Q&A with Sergio Herman
Sergio Herman was in Amsterdam to present his book SIMPLE FOOD. This book contains no difficult recipes – no – these are dishes that you devour at the table with friends and family at home without anyone bursting into tears from cooking stress.
Which food trend should we put an immediate end to?
I always say that everyone decides for themselves what they want or do. I don’t follow trends myself. When I feel that things are becoming too much, I immediately say goodbye.
Most memorable dining experience?
There are actually two. My first meal at Willy Slawinski in Ghent and at Pierre Gagnaire in Saint-Étienne. That was revolutionary and by far better than the rest. That’s when I said to myself: there’s still a very long way to go.
Favorite drink?
I think freshly squeezed grapefruit juice, prepared à la minute, is absolutely delicious. Very simple, but I can really enjoy it. And yes, also a glass of white Burgundy.
Read our q&a with Mara Grimm here
Indispensable kitchen gadget?
I often work with a paring knife; I use it for a lot of things.
What will you never eat again?
I ate it in Singapore, that white fruit. Durian. I thought it was incredibly disgusting, truly terrible.
Which country is your favorite when it comes to food?
Italian; they can really wake me up for that. It’s so pure, always flavorful. Of course, you have to go to the right places, but I really love it. And besides that, Arab cuisine: Moroccan, Lebanese.
What should everyone have eaten at least once?
Langoustines. Fresh langoustines are the most delicious thing there is.
What is the best product from the supermarket?
Cola Zero
What’s still on your food wish list?
Manresa in San Francisco; their vegetable cuisine really appeals to me. And Japan, in general.
Which cookbook should everyone have on their shelf?
My own book, of course, SIMPLE FOOD. And besides that, White Heat by Marco Pierre White.
What do you like to make at home when you want to eat quickly and well?
A tasty salad with something savory on the side, for example fish or crustaceans and shellfish. But always a salad with lots of vegetables and a delicious vinaigrette. It always tastes good.
Which dish do you have no self-control around?
Chili con carne. At Oud Sluis, we always ate it with the staff, and still do, actually. I could keep eating it. It’s quite heavy, but also so deliciously spicy. You just keep reaching for another spoonful.
Sergio Herman
Minestrone Publishing
€ 29,50
Text: Marieke Migchelbrink
Image: © Tony Le Duc
