Brut, dat ben je zelf
Chronicling the remarkable journey of renowned chef Hans van Wolde **. From his humble origins in Rotterdam to his flourishing culinary empire in Maastricht and now Brut172 in Reijmerstok, this book is a testament to his unwavering passion for gastronomy and his relentless pursuit of culinary excellence. More than just a collection of recipes, this book serves as a guide for the new generation of food enthusiasts, providing a wealth of insights into the local gastronomic experiences and the vibrant network of suppliers that shape Hans’ culinary creations. Embarking on a culinary adventure that spanned seven months, writer Demy Janssen and photographer Guy Houben joined forces with Hans, traversing the country, unearthing captivating stories and capturing stunning photographs that would bring this book to life.
