Q&A with Syrco Bakker

Syrco Bakker: trained by Sergio Herman and head chef of Michelin-starred restaurant Pure C since 2010. The hotel where his restaurant is located is undergoing a major transformation, but in the meantime he is simply carrying on cooking. He also has his own herbal liqueur and will soon have an herb garden in the dunes of Cadzand.

Which food trend should we put an immediate stop to?

I think we should stop using products that are not responsibly produced, such as tilapia fillet and farmed prawns raised in large baths full of antibiotics.

Most memorable dining experience?

That is still Oud Sluis. I ate there a few times, but the visit just before it closed was particularly special. What they served there, I don’t think you come across that very often anymore. What happened there was unbelievable.

Favorite drink?

Hierbas De Las Dunas. Since September [2015 ed.] I have had my own drink inspired by Hierbas Ibicencas, a drink made with herbs from Ibiza. Normally, you get it as a chupito with your bill. I regularly go to Ibiza and thought: this could also be made with herbs from the dunes of Cadzand.

Essential kitchen gadget?

A spoon. For tasting—flavor is the most important thing. A dish can look as beautiful as anything, but ultimately people have to say: I had a delicious meal.

What do you never want to eat again?

Products that are not responsibly produced, such as tuna, tilapia and farmed shrimp. I also once ate a kind of sea snake in Vietnam, and it was very chewy. I also got sick afterward, so it isn’t a particularly good memory.

Which country is your favorite when it comes to food?

Difficult. I would really love to see the whole world. If I’m traveling specifically for the food, Indonesia—it is also where my roots lie.

What should everyone try at least once?
A Zeeland oyster.

What is the best product from the supermarket?

I actually rarely, if ever, go to the supermarket. I mainly work a lot. If I need something anyway, I go to the local greengrocer, fish market and butcher.

What is still on your food wish list?
I would still really like to go to Fäviken in Sweden. I have discussed going there sometime with a friend of mine. The whole trip seems incredibly exciting to me.

Which cookbook should everyone have on their shelf?

I think everyone should have a basic cookbook, such as an Escoffier or Eugen Pauli. Everyone wants to do exciting, unusual things, but you first have to master the basics before you can take the next steps.

What do you like to make at home when you want to eat quickly and well?

When I’m at home, I cook simply and often vegetarian. Salads, Thai mussels or phở, the Vietnamese soup. Flavorful and light dishes.

Which food do you have no self-control around?

Nasi with Zeeland shellfish, which we make here in the restaurant. If there are leftovers, I eat them straight from the pan with a spoon. And Fisherman’s Friend in the car. When I drive to Amsterdam, I can easily finish two bags. It gives you a sort of kick when it’s really intense. When it wears off, I have to take another one.

Image: Diego Franssens