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Uw privé chef en thuiskok: gasten genieten van prachtige gerechten op jouw locatie of bij mij thuis.
(8)

01/05/2024

Beans & more. Because they are an underrated ingredient and healthy too. But you have to make them feel special and always add something of a sauce. This time with some yolk crème with homemade mushroom garum creating depth of umami flavour.
In chicken stock cooked Borlotti beans then stirfried with butter and fresh herbs • all on top of roasted buffalo bone marrow • sprinkled with some dukkah and a fresh grating of long pepper • some egg yolk sauce with mushroom garum • purple shamrock.

16/02/2024

Alright then, going vegetable with a new post. Found some runners at the market, and sliced half of them up to spagehti ribbons. The other half were juiced with lemongrass to a sauce thickened with a bit of xanthan. Shortly cooked the spahethi in veg stock and then dipped in a pan with some butter and lemon. Burned orange segments and fried some potato bits. Made some runner foam and grated cured yolk over it. Yeah it's a pretty good starter
Runnerbean spagethi • its own juice and foam with lemongrass • burned orange • cured yolk • crispy potato

28/12/2023

Racing into 2024 with a bang. For the love of Spain.
Made some BBQed red peppers, captured the very umami rich juice from resting of the peppers.
Pickled mussels and dressed everything with Koji oil.
New year, let's go.
Pickeld mussels • BBQed red peppers • foam sauce form red pepper juice • Koji oil • grated aged manchego.

22/12/2023

2023 comes to an end. Some last try outs coming up.
This needs some tweaking in acidity but hé, that's why we test and taste.
sv Cod poached in Arberquina olive oil • Hollandaise espuma with mushroom garum and brown butter • pickled mustard seeds with chili balsamic • crunchy black olive.

10/11/2023

Last homegarden courgette flowers of the season.
Very italian very delicious.
Courgette flower stuffed with buffalo ricotta and parmesan and orange zest • fried crispy flower at the bottom • crispy black olive • parmesan grated on top • mango and chili crunch.

14/10/2023

A pulpo a day keeps the doctor away.
BBQ'ed Pulpo basted with fermented green tomato juice • BBQ'ed aubergine crème with squid ink • filtered juice of the BBQ'ed aubergine split with lemon verbena oil • togarashi and calendula petals.

01/08/2023

Serving diner at a private club. Course No. 5, get the guns out.
Guinea fowl • pea creme • hay cooked leek • fermented cashew creme • pickled mushrooms • sherry Hollandaise espuma • chives • pea shell powder

06/07/2023

Snack time after some foraging in the woods. And because I love my sauce with deep bold flavour.
Check the website in bio for tickets for the secret dinner in September
•
Deboned chickenwing filled with confit duck leg • steamed fiddle head (fern) • King oyster mushroom in butter and thyme • adobo emulsion • crunchy corn
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04/03/2023

Every day is a good day for PASTA. Agreed?
I do love my pasta. Sunday's are my spagethi days, but in between we make the special super tasty ones.
Big bad ass black tiger print Ravioli made with a lotta love. I am currently in Cali Colombia but made it a short while back
Coloured pasta • filled with potato, parmasan, mint, beef mince and a yolk • butter • grated parmesan • purslane

Ps the making of reel coming soon...

29/12/2022

Last dish of 2022. On to new opportunities coming year.
Wish you all well and a new year in good health and love❤️
Slow oven cooked hispi cabbage w/ white miso then BBQed • sv juicy chicken breast w/ panko & lemon zest • chicken jus w/ quince juice • lavas oil

01/11/2022

Beets me. But this was one galactic plate of earthy umami. Some guests licked plates clean. Love it.
Picture not he best, but hey it's taken while serving.
Red beetroot roll cooked in its juice, balsamic, star anise, canela • hangop mixed with the cook juices • slow roasted yellow beet cured in lacto fermented koji then cooked on one side with butter • pickled choggia beet • parsley oil • dark choclate • flowers

23/10/2022

Hello ! I'll have another one. The aftermath from a fabulous dinner themed "Celebra La Vida". Nine courses across the world. Now some left over Wagyu and beets and Koji. Oh my; you want Umami, here's your Umami.
Locally bred Wagyu cured in fermented Koji and quickly seared in a blazing hot skillet and butter • baby beets cooked in beet juice balsamico star anise • mushroom wtihe fermented ceps powder • sauce from wagyu cooking split with the reduced beet juice. Smoked maldon salt.

07/10/2022

Autumn is on the doorstep here. Multicoloured leaves flying around the street to find the next landing strip. I went foraging in the forest for some new ingredients not used before. Will post that later. Tommorow I serve a multi course dinner: Celebra La Vida ❤️
Egg 65C • Danish Blue • buttered Girolles • spinach • chicken jus w/ lemon verbena oil • fried leek • nasturtiums • smoked maldon

17/09/2022

Time is not on my side for weekly dishes but Do I love cooking with ingredients like this. Walking my ridgeback in the early morning mist, while foraging some yarrow and water-pepper. Then on the my local deli for some Asian galore. After playing loud music and cook my socks off for a vegetarian plate of deliciousness. Enjoy your weekend everybody.
Rendang of hispi cabbage • om top a piece of fermented pineapple torched with Gula Djawa • raspbery vinegar pickled red onion • spiced peanuts • fried yarrow • water-pepper • sprinkled with mango&chili crunch • lemon verbena oil

22/04/2022

Its been a while. I've been rather busy doing other things. But potatoes go down every time. This time some foraging in the woods with my dog around my place.
Underneath pulled confit duck leg with lime zest • potato in duck fat • acidic beurre blanc with tarragon vinegar • salmon roe • puffed rice • parsley and lavas oil • young tilia leaf, fried nettle, wood sorrel.

30/01/2022

Time and time again, those glasses hold perfect snacks to kickstart a dinner. I have tons of ideas for creative new dishes but time is passing me while doing other things. I was thinking carrot cooked, dehydrated, then rehydrate with marinade and bbq. Black garlic sauce and watercress sauce and piece of slow cooked and lacquered pork belly. Anyway this was tasty too 😋
Black Angus tartar, yolk, cornichon, shallot, caper, mustard, Worcestershire • beetroot & balsamic crème • parmesan sauce • mustard cress

27/12/2021

Chrismas done. Crab & Dutch shrimp for my mother, who loves this very much. Love you Mom.
Cocktail of King crab & Dutch shrimp • romaine lettuce • soft boiled quail egg • cherry tomato • finger lime • whiskey sauce espuma • cayenne pepper

19/11/2021

Where's my tomato at? Or as Italians say: dov'è il mio pomodoro? I buried it under buffalo burrata, crispy olive and bee pollen Signore. Guests get a side and can then shake a tube filled with tomato water and basil oil and pour it next to the pomodoro. It's fun and tasty.
Coeur de Boeuf warmed and torched and basted with fermented tomato juice on top of dehydrated and marinated tomatoes • buffalo burrata • crispy olive • fresh olive • bee pollen • tomato water & basil oil
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31/10/2021

Here we go with SEAFOOD after some time off IG getting bored of all posts and stories passing by with caviar and truffle. Oh do I love chefs that use simple ingredients and take them to the other dimension of taste ❤
Langoustine poached in bone marrow butter • fermented yellow plum • soy marinated trout roe • calamansi • pickled melon • torched aguacate

21/08/2021

About last Sunday, Easy going, Hold On world and tranquilo. Make love not war. And eat people, together, and eat well.
Although it's hardly summer in Holland, this takes me back to my beloved Spain❤
Calamari tagliatelle • roasted bell pepper • juice of roasted peppers with a touch of sherry vinegar • togarashi mixed with smoked paprika powder • calendula
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19/07/2021

Dessert testen voor een private dinner. Remake van een dinner wat gasten bij hun huwelijk 50 jaar geleden gegeten hebben.
Final edition in de laatste foto.
Met een jus van de marinade van de ananas en wat honey combi en citrus accenten.

Bier pairing "Spider from Mars" van Beer & Beyond Boxtel
Malibu sorbet • gemarineerde en geroosterde ananas • saus van kokos • geroosterde klapper

13/05/2021

It's chocolate, but BACON makes everything taste better. I now wonder if a big bowl full of choc mousse mixed with fried bacon is heaven or not. Please dm me when tried and tested.
Bacon strip • chocolate gelato • salted caramel • smoked maldon salt • lemon zest • apple blossoms

01/05/2021

Just a snack, before or after or whatever you want. Hot and cold delivery of oyster.
Check the Reels for the making of...
Smoked Geay oyster on top of leek spaghetti with lemon butter • verbena oil • lardo • algae powder • hibiscus granita • Goji marinated in sherry vinegar • violet

16/04/2021

Size does matter, at least when it comes to legs. High heels like Kingcrab: I'm all in
King crab steamed in bay stock • Basmati rice prepared as risotto with a Bay leave stock • grated yolk • crab oil from the shell • sourdough croutons • cucumber & lemon foam

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The making of Cod, fennel & star anise, black currant oil, dill, truffle. Even holidays in Spain come to an end. Can't wait to get back #cod #simple #love #spain #chef #foodie

Back from Colombia with some of the best coffee. This one is from the valle del Cauca. Wonderful crema and taste of malt and caña I always bring cups form my travels. How about this handpainted one? #colombia #coffee #valledelcauca #coffeelover #artisanal

Early morning walk #rhosdesianridgeback #ridgebacksofinstagram Doesn't like swimming, but running that's my thing 🤟

New supperclub. High End dinner for a maximum of 10 people. Multi courses, drinks & happy people. Join us Check out the website: Eten bij mij. Dates Saturday 16 or Sunday 17 September. Link in bio.

Gnocchi with morels stuffed with chicken mousse and tarragon. Chicken sauce and tarragon oil and BBQ'ed green asparagus. #gnocchi #morel #mushroom #sauce #italianfood #privatechef #finedining #finediningthuis #thisisthemoment

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