Ratatouille

The name Ratatouille alone betrays the predilection for Gerwin Dooijeweerd's vegetables. They determine to a large extent its dishes and menus. Herbs and flowers from verges and meadows, vegetables from a biological care farm in Hulshorst, blossoms, berries and mushrooms from the woods and polders. Here all the greenery is as close as possible. They are prepared as little as possible for optimal taste, but always with surprising flavours and structures. This translates into dishes such as roasted mackerel with green asparagus, crunchy spring onions, mustard vinaigrette and mayonnaise of saffron or beef with stewed porcupine, crispy sage leaves, potato chips and asparagus with hollandaise and red wine jus.