Chefs are the ones to talk to about putting fruit and vegetables on plates. The sales of fruit (+17%) and vegetables (+10%) through the catering channel grew considerably in the last year according to figures from the GroentenFruit Huis. It is not surprising then that a large number of enthusiasts cycled to fruit and vegetable wholesaler Rungis to discover an exclusive vegetable like the Brabantse Wal asparagus. As well as flavour and texture, chefs are also interested in the origin and the story behind the vegetable, so they can communicate this to their guests.
Presentation of wasabi root (Japanese and Dutch), stalk and leaf, among other items
Front runner
Rungis notes that fruits and vegetables are in the spotlight. "We have been seeing this trend for a number of years, particularly in urban areas. It started among top gastronomics and over the course of the years this trickles down to the higher and middle segment," says commercial director Francis Zonneveld Piek of Rungis. "Gastromics are always a front runner in trends. This is why we aim to introduce 120 new products annually. Nature is endless. We want to inspire chefs with each season. Rungis has 5 season in potatoes, fruits and vegetables: winter, spring, early summer, summer and autumn. Fruit and vegetables harvested in their own season are tastier, cheaper and 'greener'. Catering works differently from the regular market. We want to listen to nature and use products grown for flavour. Mass and shelf life isn't important to us, ready to eat and delicate is."
Delicate and tasty Rungis products with wild asparagus and 'bubblegum' strawberries
Japanese flavours
During the asparagus outing for chefs on the Brabantse Wal, there was also time to learn more about those new products by SVH Master Chef Niels van den Berg. He had brought all kinds of special products to taste and discover. There was the opportunity to taste wasabi, including the root, leaves and stem, leaves also make a great decoration for a plate. At the moment Rungis imports wasabi from Japan but is also involved with a grower who managed to grow Dutch wasabi. Rungis has more Japanese products and delicacies: fermented prunes, myoga ginger and various flavourings in the form of ponzu (sauce) and dashi (bouillon). "Japan has a very ancient culture of food with flavour we aren't familiar with yet," says Niels. There was also products from closer to home. Many come from the sea, salty herbs and vegetables that will bring surprises to the plate. "Sea-oakweed is salty and nutty in flavour and delicious combined with Japanese sauces. Winter seaweed colours bright green after cooking. Inula is a new type of sea vegetable, which you can eat raw. It's very herby with a flavour reminiscent of pink pepper."
The fruit flesh of the finger lime reminds one of caviar
Meat isn't missed
Chefs of restaurant and catering company Smaak en Meer are enthusiastic about all of possibilities of vegetables. "You can create dishes in which the meat isn't missed. We also notice the desire for more vegetarian and vegan dishes. Customers have more and more dietary needs, which is why we always make everything ourselves so we know exactly what is in the dishes. This takes a lot of stress from the kitchen, you don't have to improvise at the last moment. The trip organised by the wholesalers was appreciated by the chefs. "Although we don't really have time for it, we always make time for it. It's fun meeting other people and you can be inspired. Rungis does this very well. They regularly come round to get to know products. There is so much supply to choose from."
Oca or Oxalis tuberosa as an alternative to cress
For more information:
Rungis
Niels van den Berg
SVH Meesterkok
Transportweg 34
2991 LV Barendrecht
tel. +31 180 617899
www.rungis.nl
[email protected]
