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Dutch chef Sergio Herman’s one wish: to get back in the kitchen and start cooking again

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Tell us about Oud Sluis, your family restaurant. “My maternal grandparents started it in the 1950s and my parents took over in the early 70s. It’s a small farmhouse in a small city on the Holland-Belgium border, near Antwerp. Seventy-five per cent of the guests are Flemish. My father ran Oud Sluis like a typical seafood restaurant and was famous for his mussels in white wine sauce. I worked on the weekends, washing dishes, helping my mother serve, cleaning mussels and cutting vegetables.”What…

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