In Makro’s digital magazine GROOTS, star chefs such as Soenil Bahadoer, Erwin Vinke and Menno Post tell the story of 1 dish and the long journey they took to create it.
GROOTS is an ode from Makro to everyone in the food industry who dares to think big. That is why a star chef shares the story and preparation of his signature dish four times a year in GROOTS.
An inspiring story about passion for food, but also a project in which you experience the greatness of a star dish by preparing it yourself.
After chef Soenil Bahadoer received his first Michelin star with his restaurant De Lindehof, he radically changed course. He went back to his roots: Surinamese-Indian cuisine.
In the first edition of GROOTS you can read step by step about the origins of his Rendang with white soy and ginger beer ice. A 10-year journey that was rewarded with a second Michelin star.
GROOTS Magazine #1: Rendang with white soy and ginger beer ice cream
// Soenil Bahadoer from 2 star restaurant De Lindehof // April 2021
He is the youngest two-star chef in the Netherlands and works at one of the oldest star restaurants in our country. Discover the great story of Roy Eijkelkamp and his langoustine tartare.
GROOTS Magazine #2: Langoustine tartare with champagne vinaigrette and celery stock
// Roy Eijkelkamp from 2 star restaurant De Bokkedoorns // July 2021
In 2018 he opened restaurant Olivijn together with his wife. In 2020, the family business was forced to close again. Discover the story of chef Menno Post and his wild duck dish.
Groots Magazine #3: Wild duck aged in beeswax with pumpkin sweet and sour, corn and salted caramel sauce // Menno Post from 1-star restaurant Olivijn // September 2022
Edwin and Tom Vinke from two-star restaurant De Kromme Watergang get their food from the sea. Discover the beautiful story of how a self-made celebrity chef works to build a family business with his son.
Groots Magazine #4: Seafood // Edwin Vinke from 2-star restaurant De Kromme Watergang // June 2022
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