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Golden brown baked brioche with crispy fried Manchego from the heart of Spain. Finished with honey for a subtle sweet touch.

Calamari with chili foam and orange-sherry gel

Crispy fried calamari with a surprising twist. Airy chili foam and fresh orange sherry gel create tension between spice, smoke, and citrus.

Carne de Membrillo

This firm quince jelly pairs beautifully with aged Manchego, where sweet, salty, and slightly spicy flavors come together. Served with toasted bread and a touch of orange oil.

Chorizo & Jalapeño pincho

Crispy chorizo and golden fried jalapeño give this pincho a spicy bite, while sun-dried tomato and creamy sheep's cheese complete the dish.

Beef ribs with fries

Slow-cooked short ribs with Rioja wine and herbs, served with potato sticks and a light smoked sherry foam.

Flamenquín

A classic from Córdoba that always scores. Thin veal filled with Serrano and Manchego, tightly rolled and fried until golden brown.

Fried anise cookies

Small Spanish anise cookies with a crispy bite and soft core. Fried golden brown and finished with orange oil and cinnamon sugar.

Gambas al Ajillo

Juicy prawns in warm garlic oil with chili and spices, briefly fried for maximum intensity.

Huevos à la Flamenca

A rich tomato base with chorizo and jamón, served in earthenware and completed with quail eggs.

Salmorejo

This refined variation on gazpacho becomes extra rich thanks to olive oil and bread, eel, and a softly cooked egg yolk.

Tostada de Jamón

Crispy potato skin as toast, topped with a creamy goat cheese and fresh sherry vinegar cream, generously layered with Jamón Ibérico.

Flowerpower asparagus with carrot and parsley

A colorful asparagus dish with carrot and parsley.

Bacalao, Black Alioli & Chorizo Pincho

Slow-cooked bacalao on crispy toasted bread with black alioli, finished with crunchy chorizo.

Lágrimas & Spicy Manzanilla pinchos

Pincho with tender Ibérico lágrimas on crispy bread, combined with spicy-sweet apple, crunchy tortilla and smoked aioli.

Pincho with anchovy, manchego, olive and pepper

Salty anchovy, creamy manchego, olive and pepper in a crispy coating, served on bread with sobrasada butter and lemon aioli.

Win-Win Dark & Salted Caramel Tart

This tart combines deep, pure flavors with a gentle sweet-salty contrast.

Win-Win Mousse

This airy mousse shows how refined Win-Win White is as a cocoa-free chocolate alternative.

Win Win Brownies

These brownies show how versatile Win-Win Dark is: a pure and intense chocolate alternative without cocoa.

Panuozzo Campana with spianata

Crispy panuozzo with smoked scamorza, spicy spianata and arugula, finished with olive oil and black pepper.

Panuozzo Campana with caprese

Airy panuozzo with creamy burrata, tomato, sun-dried tomato and basil oil for a fresh caprese experience.

Puccia pugliese with prosciutto di Toscano

Crispy puccia with prosciutto di Toscano, buffalo mozzarella, pomodoro cuore, arugula and pesto alla Genovese.

Puccia pugliese with mortadella

Italian puccia filled with mortadella, buffalo mozzarella, arugula and grilled artichoke, drizzled with olive oil.

Agua de Valencia

Agua de Valencia combines orange juice with orange liqueur, gin, and cava into a vibrant cocktail.

Mimosa

The ultimate brunch classic! This mimosa combines fresh orange juice with sparkling wine and a subtle hint of Cointreau.

Apple pie pastry

Warm pastry with almond paste, stewed Belle de Boskoop apple and cinnamon, served with vanilla ice cream, whipped cream and apple-cinnamon cookie crumble.

Pie with barbecue spinach, asparagus, manchego and quail eggs

Crispy pie filled with grilled spinach and green asparagus, creamy hollandaise-ricotta foam and soft quail eggs.

Mini vegetarian zakouski pastries

Mini zakouski pastries filled with creamy béchamel and QimiQ, gratinated with Parmesan cheese and finished with chives and parsley.

Ricotta & raspberry tartlet

Crispy tartlet with fresh ricotta cream, marinated raspberries and vanilla ice cream, finished with amaretti and a touch of raspberry powder.

Vol-au-vents with pulled pork, cipolline and nduja-hollandaise

These pastries with pulled pork combine savory depth with spicy finesse.

Lángos chorizo

Golden-brown lángos with crème fraîche, melted cheese, spicy chorizo, red onion and chives for a flavorful kick.

Lángos English breakfast

Golden-brown fried lángos with crème fraîche, egg, cheddar and crispy bacon for a savory English breakfast twist.

Lángos classic

Classic lángos with crème fraîche, grated Oud Brugge cheese, spring onion and black pepper, golden-brown and full of flavor.

Lángos toastie

Crispy lángos toast with crème fraîche, melted cheese, ham, ketchup and refreshing red onion, inspired by Prague street food.

Cherry Amaretto soft serve

Creamy soft serve gets a rich, aromatic twist here with white chocolate cream, amaretto, and intense cherries.

Chocolate Sticky Toffee soft serve

An irresistible combination of creamy soft serve and warm, buttery sticky toffee.

Coco Piña Colada soft serve

An exotic soft serve with creamy coconut caramel and tropical fruit infused with piña colada.

Nutty Nutella & Popcorn soft serve

Soft serve with a creamy Nutella sauce full of chocolate notes and crunchy nuts.

Peanut Butter & Pretzel soft serve

A powerful combination of creamy soft serve with peanut butter caramel and salty pretzel crunch.

Raspberry Meringue soft serve

A refreshing soft serve with warm raspberry sauce and crunchy meringue.

Ricotta & Vincotto soft serve

A refined soft serve with creamy ricotta cream and the deep, slightly sweet notes of vincotto (raspberry vinegar).

Salty Caramel, Rum Banana & Peanut soft serve

A rich and distinctive soft serve creation where sweet, salty, and a hint of rum come together.

Affogato

An Italian classic in soft-serve form: creamy swirled ice cream, topped with hot espresso and finished with crunchy nuts.

Gold Chocolate & Sweet Pistache soft serve

Creamy soft serve with crunchy pistachio and warm coconut-chocolate sauce that sets into a thin, brittle layer, finished with gold.

Blueberry Ruby soft serve

Soft, creamy soft serve with fresh blueberry and velvety ruby chocolate for a striking ice creation full of color and contrast.

Apple Pie soft serve

A familiar classic in soft-serve form: creamy swirled soft ice cream combined with crumble, apple in different textures and fresh apple gel.

Lemon & Meringue soft serve

Soft serve in gastronomic style: creamy swirled soft ice cream with fresh lemon crème, airy meringue and crunchy nuts.

Pani puri with kombu-fermented venison loin

Pani puri with kombu-fermented venison loin, smoked Japanese vinegar, pandan–green chili reduction and silken tofu cream

Venison steak with raspberry infusion and pomme anna

Venison steak infused with raspberry, served with black cherry vanilla jus, sauce foyot and crispy pomme Anna with thyme and garlic.

Foodxperience: Het culinaire platform van HANOS

FoodXperience: culinaire inspiratie en recepten voor horeca

FoodXperience is hét online inspiratieplatform van HANOS voor chefs, horecaondernemers en foodprofessionals. Hier vindt u duizenden recepten, culinaire trends, technische video's, masterclasses en praktijkgerichte inspiratie voor de professionele keuken. Van seizoensgerechten en innovatieve menuconcepten tot klassieke bereidingen en verrassende smaakcombinaties: FoodXperience helpt u om uw gasten te blijven inspireren en uw horecazaak te onderscheiden.

Wat voor recepten?

Op FoodXperience vindt u recepten voor de professionele keuken, ontwikkeld door de chefs en specialisten van HANOS en uit de foodbranche. Het aanbod bestaat uit een brede mix van technische recepten, innovatieve gerechten en praktische toepassingen die direct inzetbaar zijn in de horeca.

Of u nu op zoek bent naar verfijnde fine dining gerechten, seizoensrecepten, shared dining concepten of efficiënte oplossingen voor drukke services, FoodXperience biedt inspiratie voor iedere horecakeuken. Alle recepten zijn ontwikkeld met oog voor smaak, presentatie, uitvoerbaarheid en rendement.

Waarom FoodXperience?

FoodXperience brengt kennis, inspiratie en praktijkervaring samen op één platform. De recepten en artikelen worden ontwikkeld door ervaren chefs, productspecialisten en horeca-experts die dagelijks werken met de nieuwste producten, technieken en trends.

Daarnaast vindt u op FoodXperience:

Duizenden recepten voor horeca
Inspiratie voor menukaarten en seizoensconcepten
Technische video's en bereidingsmethodes
Productkennis van specialisten
Trends en ontwikkelingen binnen de horeca
Praktische toepassingen voor de professionele keuken

Zo blijft u op de hoogte van nieuwe smaken, technieken en horecaconcepten die u direct kunt toepassen in uw eigen onderneming.

Veelgestelde vragen

Wat is FoodXperience?

FoodXperience is het online inspiratieplatform van HANOS voor horecaondernemers, chefs en foodprofessionals. U vindt er recepten, trends, masterclasses, video's en praktijkgerichte inspiratie voor de professionele keuken.

Zijn de recepten moeilijk?

Nee, de recepten op FoodXperience zijn ontwikkeld voor de professionele keuken en variëren in niveau. U vindt er zowel toegankelijke recepten die eenvoudig tijdens een drukke service zijn uit te voeren als meer technische en innovatieve gerechten voor chefs die zich verder willen verdiepen in nieuwe technieken en presentaties. Dankzij de duidelijke recepturen, ingrediëntenlijsten en bereidingswijzen zijn de recepten direct toepasbaar in de horeca, ongeacht het type keuken of ervaringsniveau.

Welke masterclasses organiseert HANOS?

HANOS organiseert regelmatig masterclasses rondom actuele horecathema's, producten, technieken en culinaire trends. Tijdens deze bijeenkomsten delen chefs en specialisten hun kennis en praktijkervaring.

Hoe blijf ik op de hoogte van horecatrends?

Via FoodXperience blijft u op de hoogte van de nieuwste horecatrends, productinnovaties, menuconcepten, seizoensinspiratie en culinaire ontwikkelingen binnen de branche.

Kan ik recepten opslaan?

Ja, met een HANOS-account kunt u favoriete recepten bewaren en eenvoudig terugvinden. Zo bouwt u uw eigen inspiratiebibliotheek op voor toekomstige menu's en concepten.