Name: Gourmet Seafood and Beef Menu
Cuisine: French
Ingredients: Dutch Yellowtail with Avocado, Mango, and Yuzu; Scallops with Green Asparagus, Peas, and Hollandaise; Lobster with Pumpkin, Pernod Foam, Seaweed, and Fennel; Beef Tenderloin with Bearnaise, BBQ Ratatouille, and Potato Mousseline; Brownie with Salted Caramel, Bourbon Vanilla, and Strawberry

The Netherlands

North Brabant

Bergeijk

Eindhoven

Heerlijke smaakcombinaties en de tafel mooi aangekleed! Een chef die gezellig meepraat, maar zich het andere moment ook net zo makkelijk naar de achtergrond verplaatst. 

Heerlijke smaakcombinaties en de tafel mooi aangek

Chef Marius is een topper.
De juiste gerechten met de prachtig op smaak afgestemde wijnen! Het was ook super fijn dat marius zichzelf zo snel aanpaste aan alle camera’s om zich heen! En zelf deze personen compleet verzorgde van voldoende drinken en zelfs een hapje. Fantastisch!

Het was ook super fijn dat marius zichzelf zo snel aanpaste aan alle camera’s om zich heen

I am Marius van Vlaanderen, and I've spent my entire career immersed in various branches of the culinary arts. Over the years, I've discovered a profound love for both the direct interaction with guests and the creativity involved in crafting refined dishes. This combination finds its perfect expression in my role as a private chef, where the intimate home setting allows me to truly shine.My passion lies in accentuating the original flavors of classic ingredients with a touch of modern elegance. I create honest dishes, ideally paired with exquisite wines that harmonize beautifully. Each dish is crafted to bring together the different facets of the flavor palette, ensuring that every guest remains intrigued from the first bite to the last.With me, the experience begins with a personal consultation to tailor the menu and accommodate your special wishes. On the appointed day, I, Chef Marius, will arrive at your home to create an unforgettable culinary experience. The table will be fully set, complete with linens, dishes, cutlery, wine glasses (if a wine arrangement is chosen), water glasses, table decorations, bread with butter &amp; oil, and table water. After two surprising amuse-bouches, I will serve a five-course meal from the classic kitchen with a modern twist. For groups of ten or more, professional service staff will accompany me. At the end of the evening, your kitchen will be left spotless.Join me for an evening where the warmth of home meets the sophistication of a gourmet restaurant, and every moment is designed to delight your senses.

Dutch yellowtail served with leche de tigre, avocado, mango, and a hint of yuzu.

Dutch Yellowtail with Avocado, Mango, and Yuzu

Pan-seared scallops paired with green asparagus, peas, and a rich hollandaise sauce.

Scallops with Green Asparagus, Peas, and Hollandaise

Grilled lobster with a pumpkin purée, Pernod foam, seaweed, and fennel.

Lobster with Pumpkin, Pernod Foam, Seaweed, and Fennel

Tender beef tenderloin served with Bearnaise sauce, BBQ ratatouille, potato mousseline, and shallots.

Beef Tenderloin with Bearnaise, BBQ Ratatouille, and Potato Mousseline

Decadent brownie served with salted caramel, bourbon vanilla, and fresh strawberries.

Brownie with Salted Caramel, Bourbon Vanilla, and Strawberry

A refined menu featuring Dutch yellowtail, luxurious seafood, tender beef, and indulgent dessert.

French

modern

private chef

catering

Gourmet Seafood and Beef Menu

A selection of festive amuse-bouches to start your Christmas feast.

Christmas Amuses

A refined starter of Black Angus Bresaola, accompanied by burattina cheese, anthocyanin tomatoes, and fresh basil.

Black Angus Bresaola with Burattina

A hearty dish of wild boar cheek braised in bockbier, served with a light espuma of red cabbage and stewed pear.

Wild Boar Cheek with Bockbier and Red Cabbage Espuma

Tender filet mignon with a rich port jus, served with gratin dauphinois, a young sprout croquette, and pumpkin crème.

Filet Mignon with Port Jus and Dauphinois

A small sweet bite to prepare the palate for the final dessert.

Dessert Amuse

Indulge in a layered spekkoek paired with pineapple, coconut, and white chocolate for a sweet finish.

Spekkoek with Pineapple and Coconut

Experience a luxurious Christmas feast featuring a blend of traditional and modern flavors, from savory Black Angus Bresaola to the rich sweetness of spekkoek with coconut and white chocolate. A culinary journey perfect for the festive season.

Fusion

Christmas Feast by Marius

Enhancing classic flavors with a touch of style

Gourmet Seafood and Beef Menu

Indication of Chef Marius van Vlaanderen's skills and specialties

Dutch Yellowtail with Avocado, Mango, and Yuzu

Scallops with Green Asparagus, Peas, and Hollandaise

Lobster with Pumpkin, Pernod Foam, Seaweed, and Fennel

Beef Tenderloin with Bearnaise, BBQ Ratatouille, and Potato Mousseline

Brownie with Salted Caramel, Bourbon Vanilla, and Strawberry

Book this menu

Mealbox

Cooking Workshop

Private dining

Recipe video

About Chef Marius van Vlaanderen

Other menus by Chef Marius van Vlaanderen

Christmas Feast by Marius