Blog #8, A Return to the Classics – and to Old Friends

Normally, about 10 to 14 days pass between one blog and the next, but this time I’m a good week late.

Not because I lacked inspiration or couldn’t find the time — but because the story in my head wouldn’t come together. And somehow, the impact of my last blog stayed with me longer than expected.

Without wanting to be too melancholic, certain events have a way of making you pause and reflect. And sometimes it takes a little longer to get back into the right frame of mind to write the next chapter. But what is the right frame of mind anyway?

Last week, I reconnected with a former colleague from the days when I was head chef at a hotel restaurant in the Netherlands. She and I shared a lot of ideas back then — creative sparks, laughs, and long days in the kitchen with a group of highly respected colleagues. After a year, we each went our own way. For me, that meant quite a few detours before I found myself back in a professional kitchen — here in Greece.

HOW I BECAME HEAD CHEF IN THE HOTEL

After working at the French hotel chain (see an earlier blog), I spent several years cooking in my parents’ business. When they sold it, I stayed on under the new owner. But a change in concept gave me a reason to move on, and I soon found myself in a luxurious hotel restaurant deep in the woods of Salland — an ambitious place with a full hospitality and sales team, and a manager with even bigger dreams.

The task: strip away the overly standardized, modern techniques and bring back classical French cooking, made fresh and with space for creativity. We built a new menu, cooked everything from scratch, and turned every opportunity into a new event: high teas, lavish brunches, and even the region’s first cooking workshops.

I recently came across a newspaper article from those days, with photos and recipes from one of our cooking classes. I remember how guests would sit with notebooks in hand, scribbling away — and then, of course, enjoying the dishes they helped prepare.

And how did I feel back then? I was young, ambitious, slightly nervous, and maybe a little unsure of myself. But those evenings were always a success and taught me more than I realized at the time.

It was a magical period, one that ended far too soon.

Some of those connections remain today: the head waiter who became a school principal, a young cook who followed me to my next restaurant and now cooks for a top football club, and the junior sales manager who now works in healthcare IT. Life takes unexpected turns.

But time flies. And even though we all follow different paths, it feels a bit like a circle. I’m back in the kitchen. Old friends and colleagues pop up again on social media. Each with their own story. I wonder — don’t we all secretly long for those days? Or is that just nostalgia?

Whatever it is, that sentiment gives me inspiration to keep creating, keep cooking, and keep making people happy with food.

Maybe it’s time for a reunion? The hotel is still there. So we’ve got the venue!

Recipe of the Week: Sole Meunière

Sometimes, the simplest dishes carry the deepest memories.

I remember the evening we welcomed a well-known television presenter. She ordered a classic — one we prepared and filleted tableside. I still remember her warm smile, the laughter she shared with her partner, and the joy that radiated from their table as we served the dish.

This week’s recipe is not innovative or original — but it’s comforting, elegant, and full of soul. Just like that evening.

Sole Meunière

Filleted at the table if you like — a timeless gesture of hospitality.

A beautifully fresh sole, gently floured and pan-fried in butter until golden. Finished with a touch of lemon juice, parsley, and a drizzle of browned butter. Served with pommes duchesse and sautéed spinach or haricots verts. Simplicity perfected.

Next Week: White Asparagus in Greece

Yes, you read that right — I found them! A rare treasure in this part of the world, and I couldn’t resist adding them to the menu. Next week, I’ll tell you everything about how I sourced them, how we serve them, and why guests are already coming back for more.

Until then — live your best life, cook from the heart, and never forget where you came from.

Sole Meunière

Ingredients (for 2 portions):

• 2 whole soles, cleaned and skinned (approx. 400–500g each)
• All-purpose flour, for dusting
• Fine sea salt and freshly ground white pepper
• 80g unsalted butter (plus extra for finishing)
• 1 tbsp light olive oil
• Juice of ½ lemon (plus lemon wedges for garnish)
• 1 tbsp chopped flat-leaf parsley
• Optional: fish fumet for light brushing (to intensify flavor)
• Garnish: duchess potatoes, sautéed green beans or baby spinach

Preparation:

1. Prep the Fish: Pat the sole dry and lightly brush with a touch of fish fumet if using. Season both sides with salt and pepper. Lightly dust in flour and shake off any excess.
2. Pan-Fry: In a large sauté pan, heat half the butter with the olive oil over medium heat. When bubbling but not browned, place the sole in the pan. Cook for about 3–4 minutes per side until golden and just cooked through. Baste with the butter during cooking.
3. Finish: Remove the sole and keep warm. Pour out the cooking fat, wipe the pan, and add the remaining butter. Let it foam and turn a light hazelnut brown (beurre noisette). Add the lemon juice and parsley, stir, and spoon generously over the fish.
4. To Serve: Serve the sole whole or filleted at the table. Accompany with duchess potatoes and sautéed greens. Finish with a spoon of the beurre noisette over the garnish for added depth.