Can we cook from a Michelin Star book?

[Joeri Worm] Stefan, what recipe did you choose and, why?
[Stefan van Sprang] I chose a recipe from Faviken, because I admire the simplicity, purity and strength of it. And I selected one of our signature dishes: Cod, prepared in three different ways. It’s a bit of a fusion recipe and you will see that the dish changes during the process.

[JW] Exciting, why Faviken?
[SvS] Faviken is my favorite restaurant. It’s located in the middle of nowhere ― it almost literally feels like it’s the end of the world. To me, this is the most unique restaurant there is. elBulli and such – they are obviously amazing, but there is nothing like Faviken.

[JW] How do you describe Aan de Poel’s kitchen?
[SvS] We’re an international kitchen with influences from many countries – from Japan to France and from Spain to Scandinavia. [Stefan smiles] We call it a tourist menu!

[JW] What is your favorite ingredient?
[SvS] I just love langoustine. That is definitely my favorite.

[JW] I’m a bit of a dork in this kitchen: do you have more of those?
[SvS] We do, occasionally. And I must admit that I think it is good fun.

[JW] You probably know the book Where Chefs Eat – where chefs recommend their favorite restaurants. Which restaurant would you suggest?
[SvS] Apart from Faviken and Aan de Poel – obviously – I suggest you go and have dinner at de Kromme Watergang. And Vis aan de Schelde is a guaranteed good meal.

[JW] Noma, Faviken, Mugaritz, Quai: they all have their own book and now you have one too. What’s that like?
[SvP] It’s just amazing! We have been working on it for 3 years, and, since we are quite demanding, it was hard work, but we’re extremely proud that we have realised it.

[JW] How do your guests respond to the book?
[SvS] They love it. Guests often buy a book after they have enjoyed a night at Aan de Poel and it is fun to see and hear that people are amazed by the fact that their dishes almost looked exactly like the perfect images in the book.

The chef’s verdict
[JW] How did I do?
[SvS] Really good. You are talented [Stefan smiles, again…]

[JW] Is it fair to say that this Faviken recipe is actually do-able?
[SvS] Yes it is. But I must say, that it is not so much about the preparation as it is about the ingredients. It is so pure and simple, and those ingredients are key―that’s what makes it so good. And the book didn’t completely specify the ingredients so we had to do some guessing.

[JW] How was it for you to prepare another chef’s recipe?
[SvS] I liked it, in particular because they are my favorite restaurant. And I enjoyed figuring out the techniques they use at Faviken. For example, when I was at Faviken I noticed them preparing dishes on coal, and I guessed they also did that with this particular dish. I used the Green Egg instead.

[JW] Which chef would you like to see prepare one of your dishes?
[SvS] That would have to be Le Ciel Blue’s chef Onno Kokmeijer.

Thanks Aan de Poel for having us. Check MENDO’s selection of culinary books.