Discovering Botanical Gastronomy: A Journey to a 2-Michelin Star Vegan Restaurant

Youtuber: Eddie Shepherd

YouTube Channel: https://www.youtube.com/@EddieShepherd

Restaurant: https://maps.app.goo.gl/C4KkBTBLE7agQcXbA

TripAdvisor: https://www.tripadvisor.it/Restaurant_Review-g188569-d2430614-Reviews-De_Nieuwe_Winkel-Nijmegen_Gelderland_Province.html

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🌱 Introduction to an Extraordinary Experience

In a unique culinary adventure, I had the pleasure of visiting a remarkable two Michelin star vegan restaurant in Holland. This experience was not just about dining; it was an exploration of flavors and a celebration of plant-based cuisine that emphasized creativity and innovation.

🍽️ The Restaurant: Neuh Vinkle

The restaurant, called Neuh Vinkle, defines itself through the lens of "Botanical Gastronomy," a term that beautifully encapsulates the essence of plant-led dining. This term evokes thoughts of vibrant flavors and aromatic experiences, steering the focus away from the absence of animal products and towards the abundance of nature's offerings.

✈️ A Culinary Journey Begins

My introduction to Neuh Vinkle came about two years ago through conversations with their development chef, who shared insights about the exciting culinary landscape. It was surprising to learn about a two Michelin star vegan establishment that was not only pushing boundaries in taste but also investing in innovation and ingredient sourcing.

🚆 The Trip to the Restaurant

The journey to Neuh Vinkle involved a flight to Holland followed by a scenic train ride to a charming town located an hour from Amsterdam. Nestled in a quaint back street, the restaurant's ambiance sets the stage for an exquisite dining experience.

📸 Capturing the Experience

While I aimed to share my excitement through video and photos, I opted for a more understated approach, avoiding the intrusion of a camera in the dining space. This choice allowed me to immerse myself fully in the experience without distraction.

🥗 The Menu's Vegan Delight

Every dish at Neuh Vinkle is entirely vegan, offering the thrilling possibility of enjoying the same menu as every other guest. The atmosphere reminded me fondly of my initial visit to Noma, characterized by exceptional hospitality and an impressive array of inventive dishes.

🌿 Culinary Creativity and Techniques

The creativity embedded in the menu was inspiring, showcasing a diverse selection of beautiful plants and fermentation techniques. The focus was always on deliciousness, with an emphasis on umami, smokiness, and vibrant flavors that danced on the palate.

🍠 Standout Dishes

Among the standout dishes, the barbecued beetroot terrine captivated my senses with its remarkable texture, which mimicked that of meat through an innovative slicing technique. Additionally, the scoby dish piqued my interest, as I had been exploring similar ideas for my own culinary creations.

🧀 Plant-Based Cheese Revelations

One of the highlights of the meal was the plant-based cheese course. The extensive work put into creating these cheeses was evident, as they were indistinguishable from high-quality dairy cheeses. This innovation in plant-based cheese is a testament to the restaurant's commitment to excellence.

🌍 A Movement of Innovation

Reflecting on my experience, I felt rejuvenated and inspired by the level of skill and creativity present in the restaurant. It was a reminder of the vibrant community of chefs dedicated to high-end plant-based dining. The stigma surrounding plant-based meals is fading, as more people recognize the exciting possibilities within this culinary realm.

✨ Conclusion: The Future of Plant-Based Dining

Neuh Vinkle stands as an exemplary model of the future of plant-based dining, showcasing the potential for innovation and creativity in this space. The experience highlighted not only the remarkable dishes crafted from plants but also the thriving movement that is reshaping the culinary landscape.