Q&A with Ron Blaauw
Whether you’re in the mood for a hot dog, Indonesian food or classic French cuisine, Ron Blaauw is at home in all kinds of culinary styles. His latest addition? A Spanish restaurant in Amsterdam’s De Pijp.
Which food trend should we put an end to immediately?
The healthy obsession. The space given to so-called ‘food experts’ should be limited. They sell nonsense, as far as I’m concerned. I find it bizarre how quickly people adopt things. Think for yourself about what you buy and eat, instead of blindly taking over what others shout.
Most memorable dining experience?
The first time I went to Robuchon in Paris with my family. My daughter asked for extra mashed potatoes three times, which was fantastic. Yes, that was a memorable evening.
Favourite drink?
Kir. An aperitif made with white wine and a splash of crème de cassis. I prefer to drink it the classic way: with Bourgogne Aligoté.
A dry piece of meat with legs attached, not my cup of tea.
Indispensable kitchen gadget?
Plastic wrap, or cling film. And the sticky kind. I use it for everything. Covering baking dishes, of course. But I also use it to make roulades and rollades, and I poach eggs in plastic wrap. Ideal.
What would you never eat again?
Guinea pig. I ate the animal in Peru and didn’t like it at all. A dry piece of meat with legs attached, not my cup of tea.
And I was once served a live shrimp on ice at restaurant NOMA. That really went too far for me. Why would you serve that animal alive? It adds no value.
Which country is your favourite when it comes to food?
Israel. And Tel Aviv, the capital, in particular. I absolutely love the food there. It’s light and spicy, with beautiful use of acidity. And you can find wonderfully fresh bread everywhere. I love the mezzes; a table filled with very diverse, light dishes. That makes me happy.
What should everyone try at least once?
Brussels sprouts. In the Netherlands, they still seem to be a thing. Brussels sprouts have a reputation, and children don’t like them by default. But Brussels sprouts are fantastic. I see them the way I see asparagus—as a delicacy. Brussels sprouts deserve to be put on a higher pedestal.
What is the best product from the supermarket?
The filet américain from Jumbo in Ouderkerk aan de Amstel. It’s made fresh. Get the square container. You have to be there on time, though—the containers sell out in no time every day. It’s in my top three filet américains I’ve ever eaten.
What’s still on your food wish list?
Fäviken. I’m going to this restaurant in Sweden with Julius Jaspers in May. I can’t wait. I find its philosophy admirable: everything from scratch. The restaurant has been built up so brilliantly; that’s remarkable when you consider how far it is from civilisation. I really hope it isn’t too overhyped. I hope the restaurant’s success didn’t come from a premeditated media plan, but from the owner himself.
Which cookbook should everyone have on their shelves?
Alain Ducasse’s very first book: Riviera D’Alain Ducasse. It’s about the Riviera, the area around Monaco. It’s a cookbook, but it is also, and above all, about the region and the products that grow there. Another beautiful aspect of the book is that he involves his suppliers. I think that’s both wonderful and right. There is so much more to a dish than just the chef who prepares it.
What do you like to make at home when you want to eat quickly and well?
Mashed potatoes with crispy pork belly. I usually make the mash with endive or kale.
Or I make a salad with butter lettuce, a boiled egg and a good dressing. There is always a bottle of vinaigrette in the fridge. I make half a litre every two weeks.
Which dish makes you lose all self-control?
Peking duck. Every now and then I take one home. The crispy skin of a duck (or a chicken)—I have to pick at it, I just can’t leave it alone. I’ve often already picked some off before I get home.
