{"id":81444,"date":"2023-06-08T14:31:08","date_gmt":"2023-06-08T12:31:08","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=81444"},"modified":"2023-06-08T14:31:08","modified_gmt":"2023-06-08T12:31:08","slug":"lizz-celebrates-world-ocean-day","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/lizz-celebrates-world-ocean-day\/","title":{"rendered":"LIZZ* celebrates World Ocean Day"},"content":{"rendered":"

Oysters from Zeeland, Yellowtail kingfish, herring and plankton.<\/p>\n

On June 8, it is World Ocean Day with SEAsonality as theme. Restaurant LIZZ*<\/a> in Gouda will only be cooking with treasures from the sea. Almost all of which is sourced locally and in season. The regular menu of this Michelin star-winning restaurant will be supplemented on June 8 with oysters from Zeeland, Yellowtail kingfish, herring and plankton. Following the Relais & Ch\u00e2teaux <\/a>guidelines, only these species will be served on June 8, supplemented with meat and vegetarian ingredients if necessary.<\/p>\n

Restaurant LIZZ* makes a statement<\/strong><\/h3>\n

Chef Remco Kuijpers: “On World Ocean Day, we make a statement, to show how proud and conscious we are of our heritage and the wealth of the land. After all, nature determines what we do, it determines our menu. We incorporate the best ingredients that nature has to offer and which are in season. We are aware that we cannot deplete natures\u2019 resources. The menu I created for World Ocean Day is about heritage, we have limited ourselves entirely to Dutch products. Because, the wealth we have as a country is something to be proud of. This makes me very happy! We will bring extra attention to these beautiful products on June 8 and complement them with spices and subtle Asian acidity that give our dishes an extra dimension. Also, we take a little detour to Spain, where we get the finest plankton from.”<\/p>\n

Reservations at LIZZ* can still be made via this<\/a> link.<\/p>\n","protected":false},"excerpt":{"rendered":"

Oysters from Zeeland, Yellowtail kingfish, herring and plankton.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[109,110,114,124,80,89,105,120],"tags":[],"class_list":["post-81444","post","type-post","status-publish","format-standard","hentry","category-trends-2","category-eating","category-sustainability","category-p-en","category-sector-2","category-restaurant-sector","category-leisure-sector-2","category-product-2"],"acf":[],"yoast_head":"\nLIZZ* celebrates World Ocean Day | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Restaurant LIZZ* is completely in the light of World Ocean Day. 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