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What is on our plate in the future? Will we soon be putting meat made from air on the barbecue? And do we drink potato milk for breakfast? You can see it in 'Restaurantvande Toekomst', a new TV program from KRO-NCRV.
In the six-part series, presenters Sosha Duysker and Anna Gimbrère, together with chefs Marleen Brouwer and Dennis Huwaë, compete to prepare the most popular dishes in the Netherlands with future-proof ingredients.
Once, when he was looking out over his farm and fields in the South Limburg village of Ransdaal, Jos Soogelee’s father said: ‘Just look, this is my own piece of heaven’. After some deliberation, Jos took over the farm and converted it to suit his own ‘heavenly’ design: a few dozen beef cows and an ecological nursery of Christmas trees. It’s important for him to produce only as much as he can sell. He sells direct to customers.
