Spring is here, the blossoms are coming. Time for Cul Sec! The first weekend of April, we're kicking off in our new style. Cul Sec is an uncomplicated place for good food and drink from the countryside, from early morning until late at night, outside in our garden or inside in the restaurant.
Products
Fruitslagers' tasting room
Cul Sec is the tasting room of the fruitslagers. You may know us as the producers of Roze Bunker, Field Guide, Cul Sec, Boonzaak Test Kitchen. Products made from a regenerative landscape and industrial waste streams. In our own resto.bar.wine garden, we have the opportunity to bring together all the delicious things we make and find at the growers we work with, in your glass and on your plate. You eat and drink, we plant!
Inside the restaurant
Cul Sec also has plenty of indoor seating. At the table for a daily special or a long meal. At the bar for snacks and a good glass of (non-alcoholic) wine. You can reserve a spot using the button at the bottom right. If you let us know in advance that you are coming, we will reserve a table for you. You are also welcome to just drop by.
Outside in the garden
When the weather is nice, you are welcome to join us on our large terrace, surrounded by our garden. Here, beekeeper Alexander's bees fly in and out, you can play a game of boules, and there is a sandpit and swing for children or other enthusiasts. Our Cu(culucu)l Sec chickens also like to peck up a crumb or two. Frank has made sure that the garden looks beautiful and that there is plenty to see and taste.
Eat your landscape
Over the past few decades, Dutch biodiversity has been rapidly destroyed, the landscape has become monotonous, and local species have disappeared from the food industry's revenue model. Instead of being nourishing, food has become destructive. Yet real, good flavor comes from a rich and diverse landscape! That's why at Cul Sec, you eat your landscape. We have developed a menu with flavors that help restore nature. Herbs from food forests, tempeh made from old Dutch bean varieties, and soft drinks that promote biodiversity. Thanks to suppliers such as Voedselbos Lingehout, Lindegaard, Voedselbos Haarzuilens, Buitengewone varkens, and the products from our own Voedselstation, we serve you the landscape.
Recipes
Nordic Olive
An olive from food forests in the north: yes it can be done!
Leek with kombu hollandaise
The turn to fall brings more winter flavors, but with the fresh herbs still around. The sweetness of puffed leeks is complemented by the savory, full-bodied and fresh kombu hollandaise. This seaweed variety, known from dashi, harvested by Emile himself on the coast in his native Brittany. A salty bite comes from the elderberry capers. Pickled unripe elderberries from his own property.
Perfect pairing with Cul Sec's Balade Mineral, due to its fullness, saltiness and unripe fruit.
Taco Sulfur Swamp
The texture of the sulfur mushroom or bush chicken is so firm and meaty that we pair it with Tortilleria Taiyari's fabulous tortillas (Yes, Dutch corn!) A bite like a taco al pastor. The sulfur mushroom is crisply fried in brown butter with thyme. With it "refried" krombek beans. And a salsa verde of the latest summer herbs, with string bean pulp as green flavor. Can be a bit spicy! Fun fact: the corn and the krombek beans come from the same grower: Family Lamers.
Paired with Etable Fumé: smoky hay, but full-bodied fresh, oxidative and earthy.
Pita gray pea gyros
fried gray pea tempeh on a pita with tie garlic sauce
Pumpkin
Pumpkins, some from our own land. Cooked egg yolk from our own chickens. Fresh Dutch lentils from Waldfarming, made with red Verjus from Wijngaard Dassemus in Chaam and herbs from our own land. A dish that symbolizes the transition from late summer to wetter days.
Pork cheek
The Pork Cheek is an underrated piece of the Extraordinary Pigs. In a Jus of its own stew with lavender from Schevichoven. Fresh Dutch lentils from Waldfarming, topped with bay leaf from food forest Fruit Tasting and wild porcini mushrooms. A dish that symbolizes the transition from late summer to wetter days. Full-bodied but still fresh and aromatic.
Paired with Rouge en Voiture: full-bodied, earthy and fruity
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