Q&A with Michiel van der Eerde
Michiel van der Eerde is currently enjoying a holiday in Spain. A short break after a busy period full of filming MasterChef and the opening of BAUT Zuidas. What do his holiday days look like? Full of lovely lunches on the beach, elaborate dinners and bottles of Rioja.
Which food trend should we put an immediate stop to?
I think food is being manipulated too much. By that I mean that you take a bite of a dish that then turns out to taste completely different from what you expected. I have nothing against surprising flavours, but sometimes it has all become too distorted. I love pure flavours.
Most memorable dining experience?
That was about fifteen years ago at Alain Ducasse, three stars. I ate the classics there. Enormous scallops, Poulet de Bresse with truffle. The truffle sauce that came with the chicken was so beautiful. I also still remember a kind of seafood cocktail with milk foam, with such a special flavour. Ducasse’s dishes made a great impression on me; it is classic cuisine in all its glory.
Favourite drink?
I don’t drink while I’m working, so it often comes down to one or two drinks a week. That’s self-protection, because alcohol is destructive. But when I’m off, like now, I naturally enjoy drinking wine. A lovely Alberino with lunch and a bottle of Rioja in the evening. I also enjoy Tanqueray Ten Gin with grapefruit and Fevertree.
Indispensable kitchen gadget?
The Microplane. In recent years, acidity and citrus have become very important in the kitchen, and they are receiving increasing attention. And rightly so, because they can give a dish just the right kick. You can use zest from the peel in a subtle way and add very small details.
What would you never eat again?
There isn’t anything I would never eat again; I also eat everything. But I’m not a fan of insects. They’re really not my thing.
The Larousse is where it all begins, I think
Which country is your favourite when it comes to food?
I love Japan. Japanese cuisine is so organised and pure. Everything I eat there is made with so much care and dedication. It’s a joy. There is so much knowledge there about raw preparations, working with seaweed, and making different sauces and dressings from soy.
What should everyone have eaten at least once?
I always find it a challenge to surprise people who say they don’t like oysters with a completely different preparation of oysters from what they know. For example, a marinated or poached oyster like the one we serve at the monthly oyster festival at Baut. That way, people can gradually get used to the flavour. The ultimate goal? To help people appreciate the delicious taste of raw oysters with a good glass of champagne.
What is the best product from the supermarket?
I don’t go to the supermarket much, but I like the salads from Marqt in those little containers.
What is still on your culinary wish list?
I have a favourite address in every country where I’d love to eat, but my top three? Dining at The Jane. That would be the third time, but they keep getting better. I’m so proud of Nick (chef at The Jane). We already knew how good Sergio was, but Nick shows that he too is in a class of his own. I’d also still like to eat at Narisawa in Japan and Eleven Madison in New York. It will be a while before I can visit these places, because I’m first busy with Baut’s move; on 15 July we’re reopening at a new location.
Which cookbook should everyone have on their shelf?
The Larousse, that’s where it all begins, I think.
What do you like to make at home when you want to eat quickly and well?
Brussels endive, a classic dish with chicory, ham and a lovely young matured cheese. I roll it in melted butter with a little breadcrumbs. A meatball is also a treat. Nice half-and-half minced meat with plenty of herbs. Within half an hour, there’s something delicious on the table.
Which dish do you have no self-control around?
Shellfish, langoustines make me incredibly happy. Now that I’m in Spain, I’d happily eat fresh prawns from the plancha every day.
Text: Nora van den Heuvel
Image: Milan Hofmans
