Andrew goes throughout the pond to Amsterdam, an iconic metropolis reinventing conventional Dutch recipes with inspiration from across the globe. Andrew’s first cease is Gebroeders Hartering, to fulfill aspiring painter-turned-chef Paul Hartering. Paul has been using his inventive innovation by combining an array of worldwide culinary methods with Dutch substances to create new masterpieces. Paul offers Andrew a behind-the-scenes take a look at just a few of his signature dishes, together with head cheese cooked in a hollowed-out pig’s head, and his delectable North Sea squid. While ready for Paul’s pig head to achieve cooked perfection, the pair are off to Eetsalon Van Dobben for some traditional eats. The Nineteen Fifties-style eatery serves up bitterballen, a spherical model of the thriller meat-filled kroket, and broodies, the scrumptious little sandwiches which can be an ordinary Dutch lunch. It’s "consolation meals cement spackle” in line with Andrew!
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