Restaurant LEF - Helvoirt
Restaurant LEF was established just under 8 years ago by its head-chef Sietse Blummel and his business partner, master sommelier Maikel Kappen, because they wanted their own business where they could decide what to cook: bold cuisine for passionate enjoyment. The restaurant has its own kitchen garden and greenhouse that produce extremely fresh vegetables. The two gentlemen want to focus on purity of the flavours, on cooking and serving vegetables picked the same day and on getting back to basics.
Modern French cuisine serves as the basis for the menu, but dishes from other parts of the world are not forgotten either. Head-chef Sietse Blummel is also inspired by his own experience of Asian food. The dishes are light and the kitchen staff make as much as they can from scratch. 'If a guest were to describe us, he or she would mention the good value for money, the delicious dishes and wonderful atmosphere.'
As a chef, Sietse wants the products he uses to be as authentic and tasty as possible. Initially, he did not tend to think of chilled solutions. However, he’s been convinced by how busy the kitchen is and by the quality of Bresc’s products. The singles purees, in particular, are a great help. 'We offer service and good quality. A product suits us, or it doesn’t; if it’s good, why shouldn’t I use it? A product like the black garlic is an exclusive product, but it can be used in a wide range of things and it’s ideal for our restaurant.'
Dine boldly at LEF!