More and more chefs are using fruit and vegetables for their signature dishes. Think of short-season products, special fruit and vegetables from Japan or fresh seaweeds from the Eastern Scheldt. The world of fruit and vegetables continues to surprise.
Rungis is the fruit and vegetable specialist par excellence for the Dutch culinary world. In 1989, Gert-Jan and Francis Zonneveld Piek started Rungis in a barn in Barendrecht. The independent family business now employs some two hundred people. They value continuity and have developed a leading range of products by regularly asking chefs and entrepreneurs what makes them happy.
‘De smaak van Rungis’ (The taste of Rungis) not only features fruit and vegetables but also chefs and their innovative dishes. The book oozes tips from peers, and it encourages experimentation.
