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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.
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First episodes — open an episode to play
E1Fried rice
41 min
Fried rice is central. We like to eat this dish in the Netherlands. That is why Anna and Sosha are looking for ingredients to make this dish future-proof. Anna is investigating whether she can use cultured meat in fried rice. This Dutch innovation will ultimately take her to the other side of the world. Sosha opts for a fried egg made entirely from vegetable products and discovers a surprising replacement for rice in the dry climate of Senegal.
E2Italian food
41 min
Italian pasta is still extremely popular. 70% of Dutch people serve a dish from Italian cuisine at least once a week. The teams even have to make two dishes, an Italian pasta and this time also a dessert: tiramisu. Can Anna and Sosha find a more sustainable alternative to pasta and is a tiramisu with cocoa-free chocolate and bean-free coffee just as tasty? At the end, an expert jury determines which team won. The main jury member is chef Fabio Antonini. His restaurant is in the top 20 of the best Italian restaurants in the world.
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E3Dutch cuisine
41 min
Dutch cuisine! The teams can choose whether they want to make a stew, pea soup or perhaps a pancake. Will Anna and Sosha manage to find a more sustainable alternative to a piece of simmered meat and what will a tulip bulb taste like with the stew of the future? At the end, an expert jury determines which team won. The main jury member is culinary journalist Joël Broekaert.
