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Triptyque
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Triptyque
Niven Kunz is famous for his 80/20 concept: at Triptyque, vegetables and fruits make up at least 80% of each dish. A true ambassador for Westland, he frequently crosses the region to visit his suppliers. Along with hostess Virginie van Bronckhorst-Kunz, he aims to help you feel at one with nature. They do this subtly, with a certain natural ease. The elegant luxury of the decor also has a natural undertone, with details like dried flowers adding a touch of sophistication.
With a highly personal creative approach, the chef puts the terroir in the spotlight. His dishes are defined by their deep, complex flavours. Through a multi-day process, he transforms carrots into a plant-based steak tartare that looks and tastes astonishingly like the real thing. A pickle gel and crunchy croutons add the final touch to this remarkable dish. He blends vibrancy and innovative techniques with rich sauces that provide a powerful foundation. This is purity redefined, paired with outstanding wines.
"We have always followed the 80/20 principle, although you are more likely to be at 95/5 if you take the big menu. Those proportions are not about grammages, but a philosophy. Twice a week we do a tour of the Westland, Europe's largest greenhouse area that has long been at the forefront of sustainability. But we go beyond choosing sustainable products for our menu. Think, for example, of our menu on paper made from tomato pulp and dried flowers instead of fresh flowers every week. Sustainability has a central role at Triptyque."
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