On the last weekend of April, the annual Limburger asparagus fest took place in the Swiss Hostellerie am Schwarzsee, near Lake Geneva, for the eighth time. Star chef René Brienen of restaurant Brienen aan de Maas, has made this ‘pilgrimage’ to Switzerland since the first edition was organised, and he is regularly joined by a changing team of other well-known Dutch chefs. This year, Otto Nijenhuis from Chateau St. Gerlach, Casimir Evens from restaurant VANE, master chef Hein Willemsen as well as good old Bertus Liefting were part of the team.
The complete Dutch kitchen brigade with Peter Roodbeen on the banks of the Schwarzsee.
The total kitchen brigade consisted of twelve chefs whose job was to prepare a seven-course asparagus menu for nearly 100 guests — including, once again, many Dutch people. Many surprising creations were featured, including tagliatelle of asparagus with lobster, cucumber and lemon. Braised asparagus with oxtail in buttermilk was another dish. The baked asparagus with tenderloin, duck liver and garlic was particularly special. Renowned Swiss wine bar Badoux Vins from Aigle ensured each course had a fitting wine. Well-known Limburger baritone Sef Thissen provided musical accompaniment.