Van het seizoen: Ode to the Red Sea Bream

Van het seizoen: Ode to the Red Sea Bream

At the moment, our red sea bream mainly comes from the waters around Iceland and Norway. It belongs to the scorpionfish family (the scorpionfish, or rascasse, is a relative) and, with its pink-red color, spines, and large eyes, it really stands out. The red sea bream...
Van het seizoen: Valentine’s Menu

Van het seizoen: Valentine’s Menu

On February 14, love is celebrated. Whether it’s a passion for veal, free‐range chicken, or true love, we have selected a number of fitting products to inspire you. Meat & Poultry We offer beautiful cuts of meat to share, such as cote de veau (veal), cote de...
Van het seizoen: Best wishes!

Van het seizoen: Best wishes!

Thank you for the trust and the pleasant cooperation over the past year. This year, of course, we’re here for you again! Have you received our calendar yet? It will be distributed over the coming weeks by our drivers. Calendar
Van het seizoen: Ode to the Farmed Turbot

Van het seizoen: Ode to the Farmed Turbot

John Stoffers from restaurant First in Zeist presents an ode to farmed turbot In recent years, the quality of farmed turbot has improved tremendously. We can now source beautiful farmed turbot that hardly falls short in taste and texture compared to wild turbot. These...
Van het seizoen: Ode to the langoustine

Van het seizoen: Ode to the langoustine

Martin Rotteveel from restaurant Bij Teus in Houten presents an ode to langoustine Langoustine, the Norwegian lobster Langoustine is a crustacean with delicate claws, also known as the Norwegian lobster. And to clear up a few misunderstandings right away: it is not a...
Van het seizoen: Ode to the Plaice

Van het seizoen: Ode to the Plaice

Charly de Wijs from restaurant Chef aan de Werf in Hilversum presents an ode to plaice. Plaice: the chameleon of the sea The plaice comes from the family of turbot-like fish and is an excellent substitute for the somewhat more expensive turbot. This flatfish is at its...