We’re absolutely thrilled to share what’s cooking at JRE this month! In this edition, we shine a spotlight on some of our incredibly talented Dutch members.
A Culinary Journey through The Netherlands
Destination: Limburg, Netherlands
In the southern reaches of the Netherlands, Limburg reveals a different side of the country. Rolling hills, river landscapes, vineyards and historic towns create a region with a character distinctly its own. Bordering Belgium and Germany, Limburg blends Dutch traditions with a Burgundian spirit, inviting visitors to slow down and discover its countryside, culture and warm hospitality.
Savor the Spirit of Limburg
Limburg’s culinary identity grows directly from its landscape. Orchards, asparagus fields, vineyards and farms shape a food culture where seasonality and regional traditions remain at the heart of the table. From beloved local specialties to an evolving wine scene, there is always something new to discover.
Across the province, JRE restaurants bring their own perspective to this rich culinary heritage, connecting local ingredients and craftsmanship with contemporary gastronomy. Together, they offer another way to experience Limburg, through the people, places and flavors that make the region unique.
Interview
Meet JRE members Mark Captein and Marjolein van der Ham, the team behind Orangerie de Pol in Doetinchem. Combining Mark’s creative approach in the kitchen with Marjolein’s passion for hospitality, they share a vision built around pure flavors, personal attention, and creating an experience guests will remember.
Mark & Marjolein: Two Perspectives, One Vision
At Orangerie de Pol, cuisine and hospitality are inseparable. Mark focuses on bringing out the purest expression of each ingredient, while Marjolein creates the warmth and attention that shape the experience beyond the plate.
Together, they talk about running a restaurant as partners, building a strong team, and their shared ambition to make every visit feel special. Their story shows how two different areas of expertise can come together around one clear idea: giving guests a reason to return.
Recipes
Chef Kars van Wechem of De Saffraan gives familiar flavors a contemporary edge in this refined veal sweetbread dish. Combining classical technique with unexpected accents, he creates a composition built around richness, contrast, and carefully balanced flavors.
Classic Flavors, Unexpected Depth
Crispy veal sweetbread meets creamy Stroganoff, softly roasted shallot, and a veal jus subtly infused with roasted coffee beans. Sweetness, richness, acidity, and gentle bitterness come together in a dish that feels both recognizable and surprising, revealing how a single unexpected ingredient can bring new depth to a classic combination.
