On a cold, wintry February day 38 members and guests, including Günter and Ingrid Naroska from the German Baillage of Westfalen-Lippe, came to the Hotel Landgoed Het Roode Koper at Leuvenum. At the time of writing it was the newest Professional member establishment of the Dutch Bailliage.

We were welcomed in the cosy lounge by hosts Maxime and Maurice who offered us glasses of delicious Champagne Castelnau Brut Réserve. We were also served the first amuse bouche: a taco of allspice, cream of rice, beets, marinated red onion and lavender.

Chef Dennis Van Den Beld then invited us to take a look at the kitchen, where we ate our second amuse: a pumpkin soup with Gruyère shavings. At the table came the third one: a mousse of cauliflower, pickles, pickled vegetables and sour crispy hazelnut.

In the stylish restaurant were five beautifully-set tables. From the shining presentation it was evident that the silver had received an extra polish!

Five courses were presented …

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Smoked salmon, goat’s cheese mousse
dried cherry tomato, fennel, pickled cucumber, crispy filo pastry
tomato and lemon dressing
Eduardo Peña ‘Castrelo de Mino’ - Ribeiro, Spain

Roasted sea bass
poached oyster, cream of potato and leek
horseradish and parsley oil sauce
Battenfeld-Spanier Riesling - Rheinhessen, Germany

Risotto of wild mushrooms
poached hen’s egg, fried yellow pholiota mushrooms, arugula
Parmesan, Jerusalem artichoke foam and puffed black rice wine
Niepoort Dão Rótulo - Dão, Portugal

Pink-roasted veal tenderloin
Vacherin Mont d'Or foam, pumpkin, vadouvan
Granny Smith, cabbage and gravy
Valpolicella, Azienda Agricola San Cassiano San Cassiano - Veneto, Italy

Pistachio mousse cheesecake
white chocolate, mango sorbet
Amalaya Torrontés/Riesling - Calchaqui Valley, Argentina

The evaluation was given with great enthusiasm by our new Chevalier, Yvo Erades. He concluded that the perfect food and wine combinations were evidence of a highly professional and refined preparation.

As a result of the wonderful dining experience the kitchen and service brigades were awarded Certificates of Appreciation.

Jan Wever
Bailli