Jaimie van Heije

Jaimie van Heije worked at Ron Blauw for 4.5 years, took over his premises in Ouderkerk and installed his own restaurant there. He brings seasonal dishes with Indian influences from his grandmother's kitchen. His dishes stand out in balance, with varying structures and sometimes-unusual combinations such as mackerel with beetroot, rhubarb, raspberry and rapeseed and also paella of Oosterschelde lobster with salty vegetables, sepia and lobster sauce.