© Rem van den Bosch Discover Content

1. Welcome to Zeeland 4 2. The history of the babbelaar 8 3. The bolus from Zeeland 9 4. Seaweed 10 5. Zeeland salt 13 6. from the Oosterschelde 16 7. All about 20 8. De Kleine Schorre 22 9. In the Picture 24 10. Contact information 25

3 3. La Trinité * 6. Pure C ** Star chef François de Potter creates dishes vibrant with In the dazzlingly stylish setting of his restaurant, top flavour and colour, adventure, excitement and finesse. chef Herman marries his love for local products with When the weather is good, the restaurant’s beautiful Mediterranean influences. terrace wonderfully complements your culinary Address: Boulevard De Wielingen 49, experience. Address: Groote Markt 18, Selection of restaurants without a Michelin star 1. Brasserie ‘t Vingerling 4. ’t Vlasbloemeken * In a beautiful, monumental building in the marina of Eric and Bianca van Bochove await you in the border Middelharnis you will find this restaurant serving village of on the Zeeland- border, delicious food. The menu is comprised of local and where they cook using all that is good that comes from seasonal produce. sea, field and pasture. In other words, fantastic fare Address: Vingerling 23, Middelharnis made with local produce. Address: Nieuwstraat 8, Koewacht 2. Vluchthaven An informal and cozy restaurant with a beautiful terrace 5. Spetters * overlooking the water. You can eat delicious, organic Chef Laurent Smallegange cut his teeth in the kitchens regional products and especially in the lobster season of renowned restaurants like Oud-Sluis and De Librije. (from March 27th), you should not miss the Eastern In his restaurant, commanding views of the beautiful lobster! harbour of , he serves unique and delectable Address: Zijpe 1, Bruinisse courses. Welcome to Zeeland Address: Kaai 5, Breskens

Welcome to Zeeland, land in the sea, of the sea. meat from creatures raised on saline soils. Fruit fresh Covered more by water than by a fiercely protected from the orchards of Beveland. Sweets and pastries land. With an intimate relationship with the sea. like the Zeeuws bolus and the boterbabbelaar. Local Zeeland is a land of shores and islands – though produce and very local delicacies. Local source, that’s increasingly they form peninsulas. We still usually say Zeeland. ‘islands’. Zeeland’s Michelin Starred restaurants The coast wriggles along 650 km of dikes, dunes, bays 1. De Kromme Watergang ** and dams. You’re never more than 15 minutes away Edwin and Blanche Vinken focus on the earthy and from open water. The , the Ooster- and briny flavours of local produce, incorporating them in Westerschelde . Creeks, gulleys, channels exquisite dishes that are perfectly in tune with the and waterways and Flemish landscape. Address: Slijkplaat 6, Hoofdplaat Feed your mind, mind your food Speaking culinarily, Zealand offers a table of briny 2. Inter Scaldes *** goodies, with the silky smoothness of zilt (salty). Jannis Brevet has already earned several Michelin stars Cockles, and mussels, and lobsters (in season). Fresh in the service of various restaurants. His menu owes from the sea to your plate. Zealand has the most much to the influence of the waters of Zeeland and the Michelin-starred restaurants in the country. The chefs cheeses and fruits of the Bevelandse polder. make good use of all Zeeland can offer. Sea aster and Address: Zandweg 2, glasswort as veggies. And that luscious lightly salted

4 5 3. De Korenbeurs has to offer. A stylish restaurant with tables beautifully set with Address: Dorpsstraat 22, Halsteren linen, and a menu focused on the best of local products. At the Korenbeurs you will find plenty of fish, 8. Restaurant Scherp shellfish and crustaceans on the menu, but also In a cozy building in the ancient center of Middelburg, delicious Zeeland lamb and specific Zeeland chef Mart Scherp cooks unique, delicious dishes that vegetables. radiate love for Zeeland. He uses the tastiest regional Address: Kaaistraat 10-12, Kortgene products and the wines are perfectly attuned. Enjoy his Zeelandic style. 4. De Gespleten Arent Address: Wijngaardstraat 1-5, Middelburg In the cosy town centre of Middelburg you can dine on all the goodies that the region has to offer and many 9. Restaurant Katse Kaai are organic too. Frank and Ronny Maas serve the most delicious fish Address: Vlasmarkt 27, Middelburg recipes Zeeland has to offer. There are daily changes in the menu according to the catch of the day, so the 5. De Campveerse Toren menu may vary depending on what is on offer at the fish You can enjoy a view of Lake as you dine. The auction. The lobster is certainly a menu focuses on French cuisine using regional must, but also for meat eaters there is plenty to choose products including seafood, meat and vegetables. from. Address: Kaai 2, Veere Address: Veerhaven 3, Kats

6. Petrus & Paulus Hoeve 10. Restaurant Etablissement 1880 French-Belgian cuisine with many Zeeland influences in Dining at Etablissement 1880 is a pleasure. Here you a stylish and romantic setting. The wines here are also can eat delicious fish and meat dishes of very high perfectly matched to the delicious dishes. quality and the restaurant boasts a beautiful garden Address: Jac de Waalstraat 41, which is a must to dine in during good weather. Address: Market 27 4503 AH Groede 7. Het Oude Raadhuis In the old town hall of Halsteren you can dine in a unique environment sampling the best that French and

@De Campveerse Toren

6 7 The history of the babbelaar

The number one sweet in Zeeland is a Zeeuwse When the sugar mass had reduced sufficiently, it is babbelaar. It’s a type of butterscotch. A fun fact to poured onto a butter-smeared granite countertop. The know is that the English translation of babbelaar is mass is regularly scooped to cool quickly and then chatterbox, but why? pulled apart with bare hands and folded again.

This is because visitors took a long time to let the At last it is cut into small pieces and voilà the babbelaar melt in their mouths and the longer it took to babbelaars are complete. We hope you enjoy yours. The bolus from finish their babbelaar the longer they could stay to ‘babbel’/ chat.

It’s a well-known delicacy made by many housewives. Butter, sugar, corn syrup, vinegar and water are heated Zeeland in a pan.

A Zeeland bolus is a sweet sugared bun that dough strand between thumb and forefinger. originates from the province of Zeeland, with roots in Boluses are often consumed with coffee, where the Spain and Portugal. (flatter) bottom is usually smeared with some butter.

Boluses are baked from luxurious white bread dough that is rolled out into a strand through dark or light brown caster sugar and then rolled into a spiral shape.

The colour of the sugar mixture largely determines the final colour of the bolus. Many bakers shape the bolus as they see fit; most of them have their own recipe and method of preparation. Especially the sugar mixture (to roll out the bolus strands) differs per region and baker. Often cinnamon is added, but not every baker does this. Turning the spiral is done with one end of the

@VVV Zeeland

8 9 Seaweed

Many types of seaweed grow in the waters of Zeeland man’s fingers) are harvested. De Zeeuwse throughout the year. De Zeeuwse Zeewierenhandel Zeewierenhandel loves to see the enthusiasm of chefs was the first company to be licensed to collect who really enjoy working with fresh seaweed. seaweed in the Eastern Scheldt and trade it commercially. They create the most delicious dishes with it and seaweed is also healthy. Eating just 80 grammes of it They traverse the drying banks of the Eastern Scheldt provides you with sufficient vitamins and minerals for nature reserve every day at low to harvest the day. Fresh seaweed is harvested from the Eastern Gracilaria red algae, sea lettuce, spaghetti algae, Irish Scheldt every day and it’s stored in flowing Eastern moss, Japanese wireweed and, when in season, Scheldt water to keep it at its best. Wakame. The latter arrived here as an exotic stowaway, probably in the ballast water of ships or with imported To maintain a steady supply, De Zeeuwse oysters. It really thrives in the Eastern Scheldt and Zeewierenhandel has purchased the YE 132 seaweed chefs love to work with it. In total there are at least 150 cutter. They use this to collect seaweed from the different types of seaweed here, all of which are edible. bottom of the Eastern Scheldt with a specially Seven of these seaweeds grow and are available in developed wheeled bucket that allows them to reach large quantities. greater depths. The harvest is then sorted on deck.

There are clear seasons with seaweed. For example, The harvest is delivered unpreserved and will keep for Wakame, Japanese wireweed and serrated wrack are four to six days. It has a truly unsurpassed flavour. harvested from January to June, while others are found in the summer when the sea water warms up. > https://zeeuwsezeewierhandel.nl This is when sea lettuce, Gracilaria and Codium (Dead © Zeeuwse Zeewierhandel 10 11 Zeeland salt

Salt produced from the Eastern Scheldt played an adversely affected drainage from the already low-lying important role in Zeeland’s economy. It was quite land between the creek ridges and, in 1515, Charles V valuable because it was used to preserve food such banned peat extraction in low-lying Zeeland. as meat, fish and vegetables, which was vital for storing food supplies to survive the winter. Later, at This was not the end of Zeeland’s salt extraction and the beginning of the , salt was also used trade. It was replaced by the more modern ‘bay salt on a larger scale to produce things like fish sauce and processing’, the refining of imported raw salt from for preserving herring, cod and haddock. , Spain and Portugal. In particular the cities that used to produce salt from peat started using this The salt was prepared in large, flat iron pans and method in the 15th century. Cities such as , heated in peat-fired ovens. The entire salt extraction Reimerswaal and became major European process was called salt sleeching (zoutzieden or centres for salt. In the 19th century this method of salt selnering in Dutch), which was done in thatched extraction was also stopped, which heralded the end of wooden salt huts (see image). The crystals left on the Zeeland’s salt trade. The Zeeuwsche Zoute company bottom became the sea salt. Salt originating from wants to bring back part of the tradition to the province Zierikzee was particularly popular and was traded and, just like in earlier times, share their fantastic abroad. artisanal salt from the Eastern Scheldt with the rest of the world in a sustainable and responsible way. Salt production required a lot of peat and the lords controlling the land began to slow down peat extraction inland as early as the 13th century. Peat extraction

12 13 Where Zeeuwsche Zoute originated independently recognised regional label that Sea water is pumped from the incoming tide along the guarantees that a product is genuinely from Zeeland banks of the Scheldt at the fishing village of Bruinisse and has been sustainably produced. on Schouwen-Duiveland island. The Eastern Scheldt National Park is the largest national park in the Monitoring water quality . Purified by sandbanks, and They continuously monitor the water they use beds, this is one of the best locations to retrieve clean, according to their strict quality requirements. All the clear water from the Eastern Scheldt. Did you know water they pump and use to make salt is filtered that an oyster purifies an average of 5 litres of water through a 1-micron filter. This removes small particles each hour? Mussels top that by purifying no less than such as sand, rust, iron and organic impurities from the 10 litres of water per hour. water. The water is then analysed by an external laboratory and the results are used to check whether The beginning there are any sudden occurrences of heavy metals. If Christian often travels abroad for work, which is where this should occur (it has not yet happened), the batch he got the idea: ‘I saw similar sea salt initiatives in that is linked to this will be removed from production Wales, Norway and the United States and wondered immediately. From all the salt they sell, the raw why there wasn’t any Zeeland or Dutch sea salt. In the ‘Eastern Scheldt water’ is always analysed and summer of 2018, I visited my family home over the checked for the amount of the following metals and weekend and took a jerry can to the dike and began minerals: Sodium (Na), Calcium (Ca), Magnesium (Mg), making salt with that water.’ Potassium (K), Strontium (Sr), Boron (B), Bromine (Br), Sulphur (S), Lithium (Li), Beryllium (Be), Barium (Ba), The salt production went well, and the next step was to Titanium (Ti), Vanadium (V), Chromium (Cr), Manganese open a salt works in a shed in Bruinisse. Christian: ‘We (Mn), Iron (Fe), Cobalt (Co), Nickel (Ni), Copper (Cu), @Zeeuwsche Zoute now produce around 200 kilos of salt per month and Zinc (Zn), Aluminium (Al), Silicon (Si), Arsenic (As), can count various top restaurants as customers, Antimony (Sb), Tin (Sn), Cadmium (Cd), Selenium (Se), including RIJKS® in , along with local Molybdenum (Mo), Mercury (Hg), Phosphorus (P), restaurants such as Bru 17 in Bruinisse.’ They have Phosphate (PO4), Lead (Pb), Iodine (I), Tungsten (W), expanded their team and work with a number of people Scandium (Sc), Lanthanum (La). on the production and branding of Zeeuwsche Zoute. They also continuously try out new flavour > https://zeeuwschezoute.nl combinations and are looking at how they can further expand their product range.

Zeker Zeeuws® Regional Product

Zeeuwsche Zoute was awarded the Zeker Zeeuws® Regional Product quality mark in March 2020. This is an “A unique location for unique salt”

@Zeeuwsche Zoute 14 15 Zeeland oysters private investors and on the advice of the French expert Oysters from the Zeeland oysters have oval, irregularly shaped shells. Victor Coste, the government decided in 1870 to rent They are ready for consumption after 3 years and are in out the oyster grounds in the Eastern Scheldt. In 1886, plentiful supply in the cultivation beds. They are the last public lands were rented out as cultivation affordable and of high quality. beds and was controlled by several Oosterschelde wealthy investors from outside Zeeland. The new > https://zeeuwseoesters.nl industry underwent major growth, which in part led to ’s population boom from 770 in 1849 to 4,469 in Flat oysters 1885. Flat oysters have smooth round shells and are ready for consumption after 5 – 6 years. They’re much rarer than Development of oyster farming in Zeeland the Zeeland oyster and therefore more exclusive and After 1885, there was a recession in the oyster sector more expensive. due to sharply increased rents, a drop in the market price, and declining consumption as a result of several The Dutch learned oyster farming from the French. deaths caused by eating contaminated oysters. The government introduced hygiene checks in 1906 and When oyster farming in France did not produce enough imports began increasing from 1911. oysters, the French government decided to look for new suppliers abroad. The Netherlands turned out to be After 1885, there was a recession in the oyster sector a good option for this, especially since oyster fishing due to sharply increased rents, a drop in the market had already taken place on the wild banks of the price, and declining consumption as a result of several Zuiderzee and the eastern prior to 1860. deaths caused by eating contaminated oysters. The Overfishing caused the end of this industry and Zeeland government introduced hygiene checks in 1906 and then became the main production area because oysters imports began increasing from 1911. already grew there. Under pressure from a group of “The Zeeland and the flat oyster ”

Zeeland flat oysters and Zeeland Creuse oysters are The oysters reproduce in the summer and the larvae farmed in a part of the Eastern Scheldt and the float in the waters of the Eastern Scheldt and the . Grevelingen during these months. The increasing weight of their shells cause the larvae to sink to the It takes at least 2.5 years for an oyster to reach bottom after a few weeks, where they attach maturity and be ready for consumption, while the themselves to the mussel shells sown by the grower. Zeeland flat oyster requires 5 years. The oysters During the growth process, the grower moves the develop well in the oyster beds of the Eastern Scheldt oysters to other beds where the natural conditions in and the Grevelingen thanks to the nutrient-rich salt the water are optimal. In the final stage, the oysters water. They grow peacefully in the shelter of the end up on the best soil in the most nutrient-rich water channels until they’re ready for consumption, although with a strong flowing current, which allows them to it is not always possible to avoid a storm or a predator grow into a top-quality product. The Zeeland oyster is causing damage to the harvest. It remains a top-quality naturally pointed and stands upright in the soil. Moving natural product. the oysters between the beds means they do not get the chance to stand upright and they then acquire an Cultivating and harvesting oval shape. In the Netherlands, oysters are farmed in two areas of Zeeland: the Eastern Scheldt and the Grevelingenmeer. On tables These areas are perfect for oyster farming due to the A new method in the Netherlands is to cultivate oysters temperature, purity and salinity of the water, the soil in bags on tables, which are actually table-shaped and the sheltered location. There are 550 hectares in steel frames. This farming method keeps the oysters the Grevelingen and 1,550 hectares in the Eastern from attaching to , which means that they Scheldt rented from the Dutch government. are less dependent on the whims of nature.

16 17 After the major die-out of the oysters, flat oysters were De Oesterij imported from France and these imported oysters This family business (Dhooge) has been active for more brought the disease Bonamiasis to the Eastern Scheldt than 100 years (since 1906) in the cultivation of scale in the 1970s. Flat oysters are susceptible to this disease and shellfish. and it caused another loss of part of the oyster stock, All their products come from Dutch soil. The cultivation which resulted in the introduction of the grounds are in the Oosterschelde, the Grevelingen lake to the Netherlands. These oysters were exploited and the Wadden sea. Every day they sail out to harvest starting in 1964 after first being imported from British these salty delicacies, to move or to protect the Columbia and then from France. The Pacific variety oysters against their natural enemies (starfish, crabs, thrived in the Eastern Scheldt and the oysters etc.). On the historic site on the Havendijk in Yerseke, reproduced en masse, which increased production. the family offers a look behind the scenes at the These oysters were also of very good quality and not Oesterij. Here guests can enjoy fresh Zeeland susceptible to Bonamiasis. Pacific oysters have now delicacies in the tasting room while enjoying a beautiful completely adapted to the Eastern Scheldt and the and unique view over the historic oyster wells and the growers have developed their own cultivation methods. Oosterschelde. So they can rightly be called Zeeland oysters. > https://www.oesterij.nl is one of the sunniest places in the Netherlands and gets intense sunlight. The chalky soil comes from the thick layers of shells deposited by the Gouwe and, thanks to the sea climate, there is little chance of night frost and relatively little precipitation.

18 19 © Het Nederlands Mosselbureau © Het Nederlands Mosselbureau © Het Nederlands Mosselbureau All about mussels

The mussel is the most important product of the The annual production from suspended culture on Yerseke Zeker Zeeuws regional product Dutch shellfish farming sector. The fishing town of average amounts to 5 percent of the total mussel The fishing town of Yerseke in Zeeland is the mussel Since 2014, Zeeland has had a certification label for Yerseke in Zeeland is the mussel epicentre of production in the Netherlands. epicentre of the Netherlands. Yerseke is home to the regional products: Zeker Zeeuws. The certification north-west ; approximately 90 million kilos of Dutch Mussel Auction, where mussel growers offer refers to the regional origin of raw materials (province mussels a year – more than 50 million of which come Family businesses their mussels up for sale. The geographical location is of Zeeland, including coastal and inland waterways), from Dutch waters – are processed here and the town The mussel sector is concentrated around the towns of not a coincidence. In the Eastern Scheldt near Yerseke, processing in the region and socially responsible is home to the Dutch Mussel Auction. Most mussels Yerseke, Zierikzee, Bruinisse and in Zeeland. the so-called Yerseke Bank is located; the soil of the (sustainable) production (MVO). The Zeker Zeeuws that come from Yerseke are sold as fresh mussels. The mussel growers are from these four fishing towns. Easters Scheldt is hard and peaty here, making it ideal certification also means the product is nationally and France are the largest sales markets. The mussel cutters from these places can be identified for rewatering. Through a controlled water supply acknowledged as a Recognised Regional Product by by the following indications on their bow: YE, ZZ, BRU system, the pure water of the Eastern Scheldt is also the Dutch Foundation for Regional Products. Bottom culture versus suspended culture and TH. used by the mussel companies when processing in For mussels to be sold under the Zeker Zeeuws In addition to bottom culture, mussels are also basins on shore. certification mark, they must have spent at least three cultivated using the suspended cultivation method in Almost all of the mussel-processing companies are weeks in Zeeland’s Eastern Scheldt water. More the Netherlands. In this method, mussel seed is held in located in Yerseke. In all cases, these are family Size classes: from Gold Label to Extra information is available at zekerzeeuws.nl suspension in long, sock-shaped cotton nets with a businesses with a strong sense of tradition. At the Mussels are available in different sizes. From large to rope in the middle. During cultivation, the mussels are processing plant, the mussels are declumped (or small, the designations Gold label, Jumbo, Imperial, > https://www.mosselen.nl/en/ thinned out several times and resuspended. There are debearded), the shells are cleared of growth and they Super and Extra are used. The number of pieces per various differences between bottom culture and this are packaged. kilo can range from less than 45 pieces per kilo, cultivation method. Firstly, suspended mussels tend to meaning the mussels have a large shell, to more than grow faster due to their position higher up in the water 75 mussels per kilo. Per season, the actual number of column where more food is available. Secondly, they pieces per class is determined. By the way, most are mechanically declumped in a different manner to packages will separately indicate the number of pieces accommodate the fact that their shells are weaker due per kilo. The most common packaging for fresh to their faster growth rate. The mussels do not come mussels is a 2kg leakproof container. Restaurants and into contact with the bottom and therefore no sand wholesalers are often supplied with 15-kg jute sacks. needs to removed. All suspended culture systems are located in the waters of Zeeland.

20 21 De Kleine Schorre

Our history Friends of the Vineyard Wijnhoeve De Kleine Schorre was established in 2001, Six entrepreneurs from Zeeland turned the De Kleine in the province of Zeeland, in the south-west of the Schorre vineyard into a flourishing Zeeland company. Netherlands. In collaboration with the renowned The De Kleine Schorre vineyard has a special ownership Luxembourg winery Cep d’Or, a rigorous selection of structure. Apart from five shareholders, there are also grape varieties was undertaken. The selection of grape 25 certificate holders involved in the vineyard. In varieties was based on a number of criteria. One of addition, the vineyard has a special arrangement that these was that they should be perfectly suited to the offers the opportunity for anyone to lease vines for a great produce Zeeland has been able to offer for many fixed period. This allows everyone the chance to have a years: Zeeland Salty Specials. They include mussels, share of the vineyard. Eastern Scheldt lobster, oysters, flatfish, sea lavender Description: and glasswort. Therefore, the grape varieties Pinot The De Kleine Schorre vineyard is located in Dreischor, Characteristics: Fresh, dusty, white wine. Cross originating Gris, Pinot Blanc, Rivaner and Auxerrois were selected. a traditional Zeeland circular village, on the island of Wine: Schouwen-D®uiveland Rivaner from Riesling Schouwen-Duivenland. It is one of the oldest farms in 2018 The Vineyard Dreischor, having an original black-tarred barn dating Fitting food: Crab, gray shrimps, fresh citrus dressings, At present, 54,000 vines have been planted. The back to 1735. Harvest year: 100% Rivaner cucumber, grapefruit, spicy. vineyard now comprises 12 ha, which makes it one of the largest vineyards in the Netherlands. The cellar and Cuvée: De Kleine Schorre, Dreischor Particularities: KLM World Business Class Wine from 2006 the tasting room are housed in the vineyard’s barn. At to 2019. harvest time, volunteers are recruited to pick the Producer: Dreischor, Schouwen-D®uiveland – grapes, which are then carefully processed in the ‘cellar’ on the premises. Origin: Zeeland

Alcohol: Alcohol: 12,0 % Rest sugar: 10,5 gr/L Acid: 5,8 gr/L Dreischor is one of the Classification: Protective Geographical Indication sunniest locations in the Netherlands with a high sun intensity. Biological: No, but always sustainable and thought The lime in the soil comes through in collaboration with nature both from thick layers of shells in the vineyard and the cellar. that the ‘sea-arm de Gouwe’ has left behind. Soil: Clay, Old Sea sand, Shells Due to the sea climate the chance of night frost is low Surface: Surface: 10 ha and about 4500 sticks per and there is relatively little ha rainfall.

Vinification: Manual selective harvest in mid-October, > https://www. fermentation and ageing happens in dekleineschorre.nl stainless steel storage tanks.

Serve temperature: 8-10 degrees Celsius.

Taste description: A special fresh wine with full fruit notes such as lychee, pineapple, green apple; a light sparkle completes this wine.

22 23 In the Picture

Rem van den Bosch’s acclaimed Zeeland Girl photo Rem: human, father, lover of life, globetrotter, visual series breathes new life into the heritage of regional artist and photographer. costumes. Men, women and children pose in Creativity has the power to bring change. It creates completely genuine costumes. They wear context, inspires, simplifies, provides meaning and the corresponding authentic jewellery, lovingly stimulates action. I use a commercial and artistic crocheted lace headdresses and hats, and sturdy perspective to bring people closer together through the clogs in all the colours of the rainbow. The theme of shared love of images. #Brotherhood completes the Zeeland Girl trilogy that includes #Equality and #Freedom. The interviews and Rem van den Bosch: photos offer a different perspective of life and work, with the motto ‘take care of the world, yourself and Born on 23 August 1974: human, father, lover of life, each other’. Because a meaningful and colourful globetrotter, visual artist and photographer. Graduated society can only be achieved when we work together. in 2000 from the St. Joost Academy of Art and Design in and has worked as a professional image maker Eleven new costumes were designed for Zeeland Girl ever since. Whether it’s commissioned or not #Brotherhood, which were photographed over 48 commissioned, the basis of his work is that the love for shoots, through gale-force winds and the perils of images always comes first. Covid. The colours and details are a feast for the eyes: authentic jewellery that has been handed down through Rem offers the opportunity to experience a different the generations, lovingly crocheted lace headdresses perspective of everyday reality; he has the ability like and hats, and clogs in deep, bright colours. This time, no other to create a photographic transformation. The the costumes are made from motifs on cloth – detailed name ‘Van den Bosch’ and his trademark photos printed on fabric – from which a truly genuine ‘transformation’ are mentioned in the same breath. A Walcheren costume is made. With the red of a sunset or typical expression in which he appeals to the an Eastern Scheldt lobster, the green of the meadows perceptions and feelings of the viewer or does the or the yellow of Zeeland onions. The grey of kilometres exact opposite and renounces them in a surprising or of basalt or of a mussel shell, and the beautiful blue of shocking way. our planet Earth as seen from space. > http://www.remvandenbosch.com

24 25 Contact information

Netherlands Board of and Conventions (NBTC) www..com

Belgium: Esther Rijke [email protected]

China Eddie Yang [email protected]

France: Marin Stoffer [email protected]

Germany: Natalie Poloczek [email protected]

Netherlands: Emilie Zonnevylle [email protected]

United Kingdom: Simone Sagi [email protected]

United States Briana Van Note [email protected]

Social Media: Facebook: @VisitNetherlands Instagram: @visitnetherlands Twitter: @Visit_NL

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