There are moments in life when everything seems to stand still for a moment. Monday 7th October was one such moment for us, when we received a Green MICHELIN star in Maastricht.
This means so much more to us than just a culinary accolade. It's recognition of the values we stand up for every single day. So we'd love to tell you more about what this means to us.
What does the Green MICHELIN star mean?
The Green MICHELIN star is about more than serving exceptional dishes and hospitality at the highest level. It's about sustainability, respecting nature, and making conscious choices that leave a lasting impact.
Michelin themselves write: "Each restaurant develops initiatives according to its own philosophy and possibilities, but what unites all these establishments is a shared ambition and sincerity."
This year, eight restaurants are being added to the selection – fantastic!
Fermin in Rotterdam, Flores in Nijmegen, Heimat in Utrecht, Lutum in Wijk bij Duurstede, Mearkas in Eastermar, Neder in Alkmaar, Restaurant Vannu in Bavel, and het Kook Atelier on Texel. The MICHELIN Guide Nederland now counts 23 restaurants in total with a Green MICHELIN Star.
"The Green MICHELIN Star has grown into the symbol of sustainable gastronomy."
What does a Green MICHELIN star mean to us?
As we take our seats in the MECC theatre in Maastricht, the tension quickly builds. Whether you want it or not, you get completely swept up in it. The room fills with energy, joy, tears, sound and anticipation. In total, four of our team members were able to attend the ceremony, so we could experience this special moment together with Youri and Daniël. Wonderful to be able to share this moment with them. Together we watch in admiration as all our colleagues are called forward. And then suddenly.....
"And now we're going to Oosterend. het Kook Atelier on Oost. Joram Timmerman, please come forward!"
How incredibly happy we were and what a release it was. Yes, this recognition truly means an enormous amount to us.
The Green MICHELIN star goes hand in hand with the way we do business: with respect, patience, and a deep connection with nature.
Photos from that memorable evening, where we dined with a large part of the team during the Michelin Gala Dinner
The practical challenges
We also want to be honest about this. Having a 'green' heart isn't always easy. Working in a conscious and sustainable kitchen brings unique challenges. A disappointing harvest from our own kitchen garden can directly impact the menu. Or guests are sometimes surprised that we don't serve an abundance of meat or fish on the menu. A menu characterised by a plant-based foundation, complemented with fish, shellfish and crustaceans, and only game or lamb when the season allows. And of course, always sourced locally.
Instead of relying on classic luxury ingredients like caviar or foie gras, working with vegetables, herbs and plants as the foundation requires much more creativity. It demands in-depth knowledge from the entire team about techniques like fermenting, growing and cultivating to deliver consistent quality. Because that too is a requirement for the green star from Michelin.
Goosebumps
Those who have been following us for a while know how challenging the path has been that we've travelled. With many ups and downs, a pandemic, renovations – it has all demanded a great deal from us. Of course, we often say that we need to create more balance, work shorter days, spend more time on things other than work. But ultimately, we choose this path anew every single day. After all, you can't choose what gives you goosebumps, what you're passionate about. We started by pursuing a dream and have never given up on that dream.
[You can't choose what gives you goosebumps.] Joram
What matters is that you stay true to yourself and to your story. That's what drives us, inspires us, and gives us fresh energy every single day.
A lonely path
There are many sayings that ring true when you talk about pursuing a dream like ours. It's a lonely path, and tall trees catch a lot of wind are two of them.
Yet we feel mainly gratitude for this recognition, and even more for everyone who supports us on this journey – from our team to our guests, family, friends and suppliers. Together we're building a place where nature takes centre stage. We'll continue learning, growing and listening to what she has to tell us. The green star has only confirmed what we've known and been doing for much longer.
Future plans
If we secretly look ahead: we want to keep growing, in terms of the content and depth of our concept. The takeover last winter of the orchard, "de Waelde Tuin", where we're rolling out our own agroforestry initiatives, is an example of this. Every day we look for ways to be closer to nature, follow her wisdom and pass on her magic to everyone who comes to enjoy themselves on Oost in the hotel or restaurant.
The Green MICHELIN star is encouragement for us to dig even deeper and look further ahead. We'll therefore continue our commitment to reducing our ecological footprint, inspiring others and offering our guests a unique experience. Because that's our goal: creating a genuine connection with nature in a memory that guests can take home with them.