21 views
Emile van der Staak is the owner and head chef of restaurant De Nieuwe Winkel. The plant-based and botanical gastronomy he developed there earned him 2 Michelin stars, a Michelin Green Star on top of that, and the title of best vegetable restaurant in the world. How did he achieve that? What drives him? And how does he view the development of plant-based in the hospitality industry? During the Proveg impact event, Esther will talk to him about frozen steak, chicken soup and guests who don't want to pay. More info: Restaurant De Nieuwe Winkel https://www.denieuwewinkel.com/ Michelin guide Netherlands 2024: https://guide.michelin.com/nl/nl/arti... Book “PLANT: Botanical gastronomy from the kitchen of De Nieuwe Winkel” https://www.bol.com/nl/nl/p/plant/930... Instagram: / restaurantdenieuwewinkel Credits: Esther Molenwijk, Stichting The Food Revolution (https://www.thefoodrevolution.nu/) ProVeg International (https://www.proveg.com/nl/) Emile van der Staak, Restaurant De Nieuwe Winkel (https://www.denieuwewinkel.com/nieuws/) Photography: momenttom.com (http://www.momenttom.com/) Help us spread the plant-based news: share this podcast. Thank you very much! • Web: https://www.studioplantaardig.nl (https://www.studioplantaardig.nl/) • Instagram: / studio_plantaardig • Facebook: / studioplantaardig • YouTube: / @studioplantaardig • TikTok: / studioplantaardig • X: #StudioPlantaardig