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Jeroen cooks creative, modern and with its own identity. The basis for this he explained when he worked at starred restaurants as The Librije in Zwolle and The Saffraan in Amersfoort. De cooking style of Jeroen van Hensbergen is creative, playful and highly flavored.
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Jeroen cooks creative, modern and with its own identity. The basis for this he explained when he worked at starred restaurants as The Librije in Zwolle and The Saffraan in Amersfoort.De cooking style of Jeroen van Hensbergen is creative, playful and highly flavored. To ensure and to work as sustainably and fresh as possible Jeroen carries a compact card with à la carte dishes. There is a changing menu of four to six courses.
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Jeroen cooks creative, modern and with its own identity. The basis for this he explained when he worked at starred restaurants as The Librije in Zwolle and The Saffraan in Amersfoort.De cooking style of Jeroen van Hensbergen is creative, playful and highly flavored. To ensure and to work as sustainably and fresh as possible Jeroen carries a compact card with à la carte dishes. There is a changing menu of four to six courses.
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Jeroen cooks creative, modern and with its own identity. The basis for this he explained when he worked at starred restaurants as The Librije in Zwolle and The Saffraan in Amersfoort.De cooking style of Jeroen van Hensbergen is creative, playful and highly flavored. To ensure and to work as sustainably and fresh as possible Jeroen carries a compact card with à la carte dishes. There is a changing menu of four to six courses.
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Jeroen cooks creative, modern and with its own identity. The basis for this he explained when he worked at starred restaurants as The Librije in Zwolle and The Saffraan in Amersfoort.De cooking style of Jeroen van Hensbergen is creative, playful and highly flavored. To ensure and to work as sustainably and fresh as possible Jeroen carries a compact card with à la carte dishes. There is a changing menu of four to six courses.
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Jeroen kookt creatief, modern en met een eigen identiteit. De basis hiervoor legde hij toen hij werkte bij sterrenrestaurants als De Librije in Zwolle en De Saffraan in Amersfoort.De kookstijl van Jeroen van Hensbergen is creatief, speels en hoog op smaak. Om versheid te kunnen waarborgen en om zo duurzaam mogelijk te werken voert Jeroen een compacte kaart met à la carte gerechten. Daarnaast is er een wisselend menu van vier tot zes gangen.
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