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                <description><![CDATA[Bezoek de officiële Culinaire Ambiance website en geniet van het meest recente Culinaire nieuws uit België, gepaard met unieke overheerlijke recepten. Ontdek dit Culinaire magazine met goesting!]]></description>
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                <title><![CDATA[Dit zijn de restaurants van het jaar in België volgens Gault&Millau]]></title>
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                                <dc:creator><![CDATA[Marie Leys]]></dc:creator>
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                <title><![CDATA[Gemarineerde zeebarbeel, met green en red meat radish, platte kaas en waterkers]]></title>
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                                <dc:creator><![CDATA[Martyna Majchrzak]]></dc:creator>
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                <pubDate>Tue, 12 Nov 2019 05:38:42 +0100</pubDate>
                                                        <category>Recepten</category>
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                <title><![CDATA[Definitieve line-up Soulever – Souschefs aan de macht]]></title>
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                                <dc:creator><![CDATA[Raf De Mot]]></dc:creator>
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                <pubDate>Thu, 21 Mar 2019 08:21:48 +0100</pubDate>
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                <title><![CDATA[Soulever: Nieuw festival zet souschefs en sommeliers in de kijker]]></title>
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                                <dc:creator><![CDATA[Raf De Mot]]></dc:creator>
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                <title><![CDATA[Gestoomde zeebarbeel met asperges, tuinbonen en erwten]]></title>
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                <pubDate>Sat, 19 May 2018 01:56:13 +0200</pubDate>
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                <title><![CDATA[Gebakken zeebarbeel met artisjok en morilles]]></title>
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                <pubDate>Sat, 19 May 2018 01:44:28 +0200</pubDate>
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                <title><![CDATA[Gemarineerde zeebarbeel met tomaat, radijs en selder]]></title>
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                <pubDate>Sat, 19 May 2018 01:31:18 +0200</pubDate>
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