We went to meet Pieter Riedijk. He created a signature dish for Lafont. We took the opportunity to ask him some questions!
Lafont: how did you transmit the brand's values to the plate?
If I had to define what makes me think of Lafont, it’s the juniper brandy for the traditional side that the brand inspires me. Aquavit is the result of an ancestral technique, a bit like the Lafont brand which perpetuates a know-how. It is also the search for new tastes to create with seasonal products.
To compose a plate, I look at what is on the market, for example, a white cabbage, nothing simpler, which I marry with juniper. It’s kind of the same thing when you make a kitchen garment. It must be pretty, practical and also pleasant to wear. I think for a dish, it’s the same.
How did you live this experience?
I had already come across the brand at events and I had noticed their willingness to better serve chefs. We are looking for clothes that are made with a real thought for the cook as much in terms of style as comfort. We need several outfits, it’s a bit depending on the mood, it can be hot, it can be cold, the situations are different.
I learned from their made in France philosophy, very much focused on CSR and using recycled fabrics. And then it was a real encounter with Alexandra Avram who was able to create a bond of friendship between us, the community of cooks, and the Lafont teams. I plan to put the signature dish on the menu!
I had already come across the brand at events and had noticed their desire to better serve chefs.
We are looking for clothes that are made with a real thought for the cook as much in terms of style as comfort.
Pieter Riedijk
Between Holland and Courchevel, two radically different altitudes for the same ambition: to reach culinary excellence. Originally from the Netherlands and trained under the French stars, Pieter Riedijk joined Le Montgomerie**, the table at K2 Altitude*****, on September 16th.