Dishes that (star) chefs never put on the menu
Whether because they don’t like them themselves or because they’re ethically irresponsible: these are the dishes chefs simply never put on the menu.
Soenil Bahadoer (De Lindehof)
“Sole Picasso! That’s tropical canned fruit over fish; a really disgusting combination!”
Onno Kokmeijer (formerly Ciel Blue)
“A dish with no soul or story behind it.”
Edwin Kats (Noble)
“I’m not a fan of dill.”
Alain Alders (The Duke Club)
“Something I really don’t like myself. Broccoli, for example. Brrr.”
Rudolf Brand (formerly CIRCL)
“Any preparation of foie gras, tuna and all other ingredients that are produced in a shady manner or are under pressure from overfishing and animal welfare concerns.”
Stefan van Sprang (Aan de Poel)
“Calf’s brains! My guests don’t want to eat them, and I’m not exactly a fan myself either.”
Luc Kusters (Bolenius)
“We are the flagship of Dutch Cuisine and dedicate ourselves to rediscovering Dutch cuisine. In my view, anything that doesn’t fall under that doesn’t make it onto the menu.”
Dennis Middeldorp (Sense Restaurant & Bar)
“Schnitzel.”
Erik van Loo (Restaurant Parkheuvel)
“Tuna tartare.”
Jef Schuur (Bij Jef)
“I’m not into intensively bred meat; it has to be good and responsibly produced. I don’t put irresponsible products on the menu.”
Dennis Kuipers (The Dylan)
“Venison tartare—I once had it at a colleague’s restaurant. Not a success.”
Chris Naylor (Vermeer)
“Hmm, difficult. I’ve always said I would never serve pineapple with a main course, but I recently did… But I’m really not a fan of endive stamppot; you probably really will never find that on my menu.”
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