A couple of years ago, a restaurant in the Netherlands called Gourmand had its very own dining room with a view of the sea.
The restaurant was popular with the locals, but it was too small and its menu was too limited to appeal to everyone.
In 2016, the Dutch food magazine Oerlikon, with a budget of €8 million, bought the place for just €10 million.
It opened its first restaurant in 2017, a small space, and soon started selling its own version of gourmet gourmet food, offering a menu that is based on traditional Dutch cooking.
The menu includes “frugal gourmet” foods, like lamb, turkey and goat, as well as “tender-cut” items like pork and lamb, and a new gourmet dish, “sausage” which is stuffed with a mix of meat, vegetables and spices.
“It’s very interesting, to be honest,” says restaurant manager Peter van der Veen.
“You have to be very careful when you put meat into a sausage, and you have to make sure you don’t overcook it.”
The idea of a gourmet kitchen in the sea, with its views of the ocean, is a novelty, but the concept has gained traction in Europe.
This year, the Netherlands was named one of the top countries for restaurants by Michelin, which ranks restaurants according to the quality of their menu and the quantity and variety of its ingredients.
A few years ago in Amsterdam, the city’s Michelin guide, called “the world’s best” by the magazine Michelin+, said that the Netherlands is the country that produces the most gourmet dishes, and that it ranks first in Europe for the quality and quantity of its produce.
The best Dutch restaurant is an establishment that has grown organically, says Peter van Der Veen, and has been open for a while.
“We have this tradition of people coming here for a meal, and it grows organically.”
A few months ago, the Gourmands opened a restaurant that also has a view on the sea in the Hague, called the Dukkammer.
It’s a restaurant with a menu based on Dutch cuisine, but its chefs are using the techniques of gourmandism in a modern, modern way, which has its roots in the gastronomic revolution of the 1960s.
“If you look at the food of the 1950s, you will find many dishes with a lot of ingredients,” says owner Mieke van Gier.
“And there are many, many dishes in Dutch cuisine that were inspired by the sea,” she adds.
“The same thing is happening in the food business.
We’ve created something new.”
The Dukammer is a traditional gourmet restaurant, but chefs are taking the traditional ingredients and turning them into gourmet foods.
Source: Gourman’s Restaurant article When I visited the Dutkammers in January, the menu was packed.
In the restaurant’s kitchen, I tried a pork sandwich and a dish called “frozen bistro,” which is a kind of traditional Dutch steak.
Both are made from duck fat, smoked duck and a fried egg, served with grilled cabbage, tomato and herbs.
There is a variety of meat on offer.
The duck is cooked in a Dutch oven called a dutch oven, which was invented in the 18th century, and is still used today in cooking, according to chef Rui Martens.
“What is really special is that we make a duck egg.
The recipe is very simple,” he explains.
It is made with a little pork and bacon fat.
“But we also use a lot pork fat, so it is not so fat,” he adds.
The fried egg is made by frying the duck, and then adding some tomato, onion and spices, which are mixed in a pan with eggs and cheese.
The food is served with a choice of cheese and herbs, as a sort of dressing.
The dishes are very different, but they all share the same basic ingredients: duck, pork and herbs are all cooked together in a traditional Dutch oven, then dipped in duck fat and fried.
I was impressed by how simple and elegant the food is.
I could see that the chef has taken a great step forward with the cooking process.
“This is a very simple concept,” says Martens, “but you can make a lot more than just duck.”
What is truly special about the Dükamers, says van Giers, is that they are not only making gourmet cuisine, they are also creating a unique way of living.
The Düksmeren is one of many small Dutch restaurants that have developed this approach to the cuisine.
Many people are aware of the concept of gout-free dining, but few people have actually seen it.
There are many restaurants in the city, and some people may even consider them