Groningue

Pays Bas

<p>I grew up with homegrown vegetables, deep-sea fishing, pasture-raised livestock and just about all the contact with God's creation that a young boy could desire. When my ten-year-old self discovered the power that great coffee had to bring people together in an upbuilding way, I started down a journey that took me to open air markets, a sourdough bakery, culinary school and dairying as a hobby. Working as a private chef has been a natural consequence of being active in the pursuit of culinary goodness and fervent hospitality. Now, with my private chef service, I hope to bring together the various aspects of the kitchen and share their delights with my neighbours in the northern part of my beloved lowlands. </p>

Sea wolf, clams, prawns, plum tomatoes, Chardonnay

Zeewolf, tapijtschelpen, reuze garnalen, pruimentomaten, chardonnay

Soup "The Seven Seas"

Soep "de Zeven Zeeën"

Ribeye, sweet potatoes, seasonal brassica, shiitake duxelles

Ribstuk, zoete aardappel, koolsoorten, shiitake duxelles

Ribeye

Bandon Cream

Fuji apple, Saint Agur, cider balsamic, hazelnut praline

Fuji appel, kaas Saint Agur, cider balsamico, hazelnoten praliné

Salad "Rainier"

Salade "Rainier"

Seasonal, warm and festive, this menu is inspired by the times my family in Oregon and Washington come together to celebrate.

Winter 2026

Dedicated artisan, addicted to hospitality

Menus de Chef Tim Hahn

Winter 2026