French chef Gabriel Gaté discusses the gastronomic specialities of Belgium and Northern France. Young talented French chef Nicolas Poelaert native of the region, prepares a modern dish of beetroot. Sommelier Christian Maier talks about the most popular Belgian beer.






Skill level

Average: 4 (2 votes)


  • 2 medium carrots
  • salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 8 baby beetroot
  • 10 g butter
  • selection of herbs and flowers from the garden (e.g. chervil, tarragon, parsley)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the carrots on a grill plate or under the grill to burn the skin off. When the skin is dark, place the carrots in a steamer and cook until tender.

Place the carrots in a blender, season with salt, pepper and the olive oil and blend to a very smooth purée. Expect the purée to be very dark.

Wash the beetroots and trim the leaves and root. Cook beetroots in salted boiling water until tender. Peel and quarter the beetroots.

Heat the butter in a pan and toss the beetroots in the butter.

Spread a little carrot purée on 2 plates – the purée has a smoky flavour. Top with the beetroot pieces and garnish with a selection of herbs and flowers.