Q&A with Thijs Meliefste

Nominated for a GaultMilau Award and winner of the HillBilly competition during Chef’s Revolution 2016 in Zwolle. Yes, things are going incredibly well for Thijs Meliefste of restaurant Meliefste. Reason enough for FavorFlav to speak to the chef.

Which food trend should we put an immediate end to?

There will always be trends. Without trends, there would be no innovation and you would still be serving the same things. Everyone is susceptible to them, but it is up to the restaurateur to decide whether to create or follow them.

Most memorable dining experience?

My best experience was at Mugaritzak in Spain; in terms of the overall experience, it really was number one. The hospitality was incredible. They were genuinely grateful for our visit, and my wife and I found that special. It was quite a while ago that I ate there, but I still remember the mini turbot the size of a euro coin; it was so good. The broth made from Iberico pork was also delicious. You eat thirty courses there, so I can no longer remember everything I had.

Favorite drink?

Rivella. At the end of service I have a glass, and then we toast with it; it is a kind of ritual.

Indispensable kitchen gadget?

I’ve had a Thermomix for eight or nine years now. At Restaurant Meliefste, several of those appliances are running day and night. If I didn’t have them, I would really have a problem.

What would you never eat again?

I once ate an espuma made from butterhead lettuce, and it was bitter and very unpleasant in taste.

Which country is your favorite when it comes to food?

I worked in Norway myself and think it is a remarkable country. Oslo is underrated when it comes to food. They work with beautiful products there, and people are very focused on health. Much more so than in the Netherlands. That inspires me, because I use very little cream and butter. So I do pay attention to health now, but I don’t leave something out simply because it isn’t healthy.

I’m a real collector, so it’s several books. But Escoffier is the starting point for me.

What should everyone have eaten at least once?

I think langoustines are delicious; the flavor is so incredibly good, so that would be my choice.

What is the best product from the supermarket?

Rivella. Nothing else, really.

What is still on your food wish list?

I would really love to go to Noma in Copenhagen sometime. I’m a big fan of René Redzepi, but strangely enough, I haven’t been there yet.

Which cookbook should everyone have on their shelf?

I’m a real collector, so it’s several books. But Escoffier is the starting point for me. The Noma books are beautifully designed, and at the end of this year the book from restaurant Maaemo in Oslo will be published. I interned with chef Esben Holmboe Bang, so I’m really looking forward to his book coming out.

Just ordinary food; it doesn’t need to be anything more.

What do you like to make at home when you want to eat quickly and well?

I don’t eat at home much, but I do enjoy cauliflower and broccoli with a piece of sausage and potatoes. Just ordinary food; it doesn’t need to be anything more.

Which dish makes you lose all self-control?

I always eat too much Chinese food, especially fu yong hai (an egg dish), which I really love.

Text: Nora van den Heuvel
Image: Franc Croes