REMNANTS OF A MEAL and VOEDSELBANKEN.NL
The corona period has driven me to introspection. Repeatedly I have considered myself lucky. Having my own house, a warm home, a garden and every evening a not only nutritious, but also delicious meal.
I realised that countless people, especially families, have it so much worse than I do. The austerity in social contacts, the economic implications, the available square metres at home, the loneliness. It is overwhelming. So overwhelming that I decided to do my bit, however small.
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I contribute 20% of the proceeds from my 'remnants of a meal' photos to the 'Voedselbanken.nl'.
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Did you know that for every 5 euros, a family can eat for a week?
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We who can enjoy the most delicious dishes in restaurants, can make a substantial contribution by donating to the food bank (Voedselbanken).
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'Remnants of a meal' started as a kind of protest against behaviour on social media. Now, in this day and age, it transcends its original purpose.
The project is to make people realize that food is a necessity and that the empty plate is more important than the served one. It is there to show that we have enjoyed the meal.
Let's share this meal!
By participating in fundraising for the food banks, I hope that some of what I enjoyed will find its way to a family in need.
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This idea 'Remnants of a meal' and photos were recorded in i-DEPOT nr. 94299 on August 3, 2016 .
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To decorate your kitchen or dining room, photos can be ordered by sending a message through this website. Each photo costs 40 euro. A framed photo (31x25cm) costs 68 euro. Series of 30 prints.
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'Huevo', eggs stuffed with smoked mackerel salad

Ceviche of yellowtail kingfish

Vol-au-vent volaille, ris de veau, mousseline, frites

King crab on toast

Foie gras pôelé, pulpe de potimarron, poivre voatsiperifery et café, jus à la passion

L'Oeuf parfait, crumble de parmezan, crème de pistache d'Iran et son écume de Shiitaké

Seiches à la plancha

Dôme coulant fraise-basilic, mousse bavarois, sorbet et chips de fraise

Filet de daurade royale, purée de petit pois à l'aneth, chips de courgette aux graines de chia

Oeuf fermier cuit à basse température et fumé, espuma d'artichaut/épinard et crème cheese

Pork fillet with fake mushroom sauce and mashed potatoes

Trout soufflé, regional saffron sauce, cauliflower

Poached egg on a bed of tomato with rosemary flowers and dried black olives

Roll of kohlrabi layered with pistachio oil, mushrooms, green beans

Apricot in elderflower crumble, yoghurt ice cream, chocolate and tonka beans, verveine cream

Beef tenderloin with puffed rice, leek, green cardamom gravy

Hake, kale-rabi, pepper

My Spanish heart

Grilled monkfish, artichoke barigoule, truffle, vierge

Cannelloni sea bass, burrata, shiitake, buckthorn berry vinaigrette

Candied potato, roasted cauliflower, Zeeland cockles, verveine

Duck breast, spice grilled peach, nectarine compote, chards

Il Rosso: red prawn, coral, radish, datterino and watermelon brine, sea water

Grilled squid with green beans, potatoes and lime

Creamed codfish with crispy polenta and capers

Panna cotta with red fruit



Baby octopus sautéed in white wine, organic potato mousse, tomato powder

Strips of beef steak with rosemary, rock salt and sour cherry sauce

Cerleriac carpaccio with parsley oil and 'luigia' salad

Peach, chantilly cream and lavanda

Codfish, leeks and geranium

Risotto, sage and razor clam

Mussels, zucchini and green sauce

Mate, goat cheese and grape fruit

Fried sweet potato

Tapioca and soyotta

Filleto di baccala alla nocciola su crema di patate al profumo di lime

Gamberi in pasta kataifi, riso nero e crema di zucca

Torta di ricotta ai fichi caramellati e mandorle con gelato di crema

Sea bass salad with orange and fennel

Creamy soup with courgette flowers and clams

Venitian style liver, rosemary and sage polenta

Parma ham and melon

Burrata cheese with artichokes and tomato confit

Steamed sea bass with mayonnaise and aubergine caviar

Grilled octopus, chickpea puree and crispy bacon

Wildschweinschnitzel mit rahmigen Wirsingstreifen und Polenta-Zwetschgenschnitte



Rhubarb from Poederlee, black pudding, fried onion, salad with Jan's vinaigrette

Lobster skewers, jalapeño mayonnaise

Tuna tartare, caviar d'Aquitaine, créme fraîche