Name: Festival of Flavors: A Culinary Journey
Cuisine: French
Ingredients: Amuse Bouche; Starter; Appetizer; Main course; Main course; Cheese platter; Dessert

The Netherlands

North Holland

Amsterdam

Gisteren hebben mijn dochter en ik een culinair cadeau aan mijn ouders gegeven. Chef Jan Baltussen kwam langs om een voortreffelijk 4-gangendiner te bereiden.
Vooral verliep de communicatie vlekkeloos, snel en efficiënt.
Jan kwam keurig op tijd en er ontstond direct een ontspannen sfeer. Ook mocht mijn dochter helpen in de keuken en dat vond zij fantastisch!
Daarnaast werden de gangen gecombineerd met heerlijke wijnen en hebben mijn ouders genoten. Een zeer geslaagde avond, die absoluut 5 sterren waard is.
Hartelijke groeten aan Jan en wie weet tot ziens!

Gisteren hebben mijn dochter en ik een culinair ca

It was a great experience with Jan Baltussen. The live cooking at our Ofyr and the lovely diner was above all our expectations!! 

It was a great experience with Jan Baltussen. The 

Super vriendelijke en gezellige chef-kok! En hij kookt ook nog eens magnifiek! Echt een aanrader👌🏼

Super vriendelijke en gezellige chef-kok! En hij k

I enjoy cooking for groups and at people's homes, taking them along in the preparation of the dishes. I often give workshops in combination with wine/food where everyone knows their way around.

Sea Bass Ceviche in Lime Dressing with Herb Oil

Amuse Bouche

Starter

Appetizer

Spinach and Ricotta Cannelloni with Sage Butter and Hazelnut Crumble

Main course

Cheese platter

Dessert

French

private chef

catering

weddings

Festival of Flavors: A Culinary Journey

A rich autumn salad with forest mushrooms, nuts, and a miso dressing, perfect for a seasonal start.

Autumn Salad with Forest Mushrooms, Nuts, and Miso Dressing

Start with a vibrant salad featuring marinated tuna, miso, and sesame for a sophisticated touch.

Autumn Salad with Marinated Tuna, Miso, and Sesame

Delight in cannelloni filled with spinach and sheep's ricotta, finished with sage butter and a crispy hazelnut crumble.

Cannelloni with Spinach, Sheep's Ricotta, Sage Butter, and Hazelnut Crumble

A flavorful baked celeriac seasoned with thyme, garlic, and mustard, offering a comforting vegetarian option.

Baked Celeriac with Thyme, Garlic, and Mustard

Savor a succulent partridge served with sweet potato, red port jus, and confit onions for a hearty main course.

Partridge with Sweet Potato, Red Port Jus, and Confit Onions

Finish with a crisp meringue topped with warm red fruit and a refreshing sorbet for a perfect end.

Meringue with Warm Red Fruit and Sorbet

Enjoy the rich flavors of autumn with a delightful menu that features seasonal ingredients and comforting dishes.

Fusion

modern

Autumn Delight

I enjoy cooking for groups and at people's homes, taking them along in the preparation of the dishes. I often give workshops in combination with wine/food where everyone knows their way around.

Festival of Flavors: A Culinary Journey

Guest
Favorite

One of the best private chefs on ChefMaison, according to guests

Indication of Chef Jan Baltussen's skills and specialties

Amuse Bouche

Starter

Appetizer

Main course

Main course

Cheese platter

Dessert

Book this menu

Mealbox

Cooking Workshop

Private dining

Recipe video

About Chef Jan Baltussen

Other menus by Chef Jan Baltussen

Autumn Delight

Festival of Flavors: A Culinary Journey

GuestFavorite

One of the best private chefs on ChefMaison, according to guests

Indication of Chef Jan Baltussen's skills and specialties

Amuse Bouche

Starter

Appetizer

Main course

Main course

Cheese platter

Dessert

Book this menu

Mealbox

Cooking Workshop

Private dining

Recipe video

About Chef Jan Baltussen

Other menus by Chef Jan Baltussen

Autumn Delight

Guest
Favorite