Veluwe dinner Saturday evenening

The menu was inspired on the theme of the Veluwe, so naturally we wanted to serve ‘game’. Even though it was not the game-season, we found two beautyfull pieces of ‘sanglier’ (wild boar). On the menu there was a ‘velouté de champignons’ that really felt like angels carressing your tongue. The ‘bouchees garnies’ with pork meat were also very nice and the top piece of the evening: sanglier, was served with a sauce Saint Hubert, inpired by our visit to the hunting lodge Sint Hubertus, the next day.  The meat was served with glazed carrots and ‘petit pois Saint Germain’ and desert was ‘flan au lait du coco’ and ‘oranges à la fleur d’oranger’. I did not take The ‘coup du milieu’ but traditionally this is a strong alchoholic drink in the middle of the meal to make some room in the stomach for more. How decadent!

Thank you Loïc (The Chef) and Martijn for this grand dinner!



Dressing up

This evening, our guests dressed up in in 1920s and 1930s style again, as was the theme for the weekend. I enjoyed making a hair creation for Jorien with feathers while drinking champagne.


Because we were a group of 12 we did the serving as well as the cooking, but I am considering having a servant again, like we had in Deauville (one of our events). If you’re interested in this role, let us know! It would fit in the theme of our weekends and it makes the live of the host and hostess a lot easier.




Our guests said that they were impressed by the dinner(s) and the organisation of the whole weekend. We hope to impress them again at a new edition of A Few Days Like No Others.