My Tips for Elevating Dutch Cuisine Without Distorting It
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At LaBouffe, I always come back to the same idea: what holds a meal together is not just the ingredient, but the right balance of herb, spice, sauce, and the rhythm of the table. I am a thoughtful person; I cook without theatrics, and I like the gestures that add dimension without muddling the flavour. When I think of the Netherlands, I think of straightforward cuisine, often restrained in appearance but highly skilful in its seasoning. I gladly keep Dutch mustard on hand, more or less strong depending on the region, a little nutmeg for mash and winter vegetables, dill for fish, and that sweet-bitter register of stroop, which goes just as well with certain dishes as it does with breakfast. In a kitchen that moves quickly, like mine—especially between a few exchanges and several hours in front of a screen—these touchstones help me keep things simple without becoming monotonous. I find something there of Amsterdam’s canals: a clear line, few unnecessary effects, but real depth when it comes time to taste. In practical terms, I use these Dutch tips to give my plates a distinct identity. A very common example in my home: I season a stamppot—this mashed potato dish mixed with vegetables such as kale or sauerkraut—with a good pinch of nutmeg and a spoonful of mustard, then let the sausage or fish take its place without being drowned out. Another typical use: I prepare herring or chilled fish with a little dill, sweet onion, and a simple mayonnaise- or mustard-based sauce, because that is exactly the kind of balance that makes sense in the Dutch tradition. I also think of bitterballen and fries, often served with mayonnaise or a joppiesaus-style sauce, which clearly show just how much the sauce matters as much as everything else. And for seasonal sweets, I return to the speculaaskruiden blend, with cinnamon, ginger, cloves, and nutmeg: I use it in biscuits as well as in certain winter preparations. It is these very practical tips that allow me to cook with precision, without masking flavours, while remaining faithful to a Dutch cuisine of common sense and good taste.
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Where: Pays-Bas