16 T he Hiswa te Water organization is continually working to raise the fair to a higher level. Lars de Vries coordinates the Food and Beverage services at Hiswa te Water on behalf of the organization. As a former chef with 27 years of experience in hospitality consulting, he has delved into the needs of visitors and exhibitors. Together with top caterer Maison van den Boer, he developed a catering concept with a broad spectrum of choices. From snacks from food trucks and an oyster bar to luxury sandwiches in the entrance tent and top dishes in the pop-up restaurant Zilt. There, exhibitors and visitors can enjoy the most delicious dishes and wines in style. Award-Winning Catering at Hiswa te Water Around 30,000 visitors attend a fair like Hiswa te Water. Of course, there are people who bring their own sandwiches, but most visitors and the nearly 1000 people working at the fair rely on the awardwinning catering of Maison van den Boer. The company from Veghel, which originally started as a pastry shop, has been providing first-class food and drink for 120 years. At Hiswa te Water, the caterer has about 30 people working every day. The fair is open from 10 AM to 6 PM, so the offerings consist of a mix of coffee, lunch, and snack options. For lunch, there are luxury sandwiches and various food trucks with snacks such as fries and kibbeling. On the other end of the culinary spectrum, exclusive dishes from top chefs are on the menu at the new restaurant Zilt on the harbor. There’s nothing better than admiring all the beautiful boats in the sunshine and enjoying beautifully presented platters of oysters, sushi, or short ribs together. There is a choice of many special wines, including from Fourcroy. For drinks, there are shared items, such as bitterballen, but also luxury sharing boards with fine meats and fish. Whatever your favorite dishes are, at Hiswa te Water, you won’t lack for anything in terms of food and drink. Especially for visitors of Hiswa te Water, Maison van den Boer shares a recipe for one of the sweets from Restaurant Zilt. Recipe for a Lemon Tartlette with Raspberry You can buy tartlet bases or make them yourself. Fill the tartlets with a layer of raspberry compote. Cover and place them in the freezer so the raspberry compote hardens. Then fill the tartlets to the rim with lemon crèmeux. Cover and place the tartlets in the refrigerator until the lemon crèmeux hardens. Pipe a nice dollop of Italian meringue on the tartlet. Briefly torch the Italian meringue until it partially browns. Finally, sprinkle lime zest over the tartlet and enjoy! 4 Tartlets, 8 cm in diameter 40 grams of raspberry compote 120 grams of lemon crèmeux 120 grams of Italian meringue Zest of 1 lime Instructions Ingredients for 4 tartlets www.maisonvandenboer.com
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