HEMISPHERESMAGAZINE.COM
•
JANUARY 2013
29
FOOD & DRINK
MOST CHEFS LOOK FOR INSPIRATION
in the ingredients
aroundthem;others,inthetraditionalfoodsofworldcultures.
SergioHerman, theNetherlands’ first “rock-star chef,” seeks
his in fashion, architecture, electronic dancemusic, modern
art and design. And if his three-Michelin-star destination
restaurant, Oud Sluis, and his recent book,
Sergiology
,
are
any indication, he’s found plenty.
Located in the quaintmarket town of Sluis, in southwest
Holland, the traditional shingled building that houses Oud
Sluis belies the modern cultural treasury it holds. Inside,
specially commissioned mixes by
DutchDJ SanderKleinenberg accom-
pany the 15-course tastingmenu. One
dish arrives on a plate illustrated by
a famous cartoonist; another comes
in fractured cups and saucers imagined by top Belgian
designer Sofie Lachaert. Ingredients are arranged in con-
ceptual landscapes and seascapes in an homage to a stroll
along the windswept Dutch coast, where Herman’s second
restaurant, Pure-C, opened three years ago.
IF IT AIN’T BROKE ...
Food presented
on artfully shattered
dishes at Sergio
Herman’s Oud Sluis
TONY LE DUC/COURTESY SERGIO HERMAN
CULTURE FEED
Cartoons, architecture, ta ooists,
technomusic, DamienHirst ...
chef Sergio Herman takes his cues
from far more than just food
BY JAY CHESHES
THE NETHERLANDS
