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These are the most overrated ingredients according to Dutch chefs
We’ve already asked our well-known (star) chefs about the most underrated ingredients, but which ingredients do they think are truly overrated? They’re rather unanimous about that.
door Sharon van Lokhorst
Overrated ingredients according to (star) chefs
Of course, among the overrated ingredients are a number of luxury products, but classic flavorings are also mentioned.
Yornie van Dijk (Basiliek*)
“Truffle.”
Niven Kunz (Triptyque*)
“Caviar.”
Marleen Brouwer (Noor*)
“Lobster.”
Jord Althuizen (Black Smoke)
“I personally don’t care that much for caviar. Quite tasty, but do you really have to spend a fortune on it? To me, it has too much of a ‘look at me’ vibe and too little culinary added value.”
Tim Golsteijn (Restaurant Bougainville* | Twenty Seven Hotel)
“Salt—you can create flavor with so much more!”
Casimir Evens (Odile*)
“Soy milk and oat milk.”
Thomas Val (Wils*)
“Black pepper. Very tasty, but I really don’t need it on everything.”
Leonardo Pacenti (Toscanini)
“Black truffles.”
Arie Visscher (Café Visscher)
“Summer truffle.”
Michiel Deenik (Visaandeschelde)
“Salt.”
Jasper van den Berg (Hotel De Witte Dame)
“Bottarga—I’m not into it at all.”
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