Le Début Amsterdam

According to the Dutch Cuisine Manifesto, “Dutch Cuisine represents the identity of the Netherlands’ cuisine. A cuisine that’s unique in the world and of which we can be proud. Cooking and dining that’s tasty, healthy and responsible”. Dutch Cuisine maintains five principles that are based on the Dutch culinary identity: principles that are sustainable for people, animals and the environment, and can act as a guide for all of us. These five principles of Dutch Cuisine are based upon the ideology of SVH Master Chef Albert Kooy and are defined below.

1. Culture - The dish reflects where we are and which season we are in: The aim of this principle is to have 80% seasonal produce with as much sourced from the Netherlands and 20% out-of-season produce.
2. Health - Good for us and our world: The aim of this principle is to have a ratio of 80% fruit and vegetables and 20% meat and fish.
3. Nature - Honest, multi-faceted food from what nature offers us: The aim of this principle is to use what nature offers us through the seasons, avoid use of artificial additives, work right through from head to tail and waste nothing
4. Quality - We purchase, cook and eat with high awareness: The aim of this principle is to use honest, high-quality produce which is, as far as possible, organic, Fairtrade, kind to animals, pure, fresh, seasonal and regional/local.
5. Value - We work towards tomorrow: The aim of this principle is for Dutch Cuisine to be the guardian of the Netherlands’ way of eating and works towards tomorrow. Everything the earth has to offer us is a gift from previous generations, which we have a duty to pass on to the generations of the future.