Netherlands Lunch
Delden, May 27, 2018
A beautiful afternoon at Restaurant Carelshaven
" Everyone was full of praise for both food and wine "

Maître Hôtelier Alco van Berkel and his wife, Evelyn, of the Landgoed Hotel/Restaurant Carelshaven for the second time generously organized a lunch for the Bailliage.

There were 27 participants. In view of the beautiful weather the courses were served on the terrace.

The Executive Chef was on vacation and as a result the kitchen brigade was led by Sous Chef Rick Stehr who earlier in the month had deservedly won the Bailliage’s National Final of the Jeunes Chefs Rôtisseurs Competition.

The reception with champagne and a parade of appetizers was followed by four beautiful dishes with delicious coffee afterwards.

MENU

Mackerel
calf’s tongue, pickle, potato
Muga ‘Barrel Fermented' Rioja Blanco 2016

Sea bass
spinach, relish, salty vegetables
Leyda Chardonnay, Falaris Hill, Leyda Valley, Chile

Lamb
vadouvan, asparagus, green herbs
Ihringer Fohrenberg Spätburgunder Kabinett Trocken 2015
Gerhard Karle, Kaiserstuhl, Germany

Rhubarb
buttermilk, Szechuan sauce, cottage cheese
Beres Tokaji Magita ‘Edes Cuvee’ 2013, Tokaj-Hegyalja

Coffee

Tonnie Westerhof expressed much appreciation regarding the menu that Sous Chef Rick had created for us. Argentier Albert de Vink commented on the wines.

Everyone was full of praise for both food and wine. Rick Stehr expressed his excitement in looking forward to participating in the International Final of the Jeunes Chefs Rôtisseurs Competition which takes place in Taiwan in September.

The usual certificate of appreciation was presented to Alco van Berkel. We looked back on a beautiful afternoon well satisfied in all aspects.

Cressida Esmann-Hakvoort
Chargée de Presse