I asked (star) chefs about their ultimate guilty pleasure
Ever since I could talk, I’ve been asking questions. Good questions, stupid questions (because yes, those definitely do exist), weird questions and useful questions. This time, I asked (star) chefs: what is your ultimate guilty pleasure?
Michiel van der Eerde (BAUT): “Frikandel speciaal… WITH CURRY!”
Yornie van Dijk (Basiliek*)
“Fresh white bread with salted butter and pure XXL chocolate sprinkles. Insanely delicious.”
Yornie van Dijk (Basiliek*)
“Cheap speculaas biscuits and a viandel sandwich with mayo.”
Jord Althuizen (Black Smoke)
“Chicken wings, without pretension the best snack there is.”
Niven Kunz (Triptyque*)
“Wine gums! I can easily eat an entire bag of them.”
Marleen Brouwer (Noor*)
“A fresh slice of brown bread with fresh cheese from the cheesemonger and JOYN tomatoes from Looye growers.”
Jacob Jan Boerma (formerly De Leest ***): “Difficult, but sometimes I eat several chocolate-covered pastry sticks. I’m always struggling with my weight, but sometimes this is my little moment.”
Pascal Jalhay: “Fries. I eat very mindfully and balanced, so fries are absolutely off-limits, but when I make fries with my own special sauce for my family at home, I secretly have some too. And the regret I feel afterward! Or fries with sour-meat stew and mayo, grrr, so delicious! But so wrong! Especially from Reitz at the market in Maastricht; always walk in a big arc around it. Plus there’s always a long line (especially Belgians and Germans), and on principle I never queue for food, so that works out well.”
Soenil Bahadoer (De Lindehof **):“McDonald’s fish burger with ravigote sauce.”
Joris Bijdendijk (RIJKS *, Wils*): “The fat from dry-aged beef loins. You fry it until crispy with garlic, pepper and salt. When I bite into it, the fat has to drip out. I don’t think there’s anything worse than that, but I LOVE it!”
Edwin Vinke (De Kromme Watergang **): “Whisky, Roquefort, oysters and cashews.”
Schilo van Coevorden (Conservatorium Hotel): “A frikandel sandwich with fries sauce. From FEBO, because theirs is a little sweeter. It can’t get any lower than that, right? Haha.”
Freek van Noortwijk (including Breda, Breda Trattoria and Enoteca, Guts, Maris Piper): “I never feel guilty about things I enjoy, but if I have to name something: Bugles with spreadable cheese.”
Sergio Herman (including The Jane**, Frites Atelier): “Well, there are quite a few. But not one ultimate guilty pleasure or anything. Licorice can make me very happy, or a sourdough sandwich with aged cheese and sambal—I find that incredibly delicious.”
Onno Kokmeijer (formerly Ciel Bleu**): “My mother’s hunter’s stew, because no one else can prepare it that way. The flavor and simplicity bring back childhood memories.”
Also read:
- I asked (star) chefs about their hangover food
- These are the ready-made foods (star) chefs always buy
- What (star) chefs think of other people’s cooking
- I asked (star) chefs where they most like to eat out
- These are the biggest misconceptions about chefs, according to chefs
- I asked (star) chefs about their favorite fast-food chain
- I asked (star) chefs about their guilty pleasure
- What do (star) chefs eat when they’re drunk?
