Veranda

I’d seen the Veranda crew present at Omnivore Paris. Luckily, they also attended Omnivore San Francisco. Not only did they present, they also cooked one of the special dinners. It’s hard to see someone cook something and not be able to taste it in the demos. Well I finally got to try the cooking. The dinner went as follows:
–Squid. Black Sesame, Soy, Lime
-«Grains and Seeds»
–Celery Root, Lemon, Wood Sorrel
–Scallop, Potato, Sweet and Sour Mustard
-«Ocean and Land»
–Milk Mousse, Mandarin, Endive
-«Olive»
Food was fantastic all around. Their cooking is reminiscent of a wave of chefs like Christian Puglisi of Relae and Inazki Aizpitarte of Chateaubriand. Very few, simple ingredients but very complex flavor profile combinations. Just beautiful amazing cooking. After chatting extensively with Daan the Front Of the House representative during the dinner and then getting to hang with him, Koen and Davy during the Omnivore conference, Im convinced that I need a revisit to their cuisine and experience at Veranda. Daan, Koen. Davy, we look forward to seeing you in Antwerp.