This month's Gastronomixs.com guest chef is Jan Sobecki. Sobecki is the chef and owner of Tribeca restaurant of Heeze in the Netherlands. In 2016, Sobecki and his wife Claudia opened the restaurant. Within just a few months of opening, they had been awarded two Michelin stars.
Sobecki developed his talents and skills by working at restaurants such as Ledoyen and Drouant*in Paris. In 2008, he was the chef at Chapeau!, where he earned two Michelin stars together with his team. In 2014, he was awarded the prized title of "Chef of the Year". Sobecki's cooking style is based on French cuisine, which is complemented with international accents, and in which ingredients play the main role and quality is the leading factor. Tribeca has its own vegetable garden where heirloom vegetables, exotic herbs and edible flowers are cultivated. The menu is determined by what the garden can provide.
"Honest And Pure Flavours"
"For me it's all about honest and pure flavours," Sobecki explained when asked about his style. "We are making a return to a classic way of cooking with a contemporary sophistication. Gone is the trend of hiding behind fancy foams and mousses. Now you need to impress with the way you cook. All you need is a good piece of meat or fish with a beurre blanc that has been cooked to perfection. It's all about the modern classics, that's what I love to do. All the ingredients must be perfectly prepared and the dish is allowed to have some pluckiness."
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For the full beetroot salad recipe and two other fantastic recipes by chef Jan Sobecki, please visit https://www.gastronomixs.com/en/compositions/
With over 2,600 recipes in the form of building blocks, Gastronomixs is the online idea generator for chefs. Quickly create new dishes or make changes to existing ones with new tried-and-tested recipes every week. Curious how it works? Start your free two-week trial now at https://www.gastronomixs.com/en/
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