- Wagyu -
Wagyu Beef is known for its exclusive tasteful characteristics. Wagyu originates from Japan, where they used to solely serve this kind of beef to the Japanese Imperial family. The cows were getting treated with beer and daily massages of the prettiest Geisha’s. They said that by these massages, the fat tissue integrates with the muscle tissue and results in amazingly tender meat. After the war, the consumption of Wagyu became more common and accessible for the rest of the Japanese population, although it remained a very costly delicacy. They call it ‘The caviar of the Oriental’, so tender, it will melt on your tongue. Although there are a couple of species that produces great quality of meat, Wagyu transcend on every level; structure, taste and color. The Wagyu that we work with are 100% thoroughbred cows that originate from the Gunma prefecture, North-Western of Tokio. In almost all of our dishes we ensemble and process Wagyu Beef.
- Dry aged -
Here at Ter Marsch & Co we ‘dry’ ripen our beef in our own Dry Aged cabinet. But how exactly does this work? In The Netherlands we actually consume our beef ‘too fresh’. This might sound odd, but frankly, beef tastes best when it has been dead for a while. For the most optimal taste, ideally the beef should ripe for at least a couple of weeks. 125 years ago, Mister Ter Marsch executed this ritual in a little shed behind his shop on Witte de Withstreet 70. In modern days we use a special Dry Aged cabinet that is placed in the center of the restaurant. This Dry Aged cabinet constantly controls the humidity of 85%, air circulation and temperature (between 0 and 1 degrees Celsius). During this process the moisture of the meat will evaporate from the meat and the natural enzymes will deconstruct the muscle tissue. The result of this is an extremely tender piece of beef with an amazing flavor of pure meat.
At Ter Marsch & Co, meat plays a central role on our menu and we love to serve it in an authentic way on a wooden board. We serve meat, as meat should be without any extra nonsense, meat as meat should be!
- History of the hamburger -
Surprisingly, the burger originated from the Mongols back in the 13th century. The Mongols were used to eat their beef raw. They stuck pieces of beef between their horse and the saddle, due to the friction the meat became really tender and soft. It got minced in a way. The Mongols brought their meat to their neighbors, the Russians. In Russia, they call the Mongols ‘Tartars’. Do you now understand where the name ‘Steak Tartar’ originates from?
This way of consuming meat became popular in the 17th century in the European city of commerce, Hamburg. And where there is commerce, there are the Russians. And what did the Russians bring around? That’s right! The minced beef! Although, in Germany they had less appreciation for the raw version, they decided to mix the meat with some herbs and spices and lightly grill the beef. This way of preparing beef was known as ‘Hamburger Style’. This popularly became ‘Hamburger’.
In the 19th century the German fortune seekers and adventurers brought along the recipe to the United States of America. The Hamburger Style wasn’t easily adapted by the American culture. Only a few were brave enough to put the lightly grilled beef on their menus. It wasn’t up until 1900 when the beef met his beloved companion; the bun. But back then, the friendship was of a purely practical nature. The Hamburger was nothing but a labor workers meal. The bread was used as a utility to grab the meat, without getting messy. This was a great resource for the workers; this way they could eat standing or walking. Nothing but a practical matter.
The Netherlands were quite late-adaptors in the world of Hamburgers. Up until the 80’s of the 21st century we served the burger skinny. Luckily he found his friend le bun and is complete in the modern way, which we are familiar to now.
So, for the next Christmas or any family occasion, you are now loaded with this amazing story about how the Hamburger found its way to your hands; (hands, you eat your burger with. Always use both hands!). Anyway, you’re welcome.
Check out this jolly video of New York Magazine where they visually explain the History of the Burger once again, but then really awesome. https://youtu.be/HIjX8OPuf-w
- Our kitchen philosophy -
Ter Marsch & Co only works with homemade or perishable products. Every morning, long before sunrise, our suppliers deliver their fresh products seven days a week. We believe that we can only cooperate with partners, that share the same vision and strive towards the same level of quality. Our suppliers only collaborate with businesses in the higher segment of the Dutch hospitality industry. Every morning our team of chefs prepare all our products, such as sauces and mayonnaises which are homemade, for the simple reason; that everything tastes better when it is homemade.
The “Hamburgers of Ter Marsch & Co became an amazing success, nowadays even a national and international phenomenon which makes us really proud! Ever since the opening back in 2014 the burgers became an instant success. Ter Marsch & Co won a number of awards in the past years. Ter Marsch & Co has re-invented the image of the hamburger. From fast food to a culinary experience. This transformation has been made possible through the translation from a classic concept to a high-end delicious quality meal, by crafting these with the best products of its kind. Our gastro-burgers contain everything you want and expect in a hamburger, but only with the highest quality products. The best meat, the tastiest buns, homemade sauces and perishable vegetables. We have succeeded in reframing a new standard in the field of fast casual dining.
Our team of Chefs commit all their attention to the quality of our products. From the sesame seeds on the brioche bun to the wrapper underneath the burger, there is attention to all details. We don’t take any detail for granted and monitor these aspects every minute of the day. At Ter Marsch & Co we consider the kitchen as the center of the shop, therefore we chose to work with an ‘open kitchen’. By emerging the kitchen with the restaurant we try to create a sense of complete culinary experience and transparency for our guests in a dynamic environment. Preparation and consumption become an integrated ritual.
Here at Ter Marsch & Co we eat our burgers with our hands, that just makes the burger taste even more delicious. For the true messy noses among us, we will provide you with a Ter Marsch & Co bib. Truly fashionable.