Power
Your taste buds will be stimulated here
Like no other, cookbook author Mascha Lammes knows how to find the places where your taste buds will be stimulated. From a wine cathedral to a new pearl in Ubud: MASTERS lists them.
“Last week we spent another wonderful week in Normandy. After a six-hour drive, it is always a treat to arrive. After opening the large white gate, built by my father, and you can see it, we were welcomed by the steaming fresh greenery. Which fruit trees are in full bloom? Did that one sad rose survive? Oh how festive, the grape is healthy again in its leaves! Nowhere does spring smell as thick and full as there. No day is the same and yet we don't do that much: a bit of messing around in the borders, mowing the field with the tractor, alternating with a ride to Les Grandes Dalles, a bathing hamlet where, unbelievably, it is beautiful in any weather. is. In the afternoon we eat fruits de mer on the boulevard in the neighboring village of Veulettes and if we are in a crazy mood, in the afternoon we visit the 'troc', full of fantasies about starring in Between Art and Kitsch. This time the eye fell on a set of brightly colored shot glasses. That same evening we drank Dom Benedictine, a regional product, by the fireplace. Vivre la vie!"
– Mascha Lammes, cookbook author
Chef for one day
Would you like to take a look behind the scenes of De Librije? Jonnie and Thérèse Boer offer this possibility with their latest concept 'De Librije Backstage'. A new space has been created on the site of the former cooking school Librije's Atelier. One in which experience is central. The chefs and staff will take you by the hand and give you a unique insight into the culinary world. You will become acquainted with the refined techniques of the chefs, hear the story about the artisanal products and participate in the preparation of a dish. “We want to provide an experience, one that is not everyday. For a moment, the guests are part of us,” say Jonnie and Thérèse. Reservations can be made from six people, with exclusivity from eight people with a maximum of twelve.
Between Ubud and Sluis
Syrco Bakker, who cooked Pure C to two stars, is spreading his wings. He is moving to Bali with his family to start a new restaurant in Ubud this fall. The choice for Indonesia is not accidental: his grandfather is from Java, his grandmother from Sumatra. As a child he grew up with the flavors of Indonesian cuisine. The restaurant will be called Syrco BASÈ, which in Balinese has two meanings: spices and language, and in English means 'basic': Syrco returns to its roots. There he will apply the same philosophy as he did in Zeeland. He wants to be guided by collaboration with local fishermen, farmers and producers for his dishes. At the same time, he is starting a renovation project of a monumental building in Sluis, where Syrco wants to start a small-scale gastronomic restaurant within one and a half to two years. And also a workshop with bakery and farm shop, where guests can have breakfast, lunch or aperitifs during the day.
Wine Cathedral
Last April 15, catering entrepreneurs Jouke de Bruin and Jasper Borggreven opened their Vineria NEBBIOLO in Baarn. With a range of no less than 450 Italian wines, the wine bar is unique in the Netherlands. The interior designed by BigVis exudes the atmosphere of a 'hidden bar', with the hundreds of wine bottles on the wall that appear to float as eye-catchers. The business is also distinguished by the range of dishes from Italian cuisine. The menu includes dishes such as 'Salad of radicchio, pear and gorgonzola cream', 'Oysters with a cream of burrata and granita spritz' and 'Sea bass tartare with capers and lemon'. The new partners are proud of their new business. “Many guests praise the combination of wine, committed hospitality and a beautiful interior. One of them even called it a wine cathedral and we see that as an apt description and a great compliment.”
MASTERS MAGAZINE #54
Curious about culinary hotspots? The summer edition is a fresh cocktail of entrepreneurship and sport. In this edition, several entrepreneurs from the Champions League of business are reviewed. Including Freddy Heineken and hospitality tycoon Richard Caring, whose expanding empire has been called the 'restaurant equivalent of LVMH'. Doing business is top sport, but top sport is also doing business. Take Formula 1: the sport is increasingly developing into an octopus with arms that touch all aspects of our society. Jaap de Groot investigated how millions are converted into billions. Also interviews with gymnast Sanne Wevers, two-star chef Guido Braeken, hotelier Robert-Jan Woltering, designer Maarten Baas and Rico, together with his Naomy. The 'King of Kickboxing' also turns out to be an octopus (with very strong arms): as an entrepreneur he is active in various industries. “When I look back later, I don't want to think 'I wish I had this or that'. I just want to, boom, accelerate, do fun things, enjoy.” Boom, the new MASTERS: enjoy!
