos.List Most Popular Hashtags and Users. Recent Popular medias and share them ImgToon
  1. Homepage
  2. @monaway
Monika (@monaway) Instagram Profile Photo monaway
Fullname

Monika

Bio Food/restaurants/photography/travel. Warsaw based. Marketer, researcher, innovation and trend hunter.

Profile Url

Suggested users for Instagram Profile "Monika (@monaway)"

Monika (@monaway) Instagram photos and videos

List of Instagram medias taken by Monika (@monaway)

Advertisement

Advertisement

Advertisement

Frites with mayonaise, level master with some pro tips. 🔸Mayonaise: Belgian mustard (Ferdinand Tierenteyn Stropkes Mostaard, mix of black and yellow mustard seeds), yolks, delicate high quality peanut oil (Vandemoortele), salt, freshly grounded pepper, a touch of dried garlic (video 1) 🔸Fries: bintje potatoes, cut, washed off starch, dried and steamed. When cooled, covered with potato starch tempura (video 2), then deep fried in beef fat till golden and crispy outside and fluffy inside (video 3) 🔸Effect: wow (see video 4) . 05.2018, Bon Bon, Brussels with chef Christoph Hardiquest (2** Michelin) .

Instagram Image by Monika (@monaway) with caption : "Christoph the Salt Bae 😍
.
Proudly presenting: the best fries in the world (Belgian of course)👌🏻
.
Some secrets on how i" at Brussels, Belgium - 1802076248383691931

Christoph the Salt Bae 😍 . Proudly presenting: the best fries in the world (Belgian of course)👌🏻 . Some secrets on how it’s done, in next post. . 05.2018, Bon Bon, Brussels with chef Christoph Hardiquest (2** Michelin)

Instagram Image by Monika (@monaway) with caption : "Interior design of Bon Bon’s main dining room. 
Note: cute sheep stools for handbags 😍
.
Around 40 seats at tables, best" at Brussels, Belgium - 1801253470734695999

Interior design of Bon Bon’s main dining room. Note: cute sheep stools for handbags 😍 . Around 40 seats at tables, best view seats at the kitchen counter, plus beautiful garden seats to enjoy during summer months. . 05.2018, Bon Bon, Brussels, chef Christoph Hardiquest (2** Michelin)

Instagram Image by Monika (@monaway) with caption : "🔸Pan à la Grecque with 3 different dips:
(from top) cherry vinegar, tonka bean paste and medlar, creatively interpreted " at Brussels, Belgium - 1799876307347452738

🔸Pan à la Grecque with 3 different dips: (from top) cherry vinegar, tonka bean paste and medlar, creatively interpreted by Christoph Hardiquest. . Pain à la Grecque is a very traditional pastry from Brussels area (simple bread with milk sprinkled with cinnamon and sugar crystals) with some difficult history behind. The name of ‚Greek Bread’ does not come from Greece but from the Flemish word of gracht meaning ditch. The pastry had been created in the center of Brussels at a place called rue Fossé au Loup where, in the XVI century, there was a convent of Augustinian fathers. They distributed bread called the bread of the ditch wolves (in Flemish Wolfgrachtbrood) to the poor. Subsequently the name was deformed to become the Greek bread. . 05.2018, Bon Bon Origins No.3, Brussels with chef Christoph Hardiquest, Bon Bon (2** Michelin), Alexandre Coullion, La Marine (2** Michelin) and Dimitri Proost, Dim Dining.

Instagram Image by Monika (@monaway) with caption : "Kind of desert I like the most. Fresh, little savoury, vegetal.
🔸Desert from the garden: Beersel cream cheese, dill meri" at Brussels, Belgium - 1799213450515591602

Kind of desert I like the most. Fresh, little savoury, vegetal. 🔸Desert from the garden: Beersel cream cheese, dill meringue, sorel and pepper icecream with cucumber and green celery compote, fresh thyme vinegar 😍 by Christoph Hardiquest. . 05.2018, Bon Bon Origins No.3, Brussels with chef Christoph Hardiquest, Bon Bon (2** Michelin), Alexandre Coullion, La Marine (2** Michelin) and Dimitri Proost, Dim Dining.

Instagram Image by Monika (@monaway) with caption : "🔸Pigeon à la Liégeoise with spinach, burned onion powder and juniper base, tapioka with pigeon leg confit by Christoph H" at Brussels, Belgium - 1797775953575227593

🔸Pigeon à la Liégeoise with spinach, burned onion powder and juniper base, tapioka with pigeon leg confit by Christoph Hardiquest . 05.2018, Bon Bon Origins No.3, Brussels with chef Christoph Hardiquest, Bon Bon (2** Michelin), Alexandre Coullion, La Marine (2** Michelin) and Dimitri Proost, Dim Dining.

Instagram Image by Monika (@monaway) with caption : "🔸Wild pollack with blueberries, elderflower and peas, creamy goat cheese sauce by chef Alexandre Coullion.
.
05.2018, Bo" at Brussels, Belgium - 1797029703737192891

🔸Wild pollack with blueberries, elderflower and peas, creamy goat cheese sauce by chef Alexandre Coullion. . 05.2018, Bon Bon Origins No.3, Brussels with chef Christoph Hardiquest, Bon Bon (2** Michelin), Alexandre Coullion, La Marine (2** Michelin) and Dimitri Proost, Dim Dining.

Creamy North Sea squid in elderberry vinaigrette topped with white sausage from Bastogne, green peas and raspberry powder by chef Christoph Hardiquest. . White sausage or boudin blanc or Witte pensen are snowy white, with green herbs to add colour. The process starts with white bread soaked in milk and egg. Such soggy bread is mixed with the pork, then minced and pressed into intestine cases. The sausage is boiled. These white sausages are primarily flavoured with mace and nutmeg but might differ depending on the region. . 05.2018, Bon Bon Origins No.3, Brussels with chef Christoph Hardiquest, Bon Bon (2** Michelin), Alexandre Coullion, La Marine (2** Michelin) and Dimitri Proost, Dim Dining.

Instagram Image by Monika (@monaway) with caption : "🔸 Langustine, bisque, beetroot puree, meadowsweet with addition of increadible fig oil by chef Alexandre Coullion.
.
.
0" at Brussels, Belgium - 1795519539590735709

🔸 Langustine, bisque, beetroot puree, meadowsweet with addition of increadible fig oil by chef Alexandre Coullion. . . 05.2018, Bon Bon Origins No.3, Brussels with chef Christoph Hardiquest, Bon Bon (2** Michelin), Alexandre Coullion, La Marine (2** Michelin) and Dimitri Proost, Dim Dining.

Instagram Image by Monika (@monaway) with caption : "🔸Jelly sprots served with little dots of ginger mayonaise and topped with puffed quinoa by Christopher Hardiquest.
.
05." at Brussels, Belgium - 1794814274696528731

🔸Jelly sprots served with little dots of ginger mayonaise and topped with puffed quinoa by Christopher Hardiquest. . 05.2018, Bon Bon Origins No.3, Brussels with chef Christoph Hardiquest, Bon Bon (2** Michelin), Alexandre Coullion, La Marine (2** Michelin) and Dimitri Proost, Dim Dining.

Instagram Image by Monika (@monaway) with caption : "Really seducing, fragrant and beautiful dish by Alexandre Coullion of La Marine.
🔸Braised asparagus with fish eggs, flow" at Brussels, Belgium - 1794076071832121777

Really seducing, fragrant and beautiful dish by Alexandre Coullion of La Marine. 🔸Braised asparagus with fish eggs, flowers from the garden and pine cones. . When this beautiful dish arrived, a sweet, heart touching fragrance of a meadow in the middle of the forrest on a sunny day took my mind over. . 05.2018, Bon Bon Origins No.3, Brussels with chef Christoph Hardiquest, Bon Bon (2** Michelin), Alexandre Coullion, La Marine (2** Michelin) and Dimitri Proost, Dim Dining.

🔸Large oyster marinated with very thick squid ink broth, topped with Colonnata lardo powder and decorated with sugar pearl. . Erika Oyster, staple dish by Alexandre Coullion with complex taste and deep connection to Noirmoutier terroir. Symbol to remember Erika oil spill in 1999 and It’s consequences to marine life. . Pic 2: Meet Chung Han Hou, very talented, focused and sweet sous chef of Alexandre Couillon plating Erika oyster. . 05.2018, Bon Bon Origins No.3, Brussels with chef Christoph Hardiquest, Bon Bon (2** Michelin), Alexandre Coullion, La Marine (2** Michelin) and Dimitri Proost, Dim Dining.

„Tomate Crevettes” revisited. A rather dull, omnipresent in Belgium salad or, if you will, shrimp cocktail served with mayonnaise in a tomato, transformed into vibrant, light and visually appealing dish. . Flavourful bisque from shrimp heads gave the base and first layer. Traditionally used cooked shrimps were replaced here by raw grey shrimps. Next layers, finely chopped onions followed by diced tomatos and finger lime caviar. All covered with thin tomato water jelly and topped with Oscietra caviar. (Pic2) . A great example of chef Christoph Hardiquest philosophy of rediscovering traditional Belgian recipes, deconstruct and bring them alive again with a contemporary eye. . Careful and patient plating. (Pic3) Could not resist the word ‚surgically precise’ comming to my mind, mostly because of colourful hats wore by the team. (Grey’s Anatomy fans) 😂 . . 05.2018, Bon Bon Origins No.3, Brussels with chef Christoph Hardiquest, Bon Bon (2** Michelin), Alexandre Coullion, La Marine (2** Michelin) and Dimitri Proost, Dim Dining.