A plant-based alternative. Boonzaak’s tempeh made from the Dutch krombek bean has a slightly salty flavour and shows off how versatile tempeh can be, which is why it pairs so well with briny flavours. The krombek is one of the oldest Dutch bean varieties, grown mainly in Friesland, Groningen & North Holland. Ours come from the Smak family. Served with a wine sauce based on yellow wine (vin jaune), and a nod in the title to the classic Coq au Vin, only plant-based!

White asparagus season goes hand in hand with a parade of blossoms. From early cherry and hawthorn blossom and wild garlic flowers to mustard flowers, borage and the first roses. The magnolia beurre blanc has just been succeeded by the last elderflowers. We capture the flavours in vinegar, sugar, alcohol, oil or salt, so we can use them for another whole year. Because flowers aren’t just beautiful: they hold remarkable flavours that we would normally import.

A variety of perfectly ripe tomatoes: raw, pickled in a strawberry vinegar, and fermented as a gazpacho. The tomatoes come from Spruitje Greens. Served with some pangrattato made from yesterday’s bread, Mexican tarragon (yes, from the Netherlands) and elderberry capers. Can be a little spicy.

The herbal, earthy, structured character of Rouge en Voiture works beautifully with a lentil stew. The dish also features hazelnut cream, bay leaf oil and pumpkin: sweet and aromatic flavours that pair wonderfully with the wine.