Preparations of red, yellow and chioggia beet, with Pisé du Lot, mashed black olives
and celery

Okonomiyaki with grilled tuna, sesame, soya beans and
spring onion

Ceviche mackerel with wasabi mayonnaise and marinated vegetables

Avocado sweet and sour tuna prawn crackers, flyfish caviar, pink pepper berry, fleur de sel

PRODUCT DEVELOPMENT
VERSATILE

Whether it's an affordable lunch in a museum café, a walking dinner at an event venue or an à la carte dinner in a restaurant; we always strive to exceed culinary expectations.

STRUCTURE

Like every project, we take a process-oriented approach to development with our own methodology. The chefs translate a culinary product into a workable recipe, based on the principles as established.

For the recording of new dishes and recipes, we work with a mobile photo studio and catering software.

The preparation and layout are followed and recorded step by step. This enables employees at all levels to see how a dish is prepared, this implies that the quality level is always guaranteed.

With our catering software we calculate on the basis of current purchase prices.

PREPARATION OF RECIPES
AND CALCULATIONS

Preparations of red, yellow and chioggia beet, with Pisé du Lot, mashed black olives
and celery

MEER INFORMATIE?
NEEM CONTACT OP MET ROY VAN DER VLEUTEN
T. 0031 (0)6 - 53 17 73 52
r.v.d.vleuten@vijverborgh.nL
PRODUCT
DEVELOPMENT
STRUCTURE

Whether it's an affordable lunch in a museum café, a walking dinner at an event venue or an à la carte dinner in a restaurant; we always strive to exceed culinary expectations.

VERSATILE

Like every project, we take a process-oriented approach to development with our own methodology. The chefs translate a culinary product into a workable recipe, based on
the principles as established.

Avocado sweet and sour tuna prawn crackers, flyfish caviar, pink pepper berry, fleur de sel

For the recording of new dishes and recipes, we work with a mobile photo studio and catering software.

The preparation and layout are followed and recorded step by step. This enables employees at all levels to see how a dish is prepared, this implies that the quality level is always guaranteed.

With our catering software we calculate on the basis of current purchase prices.

PREPARATION OF RECIPES AND CALCULATIONS