The Netherlands might be a small country but it has an enormous wealth of ingredients. The four seasons and the diverse landscapes ensure a broad variety of products. The west and north of the country lie on the sea and thus offer a wealth of fish and shellfish. Different types of soil yield products that reflect the terroir—the particular taste that comes from the earth. This is why we often begin in the kitchen with local vegetables.
“The creation of a new dish often begins with a vegetable. Only then does fish or meat enter the picture. Our cooking style is characterised by fresh tones, sour accents, and spices.”