VEGETABLES IN THE LEAD

Vegetarian eating is and remains a trend. And we know how to handle it in our restaurants. These vegetarian main courses are real winners that will help us get through the winter.

MARTINE VAN DER DEIJL
PHOTOGRAPHY: NOPOINT STUDIOS
STYLING: DESIREE VAN DIJK
HEAD CHEF: ROGÉR RASSIN

Artichoke | Green salad | Jerusalem artichoke | Nuts | Fried egg

This is a classic dish from the French cuisine. The artichoke just needs to be cooked briefly, nothing more, and it's already super tasty. But the Jerusalem artichoke, also known as sunchoke, is the main character of this dish. Its skin is dried and then fried. This gives the dish a crunchy texture. And the egg completes it perfectly.

Grilled leek | Potato mousseline | Crispy kale | Chanterelle | Coffee | Porcini paper

In the winter season, leeks are abundantly available. And that's great because leeks are a delicious vegetable that you can use in many ways. Put them on the grill for a subtle flavor. The creamy mashed potatoes consist of half potatoes and half butter. That always tastes good, of course. The coffee gives this dish a special twist. And the chanterelle mushrooms make it all a bit more beautiful and luxurious. Truly a dish with a touch of elegance.

When you think of Spanish food, you quickly think of tapas: a table full of different snacks on various plates that you share with friends or family. It's not just about the food itself, but especially about the experience. In Spain, there is a huge food culture. Coziness, talking, and laughing; that's what it's all about. But the tapas themselves are also delicious. Jamón Iberico, manchego, tortilla de patata, albondigas, olives, pimientos de padron, croquetas, patatas bravas... they all belong to a delightful Spanish dining afternoon or evening. Of course, with beautiful Spanish wines, a cold beer, or a jug of sangria.

TRADITIONAL PAELLA

Yuri Hovius, head chef at Van der Valk Hotel Amsterdam-Amstel, is a true lover of Spanish cuisine. He worked as a chef in Spain for many years and even now that he lives in the Netherlands, he enjoys putting some Spanish snacks on the menu. Yuri says: 'Currently, we have a delicious paella on our menu. I prepare the paella just like I did when I worked as a chef in Spain, with the only difference being that I don't serve it in the pan here in the restaurant. I have adapted it a bit to the Dutch eating culture. But thanks to the authentic preparation, you can really taste the sun on your plate.'