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‘I like to describe my style of cooking as “relaxed”.’
Restaurant De Vrienden van Jacob opened its doors in 2002, with Alain Alders, the current Executive Chef and SVH Master Chef at the helm. Alders on his cooking style: ‘Our dishes are mostly based on traditional French cuisine, with Mediterranean touches. More than anything else, top gastronomy should not be too stiff. I would describe my style of cooking as “relaxed”.’ He points out that talent and culinary experience are, of course, also important,
The end product? Mostly light, original combinations of ingredients and garnishes that complement each other on a flavour-technical level. Alain Alders: ‘We try out new creations through the Gourmet menu. This menu serves as a kind of platform. The most successful combinations are then added to the main menu, which changes quarterly. The accompanying wine list completes the culinary feast.
"The basis of our dishes is mostly traditional, but they are prepared using the latest cooking techniques and presented in a contemporary style. Appealing, artful, pure
"I don't see myself as a head-chef, I am part of the team!"
"At a younger age I discovered that my strength lies in the creativity of life. At school I often dreamed of a career where I could mainly focus on my hands and creative spirit. After high school, the… Lees meer
Jesse van Leeuwen
The hosts and hostesses of De Vrienden van Jacob know better than anyone else that every guest is different: ‘It is always about being able to “read” the customer correctly. Great listening skills and the ability to put yourself in the customer’s shoes are vital characteristics of a good host or… Lees meer
"I first came to Landgoed Duin & Kruidberg about nine years ago. After filling various positions, both as a trainee and as a permanent employee, I am now the restaurant’s maître d’. During… Lees meer
"During secondary hospitality school, I ended up at Karel V in Utrecht. This sparked my passion for wine. After completing my training at the wine academy and my liquorist course, I moved up to become… Lees meer
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