Luc Kusters from Restaurant Bolenius*: "I am most proud of the people who stand here at Bolenius every day"
In the culinary search for what drives chefs, we interview SOUS Stories different chefs about how they reached the highest culinary level, what their most memorable dining experience was—but also: what is the craziest experience they've ever had with a guest in their restaurant. We sit down with chefs in their own environment and discuss their path to success. We kick things off with Luc Kusters from restaurant Bolenius!
In 2016, Bolenius received its first Michelin star, followed by the Michelin Green Star, awarded for the first time in March 2023. A truly remarkable achievement for chefs dedicated to a sustainable future, and that is exactly what Bolenius has been focused on for more than ten years. Luc’s most memorable dining experience is an easy one: “Already 25 years ago, restaurant Bras in France, even then a very progressive restaurant with many plant-based influences. That was still very unique at the time. We were served a completely plant-based dish beforehand, which was truly revolutionary! And to think that Bras, 25 years later, is still number one! I think that perhaps this will never change.”
When we ask Luc about the cookbook that, in his opinion, everyone should have on their shelf, he doesn’t really have to think: “Harold McGee, On Food and Cooking. Basically the only book that really deals with the facts of cooking. If this book were to be rewritten, it should actually be exactly the same. It’s about the science in the kitchen and the facts about it, a must-read for every chef. Many other books are often about the opinion and experience of the chef or writer themselves. By the way, I also think the book by Michel Bras is wonderful.”
The craziest experience he’s ever had in his restaurant is a tough question for Luc. “I’ve been spared really extreme things. Sometimes, though, there are guests who, for example, eat the tail of the langoustines. Or someone who says they don’t eat vegetables. They’re very different things, but I hear crazier stories than this sometimes.” Even in the Zuidas, it’s more stable and conservative than you might initially think! It feels good that many reliable guests come to Bolenius and that so far it has remained at these kinds of small, actually funny moments, says Luc.
Luc knew from a young age that he was going to become a chef. “I found it strange when others didn’t know what they wanted to do later, because I already felt this very strongly at a young age.” In his career, Luc has worked at many different companies, and that experience gave him handy tools that he was later able to apply in his own business. His determination and perseverance are his drive: “You need to have a lot of patience and be stubborn, especially with Dutch cuisine and especially now that Dutch cuisine is such a hot topic.” Luc Kusters is one of the six founders and ambassadors of Dutch Cuisine. “I’m now even invited to give lectures about Dutch cuisine, and to think that the Dutch kitchen was really not done 15 years ago.”
By now, things are really different and more and more people are realizing that we need to handle our food and the entire food chain differently. “You see that the world is changing and people’s interest in sustainability and plant-based food is increasing. At Bolenius, it’s mainly about being able to serve delicious dishes to our guests. It shouldn’t become a course, mainly tasty food, and at the same time to show people that this offers a solution for the entire food chain. And with that, we want to convey that plant based is the way to go,” says Luc.
For Luc, the word restaurant mainly means having his own place with his own people. “I’m most proud of the people who are here at Bolenius every day. Some have been at Bolenius for 8 years already. The fact that people stay with me for so long creates trust, and also makes it a kind of place of rest for me.”
His masterful dish that he likes to cook at home? Pasta with clams. “If you were to ask my daughter what her favorite dish is, it’s pasta with clams. No haute cuisine at home, but a simple, tasty pasta dish with clams.”
Finally, we ask Luc what it means to him to be a partner of SOUS, something we are of course always curious about! “During Corona, I learned that there is a large group of people who find it difficult to go out to eat. They actually enjoy experiencing a well-catered dinner at home. Bolenius offers a great addition as a delicious plant-based option!” And that fits exactly with our vision.
Would you also like to experience the special menus of Bolenius at home? Then order the delicious four-course menu, completely plant-based, or choose the menu with fish.
