These are the most challenging dishes for (star) chefs
Some dishes are known for being enormous culinary challenges (read: awful to make). Such as the iconic Beef Wellington. I instantly panic when I think about creating the perfect combination of tender beef fillet and a crispy puff pastry crust. Or a soufflé… Its airy texture and spectacular rise make it one of the most challenging dishes—yes, even for experienced chefs. What do well-known Dutch (star) chefs struggle with? We asked them about their most challenging dishes.
Difficult recipes for (star) chefs
There are dishes you’d better not attempt. Certainly not if you’re a home cook. But none of our chefs mention consommé (clear broth), croissants or the aforementioned Beef Wellington and soufflé. So what do they mention?
Yornie van Dijk (Basiliek*)
‘A dessert with caviar, our first signature dish.’
Niven Kunz (Triptyque*)
‘Our signature dish: carrot steak tartare. It took quite a few hours to achieve exactly the right consistency and flavor.’
Yuri Wattimena (YANO)
‘A mackerel dish inspired by my grandmother. The challenge was figuring out how to convey the feeling she gave to her food.’
Jord Althuizen (Black Smoke)
‘A Peruvian Pachamanca, for which I cooked underground for 600 people using fire and hot stones. It had to go right in one attempt, even though we were doing it for the first time. Fortunately, it was a success.’
Tim Golsteijn (Restaurant Bougainville*)
‘The dish I’m working on now: an edible QR code.’
Casimir Evens (Odile)
‘Eggplant, basil and miso as a dessert.’
Thomas Val (Wils*)
‘Lièvre à la royale’. We had this on the menu at Wils last Christmas.’
Leonardo Pacenti (Toscanini)
‘The timpano (pasta pie) from the film Big Night. It had to be made on TV, live on DWDD! A failure would have haunted me for the rest of my life! But it worked!!’ (Here you can watch how Leonardo made timpano).
Arie Visscher (Café Visscher)
‘Everything I had to cook for my former mentors when they came to eat.’
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Image: Tim Golsteijn, created by SpecialPixels
