apr 12 – may 18, 2013: blooming, explore growth in 5 dishes.

spring is in the air, and very slowly nature is coming alive again. the eat’inspiration blooming is an exploration of the different aspects of growth in 5 dishes.

it starts with a seed, a bulb, a root and after some time -if the conditions are right- there is a beautiful plant or tree in full glory. blooming or flowering is one of the stages of growth. there are various types of growth, such as exponential growth or organic growth. besides a nutricious breeding ground also the environment determines whether someone or something can come to full bloom. the phenomenon of growth and blooming is not limited to plants only. also organizations, people, societies, insights, ideas, etc. develop, grow and flourish in all sorts of ways.

for the eat’inspiration blooming, we randomly selected different aspects of growth and translated these aspects into 5 different dishes (3x savourisch and 2x sweetish). so you can taste a symbiosis, come to full bloom, experience the difference between crystal growth, circle growth, and rampant growth.

an eat’inspiration or eat’special

always consists of 5 dishes: an eat.cocktail, 2x savourish, 2x sweetish, and is preceded by a sneak preview, a dish that reveals something about the eat’inspiration.

the practical details

  • the menu. click on the following link for the menu of eat’inspiration blooming (in pdf format);
  • matching cocktail. black pearls (alcoholic), and aperitif. rose petals (non alcoholic);
  • period. april 12-13-19-20-26-27 and may 03-04-10-11-17-18, 2013
  • opening.hours. 18.30-22.00 hrs. outside opening hours only open by appointment for groups of at least 15 persons;
    reservations required. to avoid disappointments (limited seatings), by phone +31 (0)6 54 64 65 76 of by e-mail info@deculinairewerkplaats.nl;
  • the pricetag. decide afterwards what a fair price is for the eating experience at de culinaire werkplaats.

food problems/whishes

inform us about any dietary restrictions when you book your eat’in experience. it is a challenge for us to prepare something very, very special and inspirational for you.

choice of ingredients

besides taste and inspirational concept at least 2 of the following criteria also provide for our choice of ingredients, products, and suppliers:  animal welfare, small-scale or organic farming, fair trade, direct trade, season, distance, and personal health.


may 8, 2013: perslancering groene gault & millau

a tip for vegetable fans.

presslaunch of 1st green gault & millau guide + dutch nominees of the contest the best vegetable restaurant 2014.

press launch. the 1st green gault & millau guide for the benelux is launched in the netherlands on may 8, 2013. the green gault & millau benelux is an initiative of the belgian vegetable chef frank fol and gault & millau.

in the green gault & millau guide 2013 you’ll find a selection of the best vegetable restaurants, recipes from top chefs, tips that prove healthy and delicious perfectly can go together, and all kinds of useful vegetable addresses in the benelux, etc. the guide is available in dutch or french. you can order the guide or find more information at the website of the green gault & millau.

de culinaire werkplaats was invited for the press lunch as the first dutch award winner of the competition best benelux vegetable restaurant in 2011. so eric joined the press launch which took place at niven, the winner of the competition the beste vegetable restaurant of the netherlands 2013.

announcement nominees. at the same press lunch the nominated dutch restaurants for the title best vegetable restaurant in 2014 were announced. the nominees are: ‘t diekhuus (voorst), groenland (driebergen), chique (alphen aan de rijn) and de kromme watergang (hoofdplaat).

very much to our regret winners of this competition may not defend their award.


portfolio. water, the new champagne?

de culinaire werkplaats has a very special relation with water. our first five water dishes, which we presented in august 2010, were awarded with the best benelux restaurant in 2011. we work on the dinnerplate of the future and water has a crucial part in the production and the preparation of foods. so if you eat, you consume directly and indirectly lots of water.

on march 22 it’s always world water day, so march is clearly a suitable time for the water issues we address with the eat’inspiration water, the new champagne?

water. seems in the netherlands often to be taken for granted. you only have to open your tap and you have gallons of clean drinking water at your disposal. this is not the case all over the world

the perspective. for the eat’inspiration water, the new champagne? we explore the issue of water scarcity and excess of water. and this perspective is the starting point to create five different dishes and several installations that expose the role of water in our lives in a playful way.

the dishes. the names of some dishes will sound familiar, but we approached the concepts from a new perspective. as the sneak preview we presented flatbread with “fake” water bombs. on the menu: a winter version of our interpretation of waterworks, the beach at low tide, a water.ballet, a piece of desert and a free interpretation of the climate change.

the images of the dishes, the explanation of the various layers of dishes and installations will be part of our book, which we are making right now.


eetinspiratie: wall street shuffle

commissioned, we created the 5 course eat’inspiration wall street shuffle inspired by the flash crash on wall street in may 2010.

for two creatives with a limited affinity with stocks and options this was a real, but exciting challenge. with great pleasure we did research and we got some inspiring input by our commissioner.
the eat’inspiration started with the dish that is an interpretation of the opening of the stock exchange. we also made guests trade stocks and options theirselves. as a grande finale the guests could experience the flash crash in edible form.

the eat’inspiration was for the occasion of the inaugural lecture of prof.dr. albert menkveld on april 2: why not replace bankers by robots? evidence from securities trading.

NY times travel magazine: 36 hours in amsterdam

in february gisela williams, journalist for the travel section of the ny times, enjoyed the eat’inspiration light at de culinaire werkplaats. in the travel magazine of the ny times of april 17, 2011 you can read about her experiences: 36 hours in amsterdam


Thank you for visiting us!

Unfortunately De Culinaire Werkplaats is closed permanently.

Sometime next year we will be publishing a book about this unique place.

 eric meursing