‘t nederlands landschap in 5 gerechten

in march 2012, we have launched for the 2nd time a 3-part series on landscapes and architecture. this theme is for us an immense inspirational source in our research process for new flavours, new textures, new combinations and new ways of eating.

we kicked off with the eat’inspiration dutch landscapes.

landscapes and architecture is one of our most favorite themes.
in 2011 we focussed mostly on architecture in our food scapes. in 2012 our focus shifted more toward landscapes.

the process.

  • we have selected at random 5 typical dutch landscapes, each landscape inspired us in various ways. so the foodscapes are an interpretation in many layers. besides flavours, shape, texture, the selected ingredients often are connected in a special way to the landscape we explored.
  • we work process oriented, so we start at the 1st evening with an inspirational thema, the selection of 5 dutch landscapes, and a list of ingredients, during the month we develop in dialogue with our guests the dishes.
  • hereafter you’ll find a short description of the five dutch landscapes, some of the inspirational aspects and the main ingredients used.

the dishes.

savourish 1: drenthe’s moorland

  • inspired by blooming heather, megaliths and a famous quotation from the children’s book bartje by anne de vries which pictures a story about a pour farmersboy brought up in this specific part of the netherlands;
  • the main ingredients: black beans, red cabbage, piccalilly.

savourish 2: meadow landscape (see photo of the preparations of this dish)

  • the netherlands is a flat country with a lot of pastures/meadows, unfortunately nowadays usually empty, because the cattle is kept inside;
  • the main ingredients: hay, kale, celery, shallots, field mushrooms, gravy;

savourish 3: limburg’s hills

  • limburg (southern part of the netherlands)  is an area which we dutch often characterize by it’s hill, asparagus, beer, and kollerberger spelt;
  • the main ingredients: including salsify (nickname: poor man’s asparagus, and used instead of the asparagus limburg is renowed for as those were not in season), onions, black potato, parsley, and chateau neubourg (beer from limburg);

sweetish 1: city

  • the urban areas in the netherlands are growing fast and this affects the shape of the traditional dutch landscapes, it  is becoming increasingly urbanized. this urbanization raises the question ‘how to feed all those people’. a possible answer lies in urban farming;
  • the main ingredients, which we have used: black quinoa, figs, raisins, apple, mint.

sweetish 2: polder

  • outside their borders the dutch are known for their waterworks, and their excellent knowledge of creating polders;
  • the main ingredients: dried fruits in liquor  (we call this in dutch farmers’ girls), bitter almond cookie, waffle dough, sabayon.

Thank you for visiting us!

Unfortunately De Culinaire Werkplaats is closed permanently.

eric meursing is still available as culinary advisor/food conceptualist/plant-based chef