Tobias Camman and Stijn van Vliet travel both domestically and abroad in search of the key ingredients behind the dishes of the Netherlands’ top Michelin-star chefs. Will they succeed in gathering them and surprising the chefs with their own version of the dish?
For top Utrecht chef Leon Mazairac, Tobias and Stijn venture into the Italian forests in search of the highly coveted white gold: the truffle.
Chef Hans van Wolde sends Tobias and Stijn into the Limburg border region in search of the ingredients for his signature dish, “Limburg Pride.”
On Texel, chef Jef Schuur demonstrates how distinctive Texel lamb and Wadden cockles are, directly shaped by the island, the air, and the tidal flats.
Hidden away on an industrial estate in IJmuiden, chef Kuniyoshi Ohtawara shows Tobias and Stijn what truly sets real sushi apart from the rest.
For two-Michelin-star chef Jeroen Achtien, Tobias and Stijn explore the Oosterschelde, searching for mussels and oysters.
In an authentic farmhouse on a beautiful estate, chef Nel Schellekens brings her culinary philosophy to life: cooking without waste, but with 100% flavor.
