Since 1997 Alain Alders has been the head chef of the restaurant De Vrienden van Jacob nestled behind the dunes of the Zuid-Kennemerland National Park outside Amsterdam.
The restaurant is ranked at 7 in the annual top 100 compiled by culinary magazine Lekker and holds a Michelin star. He also received the highest accolade a Dutch chef can attain – the title of Meesterkok – Master Chef.
Jelly of cucumber with curds of mint, Bavarian cream of tomato
Recipe by Alain Alders
Dublin Bay prawns, marinated in apple mint
Poached William’s pear with tahitian vanilla and hojiblanca olive oil
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