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At Blue Supreme, we cook from scratch, like curing our salmon with kriek (wild sour ale w. cherries), stuffing our own blood sausages, fermenting chilis for hot sauce and hanging & whipping garlicky yoghurt for a Turkish breakfast. At few additions to our brunch menu: Kriek-cured salmon & soft scrambled eggs, ikura Black pudding, potato mille feuille Whipped yoghurt cilbar, poached eggs, house chili crisp