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Dutch Cuisine

17-1-2014

On Monday, January 13th the ‘Dutch Cuisine’ was officially presented. This movement represents the Dutch cooking with a kitchen of 80% vegetables and 20% animal. The ‘Dutch Cuisine’ is a kitchen that continuously renews, the platform provides the ‘Dutch Cuisine’ with a stage and face. The movement makes the chefs and consumers aware of the edible world around us where unexpected combinations originate from regional ingredients. ‘Dutch Cuisine’ stands for creativity, free thinking, obstinacy, pragmatism and simplicity: less is more. Chef cooks like Niven Kunz, Hans Everse, Luc Kusters and Albert Kooy are already connected with the movement.

Website: Dutch Cuisine

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Dutch Cuisine

17-1-2014

On Monday, January 13th the ‘Dutch Cuisine’ was officially presented. This movement represents the Dutch cooking with a kitchen of 80% vegetables and 20% animal. The ‘Dutch Cuisine’ is a kitchen that continuously renews, the platform provides the ‘Dutch Cuisine’ with a stage and face. The movement makes the chefs and consumers aware of the edible world around us where unexpected combinations originate from regional ingredients. ‘Dutch Cuisine’ stands for creativity, free thinking, obstinacy, pragmatism and simplicity: less is more. Chef cooks like Niven Kunz, Hans Everse, Luc Kusters and Albert Kooy are already connected with the movement.

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