Q&A with Angelique Schmeinck
With the only flying hot-air-balloon restaurant in the world, she creates special dishes and memories, and she is one of the two female Master Chefs in our country. Angelique Schmeinck on the success factors of a croquette and the most underrated part of the crab she loves so much.
Which food trend should we stop immediately?
I don’t think fermenting is a fun trend. There’s an overkill of it now because it’s hip. I do like a sour note, but these days you see fermented components in dishes on every menu. Chefs and entrepreneurs should stop following trends altogether, if you ask me. It’s better to do what genuinely appeals to you.
Most memorable food experience?
That was when I was cooking a dinner myself at an altitude of four kilometres during my hot-air-balloon flight over the Austrian Alps. I was preparing pike-perch with sauerkraut, which I could barely concentrate on. We were above the cloud cover; almost nothing can compare with a view like that. Eating together with my guests during those balloon flights is very special.
Favourite drink?
I’m addicted to verbena tea, but I make it with the coarse leaves. It’s the tea I drink most, and I can genuinely long for my verbena moment. I fill the glass with dried or fresh leaves from my own verbena plant. The flavour has something aniseed- and citrus-like about it; it’s very refreshing.
This delicacy is a cream-coloured substance with a briny, sweet, subtly bitter and creamy flavour.
Indispensable kitchen gadget?
A very sharp grater in various sizes. Every product requires a different level of fineness. You can work very precisely with it, for the finishing touch. It allows me to add just a little nuance to my dishes, such as grated citrus, cured sausage or a spice.
What would you never eat again?
Pork belly. It has such a sickly taste. Actually, it doesn’t have any flavour at all. It’s soft, and as soon as you eat it you get that warm, greasy mouthfeel… it’s really not for me.
Which country is your favourite when it comes to food?
Italy is very diverse because of the variations between its regions and areas. I find it interesting that every place has its own specialities, from pecorino to capers or risotto rice. It is one of the most umami-rich cuisines.
What should everyone have eaten at least once?
The liver of a crab. This delicacy is a cream-coloured substance with a briny, sweet, subtly bitter and creamy flavour. It is found on the sides and is often thrown away out of ignorance—such a shame. In France, they serve it as a sauce over the crab meat. I once also prepared crab with Robert Kranenborg on De Wereld Draait Door.
What is the best product from the supermarket?
I love sheep’s quark because I’m lactose intolerant to cow’s milk. The quark has a very mild flavour and is useful for, for example, making sauces.
What is still on your food-related wish list?
I want to taste Elena Arzak’s food in Spain; she is one of the best female chefs in the world. Restaurant Arzak has been in the family for four generations. I love seeing the feminine elegance in her work and tasting it, and I’m going to do that this summer.
Which cookbook should everyone have on their shelf?
This may sound a little vain, but my two Smaakvrienden books should be on every shelf. It isn’t a recipe book, but a cookbook that helps you create your own recipes. I spent more than ten years compiling it so that you know which ingredients work well together.
What do you like to make at home when you want to eat quickly and well?
I love avocado. When I want to be quick, I make a lukewarm salad with romaine lettuce, mashed avocado, a fried fish fillet and seasonal vegetables—tomato or asparagus, for example. I always have homemade dressings in stock.
Which dish do you have no self-control around?
A real, generously filled shrimp croquette. I’m very critical before I eat one; it has to be made with a good shrimp stock and not have a coating that’s too thick. We all want our croquettes to be crispy, with a creamy filling and plenty of flavour. With good mustard, I think it’s a real treat. A croquette has all the possible success factors a dish can have. I could eat it every day, but I don’t.
