24-07-2012 | 10.57
TrouwAmsterdam’s restaurant is becoming more and more popular. Dancing and non-dancing foodies have discovered the cuisine of chef Lucas Scholvinck.
On the 30th of July the season 2011/2012 is over for Lucas and his brigade. The restaurant will close its doors for the summer holidays until the 31st of August. Over the past twelve months more than 15 thousand guests enjoyed a meal at what has become one of the most popular venues in Amsterdam. ‘On certain nights, for instance during Amsterdam Dance Event 2011, we served over 200 people at the same time’, says Lucas. ‘Quite a challenge, especially if you want to offer an ‘à la carte’ menu to every single guest.’
Lucas knows how to deal with stress in his kitchen. As a chef he used to work in trendy places like Club 13 at the Plaça Reial in Barcelona, one of the best clubs in town. After the summer closing he will return to TrouwAmsterdam with Simo, a former colleague at Club 13. Lucas is thrilled: ‘He and I have closely worked together for many years. Not only in Spain, but also in a restaurant in Amsterdam called Kaap Kot. Simo comes from southern Morocco and is extremely creative. In the new season there will certainly be more North African influences on the menu. Think tajines, think the warm glow of Moroccan spices.’
Is it ‘health food’ Lucas is serving? Well, not necessarily according to him. ‘Veggies are in the lead, that’s for sure. That’s why we processed 1.500 kg of carrots in the past twelve months. But fish and meat also play an important role in our kitchen. Freshness, flavour and sustainability are important to us. Our culinary style may not be 100% vegetarian, and neither is it 100% organic, but the products that we are working with were cultivated, grown or caught with the utmost respect for Mother Nature. So yes, you will only find a free range chicken on your plate, as far as I’m concerned.’
Text: Bonita van Lier, culinary journalist. Always in search of true flavours and the story behind food. Twitter: @CuliLady