On the occasion of the 25th anniversary of this famous Dutch restaurant, a culinary art book was published. For the book, 25 regular guests were interviewed about their favourite recipe from chef John Halvemaan. In his career, Halvemaan has created some innovative dishes such as foie gras brûlée, steak tartare with oysters, and a sausage of duck meat on a bun with ketchup and sauerkraut presented on the menu as Hot Duck. Halvemaan was also a devoted art lover and he amassed an impressive collection of Dutch Art that adorn the walls of his restaurant. One of the artists that he collects, Robert Zandvliet, created the abstract artworks for the book that respond to the culinary photography by Paul Ruigrok.
Book 25 Years Restaurant Halvemaan