This dish has a never-ending name: “Saffron and paprika, bomba rice with chorizo, Escaut lobster, gently cooked calamari, pea mousseline, crustacean juice with cremolata and fresh watermelon cocktail”. Sergio Herman is one of the principal artifices of the renovation in Dutch cuisine. In his restaurant, in a small town a few miles from the Belgian border, he offers a very inventive and flavorful cuisine based on avant-garde techniques.
