24-hours with Jeroen
From best tuber to finest langoustine with Jeroen Achtien
The morning, while many are still on one ear, starts early at Inter Scaldes. Jeroen Achtien and his sous chef Bram are sitting in a still empty restaurant sipping a cup of coffee as they prepare to visit their suppliers. The task of the day? Looking for the finest products, but which ones they are today remains to be seen. And right there, in an empty and deserted restaurant in Kruiningen, the culinary wonder of their trade begins.
The culinary quest in the Zeeland landscape
In the profession, people often talk about suppliers. 'I don't think those ter do them justice." says Jeroen when we arrive at our first address of the day. "I really see them as craftsmen. It's about ultimate craftsmanship."
Whether it's a bakery or a chicken farm, only the very best crosses the threshold at Inter Scaldes. And the Inter Scaldes team likes to see this craftsmanship with their own eyes. During the first visit of the day to De Grote, a chicken farm in one of the idyllic villages in Zeeland, Jeroen explains: "It's great to see how eggs come from the henhouse on a conveyor belt into the shed. This process takes about two hours every morning. Especially for us, the eggs are selected by size, color and are checked to make sure there are no double yolks among them." Jeroen and Bram take six trays of eggs less than three hours old, brand new. That will be careful driving.
Vegetables at Van de Berge
The next stop is at Van de Berge, known for their onions, beets and celeriac. Once inside the imposing warehouse, we are greeted by hundreds of bins of vegetables. Large nets of celeriac lie alongside, where Bram and Jeroen carefully select the very best. "We pay attention to color and smell for flavor and, if it is necessary for the dish, we also look at how beautiful the celeriac looks. The eye wants something too!"
Fish from Yerseke
Because of Inter Scaldes' location, seafood is widely used. Jeroen takes us to Triton, better known as the shellfish spa. Where that name comes from? Jeroen explains, "all fish, shellfish and crustaceans are watered here before they are sold. They create the very best conditions and thus preserve quality." With great attention, the best cockles, oysters and scallops are selected. And, of course, a portion of langoustines, one of Jeroen's favorite products to work with. On departure, Jeroen places an order for fresh sea bass: it will be caught tomorrow by local fishermen.
From selection to perfection
After collecting the very best produce from the area, the eggs, onions, celeriac, beets and langoustines end up in the hands of the Inter Scaldes kitchen team. But how are they crafted into impressive dishes for guests?
The eggs are used in many recipes, dishes, breads and sauces. But, as Jeroen enthusiastically explains, the eggs are also used for the Inter Scaldes breakfast: "the eggs we have are laid overnight before use. That makes them perfect for poaching. Because of the freshness, the egg whites are still very nicely firm and with that we make perfect poached eggs."
Inter Scaldes Classics
The langoustines are always on the à la carte menu, making it an Inter Scaldes classic. The ten-legged crustacean is Jeroen Achtien's ultimate favorite: "It's special that we are so close to the source and we get to select the langoustines ourselves. It's a no-brainer, a dish with langoustine in the lead role belongs to Inter Scaldes and its surroundings."
The onion is often seen as a somewhat boring vegetable, but Jeroen Achtien has given the Dutch staple a prominent place on the menu: the Chef's Bite, this amuse is prepared and served on the spot by Jeroen Achtien and his team. "The onions from Van de Berge's shed go all over the world, and that is precisely why we appreciate that we are allowed to give these Dutch products a place.
The evening ends, while many are already on one ear, late at Inter Scaldes. Jeroen Achtien and his team are sitting in an empty restaurant with a last cup of tea while they prepare themselves for the next morning, the breakfast with the fresh eggs and a tour of the artisans. And right there, in yet another empty and deserted restaurant in Kruiningen, the culinary amazement continues.