Pure C, the restaurant of Sergio Herman in the Dutch Cadzand, a second Michelin star rating. “The dishes are truly fascinating and that makes for a whirlwind experience,” to read in the new Michelin guide for the Netherlands.
The culinary guide suggested Monday edition 2019 of the Netherlands. “This year demonstrated once again how great the culinary potential in the Netherlands. Renowned chefs and young talents, make the high expectations true”, says Gwendal Poullennec, the international director of the Michelingidsen. Our neighbors have two new tweesterrenrestaurants and a total of 110 sterrenzaken.
Pure C already had a star and get there in this edition there one. “Emotion also plays an important role in the kitchen at Pure C in Cadzand. The creative interplay that Syrco Bakker creates with delicacies from the polders and the sea is impressive. The dishes are truly fascinating and that makes for a whirlwind experience,” according to the guide.
The restaurant Sabero in Roermond, in the spring of 2018 opened, immediately gets two stars. “Take Nico Boreas rested under the Dutch top chefs. This spring he opened Sabero in Redmond and that was a shot in the rose. Boreas exhibits technical knowledge and nose for finesse. He cooks with feeling, and is immediately awarded with a star”, says the.
The netherlands has three driesterrenrestaurants. The chefs of three restaurants and continue according to the Michelin guide, “driving forces behind the development of the Dutch gastronomy”. Jonnie Boer of De Librije in Zwolle, Jannis Brevet of Inter Scaldes in Kruiningen, and Jacob Jan Boerma of De Leest in Vaassen take according to the Michelin guide with verve, their role as a source of inspiration of the new generation of chefs.
“This year is an excellent edition for the Netherlands”, emphasizes Poullennec. “Our inspectors were impressed with the high level achieved by experienced chefs, who have previously been distinguished. They also have a lot of new names to the selection to enrich. These young chefs, who are sometimes inspired by the work of their colleagues, the Dutch gastronomy to a higher level in the field of creativity, innovation and taste.”