Creativity does not have to be all about spectacle and show. Don’t expect any weird and wonderful combinations from Hans Derks, or 101 ways to present a dish. His inventiveness stems from finding harmony using a limited number of ingredients. A tender piece of Dutch lamb, an intense lamb gravy and three garnishes to add acidity, sweetness and tenderness. Although it sounds simple, this approach demonstrates the chef’s technical expertise and knowledge of flavours.
Derks likes to play with fresh Mediterranean flavours and Oriental intensity. He devotes special attention to his suppliers and gives sauces a key role, creating simple yet distinctive nuanced flavours.
This former butcher’s, situated in picturesque Ravenstein, has a trendy, paired-down vibe. A comfortable restaurant in which to experience understated creativity.- MICHELIN guide inspectors
Work in progress.