What (star) chefs always have at home
We asked (star) chefs what they always have at home. Follow their tips so your dish always tastes even better.
Soenil Bahadoer (De Lindehof**)
“Butter.”
Niven Kunz (Triptyque*)
“Maldon salt.”
Yuri Wattimena (YANO)
“Shrimp sambal.”
Jord Althuizen (Black Smoke)
“BBQ spices.”
Yornie van Dijk (Basiliek*)
“Goat’s butter.”
Marleen Brouwer (Noor*)
“Pepper & salt and sushi vinegar.”
Guido Braeken (restaurant Julemont** at Château Wittem, from Jan. 2025 Van Oys)
“Kyoto green onion.”
Michel van der Kroft (‘t Nonnetje*)
“A simple lemon. A little of the juice and/or grated zest can give dishes that extra bit of pep to make them rise above themselves.”
Edwin Kats (Noble Kitchen*)
“Good olive oil to season dishes, both cold and warm. And togarashi, a Japanese spice blend. Delicious over pasta, rice dishes or grilled fish, meat or vegetables.”
Stefan van Sprang (Aan de Poel**)
“Jars of confit garlic. Not to add garlic, but to give a dish depth and punch. Without the hassle of peeling a clove of garlic—ideal.”
Luc Kusters (Bolenius*)
“Toilet paper.”
Dennis Middeldorp (Sense Restaurant & Bar)
“Lime! You can use it to season anything.”
Jef Schuur (Bij Jef*)
“Champagne. When life needs to be celebrated, you should be able to do it immediately. Preferably with Taittinger.”
Dennis Kuipers (formerly The Dylan)
“Butter.”
Chris Naylor (formerly Vermeer)
“Maldon salt and black pepper in a pepper mill. So you can always season your dish properly.”
Onno Kokmeijer (formerly Ciel Blue**)
“Good-quality sea salt and Champagne.”
Read also:
- Dishes that (star) chefs never put on the menu
- Food trends that chefs hate, part one
- Food trends that chefs hate, part two
