By l.martin, on February 7th, 2012   Supper Club 
It was the first of the new year, a good reflection of the produce available in this barren season. The menu was as follows:
Amuses
- smoked veal cheek on sourdough toast – chicken chowder & chicken crackling – panko fried polenta, wild mushroom ragu & sage
Bread
- Lemon & thyme rolls – White & brown sourdough
Starter
A kind of caesar salad; crispy boneless wings, ravioli, Caesar sauce, croutons & landcress mayo
Main course
Roast duck, confit leg bitterball, confit potato, curried split pea purée & sauce
Cheese
- oude remeker – Pyrenees sheeps cheese – very mature but soft Gorgonzola
Served with malted rye & wheat sourdough
Pudding
Warm bakewell tart with clotted cream
By l.martin, on January 26th, 2012 Supper Club, WTF 
EDIT; the total raised for Action Against Hunger by One Night in London was £806.08!
So it’s all over; 6 months of planning culminated in a whirlwind of restaurants, black cabs, knives, langoustine mass-murder, bread dough’s, booze, blood and burns… But at the end of it all, there were 32 happy diners and many tired but happy cooks and servers. If you want to read about how One night in London came about, check part 1 of this post.
After lunch at Roganic on Saturday, we headed over to The Chancery to get a tour of the kitchen and restaurant, have a quick beer and grab what we needed to do prep that night at Keith & Lolli’s. We took a cab over and started on the unenviable task of dispatching the live langoustine from Rex goldsmith.
. . . →One night in London Part 2
By l.martin, on January 20th, 2012 Supper Club, WTF 
When I started planning a London Supperclub about five months ago it was to be a small dinner for about twelve people, maybe in a restaurant, or any place that would take me. When Zak from the Chancery got wind of my plans, he immediately offered his entire restaurant and kitchen and himself to help in whatever way he could… This obviously opened up a lot more possibilities and the number of seats at the dinner went first to 20, then 30 (now 32), and it was obvious I’d need help to pull this off.
Enter Dan (@FoodUrchin), we met during my last trip to London and shared a sweaty hangover over a bowl of chilled soup at Jose. A few emails were exchanged, some light Skyping, and the deal was done… Luc & Dan @ The Chancery; One night In London was born.
Once we announced our intentions on Twitter, we quickly recruited some more help; Both . . . →One night in London Part 1
By l.martin, on December 20th, 2011 Supper Club 
Here is a breakdown of the menu from last Saturdays Christmas supperclub:
Amuses - A selection of miniature fast food:
- Pork belly kroketten
- Duck confit spring rolls
- Truffled pizza
- Micro sliders with homemade burger cheese
Bread
- White sourdough
- Cep rolls
Starter – Meat fruit
- Chicken liver parfait balls incased in mandarin jelly
- Served with sourdough toast
Fish
- Lobster bisque
- Lobster tail and claw
- Served with brandy, cream and lobster bibs
Main course
- Truffled roast haunch and fillet of wild boar
- Seasonal vegetables and meat sauce
Cheese
- Remeker puur gerijpt
- Beemster brokkelkaas
- Meesterwerk graskaas 2010
- Served with rye sourdough
Dessert – individual gingerbread houses, made from:
- Vanilla and chocolate checkerboard biscuits
- Speculaas windmills
- Gingerbread
- Billionaires shortbread
- Crème Paris Brest
- Chocolate biscuit soil with popping candy
- Meringue Christmas trees
- Served with chocolate and brandy
. . . →Christmas Supperclub 17/12/11 Menu + Pictures
By l.martin, on November 22nd, 2011 Supper Club 
For once i have nothing to say, but you can read an excellent review of the dinner here. Below is the complete menu for the dinner:
Amuses – Merotto Valdobbiadene Prosecco Superiore – extra dry Beetroot cured salmon Potted shrimp Carpaccio of salt cod
Starter – Bergerac Sec Chateau Cluzeau 2009
Cauliflower ham hock veloute Boudin Noir Braised cabbage & home cured pancetta . . . →Tilburg Supperclub November 19th – Review
By l.martin, on November 20th, 2011 Supper Club Amazingly we’re already fully booked for our Christmas supperclub, but if you want to go on the reserve list please let me know… For those coming to this dinner, here is a very vague description of the menu. There are a lot of extras but of course i don’t want to spoil the surprise :-)
Amuses
Bread; a festive selection of sourdough and rolls
Crab bisque, crab ravioli
Roasted haunch of wild boar with superfluous roast potatoes and vegetables
Cheese
Dessert (it’s a secret)
Petit fours
By l.martin, on October 30th, 2011 Supper Club 
Last night we focused on the best that autumn has to offer. Plenty of game, foraged mushrooms and nuts, seasonal veg. It was a great evening with some really great guests.
Amuses – Merotto Valdobbiadene Prosecco Superiore – extra dry
Cep gnocchi Micro eggs benedict Pumpkin soup & crispy home cured chorizo
Bread
White & corn sourdough Rosemary rolls Rye celtic rolls
Starter – Ottella Gemei Rosso Veronese
Venison ravioli Game consommé
Main course – Vavasour Pinot Noir 2009
Wild pigeon stuffed with foie gras Roast mushroom puree Confit pigeon leg bitterball Mashed potatoes Sprouts roasted beechnuts Date sauce
Cheese – Niepoort Porto – Crusted port.
Chablis Papillion Roquefort – taste noir Cantal Vieux Served with home made rye crispbreads
Desert – Chateau Bouyot ‘95
Lemon Tart
Petit Fours – Coffee
Checkerboard biscuits Gingerbread Chocolate & hazelnut truffles . . . →Tilburg Supperclub 29/10
By l.martin, on October 2nd, 2011 Cooking, Supper Club 
Last night we served the 2nd official Tilburg Supperclub, a 7 course menu for 10 people. This was possibly the most complex meal we ever cooked, but great fun and again great company!
Amuses – served with Merotto Valdobbiadene Prosecco Superiore – extra dry
Rillettes de porc with sourdough toasts
Pumpkin & cep tortellini in langoustine broth
Scotched quails egg
Bread
White & 20% rye sourdough with sunflower seeds, cep rolls (eekhoorntjesbrood-brood)
Butter & Maldon salt
Starter – served with Secateurs, Badenhorst family Chenin Blanc 2010
Roast quail
Parsley, cep and garlic risotto
Concentrated quail jus
. . . →Supperclub October 1st – review
By l.martin, on August 29th, 2011 Supper Club 
Last Saturday the 27th August we held the first Tilburg Supperclub. It took weeks of planning, almost two days of prep but we managed to get out 7 courses of fairly respectable food in 3hrs 20 minutes. All agreed it was a good night with good food and one to be repeated again soon!
There were several changes even at the last minute, so here is the final breakdown of the menu:
**we were so busy on the night there are hardly any pictures, except for a few from guests camera phones**
Amuses –Cava Brut Reserva ‘Zeta’
Mushroom Slammers – Slice of anchovy, roasted portabella mushroom smoothy, yoghurt and black pepper ice cream.
Steak Tartar – minced beef with seasonings, covered with grated 88% dark chocolate (blatantly stolen from Ben Spalding J)
Pot of offal – Braised oxtail with autumn spices, topped with tempura sweetbreads. (gently inspired by Ben Spalding)
. . . →Tilburg Supper Club August 27th – review
By l.martin, on August 18th, 2011 Supper Club 
For our August Tilburg supperclub/huiskamerrestaurant I’m cooking a 5 course menu with French /British influences. Every item on the menu from pastry to ice cream is homemade and each course is paired with a different wine. The actual menu is listed below, but might still change a bit…
I ask a donation of 30 euros to offset the cost, but I promise a dining experience better than any restaurant in Tilburg (apart from maybe Kok Verhoeven, that’s pretty goodJ)
I still have a number of places left so if you wanted to bring Wife/Husband/boyfriend/girlfriend(s) or just as a group of friends that’s ok. For more info drop me an email: Luc@chickenandwine.com
The full menu is as follows. All courses served with homemade sourdough bread:
Wild mushroom amuses, based on what I can get on the day —– Smoked and roasted pepper soup with sourdough Pissaladière —– Beef Wellington, individual pots of Pommes Boulangère, seasonal vegetables . . . →August Tilburg Supper Club / Huiskamerrestaurant
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About Me I love food; cooking it, eating it and having prentious and mildly competative conversations about it. I also play guitar and enjoy the occasional glass of wine or seven.
Based in Tilburg, NL, this blog follows my adventures in food and cooking, trying to eat well in a land where you can buy a horse paste sausage from a vending machine.
For quality suppliers in and around the Tilburg area, see my page on Suppliers.
CHICKEN AND RED WINE?
Click here for my post on roast chicken and red wine
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