He asks: “Why should the main course not come through until ten thirty in the evening? For me it doesn’t have to be until one o’clock in the morning. With the end time of ten o’clock, the staff can go home earlier and come an hour earlier the next day. Much better! I think we’ll keep it that way.”
Van Wolde has been working on his new menu for the past four weeks: “Certainly four weeks.” On Wednesday he was still preparing the reopening with 40 people: “Cleaning with five people, unpacking wines, the painter is there, two handymen are there and the gardens are being done.” Thursday is the day: “Start full throttle again!”
