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Oud Sluis (3) – What’s in a name …

Creative minds are always looking for the next best thing.
And let that be one of Sergio’s strengths.

Every 6 to 8 weeks we would have a complete new menu.
Sergio wanted to keep things exciting.
Not only for himself or the team, but also for the guests.
In the beginning, the plates were combinations of seasonal vegetables and the best ingredients the region had to offer.
Think langoustines, crab or lobster with celery, carrots, beets and apple.
Not all in 1 plate though!

After a while, I started to notice a shift in the way Sergio created new plates.
They became a live version of a memory.
Either from his childhood or a trip he had recently made.
Then I remembered something I had overheard in a kitchen one day.

‘Good chefs will get their inspiration from other chefs.
Great chef get their idea’s from anything but other chefs.
They have mastered the skill to bring a memory alive.’ 

Kill me because I don’t know who to quote but I can tell you that Sergio was part of that last group.
Every time a new menu would be presented, we’d all be saying:
‘This is even better then the last menu. It can’t get any better.’
Until 8 weeks later, a complete new menu would go live!

Sergio knew exactly how to re-invent his kitchen, style and flavors every single time.
Some of the plates would even have names!
Just to list some of his creations:
The IFoie: foie gras with apple and red vinegar jelly, in the shape of the Apple logo.
The Rocks: a chocolate dessert with galangal in the shape of Es Vedra, a rock off the coast in Ibiza.
Kissing Lips: Cherry mouse with chocolate in the shape of kissing lips.

In his last year, he started to collaborate with other artists to create new menu’s.
He worked together with, inter alia, tattoo artist Henk Schiffmacher, DJ Sander Kleinberg, art and design duo Studio Job and Belgian artist Sophie Lachaert.

I can only imagine what it must have looked like from a guests perspective.
Food photographer Tony Le Duc did an amazing job securing his legacy in several books.

But from a team members perspective: it opens your mind and makes you curious about other crafts in the creative industry.
It also makes you humble because of the many opportunities we had to learn about them.
We had high quality produce available, every single day.
That’s a scarcity in many industries but it became our privilege.

Working in fine dining hospitality industry is so much more then just serving a plate.
It’s creating a memory, an experience.
One that people hope to recreate to find happiness.

If there would ever be a plate with the name HAPPINESS,
I’m sure it would be coming from Sergio’s hands!

Xo – Ann

Photo credit – Tony Le Duc

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