FOOD PAIRING

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...
Eendenborst
Duck or game
A powerful main course that balances classic and robust: roast duck breast or game, served with a deep, rich sauce. Think stock, red berry, or non-alcoholic port sauce, which envelops... Read more...
Biefstuk
Steak
A classic and powerful main course: perfectly cooked steak with a rich red wine sauce. Simple yet festive, and always a crowd-pleaser. In this version, we naturally use a non-alcoholic... Read more...
Hertenstoof
Deer stew
A stew as it should be: slow-cooked venison, herby spices, and hearty winter vegetables. This venison stew is rich, warming, and perfect for a festive winter evening. By simmering the... Read more...
Pavlova met bloedsinaasappel
Pavlova with blood orange
A light pavlova is the perfect final dessert: crispy on the outside, soft on the inside, and beautifully presented. The freshness of blood orange balances the sweet meringue, while a... Read more...