How (star) chefs impress their (first) date
Ever since I could talk, I’ve been asking questions. Good questions, stupid questions (because yes, they definitely do exist), strange questions and useful questions. I do that in this feature too. Ask questions. To (star) chefs. A different one every week. Not a different chef, but a different question. This week: what do you cook when you’re trying to impress your date or loved one?
Jacob Jan Boerma (De Leest ***): “I don’t cook myself. I take her somewhere unexpected; naturally, there’s food there too.”
Pascal Jalhay: “Then I don’t cook! I let my heart speak; only then do I find out what she likes. The impressing only starts on date two, haha, but that was a long time ago too.”
Soenil Bahadoer (De Lindehof **): “Oysters and champagne, with a simple red-wine vinaigrette. Or a vegan dish; then they’re completely sold, because they think, ‘Oh, you care about the world, how good!’”
Joris Bijdendijk (RIJKS *): “Salad of pineapple, tomato and peach; a ripe and juicy dish.”
Edwin Vinke (De Kromme Watergang **): “Fruits de mer.”
Schilo van Coevorden (Conservatorium Hotel): “It should always be something with caviar or truffle; that flavor is so special. If you don’t like truffle, there’s no love. Truffle is the best thing Mother Earth has to offer. Nothing can be more earthy, so if you don’t like that, you’re not close to the world.”
Jonnie Boer (De Librije***): “Spicy.”
Freek van Noortwijk (including Breda, Guts & Glory, Maris Piper): “What did I make for you to impress you? Katja: ‘You showed up in the morning with a gigantic board full of oysters.’ Freek: ‘Oh yes, with champagne and caviar.’ Katja: ‘For breakfast.’ Freek: ‘Yes, a champagne, oyster and caviar breakfast board, then.’”
Sergio Herman (including The Jane**, Pure C, Frites Atelier): “Keep it simple but flavorful. Don’t let the food distract you either; it’s really about being together, isn’t it?”
Onno Kokmeijer (Ciel Bleu**): “Half a lobster with mayonnaise and butter lettuce”
Arjan Speelman (Ciel Bleu**): “A Chinese rice table”
Read also:
- I asked (star) chefs about their hangover food
- These are the ready-made foods (star) chefs always buy
- What (star) chefs think of other people’s cooking skills
- I asked (star) chefs where they most like to eat out
- These are the biggest misconceptions about chefs, according to chefs
- I asked (star) chefs about their favorite fast-food chain
- I asked (star) chefs about their guilty pleasure
- What do (star) chefs eat when they’re drunk?
