While he was running the shiny layer off his shoes on Tuesday evening during the Bijenkorf dinner, his own restaurant Guts & Glory opened in the Utrechtsestraat. “I was called all day, the delivery van broke down so in the end I transported all the food by taxi to the Bijenkorf.” That evening was survived, the first good review is in so here comes the question: “Do you have a Thank God It’s Friday feeling?”
“Not really. More like manic Monday. Although that has a bit of a negative connotation. Today feels more like a Wednesday to me. Midweek, no rest, but of course I’m doing the most fun work.”
You are the chef of Daalder together with Guillaume de Beer and you are now starting a new restaurant. Tell me everything.
“We wanted to work on a project together. We will remain chefs of Daalder and do this alongside it. This will mean that we work a bit less at one place at the same time and divide our strengths, but we will tackle this project together.”
What is the difference between Daalder and Guts & Glory?
“Daalder has a bistro setting and Guts & Glory looks a bit more luxurious and has a rougher kitchen. We work with one type of animal for six months, starting with chicken. There are a lot of chicken restaurants in Amsterdam, Amsterdammers really love chicken.”
That is of course a very cute organic chicken.
“Yes, they come from the province and really, I have rarely eaten such a delicious chicken. Soon we will spend a day at that farm. We use everything from that chicken. The stomach, the wings, everything is used. That fits very well with the organic idea.”
And the wine. Tell me about the wine.
“The best is a glass of cider with chicken, so I’m still looking for the perfect cider. Furthermore, we have very good house wines but also the number four wine in the world, the Quinta do Vale Meão. It is on the menu in many restaurants for €150 and with us, you drink it for €95. I prefer it to be drunk rather than just being on the menu.”
The most ordered drink in the Netherlands is still the gin and tonic. Do you serve that too?
“We have very nice gins and tonics with good toppings. We serve the Sacred gin with cardamom and the Langleys no. 8 with Thai basil. That is really my favorite.”
You don’t really have a weekend with a new restaurant. But there must be some nice music playing in the kitchen.
“The speakers just popped but luckily we have a docking station where we play nice disco from the seventies. It’s really cozy.”
Just a bit about current events. Dutch people would give less tip. Do you notice that?
“I don’t settle the bill so I see at the end of the evening what is in my envelope. Tips are extra money that you don’t count on and at the end of the week it’s always a nice amount. I eat here, have no time to spend money and still get tips. You would almost think that I am very rich, haha.”
In the mood for a chicken from Freek and Guillaume?
