Special envoy to Amsterdam
Its 17th century canals classified by Unesco, its famous museums, its tree-lined cycle paths… Amsterdam's assets are legion and well known.
And for the past ten years or so, gastronomy has finally been on the menu.
We are not talking here of waffles, fries, sandwiches with raw herring or croquettes sold in distributors ... but of a generation of young chefs, trained in France or Denmark, adept of local products, plants and wood-fired cooking , which has settled all over the city, often off the beaten track by tourists.
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“Amsterdam's gastronomy does not have a good reputation, although in the past eight years things have changed a lot. Many young chefs have opened good restaurants and, unlike the 1980s when the city's Michelin-starred chefs only served French cuisine, with French products, our generation has freed itself. The bases often remain hexagonal, for sauces
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