Chef's special: meet Laurence De Smet
In just one year, Laurence De Smet has taken the culinary world by storm. After winning the prestigious title of First Chef of Belgium 2025 from Club Prosper Montagné, she and her partner Abel Demeestere opened their restaurant EST last October. The duo has already earned an impressive 15/20 score, three chef hats, and the accolade Remarkable Newcomer in Gault & Millau – a testament to their talent and vision.
We were fortunate to collaborate on a project with her, in which she shares her culinary philosophy: combining classic techniques with modern creativity. Laurence showed her views on gastronomy with us, and too bring her vision to life, she has created four unique gastronomy recipes using Crop’s premium frozen fruit.
Her vision of gastronomy
“Classic cuisine is making a real comeback. Many chefs are blending traditional French techniques and dishes with modern influences. My partner, Abel Demeestere, is the perfect example: he brings the classics back to life and gives them a contemporary twist. And that’s what makes this profession so exciting.
Within this trend, fruit is becoming more and more popular in savoury dishes. Pigeon with cherry or blackberry is a great example. These types of combinations are appearing on more menus, and I love seeing chefs use their creativity in this way.”
Why frozen fruit by Crop’s
“My first impression of the Crop’s product? Honestly, I was amazed by how beautifully they were packaged and how great the fruit looked. Everything is frozen at peak ripeness, which means the flavour and texture are top quality. The fruit looks stunning, and is clearly frozen with much expertise, care, and love.
Frozen fruit takes away so much stress in the kitchen. You always have stock, and don’t need to worry about deliveries. It’s especially useful for exotic or off-season products, such as sudachi and yuzu.
My favourite products are definitely the fruit purées. They save so much time – no need to juice or press, just thaw and add. Having reliable products makes a huge difference. It gives you flexibility and consistency, which is essential in a busy kitchen.”
Orange crêpe soufflé with mikan-yuzu sorbet
Citrus crêpes and sorbet alongside a flan, Suzette jus, and yuzu-sake espuma.
Citrus-ponzu langoustine with papaya, avocado & black rice
Pan-fried langoustine with black rice & avocado cream, citrus gel, papaya gel, avocado curls, edamame beans, and a touch of ponzu.
Roasted Anjou pigeon with blackberry, aubergine & polenta
Tender Anjou pigeon with baba ganoush, polenta croquettes, and blackberry elements.
Faux gras with pomegranate & sour cherry
A crisp tartelette filled with faux gras ganache, and topped with pomegranate, and sweet cherries.
My advice to young chefs
“One of my biggest inspirations has always been Clare Smyth, an incredible chef based in London who earned three Michelin stars in record time. Spending two weeks training with her taught me the importance of perseverance and passion. She showed me that if you have the willpower and the drive, you can achieve great things.
My advice to young chefs? Keep going. Don’t give up. Chase your goals and believe in yourself. I started as a young girl in gastronomy – it’s a tough world. But there are plenty of opportunities out there and the future is bright. And if you have the passion and determination, you can go very far in a short time.”
Final thoughts
“Crop’s and I share the same philosophy: product and quality as the core. That’s the foundation. This collaboration was a chance to step outside my comfort zone, experiment with flavours, and show how frozen fruit can be a true asset for chefs who want to create exceptional dishes.”
This article highlights how IQF rapidly freezes food to preserve freshness, texture, and nutrients, and covers the process, benefits over traditional freezing, and innovations like energy efficiency and expanded applications. It emphasizes IQF's role in reducing waste, enhancing food safety, and supporting sustainability, while addressing challenges like costs and fruit-specific adaptations.
