Also sustainable: the meat. Hèron only works with the fifth quarter. “So meat waste,” says Hoonhorst. Think of the heart of cattle, the legs of a pig or the testicles of a goat. “That sounds very strange, but I think they are the better pieces of meat. I also think challenging meat, you can cook very nicely with it.”
With goat balls and beef hearts, restaurant Hèron deserves a green Michelin star
