For two months now, there is the site FavorFlav. The editorial team of FavorFlav is located in our Amayzine building, and I often have to be careful not to hang around too long, because when they start talking about cooking or the question of which restaurant to eat at, I can't stop. Foodies among themselves, right?.

FavorFlav is a food site where you lick your fingers at every photo. It's not that everything you see is necessarily super duper healthy, but that's also good sometimes, because there's already so much of that. This is mainly a site that you should also shove under your boyfriend's nose, because there is no shortage of real manly dishes. Marcus is the editor-in-chief, and if anyone knows about good food, it's him. So I sat down with him.

‘That's ‘Ze Dias’, a kind of snack bar/restaurant with a terrace in the beach town of Zambujeira do Mar, on the West Portuguese coast where I go on vacation at least once a year. Grilled fish, Portuguese snails (caracóis), octopus salad, and a stew with fresh shellfish. Outside, there is an oil drum barbecue where a bearded mama is grilling with sweat on her forehead. A simple, honest kitchen. More is often not needed. And dining under the starry sky with a view of the sea, with espresso and medronho and homemade flan, the famous caramel pudding.’

‘With the late Johannes van Dam, the former restaurant critic. He was of course a phenomenon when it comes to food. To hear him complain about the food we are served and to quench my thirst for his impressive knowledge about dishes and preparations again.’

‘If I don't know a restaurant and I eat there privately, I always ask for the most requested table when making the reservation. What is the best table for two or four? I'm quite neurotic about that. Sometimes I even go so far as to scout first and check out the restaurant in advance. It can really ruin my evening if I get a table in the back by the toilet. Often to the great annoyance of my dining companions who deal with it a lot more relaxed.’

‘Fried goose liver on a toasted brioche bun. That full, rich, fatty taste of the goose liver on crispy slightly sweet toast. Politically incorrect, but irresistible.’

‘I have my preferences; from lightly chilled pinot noir from Burgundy to heavier and robust red, like a matured Argentine Malbec. But I love to be surprised by the sommelier. No wine pairings please. If a wine is good, I want more of it and not just one glass. I then ask to choose one nice bottle of white and one nice bottle of red that match the food. I always add: ‘Preferably reasonably priced’, so that he or she doesn't immediately pull out the unaffordable gems from the wine cellar, but knows that I'm looking for a good price-quality ratio.’

‘An impossible choice. But if I have to choose one of the two (come on, I too have had a cursed ‘balance day’) then I skip the dessert.’

‘We have started the new recordings of ‘Masterchef Holland’ season 2016, fifty episodes. Together with my jury colleagues Robert Kranenborg and Michiel van der Eerde (from restaurant Baut and C). And sixteen candidates with a burning ambition to be the best. A busy, intensive period. But we always have a lot of fun with the whole team. And we have of course started with FavorFlav, a new online food magazine that we started last month and for which we are receiving incredibly good responses.’