Q&As
The Chef’s 8: Arturo Dalhuisen, The White Room
In A Room of One’s Own, Virginia Woolf wrote “One cannot think well, love well, sleep well, if one has not dined well.” In that spirit, we’re picking the brains of those who make the latter happen: chefs. Next in our series is Arturo Dalhuisen of The White Room at NH Collection Amsterdam Grand Hotel Krasnapolsky.
Gazpacho, Italian cold tomato soup.
Langoustine. I love shellfish. A baked langoustine has such an intense and amazing taste.
The best seat is on the sofa, it has the best view on the paintings and the monumental interior plus this table is closest to the kitchen.
Every table in our restaurant has its own unique experience. The best seat is on the sofa, it has the best view on the paintings and the monumental interior plus this table is closest to the kitchen.
My small pastry spatula, if I lose it or cannot find it, the service stops. It is my most important kitchen tool because I use it to dress the plates.
I like to add condiments to create more tension in a dish. My ingredient of the moment is Yuzu because it gives more dimension to a dish.
Ginger ale, vodka and slices of lime.
Actor, because I love entertaining people.
Barcelona, at Restaurant Lasarte. I like the large menu and he is a great chef!