This article is review of a
lunch at The Librije. The writer is a reviewer of food since 2010, when her
website was founded. She limits herself to restaurants that are relevant to an
international readership. The motivation for me to read this review of Elizabeth
is that she can write in an objectively and independently way. So I am able to
gain a neutral insight in the dishes of Jonnie Boer without other (positive or
negative) opinions. In addition to this review is a short film added of how one
of the dishes is made.
Elizabeth describes all the dishes she picked: Oyster, Dairy Cow, Roe deer and Sweet Thai 'green curry'. Because of her knowledge about high-end cuisine she is able to describe all the dishes extensive. The second course I find very interesting, it was langoustine, pumpkin, blue cheese, cucumber distillate and cucumber-verbena cream. This was the most interesting dish to me because she describes the varying flavours like bitter, sweet, salty and sour and I can’t imagine this would result in one bit were all the flavours come together. In the film you can see how much time Jonnie Boer he puts into just one dish. With all the different ingredients that are used I can imagine that a dish like this will take a lot of time to invent.
Elizabeth describes all the dishes she picked: Oyster, Dairy Cow, Roe deer and Sweet Thai 'green curry'. Because of her knowledge about high-end cuisine she is able to describe all the dishes extensive. The second course I find very interesting, it was langoustine, pumpkin, blue cheese, cucumber distillate and cucumber-verbena cream. This was the most interesting dish to me because she describes the varying flavours like bitter, sweet, salty and sour and I can’t imagine this would result in one bit were all the flavours come together. In the film you can see how much time Jonnie Boer he puts into just one dish. With all the different ingredients that are used I can imagine that a dish like this will take a lot of time to invent.
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