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I am inspired and encouraged by my (deceased) mother to persue my ambitions in becoming a Top Chef. Perseverance is what I learned from her. But to name an a internationally acclaimed chef, I would say; Martin Kruidhof. I admire him for his choice of ingredients and how he processes them.
When choosing the ingredients for a dish, I let myself be guided through the season. From the kitchen I walk into the forest and I get inspired by all edible plants and flowers. While walking I imagine the dish and ‘taste’ the flavours.
My favourite dish to prepare is our local Sole, caught in the Dutch ‘Noordzee’. I like to combine it with langoustines (also from the Noordzee, Scottishwaters).
Gently cooked fillet of sole, langoustine, sweetheart cabbage cannelloni, fried quail egg, fennel crème, mushroom, crispy sourdough, langoustine sauce.
Pasta, crème fraiche, garlic, onion, fried chicken, king prawns and green asparagus. Serve nice forcattia bread.