Christiaan Stoop

Christiaan Stoop

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About Impressions Press Contact

Christiaan Stoop

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Christiaan sees food as a way to share stories that grow and change over time.

NORMANDY SCALLOP
5J Ham | Luo Bo Gao | Caviar Oscietra No.2

A dish that bridges French elegance and Chinese tradition. Normandy scallop, crafted into a soufflé, with a molten sage butter center. Resting on a homemade Luo Bo Gao — a clas

Foie Gras Gelato | Smoked Eel | Cherry Kosho

The second dish of our new Menu No.49 - foie gras, reimagined. A terrine base with oat & nut granola for crunch, topped with foie gras gelato. Smoked eel adds depth, while pickled cherry kosho brings

On February 4th, we reopen with our new menu 💥

Our first course highlights Aged Kanpachi—the loin served as sashimi, the belly lightly smoked and finely cut into tartare. Accompanied by local long beans and their purée.

A refreshing a

Great food starts with precision, texture, and flavor.

These close-ups capture the essence of what we do: elevating every ingredient to shine on its own.

*thank you for these wonderful pictures @hungryshi

#finedining #chefstalk #michelinguide #f

Wishing everyone an amazing year ahead!
With lots of love, passion & energy for our beautiful job.
Love what you do and do what you love ! ⭐️ ⭐️ ⭐️

Loquat | Orange | Almond 🍊

This beloved dessert from menu No.46 making its way back next month—just in time for the loquat season!

Featuring a base of loquat seed milk panna cotta, layered with orange and roasted loquat marmalade. It’s

Today, we hosted a hands-on cooking class at the beautiful Gaggenau Show Kitchen, sharing techniques, flavors, and good atmosphere with a great group.

A big thank you to everyone who joined and brought their passion to the table.

#Gaggenau #chefs #

Shio Koji Cured Aji | Beef Tongue | Umeboshi
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#finedining #michelin #chefsroll #chefstalk #guidemichelin

- Deep Sea Scampi -
New Zealand scampi, shallow-fried to keep its delicate texture and natural flavor, paired with heirloom carrots, sweet peas, kaffir lime, and a touch of Vin Jaune veloute. Finished with a rich, umami-packed bisque for balance.

A

Proof that even in the busiest days, a good bite can silence the madness—at least for a moment.
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#KitchenBreak #chefstalk #finedining #michelinguide

Tenderloin Tartare “Yukhoe”| Pear | Gochujang | Dongchimi

Introducing one of our creations that bridges modern fine dining with the bold, vibrant flavors of Korea. Inspired by ‘Yukhoe,’ this dish celebrates balance and textur

Throwback to One of the favorites

A moment of nostalgia — the Beef Tea Jelly. With its delicate layers of rich concentrate beef essence, caviar, radish, and chervil. It became a guest favorite and a true reflection of our culinary philosophy.

Some friendships are like a perfectly balanced dish: crafted with care, topped with laughter, and enjoyed over countless unforgettable moments or bottles of wine 🍷🤣 - @nick_rotella

#chefstoday #friendship #michelinguide

Daily reminder to keep pushing

#taiantable #michelin #finedining #shanghai

Proud to share that Taian Table [Shanghai] has retained 3 Michelin Stars ⭐️⭐️⭐️ in the 2025 Michelin Guide!!

This achievement is only possible because of the dedication and hard work of an amazing team. Every day, we focus on delivering the best din

Menu No.48
Cucumber | Black Garlic | Yoghurt

For a light and soothing respite, we have crafted a refreshing palate cleanser.
The dish begins with a base of homemade yogurt, followed by a fragrant vinaigrette made by kaffir lime oil, dill oil, fing

I’m beyond thrilled to share that I’ve been awarded with two knives (world class) at The Best Chef Awards 2024! (@thebestchefawards ) 🔪🔪

Being recognized on this incredible stage, surrounded by so many talented chefs in the beautiful c

Menu no. 48
Endive 🥬
Sourdough Miso | Beef Tongue | Champagne Beurre Blanc

We are always on the hunt for outstanding local produce, presenting this time as organic endive. The dish is crafted with multiple layers: we begin with a base of mushroo

Info@christiaanstoop.com