‘Back to the roots’

You’ll make these dishes:

  • Apetizer: airy hearty profiteroles filled with Dutch goat cheese
  • Starter: mustard soup, recipe based on real Zaanse mustard with poached eggs and smoked codfish.
  • Main course: lamb with Rinse apple syrup gravy, potato stew and a waffle of Friese clove cheese
  • Dessert: real Dutch dessert, “Kletskoppen” with cheese curd and fruit from the Betuwe.

Choose the following extras:

Famous chef, for example our French chef Alain Caron (price on request)
Keizer Culinair cooking apron €9,50 p.p.
Who is the Chef €15,- p.p.
Gin tonic bar: €30,- p.p.
Professional polaroid photographer: €450,- p.p.

You’ll learn these cooking techniques:

  • Make profiteroles
  • Smoke fish
  • Poach eggs
  • Make “kletskoppen” (Dutch biscuit)
  • Varius cutting techniques

Allergy information:

  • Hearty profiteroles-milk, gluten and eggs
  • Mustard soup-milk, gluten, eggs, mustard and fish
  • Apple syrup gravy-milk, sulfite and gluten
  • Potato stew with cheese waffle-milk and sulfite
  • Desert-milk, sulfite, nuts and gluten


In case of allergies, a special diet or pregnancy we offer free alternatives!

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