work in progress: updating of our black food concepts

black carrots in disguise


outside our own venue we are known as the people of the black food. this knickname we owe to the first theme we explored, which was black.

during the first 6 months we only created ‘black’ dishes. after this period we decided to leave this ‘black’ period behind us and became more colourful.


we still like to collect black ingredients, as a kind of hobby.

and depending the theme we still like to use one or more  black ingredients.

at this very moment we are updating our little black book and our black food concepts.
so we are creating new black edibles.

on the image you see a black bite, which is part of our black blossoming stones collection. this bite is black spicy carrot in disguise.


low salt press lunch @ world kidney day 2016

here a video impression of the press lunch we hosted for nierstichting nederland (read: dutch kidney foundation).

we were very pleased to receive an invitation by nierstichting to create and host a low salt 3 course press lunch. 

the nierstichting has invited a selection of bloggers and journalists on world kidney day 2016 to draw attention to the fact that most people are eating too much salt, about 1 kg on a yearly base too much. this is very harmful for your kidneys.

furthermore, nierstichting used this press lunch to launch ‘de zoutmeter’ (the salt meter), a handy tool that helps you to determine in a blink how much salt your meal contains.  

the briefing.

  • low salt has a negative association, most people think immediately in terms of ‘tasteless’
  • create a tasting for the invited press to find out which bites contain salt or no salt
  • create a 3 course lunch with adding salt to showcase that low salt can be tasteful
  • make recipes of the lunch dishes for 4 persons

lunch + tasting

  • tasting.
    • 5 preparations of potato (purée, baked, crisps, fried fries and boiled).
    • we choose the vitelotte noir, a black potato with a great deep purple inside and a nutty taste, to be the star of this tasting.
  • lunch.  in stead of salt we used in all the courses
    • some ingredients that have umami (the fifth taste)
    • a lot of fresh herbs and spices
    • and we paid attention to create various textures.
  • the 3 courses:
    • mushroom bouillon with vegetable dots.
    • marmered egg in a nest of potato, spinach and  bean sprouts
    • a small flower arrangement: a puff bread with a “bouquet” of marinated/roasted vegetables and baba ganoush
  • the recipes.
    • we are translating the recipes from dutch into english. as soon as the english version is available we will upload the pdf file here.

march 25-26-27-28, 2016: easter eating special blooming

poster blooming - easter eating special

from march 21st spring is in the air, and very slowly nature is coming alive again. the eat’inspiration blooming is an exploration of growth in 5 dishes.

it starts with a seed, a bulb, a root, an egg and after some time -if the conditions are right- there is a beautiful plant, tree, animal or human in full glory.

blooming or flowering is one of the stages of growth. there are various types of growth, such as exponential, fractal or organic growth. besides a nutricious breeding ground also the environment determines whether something or someone 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 easter special blooming, we randomly selected 5 aspects of growth and translated these aspects into 5 different courses (3x savourisch and 2x sweetish).

an eating special

  • is always a limited edition on special occasions like holidays;
  • always consists of 5 dishes: 3x savourish, 2x sweetish, and is preceded by a sneak preview, a dish that reveals something about the eat’inspiration.

the practical details

  • the menu.
  • period.
    • march 25-26-27-28, 2016
  • opening.hours + reservations.
    • 7 – 11 p.m.
    • outside opening hours only open by appointment for groups of at least 15 persons;
    • reservations required to avoid food waste + disappointments (limited seatings)
    • send us a reservation request (name, number of persons, arrival time, any dietary wishes)
      • the first dinner reservations we take at 7 p.m. and the last reservations at 9 p.m.
  • more info.
    • if you need additional information you can contact us by phone: +31 (0) 6 54 64 65 76
  • the pricetag + payment.
    • limited edition eating specials costs per person € 42,50 (incl. vat, excl. drinks);
    • we accept creditcards (visa/master), dutch bankcard and cash.

food problems/whishes

  • please inform us about any dietary restrictions when you book your eating special or at least 2 days in advance.

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.

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