Samuel Levie makes sausage. Indeed, Brandt & Levie sausage. If anyone knows a lot about food and loves to cook, it's him. And not always just super duper healthy food, but simply incredibly good and tasty food. Samuel prefers to work with honest products and puts a lot of love into it. That's all you need. I enjoy reading him in the Parool in the Smulpaap section, but for now he can be found on Amayzine. It's about going out to eat now.

“Maybe it's ‘In de Wulf’ in Dranouter. Chef Kobe Desramaults is a very understated chef who limits himself to the products that are available in his region at that moment. You feel like you're walking through his backyard while sitting at the table. For people who don't want to cross the border; Bak and Gebr. Hartering in Amsterdam.”

“I enjoy dinners with a lot of people the most. The convivial feeling of an evening with people at the table whom you love and just staying seated until the sun comes up again. Good music, delicious food, and nice people. The perfect evening! But if I have to choose, going out to eat is perhaps the most fun with my buddies Jiri and Geert. We see each other a lot since we have Brandt & Levie together. Going out to eat together remains a celebration. We are all three very critical and have slightly different table manners, but there is always a lot of laughter. I only want to eat somewhere if I can take off my shoes. Geert puts on his nicest shirt, always prefers to eat the whole menu, and Jiri chooses the best wine.”

“About that wine list. Jiri and I are setting up a wine cellar in my family house in Burgundy. Since we started that project, I also understand more and more about the wine list. I prefer full fresh wines. Think Chenin Blanc from the Loire or Chardonnays from the Jura. Our family house is located on the border of Burgundy and Champagne, so my preference for white is ingrained from a young age.”

“In a restaurant, I prefer as much overview as possible. Facing the kitchen. I mainly hope that the menu is surprising. I actually like simple the most, but then perfectly executed. Recently, I had roasted bone marrow with parsley salad at St. Johns in London. So simple, but almost brought tears to my eyes, so delicious.”

“When I was younger, I sometimes went out to eat with my father in England (where I was born) and we would only eat desserts. Sticky toffee, lemon pudding. We would eat four desserts between the two of us. Now I often skip dessert. I'm really more into appetizers.”

“I have been busy writing my book, ‘De Worst Story’. That book tells the story behind Brandt & Levie, but also provides many recipes to make sausage or cook with it. In the coming time, I will travel around the country to get people excited about making sausage themselves. With the help of our book, of course. It will be released on November 17, but you can already here reserve it.” Click here