Name: Expérience Gastronomique Luxe
Cuisine: Fusion
Ingredients: Huîtres Variées; Steak Tartare & Crabe Royal; Bouillon de Queue de Bœuf & Steak Wagyu; Dessert Chocolat Passion

Pays Bas

Brabant-Septentrional

Ravenstein

Culinary surprises, a nice atmosphere and sincere hospitality, that's what we always aim for. I make sure that your guests lack nothing and have a unique experience! We do this with an enthusiastic and professional team. We work continuously on innovations in the field of flavors, catering and experience. We follow the latest training courses in the culinary, hospitality and organizational fields. All to meet the needs and wishes of you and your guests.No stress and worries before and after dinner! We take care of that!We are proud of our team and more than 6 years of experience in high level cooking at many locations. In recent years we have catered dinners in: Netherlands, Belgium, Germany, Austria, Ibiza &amp; Curacao. From luxury kitchen to cooking in the middle of a forest, on a yacht at sea, with our guests on a trip, in the Austrian mountains and in the oldest brick oven in the Netherlands. Nothing is too crazy for us. Other locations in the EU and beyond on request.&nbsp;Jeroen has been working as a private chef since 2014. He has experience in top restaurants such as the Librije*** in Zwolle, Beluga** in Maastricht, the Cordial* in Oss and the NK cooking where he achieved 4th place. Jeroen provides a culinary and surprising dinner at home, amuses, freshly baked bread with butters and possibly matching wines or special beers make the evening complete.&nbsp; 2 Chefs with a passion for the job!Jeroen provides with his enthusiastic and driven team complete luxury catering and dinners at home. Chef Jeroen and Chef Jelle are constantly developing the latest cooking techniques, courses and training. Both culinary and wine / food, hospitality, cocktails and coffee area. Since 2016 Jeroen provides culinary cooking workshops, master classes and trainings to Horeca Netherlands.&nbsp;<div> </div>

Trois huîtres par personne, chacune avec une variation unique.

Huîtres Variées

Steak tartare avec crème de jaune d'œuf et anguille de Volendam avec foie gras; pattes de crabe royal cuites doucement avec mayonnaise au paprika tiède, asperge de mer et crème d'herbes vertes.

Steak Tartare & Crabe Royal

Bouillon de queue de bœuf doublement cuit avec un macaron à la vanille et truffe; steak Wagyu australien avec tortilla de pomme de terre, patate douce et artichaut, servi avec une crevette sauvage et son propre jus.

Bouillon de Queue de Bœuf & Steak Wagyu

Dessert au chocolat au lait avec sauce passion-fruit et framboise, crumble de fruits rouges et meringue.

Dessert Chocolat Passion

Un menu de dégustation opulent avec une série de plats exquis, des huîtres fraîches au dessert décadent, conçu pour offrir un voyage culinaire mémorable.

Fusion

modern

chef à domicile

traiteurs