Personal Chef Miel
Abcoude, UT, Netherlands
A refined four-course menu that celebrates balance, elegance, and bold flavor combinations. Begin with Cauliflower Velouté with Thai Basil, a smooth and aromatic starter where the delicate creaminess of cauliflower meets the freshness of Thai herbs. Continue with Scallops with Miso and Jerusalem Artichoke Purée, where seared scallops rest on a silky base, elevated by the deep umami of miso and
Appetizer 
A velvety smooth cauliflower velouté infused with the bright, aromatic freshness of Thai basil. The creamy texture of the soup is lifted by subtle herbal notes and a hint of sweetness, creating a deli
Delicate seared scallops served atop a silky Jerusalem artichoke purée, finished with a subtle miso glaze that brings depth and umami to the dish. The sweetness of the scallops balances perfectly with
Main Course 
Tender bavette steak, perfectly seared and served with a vibrant jus of orange, ginger, and soy. The sauce brings a harmonious blend of citrus brightness, gentle spice, and umami depth that complement
Dessert 
A light and creamy coconut panna cotta infused with zesty lime for a refreshing tropical finish. The delicate texture melts on the palate, while the citrus adds a bright contrast to the smooth, fragra