Producer and buyer discussing a frikandel with ideals

Sometime in 2020, Frank walked into Jeroen's shop with a box of unique frikandels under his arm. One person was surprised by the hospitality of a hidden gem on The Hague's tranquil Zuiderstrand beach, while another was surprised by a culinary twist on the well-known frikandel. Five years later, and many luxurious snack platters later , Frank Tjepkema, founder of Le Frique , sat down with Jeroen Kuiper, customer and owner of Strandpaviljoen De Staat, once again. What unites them? A love of quality, sustainability, and a frikandel that makes an impact.

The upgrade of a classic

"It's not just a frikandel," says Frank Tjepkema , "it's the upgrade." What began at the kitchen table as an experiment by two amateur chefs grew into Le Frique : a snack that combines quality, flavor, and sustainability. "450 million frikandels are eaten in the Netherlands every year, but there was no culinary alternative. My co-founder Pieter and I thought that was crazy." The two friends—a former IT professional and a former banker—changed course. After months of tasting, fine-tuning, and testing, three versions emerged: classic, unique , and plant-based. "The plant-based version is made with sugar beet fiber, a byproduct of sugar production. We make something so delicious that people won't even realize it's vegan ."

Approved by the State Brigade

Jeroen Kuiper of Beach Pavilion De Staat remembers it well. “Frank simply walked in with a box of Le Frique . We happened to have some time, and the story sounded so good that five of us immediately tasted it. The chef, the store manager, and colleagues all joined us. That works. Then you carry the product together. Because if our 'Staatsbrigade' doesn't want to join in, the idea will simply die a silent death.” The plant-based Le Frique was included in the appetizer menu. “We serve it with Japanese mayonnaise, fried onions, and spring onions, and sometimes it's just among the snacks. No one ever asked if it was meat. Why would you ask if the flavor is simply good?”

Knowledge and herbs

The collaboration with Verstegen, like many good things, came about by chance. Frank was standing in line at the wholesaler, surprised by the price difference in nutmeg. "Someone behind me said, 'I can explain that to you.' That was Rob van Giessen from Verstegen. That's how we started talking." These days, Le Frique uses a complete spice mix from Verstegen, including mace, nutmeg, pepper, and ginger. "They're proactive. Where others only start talking to you for orders over 15 tons, you can already turn to Verstegen, even if you're a smaller player. They don't just supply spices, they also offer expertise."

Hybrid for more impact

Although Le Frique already has a successful plant-based frikandel on its menu, Frank believes the future also lies with hybrids. "We believe that hybrids are the only way to truly make an impact. If you can get a meat-eater to eat 40 percent less meat without them even realizing it, you achieve much more than with vegan products alone." The new hybrid version will eventually become a standard classic. "We don't call it hybrid, just like no one calls a bitterbal a hybrid. But it is: a mix of meat and sugar beet fiber, with the same taste and texture. Only more sustainable."

The State as a platform for conscious enjoyment

De Staat's philosophy aligns seamlessly with that of Le Frique . "We're a kind of free state," says Jeroen. "We want to serve good food, with respect for people, animals, and the environment." The pavilion has held the Green Key Gold sustainability label since 2017. And the guests—mostly locals —keep coming back for that quality. "We get our meat from Lindenhoff , our bread from baker van anmenno , and we serve vegetarian and vegan options for large groups. So a snack like Le Frique simply has to be right. And it is."