Van het seizoen: Ode to our friends, Chidoz

Van het seizoen: Ode to our friends, Chidoz

Due to the closure of the hospitality industry, it is not possible to release our monthly “Ode to” anymore. Instead, over the coming period, we will share our customers’ experiences. This time: Chidoz We had a telephone interview with Michel Boels,...
Van het seizoen: Ode to our Friends

Van het seizoen: Ode to our Friends

Normally, you receive an “ode to” from us every month. Unfortunately, it is not possible to visit you now. Instead, over the coming period we want to share experiences with each other. In this first newsletter, an ode to…. Brasserie le Nord in...
Van het seizoen: Ode to Oysters and Caviar

Van het seizoen: Ode to Oysters and Caviar

From the Season: Ode to Oysters and Caviar Roy Moes from restaurant De Haven van Zandvoort presents an ode to oysters and caviar. This festive month we are celebrating with 2 luxury products: oysters and caviar. Caviar The unfertilized eggs of the sturgeon are what we...
Van het seizoen: Ode to the Pike Perch

Van het seizoen: Ode to the Pike Perch

Enrico Patist from De Prins in Rotterdam presents an ode to the pike perch that he combines with medlar, sauerkraut, and ceps. Pike Perch or Zander Pike perch is a freshwater fish that was formerly also called zander. This predatory fish belongs to the perch family...
Van het seizoen: Ode to the Red Mul

Van het seizoen: Ode to the Red Mul

Timo Kok from Bobbi’s Bar in Breda presents an ode to the red mul with an Asian twist. Red Mul or Sea Bream The red mul, also known as sea bream, belongs to the perch family. It is on average 25 centimeters long and is found in the Northeastern Atlantic Ocean, the...