De keuken van De Vrienden van Jacob is modern-Frans met een mediterrane Touch. De keukenbrigade staat onder de inspirerende leiding van Executive Chef Alain Alders.
"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 have always had an interest in cooking, from an early age. Working with ingredients that together create a palette of flavours excites me time and again. I joined restaurant De Vrienden van Jacob in 2017.
Besides cooking, I try to stay up-to-date as much as possible with the latest trends as far as my competitors are concerned. In this day and age, social media is incredibly important."
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 hostess. However busy the restaurant may be, you always have to project an air of calm and love for your job to the customer. Our maître d' gives us free rein in our communication with customers, he knows and trusts us. Typical of the team atmosphere at De Vrienden van Jacob is that, while we see each other as equals, we work together in a professional manner, with total concentration. Seeing guests leave happy and content after their visit, often thanking you in person for a fantastic afternoon or evening, is hugely satisfying. That never gets old.’
"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 service, it is crucial that my team works together like a well-oiled machine. Thanks to our trust in each other, we are able to create wow moments for our guests."
"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 the Sommelier. The position of Assistant Maître d’ and Sommelier suits me down to the ground.
At De Vrienden van Jacob, we serve wines both from the traditional chateaux and smaller, uniquely different domaines in the famous wine regions. With 450 wines in the cellar of De Vrienden van Jacob, about twenty open wines and house wines, we offer a generous palette of aromas, colours and flavours. When a new dish is introduced, we decide which wine best accompanies the dish through an internal wine tasting."