Nico Tijsen is creative director of Rivièra Maison. He spends three and a half months a year travelling for work and dining out. But which cuisine does he actually prefer? And what about his own culinary creations? Which dish do you personally enjoy eating or making? Since I lead quite a busy life, I think it is important that dishes are easy to prepare, delicious and visually appealing. Once I discover something tasty that I can make well, I keep serving it to my guests until they eventually say: “Well Nico, salmon pasta again?” Then I start working on a new recipe. Do you ever invent your own dishes? I created the Nicolicious burger myself. I love tuna and wanted to make something special with it. I also really enjoy samphire; its salty flavour works beautifully with fish. Another dish I often make is a Dutch shrimp cocktail with finely chopped mint leaves mixed into homemade whisky sauce. How do you style your table? I really enjoy setting the table and often do it a day in advance. I style everything down to the smallest detail to create the perfect picture. For a summer fish dinner, for example, I use special napkin rings shaped like starfish. Which recipe is a true classic for you? My mother’s slow-cooked beef. I haven’t eaten it in a long time. As a child, I hated it, especially the fatty edges. But now I absolutely love it.