Kohlrabi, sprouted rye, whey
This month's guest chef is the Dutch chef Lode van Zuylen. Together with Stijn Remi, he runs Lode & Stijn restaurant, a well-known name in the Berlin food scene. After gaining experience in restaurants in Amsterdam, Maastricht, Prague, Stockholm, Hamburg, and San Francisco, the two chefs opened their own restaurant in Berlin. Here, they focus on seasonal dishes, sustainability, and craftsmanship. The dishes are worldly, modern, simple, and authentic.
Lode and Stijn met during their studies, after which they went on to gain experience in different restaurants. Lode worked at Mathias Dahlgren in Stockholm and in the kitchen of Bar Tartine in San Francisco, while Stijn gained experience working at the Four Seasons in Prague and Hamburg. Despite each going their own way, they had always fantasised about opening a restaurant together. Eventually they both ended up in Berlin, where they first started several spectacular pop-ups, and after which they opened their own restaurant. When dining at Lode & Stijn, you will also get to taste Lode's unique sourdough bread, which is famed for being one of the best breads in Berlin.
Picture by Kelly Elizabeth Tivnan.
Creation by Lode van Zuylen, Lode & Stijn restaurant, Berlin, Germany.
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Preparation method: sprouted rye
- Place the rye in cold water overnight to soak.
- Drain the following morning and place in a sieve to sprout for two to three days (this depends on the temperature: in the winter this can take three to four days and in summer it might take only two days). During this process, you have to wash the rye carefully in cold water two to three times a day, so that they remain moist. Once sprouts start to emerge that are about the same size as the grain, then they are ready to be used.
- Refrigerate the rye after it has sprouted.
- Coarsely chop the macadamia nuts.
- Blanche the sprouted rye.
- Steam the rye in a wide pan with some fresh whey and butter, so that they combine to form a risotto. Season to taste.
- Add the chopped macadamia nuts.
Preparation method: kohlrabi
- Take one kohlrabi, leave it whole and peel it. Chop the rest of the kohlrabi into large uneven pieces and blanche.
- Blanche the kohlrabi leaves and create a green oil in a thermo blender using the rapeseed oil.
- Steam the kohlrabi with a little whey and butter and season to taste.
- Thinly slice the whole, peeled kohlrabi on the mandolin.
Preparation method: whey sauce
- Reduce the whey to about 200g.
- Mix in the cream, olive oil, and browned butter, and season to taste with salt.
- It is important that the sauce has a pleasant acidity.
Finishing & presentation
- First place the rye on the plate followed by the kohlrabi.
- Create a foam from the whey sauce and place on top of the kohlrabi. Next arrange over the shaved kohlrabi.
- Finish with a little kohlrabi leaf oil.