Q&A with Samuel Levie
By now, almost everyone knows Samuel Levie from the sausages made by Brandt and Levie. Recently, he published the book The Sausage Story together with Maarten Kuiper, about friendship, life in the hospitality industry and, of course, sausages.
Which food trend should we put an immediate stop to?
What immediately came to mind: the other week I saw another advertisement for gourmetten, and that is the least festive thing there is. You eat small pieces of meat disguised as rubbish; it’s terrible. People need to know where meat comes from and not start cooking with unrecognisable pieces.
Most memorable dining experience?
The very first time I ate at Bordewijk, together with my business partner Jiri. We were nineteen-year-old boys and had saved some money to eat at a fancy restaurant. I believe we ate pigeon and a delicious soup with shellfish. Of course, we drank quite a lot that evening and then went to a party; I think it was Noordkaap Kost.
Favourite drink?
Definitely wine; nothing beats a glass of wine. Anything white, red and fermented is fine by me. What do I find exciting? I was given a bottle of Radikon by Yvette van Boven. It’s a very intense, distinctive wine, orange in colour, verging on light red, and very tasty. You can only drink one or two glasses of it.
Indispensable kitchen gadget?
A sharp knife. You can use a wine bottle instead of a rolling pin, but without a sharp knife you’re nothing. In my own kitchen, I’m very happy with my Le Creuset Skillet and copper cookware set. Another essential is a good spatula, just a simple, thin one.
What will you never eat again?
Surströmming, fermented rotten herring from Sweden. You only eat it once the tin starts bulging. My conclusion: completely inedible.
Which country is your favourite when it comes to food?
Japan. I’ve been to Tokyo and became unhappy because I couldn’t eat everywhere I wanted to. I literally filled my days with eating. The food is so pure and light, and all the fish is so good. I ate bowls full of sea urchin there. It tastes a little like passion fruit, but combined with a soft, sweet and briny flavour. For people who enjoy oysters, it’s like stepping into heaven. I think you can eat it at Yamazato in the Okura.
What should everyone have eaten at least once?
Spanish blood sausage, morcilla, is incredibly delicious and highly recommended.
What is the best supermarket product?
Toilet paper, because that’s the only thing you can’t buy somewhere else. I do buy peanut butter at the supermarket, by the way.
What is still on your food bucket list?
I’d like to return to Japan with a group of friends, chefs and foodies to visit a few more great places, such as Sukiyabashi Jiro. The chef has three Michelin stars and it’s supposed to be absolute perfection, so I’d really love to eat there. Eating at In de Wulf in Belgium is also on my list.
Which cookbook should everyone have on their shelf?
Food by Alan Davidson is a kind of bible for anyone interested in food. I give this book as a gift to people around me.
Dining out or cooking at home?
I eat out a lot, so lately I’ve been enjoying cooking at home. Then I like to go all out for lots of friends. For me, that means cooking many courses and serving them with matching wines. Wonderful: a large table full of people. During the week, I enjoy cooking something super simple at home.
Which snack makes you lose all self-control?
My mother’s roasted potatoes; I could eat two oven trays of them. She always makes a lot, but it’s still not enough for me and my sisters. She makes them with some olive oil, rosemary and a little flour. That makes them perfectly crispy and brown. When I come home after a night out, I dream of crispy pork belly or a delicious salt-cod sandwich.
Text: Nora van den Heuvel
Image: Samuel Levie
