Dutch Master Chef Bart van Berkel, Van der Valk hotel & restaurant chain and Barton & Guestier shared their passion for good food & wine with Babette, the winner of the national "Van der Valk verwent" competition launched in 2015.

End of February, Babette, accompanied by her family and friends, enjoyed an unforgettable culinary weekend organised in Van der Valk hotel and restaurant in Cuyk, where Arda van der Valk, sommelier of the chain, is in charge.

After the welcoming cocktail with B&G Sparkling Chardonnay and some famous Dutch "bitterballen", the guests were invited to a special tasting of B&G Réserve varietals and Côtes de Provence Rosé conducted by B&G’s Petra Frebault.

Pictured from left to right:
Simon Visscher (LFE), Petra Frebault (B&G), Babette, Master Chef Bart van Berkel, Arda van der Valk,André Koopman (LFE).

The tasting was followed by a visit to the kitchen with Master Chef Bart van Berkel who showed the ingredients of the gala dinner and gave some explanations about its preparation and also about the organisation in the kitchen.

While having aperitif, guests were invited to join the restaurant room with plancha corner where Chef Bart did some "live-cooking" with the help of Babette.

The 6-course dinner that followed featured Nicoise Salad with B&G Sancerre, Seafood with Thomas Barton Graves Blanc, Truffelrisotto with B&G Pouilly Fuissé, Duckbreast filet with B&G Côtes du Rhône, Picanha with Château Magnol and Grilled pineapple with B&G Sauternes.