Aan de Poel, The Jane & Triptyque

Culinary entrepreneur Carsten Klint has a nose for gastronomic hotspots, new culinary initiatives and tasty addresses in the Benelux. Every Friday he is a guest in the podcast '1.2.tje MET YVES. The GYGS' where he gives away his 3 best dinner tips. This week these are Aan de Poel**, The Jane** and Triptyque. Photo: RJR Photography

At the Pool **

Carsten: “I've actually seen every podcast, but now also as a tip! With a father as a cook and vinologist and a grandfather and uncle as a pastry chef, Stefan made the sauces for fondue at home as a 6-year-old. It seemed obvious that he would not become a surgeon, but his work is accompanied by surgical precision. In 1992, Stefan started working for one of the greatest chefs in the Netherlands, Cas Spijkers, in Restaurant De Swaen (** at the time). In 1994 a successful collaboration was established with top chef Ron Blaauw in Ouderkerk aan de Amstel (** at the time). Here he also met Robbert Veuger and in 2007 Stefan and Robbert were ready to stand on their own two feet and started Restaurant Aan de Poel, a hidden gem on the water of the same name in Amstelveen, close to Amsterdam. Their restaurant was awarded by Michelin in 2009 (first star) and in 2013 (second star) and was provided with a completely new and restyled interior last year after the major fire. A nice detail is that in addition to daily management in the kitchen, Stefan was one of the presenters of Masterchef Netherlands in 2018. The most successful cooking program in the world: it is broadcast in 52 countries and is therefore in the Guinness Book of World Records.” 

If you want to reserve a table at Aan de Poel, you can here!

TheJane**

Nick Bril was Sergio Herman's right-hand man in the kitchen of Oud Sluis (*** at the time) for many years. As full partners, the two chefs planned a new project in Belgium, which was realized in the chapel of the former military hospital in the Haringrode district of Antwerp. The well-known Dutch designer Piet Boon designed the interior of The Jane (**), with the eye-catcher being the 800-kilo chandelier with 150 lights. Michelin immediately awarded the first star eight months after the opening and the second star followed the following year that the culinary bible was published. While Sergio Herman focuses on other catering projects, Nick has been responsible for business and culinary matters for The Jane for years. Since last year he has also been associated with the recently opened boutique hotel August, which is a stone's throw from The Jane. Outside the kitchen you will find him on posters as a DJ and you can find him at festivals such as Tomorrowland, where his team also provides the food in several places. The Jane recently joined the prestigious club of the best restaurants in the world, Les Grands Tables du Monde, and is consistently at the top of the annual list of The World's 50 Best Restaurants. Because the Upper Room Bar has few seats, Nick has started a new (outdoor) concept: The Jane Open Air on the Scheldt Quays. Accessible formula, with an open fire on which everything is prepared.”

If you want to reserve a table at The Jane, you can here!

Triptyque

Carsten: “Niven Kunz was the youngest chef in the Netherlands and was awarded the first star by Michelin at the age of 24 in restaurant 't Raethuys in Wateringen. He moved to Rijswijk to open a new restaurant under his own name next to the golf course. Once again successful because Michelin also managed to find him there. Unfortunately, Covid-19 gave him a push and he was forced to close its doors as the first star store in the Netherlands. But the cooking blood creeps where it can't go; he took the plunge and approached the current owners of his old restaurant in Wateringen to ask if he could take over the business. On August 1, he will open his own restaurant again under the name Triptyque at the place where it all started for him. Surrounded by the greenhouse horticulture of the Westland, he continues his distinctive 80/20 cooking style. So expect 80 percent vegetables and 20% fish or meat. Local, fresh and innovative, he will surprise you with fruit and vegetables in the leading role. Not only because he thinks this is better, but especially because NIven finds cooking with vegetables infinitely more challenging and interesting. Definitely try his signature dishes, tomato tartare or string bean a la carbonara. So everyone goes to Wateringen from August 1! 

 If you want to reserve a table at Triptyque, you can here!

Every Friday at 17 p.m. Carsten unveils 3 new culinary hotspots during the podcast '1.2.tje MET YVES. The GYGS'. Curious? You can listen back here.