Dinner with

JORIS BIJDENDIJK

Chef-cook Joris Bijdendijk (you know, the one who first worked at the Michelin-star restaurant Bridges and is now head of restaurant RIJKS) creates little works of art from potato and celeriac. Actually, he does this with all sorts of things (as long as it's edible), but preferably with products from Dutch soil. Start a conversation with him about food and you won't be able to stop talking. And I just happen to really like those kinds of people. Time for a Dinner with.

Where in the world is your favorite restaurant?

‘There are a number of restaurants high on my top ten. Michel Bras for example, I had a fantastic meal there. But also restaurant Relæ in Copenhagen, The Clove Club and Fera at Claridge’s in London, Septime in Paris and restaurant Locavore in Ubud on Bali were also great experiences. That’s a bit of the top segment. Of course, there are many more hidden gems.’

And who would you really like to have dinner with? It can be anyone.

‘I would love to sit at the table with Jamie Oliver. I would want to know everything about him. How he became so influential and whether he ever planned this or dared to dream of it.’

Where do you prefer to sit in a restaurant?

‘In the past, I preferred to sit with my face towards the kitchen, although I noticed that I then had no attention for my dining companions. Now when I go out to eat with people, I prefer to sit with my back to the kitchen. I really enjoy dining alone, in that case I do like to have a view of the kitchen.’

What do you always hope is on a menu?

‘I always find it exciting to taste a vegetarian dish. Also, I would like to see a white Hermitage wine on the menu.’

And is there something you really dislike? Tell me.

‘Certainly. I abhor andouillette. I eat just about everything and taste everything, but andouillette… It’s a cliché, but I find it so terribly disgusting.’

Do you find your way on the wine list?

‘I at least know what I like. I know a number of regions in France and Germany reasonably well. My luck is that I grew up with fine wines and that I can trust my palate. The actual theory, I could still brush up on.’

Starter or dessert?

‘Dessert.’

And, let's say you are cooking for a date for the first time. What will be on the table?

‘I would bake fresh bread for her. Nothing is better than the smell of freshly baked bread.’

What fun project are you currently working on?

‘We are working on the line-up of guest chefs for 2017 and there are some big names among them, amazing!’