In This New year we will regularly give text and explanations on this page about things we like to share with our visitors. This can be about the wine, the ingredients or, for example, the principles we stand for at Bonboon.

The kick-off has been awarded to the Quince. A forgotten fruit, which in many people does not directly conjures up an image on the retina. Now chef Aitziber Renteria uses this fruit to come to something beautiful it is high time to take the ‘ Cydonia oblonga ‘ for the light.

Back in picture

The quince is a fruit that is the family of the apple, the pear and the Rowan. She has a beautiful yellow colour and originates from the countries around the Caspian Sea (Russia, Iran, Azerbaijan). In the southern European countries, the fruit is well-appreciated, and now the Netherlands (again) is the turn. In the past, many farms had quince in the orchard, but they got out of the picture. Now you see the quince again more and more often in the vegetable shop. And now, even disguised, on your plate at Bonboon.

Just like a stew, a quince is not nice to eat cold. She is hard and sour. But once heated it becomes a completely different story! Then she is a deliciously sweet fruit that manages to excite your senses and makes you longing for more.

Healthy Fruit

The quince is also a healthy fruit. It is packed with vitamin C, iron, and because of its many fibres, quince is also very suitable for people with intestinal complaints. In the novel ‘ Don Quijotte de la Mancha ‘ Don Quijote advised his helper Sancho Panza a few thin slices of quince (and a hundred waffle rolls) to fill his stomach and to promote his digestion. The value of the quince has been known in Spain for a while.

Marmalade or aioli

Due to the large amount of pectin in a quince, the fruit is excellent for making jams or marmalades. The Portuguese name for the quince, ‘ Marmelo ‘, reveals that already a little. In Spain they make ‘ Membrillo ‘; Aitziber processed it into an alioli and put it at Bonboon on the menu.

On Friday 8 March , International Women’s Day; A day which since 1911 stands for solidarity and female struggles.   This year’s theme is ‘ heroines ‘. And with that you can of course all sides. Because heroines are everywhere. Known or less known, visible or invisible. Women who stand up for the rights of the woman, for another, for equality in general, or of course for the rights than the animals.

We, the combative women of Bonboon, also have our heroines.

Aitziber: “I have many heroines. For me, all women are heroines who have to participate in a society conceived by men and for men. Still. All heroines that consciously or unconsciously, bit by bit, bring change in that.

Angela Davis is an American philosopher and human rights activist who I admire. She has long fought for women’s rights and human rights in general. Moreover, she is also vegan and anti-speciesist. She has a very interesting view on this topic. ”

My personal heroine is Esther Ouwehand. She is an open and honest woman who, at national level, is fighting the rights of animals against a very solid lobby of the meat and cattle industry. At the same time, she is very approvable and is just as easy next to activists in the mud in an action, as she enters the debate on international laws and conventions on the environment and animal rights in the second chamber.

It remains important to draw attention to inequalities in the world, for humans and for animals. It is the reason why we do our utmost every day to give our guests a pleasant evening. Without suppressing another. On International Women’s Day, a free ‘ Bloody Mary ‘ cocktail is ready for every woman who comes to eat with us .