New chef Benz at Kazerne
Rich flavours, local produce, gourmet delights. Come and revel in the inventive gastronomic dishes by chef Thomas Voets (Bib Gourmand, 14,5/20 Gault&Millau) and sous-chef Mark Groenendaal, complemented by the exciting wine pairings of maître/sommelier Alexander van der Voort, from December 4th. Based on Thomas’ talent, Benz takes a new, more French-oriented direction.
MENU DECEMBER
Aniseed veloute, red pepper sorbet
Turbot, red shrimp, beurre blanc, oyster leaf
Sweetbread, oxtail, fermented garlic
Dutch wood pigeon, black pudding, trompette de la mort, duck liver, haricots verts, lardo
Cheese
Popcorn panna cotta, mandarin, butter cake, meringue
Needless to say, there is also a vegetarian menu and dietary wishes and allergies are taken into account. Moreover, on both Christmas days there will be some extra dishes to order. We will keep you posted.
Curious? To taste the new menu we would like to offer you the opportunity to book a luxurious all-inclusive staycation for two persons on a Friday, Saturday or Sunday in December: from a 7 course dinner or all day lunch, including aperitif, matching wines and a night in one of our luxury suites or lofts plus breakfast, for the special price of 450 euros (Charming Room or Junior Suite) or 525 euros (other suites and lofts).
Click here to book your reservation. We are curious to hear what you think of our new chef and look forward to seeing, inspiring and indulging you again!
