dec 31-jan 1+2, 2016: nibble on some new year’s issues

poster eating special 2016

new year’s eve is besides celebration time also a moment for reflections. many of us will start 2016  with one or more resolutions and see new year as a fresh start. 

so our 3-days only 2016 eat’inspiration is all about toasting, new year’s resolutions, and a fresh start. and as many of us experiencing time is slipping through their fingerswe have created some golden oldies with a twist.

an eat’inspiration

  • always consists of 5 courses (3x savourish and 2x sweetish)
  • and is preceded by an edible sneak peek of the theme.

the practical details 

  • menu. 
  • cocktails.
    • old (alcoholic)
    • new (non alcoholic)
  • period. 3 days only
    • december 31, 2015
    • january 1, 2016
    • january 2, 2016
  • opening hours.
    • 7 p.m. – 11 p.m.
    • outside opening hours only open for groups of at least 15 persons
  • price tag.
    • this 3 days only eating experience 2016 costs  € 47,50 per person, incl. v.a.t., excl. drinks
  • book this eating experience. to avoid disappointments (very limited seating) and food waste.
    • send us a reservation request (name, number of persons, arrival time, any dietary wishes)
    • the first dinner reservations are at 7 p.m. and the last reservations at 8.30 p.m.
    • payment in advance:
      • after your booking request we will send you an invoice with payment link.
    • if you need additional information you can contact us by phone: +31 (0) 6 54 64 65 76

food problems/dietary wishes

  • we invite you to share any allergies, dietary restrictions or wishes at least 1 days in advance. so it is possible for us to tailor our menu.

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.

dec 25, 2015: x-mas eating special experience the new luxuries

flyer xmas eating special

time flies …. and before you know it it’s almost xmas again.

however, this year we ourselves do not drive home for xmas. this year we will decorate our studio, create a playlist of our favorite (xmas) songs, and ….. we invite you to join us for a one day only xmas special where we make you experience some of the new luxuries with all your senses.

we will introduce you to less + more. you can toast with the new champagne, reflect a moment on the little things of life, enjoy dressing up with some gems of the future, discover the versatility of the essence of life, and we wonder who will seize the opportunity to create with one big bang a fresh but comforting start.

an eatinspiration 

  • is a themebased eating experience for all your senses in 5 courses with occasionally an interactive moment.
  • consists of 3 savourish and 2 sweetish courses.
  • is preceded by a sneak peek, some homemade flatbread with a theme inspired topping.

the practical details 

  • menu. 
  • one day only.
    • december 25, 2015
  • start time.
    •  7.30 – 8.00 p.m. we welcome you with cocktails + bites
    • 8.00 p.m. marjolein will introduce the xmas eating experience and explain what to expect during the evening of the eat’inspiration driving home for xmas. and hereafter we will start
    • we start the evening together, but you will experience the eating special within your own party.
  • reservations only. 
    • reservation requests by e-mail and be so kind to mention in the subject line xmas special
    • from november 25, 2015 it is possible to send reservation request using our online booking manager (our online booking manager is only available in dutch language only).
    • if you have any questions or need additional information you can contact us by phone: +31 (0) 6 54 64 65 76
  • price tag for this 1 day only arrangement.
    •  € 59,50 per person, payment in advance.
    • this 1 day only arrangement includes welcome cocktail less or more + amuse, a 5 course eating experience plus a sneak peek, coffee or tea with a selection of our collection choco twisters, and unlimited tapwater. additional drinks or drinking arrangements are excluded. 
    • we send you payment instructions after receiving your request for reservation.
  • payment.
    • we take credit cards (masters/visa), dutch bank cards/pin, and cash.

food problems/dietary wishes

  • we invite you to share any allergies, dietary restrictions or wishes at least 1 days in advance. so it is possible for us to tailor our menu.

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.

portfolio: conference design & innovation

eating experience bubble house

commissioned by shell we created an interactive morning eating experience for a group of international ceo’s who were participating in a conference about design & innovation.

the experience started with a presentation about the design & innovation strategies of shell, and various strategies in general.

thereafter marjolein introduced studio de culinaire werkplaats and the way here materials, techniques, etc. are explored in the quest of finding new tastes, new textures, new food pairings and new ways of eating.

for this morning session the inspirational source was dutch design. we selected the following 5 dutch design projects as inspirational source for the various eating experiences:

  • viktor & rolf: project zen garden
  • atelier nl: projects drawn from clay and fundamentals
  • jongeriuslab: coloured vases #3
  • dus architects: projects bubble building + 3d printed canal house
  • raaaf:

the session was closed with lessons learned.


august 2 – 17, 2015: in between themes

restaurant section closed

in the first 2 weeks of august 2015 the restaurant section of studio de culinaire werkplaats is temporarily closed. as for the upcoming theme vincent van gogh we will be changing the interior and the way we will be presenting our eating experiences.

we will also extend our opening hours during the upcoming theme. all the details, start date and what to expect during the eating experience vincent will be published on our website in the first week of august at the latest.


nov 21, 2014 – jan 24, 2015: eat’inspiration in search of excellence…..

prolongued until january 24th, 2015
poster dutch masters

the eat’inspiration in search of excellence is inspired by our project during museum night amsterdam 2014 at the van gogh museum, and is part of our overall project dutch icons revisited. you can join us and experience five dutch masters in 5 dishes.

you can expect to find all kinds of masters on your plate. so you can experience a master hacker but also a golden age master like rembrandt van rijn. during this eat’inspiration we search for the success factors behind their masterpieces.

an eat’inspiration.

  • an eat’inspiration is a theme based journey in 5 courses: 3 times savourish and 2 times sweetish.

the practical details + the menu.

  • the menu. click at the following link for the menu-of search in excellence in pdf-format;
  • the cocktail. zen master (alcoholic) – the aperitif. (non alcoholic) master of seduction ;
  • period. november 21-22-28-29, 2014 – december 5-6-12-13-19-20-27, 2014; january 16-17-23-24, 2015
  • opening.hours. fridays & saturdays, 18.30-22.30 hrs. outside opening hours only open by appointment for groups of at least 15 persons;
  • reservations required. to avoid disappointments (limited seatings), by e-mail or by phone +31 (0)6 54 64 65 76;
  • the price tag. you decide afterwards what a fair price is for the eating experience at de culinaire werkplaats.

food problems/wishes

we invite you to share any allergies, dietary restrictions or wishes when you book your eat’in experience. so it is possible for us to tailor our menu. it is a challenge for us to prepare something 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.

verlengd t/m 24 januari 2015.


exploring ‘how flat is the netherlands’

waddensea area


the eat’inspiratie anything but flat? has its focus on the question “how is flat is the netherlands?”. so we have selected randomly five iconic dutch landscapes of which we created edible impressions:

  • wadden sea area. in this area water, salt, sand, air and foam come together. for us the opportunity to showcase all kinds of dutch sea vegetables.
  • heathland (drenthe area). in this dish we merge the beautiful heath landscape with the peasant life as depicted in the early paintings by van gogh, bartje’s famous words “i do not pray for brown beans’ in a well known dutch book for children, and the era of the dolmens.
  • arable landscape. the netherlands is a country of growers and farmers. so in our opinion an arable landscape can not be missed out, so we created a landscape on which dutch root vegetables flourish.
  • the hilly landscape of limburg. this eat’impression is guided by a combination of elements, both present and past: coal mining, viniculture, beer and loess (limburg clay with a typical yellow-red color).
  • urban landscape. in the netherlands the amount of nature is decreasing and cities are claiming more and more space. in large cities one can spot significant changes in the street view. one of these changes has inspired us to a dish, a dish with a wink.

the question ‘how flat is the netherlands’ has yielded many interesting discussions. the 5 eat’impressions turned out to be a helpful approach to create a more nuanced view of dutch landscapes.

now we are in the process of visualising the result of the central question ‘how flat is the netherlands’ for the exhibition “dutch icons revisited.


nov 1, 2014: project vincent van gogh

van gogh in code

always wanted to experience an impression of a painting by Van Gogh in bites? in that case we would love to meet you at the event all your senses @ the Van Gogh Museum during MuseumNight 2014.  

we have been invited by the Van Gogh Museum to contribute to the event all your senses. especially for this occasion we have translated 3 paintings by Van Gogh into bites, into eating impressions. and … it is about more than taste only.

the project vincent van gogh.
since the invitation by the Van Gogh Museum eric and marjolein visited the museum a number of times to refresh their memory about this unique artist and the impressionist art time frame. futhermore, they read several publications about vincent’s work and his life.
especially marjolein is very pleased with the invitation. as she just started the project dutch masterpieces, part of the overall project dutch icons revisited.
many of his paintings have been subject to lively discussions between marjolein and eric. ultimately they made a selection of three works, which they translated into three different eating experiences in bites.

what  museumnnight amsterdam
when  saturday, nov 1- 2014
time  19.00 – 02.00 hours
where van gogh museum, paulus potterstraat, amsterdam
more info about all the senses @ the van gogh museum
tickets museumnacht amsterdam.


april 2014: fotografie.

kega commissioned us to create an eat’inspiration for canon. the inspirational theme for this eating experience is photography.

the eat’inspiration consisted of the following 5 dishes : black & white, macro, focus, japan, and innovation.


eat’inspiration sign of the times: taste the new luxuries


is water the new champagne? will the ability to live in the present be the new silence? will the colourful black become the new gems on your plate? these and more questions were on the menu of the eat’inspiration sign of the times, taste the new luxury in 5 dishes.

it are complex times, and it’s a new era. a new era requires new ways of approaching & doing things, new solutions and rethinking the future.

sign of the times.

  • the eat’inspiration sign of the times is about the new luxury, is about less and more, as natural resources are getting scarcer.
  • the 5 dishes –water, stones, pearls, essence and transparancy–  function as a small selection of conversation triggers about the many new luxuries offered by the future and the dinnerplate of the future.


  • specially for the 20th edition of amsterdam fashion week (january 17 – 27, 2014) marjolein has translated the sign of the times to the trendforecast less and more in which food & fashion meet.


  • moscow design museum: sign of the times is commissioned by the moscow design museum in the context of the russia-netherlands year and the exhibition new luxuries (nov 14 – jan 12, 2014).
  • triptych TIME: sign of the times is the 3rd of a 3-part series of eat’inspirations exploring the notion TIME, it is an adventure to search for new tastes, textures, food pairings and new ways of eating using TIME as inspirational concept.
  • blossoming stones: the project TIME resulted also in the launch of a new afternoon T concept blossoming stones during the dutch design week 2013 at the inkijkmuseum of eindhoven. this concept is inspired by the japanese T ceremony and garden architecture.

january 4-10, 2014: moscow

black pearl, part of the eat'inspiration new luxuries

2014 starts great for us. we have received an invitation from the moscow design museum to give a lecture on food concept design and to create an eat’inspiration. so we leave for moscow on january 4th.

on january 7th we will share our views on the dinner plate of the future. this lecture will be accompanied by a small tasting.

on january 8th we will present the eat’inspiration new luxuries for a group of museum directors. the inspirational concept for both the lecture and eat’inspiration is the theme of the exhibition on dutch design: new luxuries. meer…

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Thank you for visiting us!

Unfortunately De Culinaire Werkplaats is closed permanently.

eric meursing is still available as culinary advisor/food conceptualist/plant-based chef