Jonathan Zandbergen – has been working as an executive chef for Restaurant Merlet since 2015. His cooking method is based on tradition and innovation. Fine products, special flavours from around the world, an innovative French kitchen.
“I create tasteful dishes with local ingredients. I’m always in search of the best products in the surrounding area, with respect for the animals and all the other things nature gives.
Vegetables are very important since they bring agreeable flavours and because they are easily digestible. The story of a product matters. The idea of slow food is an idea that suits me. Take for instance the superb fresh bass of fisherman Jack or the tasty vegetables of Jeroen of the farm Noorderhoeve.
The passion and dedication of the producers and the way they treat their products is what counts above all. As chef I pursue this passion and dedication in the kitchen of Merlet.”
1871AC Schoorl, Netherlands