Lars van Galen

Chef Lars van Galen's culinary philosophy is rooted in an unyielding pursuit of perfection and a deep-seated commitment to quality, encapsulated by his mantra: "If you do something, you have to do it well. I will never settle for a 6, but always go for a 10." This drive for excellence extends to every facet of 't Lansink, from the immaculate presentation of the restaurant's interior to the meticulous preparation of each dish. He believes in constant growth, striving to be "better every day" than the last, refusing to accept anything less than perfection for his guests. His approach to ingredients is defined by an ardent dedication to local and seasonal sourcing, primarily from the Twente region. Van Galen prioritizes the purest, most flavorful products, exemplified by Twente asparagus in spring, locally hunted and processed roe deer in autumn, and Herefords cattle from nearby Boekelo. He consciously distances himself from global ingredient trends that compromise freshness and sustainability, stating, "Products are best in their respective season." His philosophy embraces the idea that "the entire Netherlands is local" when direct regional sourcing is not possible, always seeking the highest quality available close to home. Beyond the plate, Van Galen emphasizes ultimate guest hospitality, fostering a relaxed and friendly atmosphere that eschews unnecessary "opsmuk." He aims for guests to feel at home while experiencing exceptional cuisine and service. As an SVH Meesterkok and educator at the Cas Spijkers Academie, he also dedicates himself to inspiring and coaching young talent, believing it's crucial to empower the next generation of chefs. Ultimately, his overarching vision is to maintain 't Lansink as a healthy, thriving restaurant where his team can work with joy and passion, continuously refining dishes and flavors, while always striving to deliver an unparalleled culinary experience. Chef Lars van Galen's culinary approach blends a modern cooking style with classic French influences, prioritizing clarity, purity, and precision. He champions "honest dishes with beautiful ingredients and pure flavors," explicitly stating, "I think you should see what you eat. I don't like magic on the plate." His plating emphasizes the natural beauty of the ingredients, perfectly cooked, and accompanied by exquisitely crafted sauces. His most celebrated signature dishes include: * **Langoustines with Carrots**: A highly detailed dish featuring langoustines served with a beautiful carrot jus, sweet and sour carrots, a langoustine cream, and lemon leaves. * **Roe Deer**: A seasonal highlight in autumn, utilizing locally hunted and meticulously prepared roe deer. * **Twente Asparagus**: A cherished springtime specialty, sourced directly from the cold grounds of the Twente region. Recurring elements on his menu also include seasonal preparations of sweetbread (zwezerik) or veal cheek (kalfswang), reflecting his commitment to utilizing high-quality, seasonal produce with refined technique and an unwavering eye for detail in every dish.

Career

• Patron Cuisinier at 't Lansink, Hengelo
• Chef De Cuisine at Landhuishotel & Restaurant De Bloemenbeek, De Lutte
• Poissonier at Chateau Neercanne, Maastricht