Michel van Riswijk

Chef Michel van Riswijk's culinary philosophy is deeply rooted in an unwavering passion for his craft and a profound respect for local terroir. His core ethos, "Als je iets doet, doe het goed en ga voor het hoogst haalbare," translates into a relentless pursuit of excellence in every dish. He champions 'botanische gastronomie' built upon a classical French-Mediterranean foundation, but consistently enriched by the vibrant, seasonal bounty of the Twente region and an "eindeloos respect voor dier en natuur." Ingredient sourcing is hyper-local and meticulously curated. Van Riswijk's kitchen thrives on the produce of its immediate surroundings: herbs from De Bloemenbeek's own garden, exquisite game from local Twente hunters, artisanal cheeses from neighboring producers (such as 'buurvrouw Pauline'), and regional specialties like Twentse Bunkerkaas and Dinkeldalrund with Twentse shii-take. His philosophy is encapsulated in the motto "Proef en ervaar de streek in haar al facetten," guiding guests on a gastronomic journey through the authentic flavors of Twente. He fosters a culture of teamwork, acknowledging that a Michelin star is a collective achievement, and dedicates significant energy to mentoring young talent, revealing the beautiful confluence of various culinary crafts—from baker to butcher—within the kitchen. The menu, dynamically guided by the seasons, reflects his commitment to freshness and seasonality, with daily changes ensuring optimal flavor. This dedication to local produce, classical technique, and a collaborative spirit forms the bedrock of De Bloemenbeek's enduring culinary signature. Chef Michel van Riswijk's technical mastery is grounded in a classical training and decades of experience, culminating in a style where "smaak en topproducten vooropstaan." His approach marries the refined techniques of French-Mediterranean cuisine with a contemporary focus on regional ingredients, resulting in dishes that are both robust in flavor and meticulously executed. The kitchen's evolution also embraces modern, creative dimensions, notably through the integration of botanical ingredients and foraging techniques by his team. His approach to flavor is a harmonious blend of the familiar and the surprising, often juxtaposing distinct regional tastes. This is vividly demonstrated in collaborations like 'Twente aan Zee,' where the briny essence of North Sea fish meets the earthy, rich flavors of Twente, such as wild ree from local forests or Dinkeldalrund. Plating is paramount, with each dish presented as a "ware kunstwerk," ensuring that the visual appeal is as captivating as the taste. While specific eponymous dishes are not detailed, his culinary signature is evident in menu concepts like the 'Bloemenbeek menu' featuring the chefs' signature creations, and the 'Greenhouse menu' dedicated to refined vegetarian offerings. Key ingredients and combinations frequently showcased include Twentse Bunkerkaas, Dinkeldalrund with Twentse shii-take, and preparations utilizing herbs from the estate's own garden, all meticulously crafted to reflect the terroir and seasonality.

Career

• Executive Chef De Cuisine at Landhuishotel & Restaurant De Bloemenbeek, De Lutte