I’ve really been into making creamy noodle soups at home. It’s so fun testing out which broth flavors go well with which ingredients. This was a creamy miso, coconut and tahin broth with a lot of garlic.
I added a spicy vegetarian xo sauce that a friend of ours from Shanghai brought over. Yum!
Next one i’m thinking charred onion, miso and …

I love the golden color of the Kouign Amann filling!
It just looks so tasty and beautiful. Like a little sun.
The flavors are lime, mango, orange and passion fruit.

My Food & Photo Diary 

taking inspiration from all around me  

Since the last 6 years French cuisine, traditions and the language has been all around me and I can’t say I’m not happy about it haha. Beside the beautiful language (which I’m still learning), the food is just amazing.
Even a basic pomme puree can be a highlight of the evening, but I guess anything with butter can (also something that has worked it’s way into my life and I’m happy for it to stay).

For the chai at grammes I asked some of our friends who grew up drinking chai, have a nostalgia about it and still drink chai almost on a daily basis to give me advice and taste test. When they were excited about it, it felt like a win!
I’m so happy how it turned out. I mostly focus on clove, cardamom and black pepper for the base flavor notes.
This particular drink is our iced chai, which is just a little dessert in itself.

I love finding authentic recipes that are actually vegetarian, vegan, glutenfree etc. Especially because often you can find ingredients and recipes that can go back years and years.
They provide great inspiration and are fun to experiment with.
This buckwheat crepe of galette bretonne is a great example. Made with sarrasin flour (buckwheat) and most of the time also a part wheat flour. It can easily be made fully gluten free and it’s just so freaking tasty. Here we added gruyere, charred thinly sliced brussel sprouts, spinach and ofc. an egg. I actually only used the egg yolk here. The whites I re-used for another dish.

if you can’t find it, make it?

This has kind of been the motto of Max and me for the last couple of years.. or maybe forever?
We couldn’t find work during covid, so we created it. We couldn’t find the type of viennoiserie and pastries that Max made in Paris and we loved to eat in France, so we made a shop for it. I couldn’t find my favorite sourdough bread close-by (shout out to Ulmus, for being my favorite bread place in Amsterdam. The owners are a delight aswell), so I started making it.
It’s very fullfilling to make your own products that you like to eat. Ofcourse I also love eating out! but to have a product that you made with your own hands is kind of magical.

I looooove peanut butter.. mostly savory though, and very spicy.
One of my favorite dishes is gado gado. I make a spicy saté sauce and truly, sometimes I wonder if I mostly like the dish for the sauce haha.
’Do you want some some veg with your sauce?’
Traveling in Indonesia and eating all the food was insanely tasty and inspiring.
Right…. to get to the point. My favorite way of eating bread is with crunchy peanut butter and a spicy sauce. Here I’m using a Surinamese sauce shared with us by our friend Ryan. It has some pickles in it, which makes it pair even better. And yes, this is a lot of spice.

It’s about having fun!

This page is just about my experiences with food, my favorite spots, what inspired me and so on.
I’ve created numerous recipes and have written essays in my younger years. These were mostly in Dutch.
English is a second language for me and so there might sneak in some spelling errors and silly sentences.
In the end this is just a fun way for me to share and not take things too seriously.
Let’s leave seriousness for running Grammes with Max ;)

I thank you for reading and hopefully enjoying <3