October 17, 2014
Daniel Kok makes artwork with custard, in Dutch known as ‘vla’, which comes in cartons like milk cartons. He’s going strong on instagram, showcasing Dutch and international portraits. He calls it ‘Vlaart’ (‘vla’ and ‘art’). Kok says his daughter asked him to make her something in 2011 and has been honing his custard art skills every since.
(Link and image: www.froot.nl)
March 9, 2008
This month restaurant Sucre will open its doors in Amsterdam, serving only desserts. The restaurant is owned by Martijn Machielse (of local caterer Mynth Events) and Eline Kok (of local restaurant Bloesem), while the man behind the pan will be Peter Scholte, formerly of Chateau Brakkestein in Nijmegen. Sucre will be the first of such restaurants in the Netherlands, although similar places in New York and Barcelona (Espai Sucre) have blazed the global trail.
“You can get four or five courses here, made entirely of desserts,” Machielse told the Zest blog. “We will have one non-sweet dish though.” The menu is still a secret, but Machielse ensured the restaurant would not take the molecular cooking route. “We will choose accessible dishes, but twisted! You may for example discover non-sweet ingredients in your sweet dishes. But you won’t find classics like crème brûlée on the menu.”
Tags: Amsterdam, Barcelona, desserts, New York, restaurants
