A different kind of table
The restaurant came home.
This was not takeaway in the usual sense. Thuis met Daalder arrived as a full cooking set: precisely portioned components, instructions and a five-course menu that asked the kitchen at home to become part of the evening.
Jordi and Rob unpacked the boxes, finished the plates and built the dinner course by course. The process mattered as much as the result: pots on the stove, final garnishes on the counter and a restaurant’s rhythm translated into a familiar room.
A beautiful reminder that the distance between a restaurant and a memory can sometimes be just a kitchen counter.
The menu moved from tuna with potato, dashi and passion fruit to rice noodles with pumpkin and Dutch shrimp; cod with sauerkraut, grape, chive and chicory; oxtail with truffle and peanut; and a pistachio dessert with date, Chantilly and blueberry.
