These forgotten ingredients are what (star) chefs would love to see return to the modern kitchen
We asked (star) chefs which forgotten ingredients they would love to see make a comeback in the modern kitchen. From frog legs and salsify (also known as ‘kitchen maids’ misery’) to… love!
Forgotten ingredients are products that used to be widely used but are less familiar or popular nowadays. Just as in the fashion world, some flavors or textures have gone out of fashion. Most forgotten ingredients are regional, seasonal, sometimes require more effort in the kitchen, or have simply been displaced by more commercial alternatives or imported ingredients.
These are the forgotten ingredients our chefs miss in the modern kitchen
Niven Kunz (Triptyque*)
“Salsify! A delicious vegetable that, in my opinion, appears far too rarely on menus.”
Yornie van Dijk (Basiliek*)
“Jerusalem artichoke is my favorite; fortunately, you’re seeing it more and more.”
Jord Althuizen (Black Smoke)
“Animal fats—you can unlock so much flavor with them in a wide range of dishes.”
Tim Golsteijn (Restaurant Bougainville* | Twenty Seven Hotel)
“Medlars (a plant from the rose family that is also considered part of the ‘forgotten fruit’ category, ed.), chestnuts, lots of wild herbs, berries and flowers.”
Casimir Evens (Odile)
“Frog legs.”
Leonardo Pacenti (Toscanini)
“I think everything is making a comeback again. But cooking with old recipes from the past, from when you were a child, is fun to do.”
Arie Visscher (Café Visscher)
“Love.”
Michiel Deenik (Visaandeschelde)
“Offal; tongue, liver, kidneys and sweetbreads.”
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