The collaboration between Restaurant Latour and Lindenhoff has been a valuable pillar of the restaurant’s vision for many years: cooking with pure, authentic products of the season. Over the years, the supplier-customer relationship has grown into a close partnership in which mutual trust, inspiration and sustainability are key.

From the soil to the table

Chef Kenny Friederichs visits Lindenhoff in Baambrugge several times a year, sometimes accompanied by Restaurant manager Stan Kerckhoffs, to keep in touch with the source of many ingredients that appear on the plate at Latour every day. These visits are therefore not only informative and a pleasurable outing, but are also a source of inspiration between the restaurant and the supplier.

One of the things that makes these visits so special is Lindenhoff’s openness and thoughtfulness. During a walk through the gardens, crops are not only observed and tasted, but also thoughtfully discussed — with constant attention to what’s currently thriving and how it could complement Latour’s refined culinary style. The seasonal nature of the supply ensures that creativity and product knowledge go side by side.

Lindenhoff farms with the seasons and with respect for nature. This makes the collaboration not only tasty, but also sustainable. For Restaurant Latour, where quality and conscious cooking are the standards, this aligns perfectly with the kitchen’s vision. By working with a partner that has sustainability embedded in the roots of its operations, Latour contributes to a better food chain.

Sustainable Development Goal:
Latour’s collaboration with catering supplier Lindenhoff contributes to SDG 2 Zero Hunger (sustainable agriculture) and SDG 12 Responsible production and consumption.