A new twist on the meatball, broad bean and French toast. This year, the focus has been on Dutch Cuisine in many of the top restaurants. Anything goes, as long as it’s home-grown. The top end of the culinary movement is looking to plant Dutch cuisine more firmly on the map. A total of 23 (star) chefs aim to make people proud of Dutch products and their creators and growers with their Dutch Cuisine movement, and to revalue nostalgia. That means steering clear of couscous à la Marrakech or Japanese wagyu on menus, and including braised Texel suckling lamb and carrot tartare. The basic principle is that a unique dish doesn’t have to consist of exotic, exclusive products, as the local farmer also has an abundance of wonderful things to offer (Trouw, 10 September 2017).
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