Michel Dekker

You are a statement restaurant in the area!

‘Yes, we’re seen as Little France in the Alblasserwaard. We started ten years ago. My wife in the service; and i in the kitchen. Nowadays we have a team of twenty employees, including seven full-timers. Marijke is an allrounder. She kind of fills up all the holes. As well in the service as in the kitchen. I always say; cooking is my job and Marijke her hobby. Running The Wachter is only possible because of a woman like her. We have two grown up children and are open six days a week; thanks to her i can practice my profession.’

Steak tartare, lobster, tournedos: you honor the classics…

‘I’ve had a classic education. I believe you have to stay true to yourself. Modern influences are beautiful, but i would like to stay at the core, at the original. People would like to know what they have eaten after four, five or six courses. And most of all, i wanted a restaurant i would like to go to myself.  The kitchen and the service are just as important as the entourage and the comfort. That is our strength.’

And you listen carefully to your guests…

‘When we just started, we were asked if we also provided barbecues. We never even thought about that, but we did it anyway. Just like our theme nights, for example, the Zeeland mussels. At the beginning we stood outside with tents for over 200 man. Nowadays we have a garden room; a terrace with a roof, glass sliding walls and an outdoor kitchen. Outside cooking, but not weather dependent. Even if it rains or freezes, we can serve dinner in the garden. Except barbecues with the Big Green Egg, we also provide dinners for big groups, they like it when it’s more casual. And it’s also very important for us. When forty of the fifty guest have never been to us, they are now potential guests.’

Ik don’t see any vegetarian dishes!

‘We communicate that outside our regular menu. We pay a lot of attention to our dishes for guests with a diet, or who are vegetarian or vegan. The choice depends on what the market offers. But there’s always a vegetarian menu. Tonight we have a main of green herbal crepes with a filling of seasonal vegetables, caramelized chicory, potato rosti and a sauce of balsamic vinegar.’

Vegetables are becoming more and more important in the gastronomy: how’s that with you?

‘We work a lot with seasonal vegetables. The ratio is 50-50. Guests get a nice piece of fish or meat with a good sauce and a generous amount of vegetables: not just one carrot and a pod. Vegetables give that finishing touch to the dish.’

What are your favorite fruit and vegetables?

‘Asparagus and spring vegetables such as broad beans, peas and snow peas. But also beets, tubers and forgotten vegetables. And in terms of fruit: Lambada strawberries, preferably with basil yoghurt, Cerisa cherries and other summer fruits. It changes with the seasons. That’s the nice thing about being a Dutch chef: you can move with the seasons. It’s never boring.’

Why Rungis as a supplier?

‘Simply: because of their service, the quality, the wide range and, also very important, the communication. There has to be a good communication between the chef and his suppliers. We also like the information we receive: us chefs do not have all the wisdom.’