Farm-to-table are in Buzzy Time 10 years ago, but Amsterdam’s de kas accepts questions as opened in 2001. It is located within residential staff, Desof that includes true things, alive. The white strawberry is chosen this morning can keep heading on your plate for supper – a way to eat head chif salannah helph.
“When you start working here, you will never want to return to the kitchen where you import all these things from away and they don’t have the flavor, the representative of the de kas.” You want to cook and seasons. He sees things that grow, you see seasons, and understand many ingredients. “
Although he had knowledge of the product of another time before coming to the Tes, being part of the growing process has deepened his appreciation for the ingredients. Hagdijk says: “You can see it with your eyes,” said Hagdijk. “You see that the glitter lasts for five or six months to grow. You get a deep respect for all the herbs worker.
Hagdijk joined De Kas four years ago, after he spent his first work at the Netherlands and Singapore restaurants. He had worked every small coffee from Michelin-the company with good food restaurants, and cooperated with his sister in Rotterdam for a few years. He met Jos Timmer and Wim de Beer, current channels and former Consulters, 10 years ago in the Rijksmuseum restaurant Rijksmusum Restaurant, although both continued to prepare and cook on his side. He says: “They are still around and helping us.” Today we entered 60 lobsters, and helped us clean. It is always a group attempt. “
Although Hagundijk is shy that De Kas is not one idea, help direct the restaurant to a few recent accolaps. It was given to the Michelin Green Star by 2022 and received the traditional Michelin Star in 2023, which is rarely the restaurant that made 300 lunch and evening food. Hagdijk, however, saw them as part of a small part of the ‘very long life.
He says: “This place is very chosen, but it is because of this person here,” he said. “One of the farmers has been working here for 15 years. One of the dishes and the dishwashers also. There is a lot of characters and soul, and it’s about the vegetables planted here.” This is the perfect idea. “
When Dutch Chef Gert-Jan Hageman first found Greenhouse in 2001, he was abandoned and in a state of anxiety. Designed in 1927, the Greenhouse was used as an unusual plant and a tree stadium, which is why they have unusual roof. Hageman converted her into a restaurant and green workload, to establish a Designer as a hyper-Locic Cuisine area. In 2018, Beer and Jos Timmer took the cords continued with those principles. Today, De Kas grow some of their products in a restaurant and rest in a large area in Beemster, northern Amsterdam, using five farmers. Hagondijk estimates that a restaurant can about 80 percent is enough when it comes to vegetables.
“We grow up our own strawberries, but many fruits come from farms and apples,” he said. “We try to work with farms from neighbors in the Bamster neighbors. Almost everything from the Netherlands.
Although De Kas are emphasizing vegetables, it is not a vegetable restaurant. That is a negative idea, Hagdijk said, although chefs are certainly unable to eat plants. Dominated Menu and a separate menu marked for dinner, regularly vegetables. Individual changes every three weeks. When eating, for example, the primary course is highlighted by white asparagus, its physical texture made of rich duck jus. One of the previous dishes was Goat Kebab threatened by lettuce, although Hagondijk notes that is an unusual entry in the menu. He says: “We do not make large protein fragments.” That’s where, but not focus. The stars are vegetables. “
This carries desserts, too. My strawberries and ice cream was in line with curtains, and the Goat Cake was built with Peppery aruga. Hagdijk chooses excessive dishes, but also wants to show what you can do with vegetables. He acknowledges that a restaurant avoids “crazy things” with vegetables, instead they choose specific arrangements that highlight the taste of evolution. That can include flooding, wrapping, digestion, or serving a vegetable pub.
He says: “If you understand the parts, then we can put together as a puzzle,” he said. “It requires fun and good. For example, we stay with Bearre, but we change its ingredients. Maybe we use a bay leaf because lavender.”
Although some vessels arise again, Hagondijk and his team respond to smaller times as they arrive. If certain vegetables are the best, it is added to the menu. When I visited, those higher ingredients included asparagus, strawberry, peas and green beans – a complete silly of spring harvest. It is a major winter challenge where there are a few new ways. “You don’t want to serve six vegetable lessons with root,” said Hagdijk. “Sometimes, we use fish in the winter.
Many of the ingredients, such as meat, and milk, also from the Netherlands. But Hagondijk doesn’t mean kas’ foods like a Dutch. For Chef, the most accurate name is European SOOPEAN EXPOSE Earth Cheat Exercise: France Bisque, a Lamb of India butter, a spirit of wind. The kitchen uses spices from all over the world, some of them growing in the longest, and Hagondijk is not afraid of taste. Gazpacho opened my meal into good kicks. He says: “We like to do it interesting.” I like a little bitter, slowly. We keep acidity very high in containers. Or we like good prepared vegetables, sometimes you don’t want to challenge different spices. “
Hagdijk does not see us as the face of Se-is a group attempt, a vision of repeated, but you know that being a prominent woman helps to desire young women.
He says: “There are no more women’s conclusions in the Netherlands,” he said. “And if any, I’m not, which I love about JOS and WIM, because they always try to put me more than half of the group in the kitchen.”
Finding Michelin star over the past two years was surprised. De Kas snatched the attachment to Michelin annual awards, held that year at Amsterdam’s Theater Desamar. However, invited to OnSTage, however, it was not completely unexpected.
Hagdijk recalls: “We already existed a catering, and suddenly we succeeded,” recalls Hagdijk. “It was a very special moment. We are so amazing in Michelin Scene because it is a big and steady restaurant. We have no trust.”
One day, Hagendijk Imagines with its restaurants. But yet, De Kas is his home. His ideas are deeplyed with that restaurant where it is reasonable to live and continue to grow its appreciation for the year’s ingredients. “I have made the menu looking at the growing vegetables and what we can now use, and I hear me a lot,” she said. “I guided the general idea, but also my opinion. I’m part of this big story for making fun food and using all the highest vegetables.”
