12-09-2012 | 16.48
We are all looking forward to September 29 when DJ Jean Pierre Enfant (Les Enfants Terribles, Amsterdam) is going to pump up the volume at TrouwAmsterdam. Wondering how he prepares himself for his set? Think creepy crawlies and Tiger Balm.
Lobsters, prawns, oysters, razor clams. Whenever they are on the menu Jean Pierre is more than willing to join the party. But, picky as he is, these sea creatures need to be cracking fresh. Jean Pierre knows what good seafood should taste like: he practically grew up among the creepy crawlies from the Atlantic Ocean.
Jean Pierre, how come you’re so fond of seafood?
‘My parents were the owners of the first seasailing school in the Netherlands. They sailed all along the French Atlantic coastline and from the age of two they used to take me aboard with them. We mostly ate fish and seafood that we bought straight from the fishermen. Pure bliss! You won’t find fresher and tastier seafood anywhere. I developed my tasting buds at an early age. So when it comes to good food you can’t fool me! Fresh shellfish like lobster or langoustines needs to be eaten purely, with just a little bit of homemade mayonnaise on the side.’
Wow, you sound like a real gourmand!
'Haha, your words, not mine. Actually I don’t like posh restaurants. Instead I like to go to places like Trouw’s restaurant, where the atmosphere is friendly and relaxed. And where at the same time the food is really good. At home my mother used to cook tasty organic meals with lots of fresh vegetables and herbs. The food Trouw’s restaurant is serving has these same amazing flavours. Celeriac, buttersquash, parsnips: it's all equally delicious. Right before the deejays hit the floor Trouw offers them a so called artists dinner in the restaurant . It’s always nice to look around and see that people are having a good time while eating. Afterwards, when they slowly move towards the dance floor, they’re already in a good mood. It’s a nice start of the club night!’
On September 29 it's your turn again at De Verdieping. That night you'll find the new autumn menu on the table. Any special wishes?
'I do hope the chef will put the pumpkin ravioli back on the menu. I loved it! I also fancied the dish with burrata, this soft creamy mozzarella. Very nice indeed, but maybe more suitable for the spring menu. '
Trouw's restaurant recently hired a Moroccan sous-chef. So from now on there will be North African flavours on the menu as well.
'Good for us! I love tagines for example. The mix of meat and fruits, salty and sweet flavours is unique. Bring it on, I'd say!'
Have you seen it more often, this combination of a restaurant and a dance club?
'No, I believe that is really special. I'm in Berlin on a regular basis. Even a famous club like Berghain doesn't have a restaurant. But funny enough you can bring your own bites like apples or so. You wouldn't expect that in such a famous place.'
Other tips for Berlin visitors?
'Well no, but there's a nice little story. About a year ago I had a gig at a Berlin club called Katerholzig. That night I was suffering from a flu. I felt really sick and feverish. I couldn’t hear a thing, which is not really what you want when you're about to play a set. I happened to have a jar of Tiger Balm on me, and the only thing I could think of was rubbing the stuff on my temples. Five minutes before I had to go on stage my ears popped open just like that! Ever since then I take a pot of Tiger Balm with me where ever I go. Call it crazy, but the stuff clears my head… and my mind! So if you notice the strong smell of Tiger Balm while dancing at De Verdieping on September 29, it's me!'
Text: Bonita van Lier