09-07-2013 | 14.27
A new season means a new menu for Trouw’s restaurant. Chef Simo Bouabgha turns out to be a real wizard when it comes to creating sunny flavours. And the good news is: this year there’s no summer closing!
Regulars surely will have noticed there’s a warm Mediterranean wind blowing through Trouw’s kitchen. Blame it on Moroccan chef Simo Bouabgha, who is faithful to his North-African roots. He is a master in combining spices, herbs and citrus fruits, giving his dishes this typical oriental touch. Trouw is known for its menu full of tasty and fresh vegetables. Under Simo’s influence these veggies are now bursting with all kind of sunny flavours. Take a look at the menu and you will find yourself on a trip through the Mediterranean, from east to west and from north to south. Those who travelled to Catalunya must have eaten roasted spring onions with that delicious Romesco sauce. Brique, that typical Tunesian savoury pastry, brings back fond memories of warm nights on Djerba (but tastes even better in Trouw, where chef Simo fills it with wild spinach, dates en goat cheese). And how about some fennel, poached in star aniseed, liquorice and preserved lemons with fresh figs, served with La Serena cheese and a reduction of balsamic vinegar? Beirut? Casablanca? Probably a combination of both!
Come to Trouw this summer, and taste for yourself.
Text: Bonita van Lier
Photography: Ramona Deckers