One of the privileges of being a food blogger is stepping into a restaurant as one of the first guests. Peter Lute’s LUTE has long been a favorite among food lovers. But after fourteen years, he felt like it was time for a change. We had to witness the latest talk of the town. With De Kruidfabriek, Peter aims to transform his food again. Focus has shifted to herbs and spices. As the chef explains his new ambition, we walk through the restaurant’s greenhouse, filled with fresh herbs and greens. Sustainability is one of the restaurant’s pillars – produce is for a great part locally grown.
We are served a creamy salmon tartar on the back of our hand – finished off with some of the herbs from the greenhouse. The result is an explosion of flavors that makes you crave for me. Point proven – herbs can elevate ingredients to a whole new level.
The restaurant interior can best be described as casual elegance with a hint of ruggedness. Lush beige chairs, golden hued walls, and materials that – as we’re told – have been repurposed from the previous interior, there’s a boldness to it.
From the menu, we sample the barbecued cabbage with marrow and clams, kaffir lime and perfumed with rosemary. A beautiful marriage between unlikely ingredients. The ‘sole meunière 2.0’ is a seared sole fillet with lemon and a beautiful beurre noisette with hazelnut. Light with sweet notes. To satisfy meat lovers, the menu features a beef dish, aptly named ‘head to tail’, with slow cooked beef tongue and an delicious oxtail rillette. Of course the dessert section does not disappoint either. We are served a stunning chocolate garden with a fresh basil sorbet.
Why change a concept that has already been proven successful over time? Time changes and so does the culinary world. We’re looking at sustainable food more than ever. And foodies whisper of culinary revolution where more emphasis is put on herbs and greens.
I say it’s already happening – and I’m on the frontline.