Great Expectations

CHAMPION OF DUTCH PRODUCE A

Interview with JONNIE & THÉRÈSE BOER, De Librije

De Librije is considered by many food enthusiasts as a true gem where it’s impossible to remain indifferent the moment you step into the place. The three Michelin starred restaurant in Zwolle arouses the heart and the senses instantly by means of an overall experience which spells out the impeccable skills of Thérèse who leads the front of the house and Jonnie who has earned a reputation for his ability to put the Netherlands on the culinary landscape with his love of ingredients and his consciousness for food waste. Jonnie and Thérèse have indeed managed to uplift fine dining to an unforgettable experience, thanks to their philosophy, their approach and their savoirfaire. Every food experience at De Librije offers a form of indulgence that touches the deepest feelings of their guests. Jonnie and Thérèse have shared with Delicious what makes the former women’s prison stand out of the crowd, the style of food you will come across at De Librije and the challenges they faced over the past months due to COVID-19.

How can a women’s prison turn into a culinary temple? This is realizable by doing a big renovation. We (Jonnie & Thérèse Boer) always had a dream/wish to have a hotel, a place which we could offer to the guests of our restaurant. The local government of Zwolle called us if we where interested in the former prison, together with some other buildings. When we walked in the Spinhuis we were totally in love, and could see a culinary temple in our thoughts.

How would you describe De Librije? It is a restaurant which is focused on local products and environment. It has its own way of cooking and contact with our guests. It has its own chiastic ambiance, focuses on the little details and we work with the best products.

Food critics have often defined your style as professional, passionate, elegant yet playful. To what extent do you agree? We agree on that, we think we are also headstrong.

In what way is your menu based on the senses? This is something which will come back every moment, during the selection of the goods where we work with. Also during the presentation to the guests, and the way of experience for the guests. For us it is important to entertain our guests at the table.

How is that sense of unique experience incorporated into your menu? It is all about experience. This is been done by way of cooking, presentation and preparation. For example we serve our dish ‘Snoekbaars / Pike-perch’ at the table where we prepare/cook this from begin to end at the table, with the use of smoke and smell at the table, it’s a great way of experience senses for the guests.

ALTOGETHER ULTIMATE PLEASURE!

What do you want guests to remember after their visit to De Librije? That they felt welcome, and that they experienced every point of detail. That they’ve experienced the quality of our products, hospitality of our staff. Altogether an ultimate pleasure!

Where do you get the inspiration? How do you keep it fresh and how do you decide what dishes will and won’t be on the menu? By travelling a lot and experiencing all kinds of products/ dishes/traditions. Be one with the nature where we live in, experiment with that. We do a lot of talking with other colleagues and listen to our staff with ideas.

In what way does Nature play a key role in your kitchen? In every way, atmosphere, products, preparations and presentation. Very important!

Tell us about your line of products. Only make use of the best and most beautiful products from our region! Go into the field/forest ourselves and take products with us. Harvest our own herbs and be very close to our suppliers, in that way they will present a lot of nice products to us first, and even cultivate private vegetables/herbs for us. But always, the best quality!

What’s next for you? Surviving out of the corona crises, and bring everything to what is was.

FAMILY FARM ESTATE & ARTISAN WINERY DELI

Experience a slice of Gozitan heritage, take in the wonderful rugged landscape and sample some FAMILY FARM ESTATE & ARTISAN WINERY DELI of our delicious traditional products here on the farm at Ta’ Mena Estate (on the road from Victoria to Marsalforn) or at our winery, artisan deli & cellars in Xewkija Experience a slice of Gozitan heritage, take in the wonderful rugged landscape and sample some To book & for more information please contact us on of our delicious traditional products here on the farm at Ta’ Mena Estate (on the road from Victoria to Marsalforn) or at our winery, artisan deli & cellars in Xewkija +356 9949 3842 - Email: info@tamena-gozo.com To book & for more information please contact us on Ta Mena, Triq l-Industrija, Xewkija Industrial Estate Gozo - www.tamena-gozo.com +356 9949 3842 - Email: info@tamena-gozo.com ENJOY THE REAL TASTE OF GOZO Ta Mena, Triq l-Industrija, Xewkija Industrial Estate Gozo - www.tamena-gozo.com BOOK NOW FOR YOUR WINE TASTING, ESTATE & WINERY TOURS ENJOY THE REAL TASTE OF GOZO BOOK NOW FOR YOUR WINE TASTING, ESTATE & WINERY TOURS

OUR LEGENDARY KUNSERVA

OUR LEGENDARY KUNSERVA COLD PRESSED EXTRA VIRGIN OLIVE OIL

COLD PRESSED EXTRA VIRGIN OLIVE OIL

AL SUGO ARANCINI

8-10 PIECES

INGREDIENTS

500 gr Roma Rice 1.5 liter Chicken Broth 70 gr Butter 1 Bag of Saffron 50 gr Grana Padano 2 Eggs ½ Onion 1 Carrot 1 Celery Olive oil 300 gr Minced Beef Tomato Concentrate 200 gr Mozzarella Fior di Latte Bread Crumbs

PREPARATION

In a pot, put 1 liter of chicken broth to boil with the rice. When the rice absorbs the water, add the rest of the chicken broth with the saffron, let it slow cook until ready. Place the rice in a bowl and let it cool down. Once ready, add the butter, one egg, the Grana Padano cheese and mix well until all seems uniformed. In a casserole, fry gently the sliced onions, carrots and the celery with olive oil for a few minutes. Once the onions are translucid, add the minced beef and cook for another 30 minutes. Once ready, let it cool down like the rice. Get the bowl of rice. Take a tablespoon of rice in your hand. Flatten it and curve it in order to obtain some space in the middle to place the filling. Fill up the curve shaped rice with the meat mix and mozzarella and add some rice to close the ball. You should get a ball of rice. Dip the rice ball in a beaten egg and roll it generously in the breadcrumbs. Deep fry each arancini for 3 to 4 minutes.

4

GNOCCHI SORRENTINA

INGREDIENTS

Henry F. Bouverie Street Il-Gżira GZR 1224 500gr Gnocchi di Patata Tel: 2016 5109 Fresh Basil Leaves 100gr Grana Padano 250gr Mozzarella Fior di Latte 2 Garlic Cloves 200ml Marzano Tomato Sauce Olive Oil Salt and Pepper

PREPARATION

Gently fry the garlic clove (entirely) in olive oil for 2 minutes and add the tomato sauce, let it cook for another 5 minutes, add salt and pepper to your liking, then remove the garlic clove.

Bring salted water to boil in a pot. Once it boils, add the gnocchi. Once they float, let them cook for another 3 to 4 minutes.

Drain the water of the gnocchi and toss them with the tomato sauce.

Dice the mozzarella, place it on top of the gnocchi with some spoons of Grana Padano cheese.

Place the dish into an oven for 5 to 7 minutes at thermostat 250°C, until the mozzarella and the Grana Padano cheeses have melted.

MALTA

#DineWithTheStars