Flavor Trends, Strategies and Solutions for Menu Development
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Vleminckx the Sausmeester (sauce master) is an Amsterdam fixture, selling the famous Flemish fries in a tiny storefront since 1957. The fries are housemade, but it’s the menu of sauces that keeps the crowds coming back for more. There are a dozen “regular” sauces, from picalilly to sambal sauce, and then 16 Belgian sauces, including the classic Belgian mayonnaise and yellow curry sauce. We tried the classic Belgian mayo (pictured left) and the spicy ketchup sauce, both lending a rich mouthfeel against the hot, salty fries.


Amsterdam’s food scene is diverse and exciting, a cosmopolitan blend of modern Dutch cuisine, European influences and global street foods. The city boasts everything from Michelin-starred restaurants to eclectic sandwich shops, bustling food halls to modern cocktail lounges. It has embraced the plant-forward movement with hip energy and reflects its status as a world-class city with truly inventive mash-ups of globally infused food and beverage.

About The Author

Katie Ayoub

Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]