FOOD PAIRING

oesters met kruidenbessen met de Arensbak Effervescent
Oesters met kruisbessen
Een spannend, lichtzuur en fris voorgerecht dat de zilte puurheid van verse oesters combineert met de fruitige scherpte van kruisbessen. De topping geeft een subtiele bite, terwijl de Arensbak Effervescent... Read more...
Botergegaarde kreeft met Arensbak Rosé
Botergegaarde kreeft
Deze botergegaarde kreeft is het toppunt van verfijning. De kreeft wordt langzaam gegaard in geklaarde boter, wat zorgt voor een zijdezachte textuur en volle, romige smaak. Serveer met subtiele groentegarnituur... Read more...
Tarbot met witte asperges met de Arensbak White
Turbot with white asparagus
A delicate and stylish dish that revolves around pure seasonal flavors. The soft texture of turbot, combined with creamy white asparagus and a subtle sauce, makes for a balanced and... Read more...
Hasselback pompoen
Hasselback pumpkin
A festive vegetarian highlight: this hasselback squash is buttery-soft on the inside and lightly caramelized and crispy on the outside. The fine cuts allow the squash to absorb all the... Read more...
Deviled eggs
Deviled eggs
Deviled eggs are a classic that's always a hit: simple to make, yet festive and packed with flavor. The creamy filling gets a subtle kick from mustard or a pinch... Read more...
Spruitjessalade
Brussels sprout salad
Brussels sprouts are no longer a boring winter vegetable, especially not in this fresh, modern salad. Thinly sliced and served raw, they retain their bite and nutty flavor, or roasted... Read more...
Bisque van kreeft
Lobster bisque
A classic bisque is perhaps the ultimate festive soup: rich, creamy, and intensely flavorful. This lobster version is elegant, deep, and full of umami. Perfect for a chic appetizer during... Read more...
Groene asperges met zalm
Green asparagus with salmon
A light and refined dish where green asparagus steals the show, paired with tender, briefly cooked salmon. In this version, we deliberately use salmon instead of trout, which creates a... Read more...
Zalm en croûte
Salmon and croute
Salmon en croûte is a true classic with festive flair: buttery-soft salmon fillet wrapped in crispy puff pastry, with a herby or creamy filling like spinach, herb cream cheese, or... Read more...
Bouillabaisse met rouille
Bouillabaisse with rouille
Bouillabaisse is a Southern French classic that exudes warmth, comfort, and luxury. This rich, saffron- and tomato-based fish soup is packed with flavor and is traditionally served with a spoonful... Read more...
Ravioli met kabeljauw
Ravioli with cod
This delicate ravioli filled with tender cod is a refined and light main course. Perfect if you want to impress without serving too heavy a dish. You can make the... Read more...
Kiprollade
Chicken roll
This stuffed chicken roulade is a festive dish bursting with flavor, yet still light. The filling of nuts, mushrooms, or fresh herbs adds depth and an earthy character that perfectly... Read more...