Brand ambassadors
Meeting with Pieter Riedijk
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.
Pieter chose juniper as the star product to create this light, plant-based appetizer with half-Dutch, half-exotic influences. Juniper, a small conifer of the cupressaceae family, is widespread in the mountainous regions of the Northern Hemisphere. It is also very popular in Holland, it is even said that it comes from the Netherlands, where they make juniper brandy with multiple virtues.
The juniper berry is recognizable by its powerful taste with woody, resinous and floral notes, which perfume admirably the cabbage, the game, the poultry, the cooked pork meats, the short stocks. These very aromatic berries contain an essential oil that composes the odoriferous substance called geraniol, very similar to that found in rosewood and bigarade, a full-bodied aroma, sweet and a little sweet with a touch of peppery spiciness.
Pieter Riedijk dips juniper sprigs in the bottom of a pot with water and a few pebbles, to steam the white cabbage. An eggnog sauce infused with juniper juice and brandy, and, for the exotic note, an orange puree, resulting from a long cooking of the peel with the juice, all mixed together. The chef does not forget the spring signature of primroses, the flowers but also the stem, full of sugar.
Even the roots can be eaten, they give a slightly aniseed taste.
A game of balance that he embellishes with another wild plant for its hint of bitterness, yarrow, which can be found all year round. To complement the wild herbs, he returns to a classic, tarragon for its creamy taste.
Pieter imagined this creation as a praise to the alpine nature to the point of erecting it on a round stone, to recall the grey rocks that one crosses on the altitude path, where they pierce through the emerging grass, after the melting of the snow, forming a colourful picture that reminds us that the mineral reigns supreme.
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.
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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.
As Camembert is for cheese, roast beef is an institution of French gastronomy, the Sunday dish around which the family gathers to share a moment of conviviality in all simplicity.
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