HOW I WORKED AT A MICHELIN RESTAURANT #michelin #amsterdam #finedining
FOOD THAT F****! Ep. 91 This Michelin-starred spot sits on the third floor next to the Olympic Stadium, and they’ve held their star since 2021, just a year after opening. Chef Joris Bijdendijk and Chef de Cuisine Thomas Val run the kitchen with a serious focus on fire. Charcoal grills, wood ovens, fire pits. Everything here has that relationship with flame. We went through their six-course chef’s menu. Steph had the vegan version, which says something about a kitchen when they can pull that off at this level without it feeling like an afterthought. Each dish showed restraint where most fine dining tries too hard. The hanger steak with chimichurri and anchovies was the standout for me. Perfect fire-kissed edges, bright herby sauce, umami depth from the anchovies. This is plant-forward cooking that doesn’t announce itself, bold flavors that trust you to appreciate them, and a kitchen that understands fire isn’t just heat, it’s technique. @restaurantwils
#restaurantwils #amsterdamfood #michelinstar #finedining #foodthatfucks
1 Comment
I'm not gonna lie I want my food to look like good and I want my food to actually have a plate of food worth of food