Name: March set 4 course
Cuisine: seasonal
Ingredients: starter; second course; main course; dessert

Pays Bas

Hollande-Septentrionale

Amsterdam

Valentine was marvellous. Food was amazing and a big surprise. The kitchen was spotless when Aaron left and our bellies were full. I know what we are going to do for Valentine next year!!

Valentine was marvellous. Food was amazing and a b

Why not leave the cooking to me this year? As a personal chef, I specialize in creating customized dining experiences tailored to your preferences. Whether you're hosting an intimate gathering for family and friends or catering to a larger group, I ensure a culinary experience that will impress your guests.Indulge in a bespoke dining experience crafted with:
✨ 90% local ingredients
✨ No-waste philosophy
✨ Unique flavors through improvisation, foraging &amp; pickling
✨ Healing, seasonal dishes designed just for youPerfect for intimate dinners, celebrations, or cooking workshops.Let’s create something unforgettable together.From traditional dishes to innovative flavors, I offer a wide range of gastronomic options. My focus is on freshness, quality, and creating a relaxed atmosphere, so you can enjoy the moment without the stress of cooking.Let me take care of the culinary details, so you can focus on what truly matters: enjoying the company and the conversation. Contact me today and let's create the perfect culinary experience for your occasion!

Ijselmeer/Esmeraldas ceviche with pickled lemons, puffed mais, and plantain chips

Starter

King Oyster Mushrooms from the forest in a herby olive brine with roasted almonds and potato chips

Starter vegan

A fresh bouillon of fish-heads to give you life and prosperity (can be ordered with head inside)

Fish head soup

Hearthy tea made of fennel, ginger, lemongrass, oregano and thyme to ease the digestive system

Appetizer

Rice pilaf with mint, and slow cooked tender meat of your choice with a herby pepper like sauce and roasted seasonal vegetables

Meat main

Asparagus with roasted potatoes, a white sauce and a panfried fish

Fish main

Rice Pilaf with roasted vegetables with an asian twist of barbecued tempeh

Vegan main

Tiramisu (homemade, fresh eggs, fresh cream)

Dessert

Fried plantain with vegan vanilla icecream

Dessert Vegan

Cake

A monthly menu, that can be curated with the diet of your choice in mind.

Africaine

Argentine

Asiatique

caribéenne

Gastronomique

Indienne

italienne

libanaise

moyen orient

gastronomic

korean

hearty

fermentation

international

belgian

european

celiac

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lactose-free_1_1_1

latino

ecuadorian

asian-fusion

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ecuadorean

eastern-european_1_1_1

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cannabis

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latin

latin-american

creative

classic

healthy

local

private-chef

March Menu

Chef's choice based on your dietary requirements

Amuse

fine-dining

chef

Chef's menu

Vegan: Velvety Jerusalem Artichoke Soup with roasted hazelnuts, truffle oil, and crispy sunchoke chips
Vegetarian: Same, with aged Dutch goat cheese crumble

starter

Vegan: Warm Salad of Roasted Beets & Blood Orange with fennel, toasted walnuts, and a citrus vinaigrette
Vegetarian: Same, with creamy burrata or fresh ricotta

second course

Vegan: Savoy Cabbage & Mushroom Wellington with parsnip purée, caramelized shallots, and a red wine reduction
Vegetarian: Same, with an herbed blue cheese filling option

main course

Vegan: Dutch Apple & Rhubarb Crumble with oat-almond streusel, served with cinnamon cashew cream
Vegetarian: Same, with fresh whipped vanilla mascarpone

dessert

seasonal