Yuri Wiesen

Chef Yuri Wiesen's culinary philosophy is deeply rooted in a blend of classic techniques and a modern, creative outlook. He champions the use of 'beautiful, honest products,' believing that quality ingredients are the foundation of exceptional cuisine. While embracing luxurious ingredients like lobster and truffles, he maintains a commitment to a strong price-quality ratio, ensuring his refined dining experience remains accessible and grounded. His approach is characterized by a dedication to 'striving for perfection every day,' which he instills in his passionate team. Wiesen emphasizes balance and modesty, advising against becoming complacent or pretentious after achieving accolades like a Michelin star. He advocates for consistency, advising, "Gewoon blijven koken en doen zoals je deed" (Just keep cooking and doing as you did), while subtly evolving his menu to incorporate more premium offerings. He navigates the challenges of the culinary world, from media attention to review platforms, by focusing on direct, constructive feedback rather than anonymous online critiques, which he finds counterproductive. This pragmatic yet passionate stance underscores his commitment to the craft and his guests. Chef Wiesen is celebrated as a 'whiz at classic techniques,' particularly noted for his refined sauces, which are a hallmark of his mastery. His technical style involves taking 'recognizable flavors' and giving them 'punch with modern inspirations and subtle twists,' avoiding unnecessary fuss while creating exciting dining experiences. He demonstrates versatility in handling ingredients 'from around the globe' and crafting 'playful texture combinations.' His plating is precise and elegant, exemplified by dishes like 'perfectly pan-seared, still translucent Eastern Scheldt lobster tail with al dente white asparagus, the salty bite of sautéed sea lavender and a rich, frothy bisque.' He also showcases a craftsman's responsiveness to fresh produce, readily featuring specials like 'coupe Romanoff' when strawberries are in season. Signature dishes from his menu, showcasing both classicism and daring choices, include: * Noordzee krab met filet Americain van kalf, avocado en luchtige tomaten sabayon * Weide kalf met Zeeuwse oester, zilte plantjes, oestermayonaise en Anna kaviaar * Kikkerbilletjes met petit gris slakjes, prei, pommes mousseline en beurre blanc met look * Pommes Tsarine (aperitief van aardappel met Royal Dutch Anna kaviaar) * Geroosterde zeebaars met antiboise, venkel, fregola, olijf en botersaus met Pimenton * Bresse duif met ganzenlever, jonge tuinboontjes, bonenkruid, morilles en champignon * Lauwwarme Munster met ganzenlever, macadamia en ahornsiroop * Éclair met witte chocolade, koffie, vanille en karamel * Riz condé met abrikoos, witte chocolade en Tahiti vanille * 'Dame Blance Wiesen'

Career

• Chef Patron at Wiesen, Eindhoven