In de keuken van Floris

Well rested here charged with energy and loaded with inspiration. Presenting another new 10 course menu full of eatmotion topped with Champagne. Just one more week to go before our reopening on Friday the 20th of September. Father 🌞 sun is slowly fading and it feels like Autumn 🍂 is revealing itself. Another summer has past in our lifes and it’s time to turn inwards to integrate. Reservations are open for upcoming season if you want to spoil your tastebuds and other senses In de keuken van Floris. 🍁🍂 ☃️

🎈Nog 9 dagen🎂 -10-gangen, -9- Champagnes🎁€ 145,-
Met de examens achter de rug en vakantie in aantocht of al begonnen, begint alles toch te stromen en kriebelen. Ook hier stroom het champagne, energie , genot en smaakervaringen. Je kunt je nog 9 dagen laten trakteren op - 10 - gangen incl. - 9 - delig champagne arrangement. Kick-start jullie vakantie bruisend met een avontuurlijke en verantwoorde smaakervaring overgoten met Champagne, tot ziens In de keuken van Floris!

In de keuken van Floris In de keuken van Floris

18 years from today on the 16th of June 2006 In de keuken van Floris was sprouted 🌱Unfortunately my planned birthday magnum brunch at 13:45 of today was overshadowed by two other life changing events namely foodball and father’s day. So i just changed the date to the 28th of July at 13:45. Nine magnums from my private collection will be opened that day to go with our -10- course menu. There are only 20 seats available for this brunch, are you with me?

🎈18jaar🎂 en wie jarig is 🎉trakteert🎁 - https://mailchi.mp/indekeukenvanfloris.nl/18-jaar-en-wie-jarig-is-trakteert
Bold but beautiful....
Met de jaren is mijn kookstijl en concept steeds specifieker geworden, gemiddeld is er al wel genoeg. De tendens lijkt op het moment minder vaak, maar juist wel met eetmotie dineren. Een maaltijd delen met identiteit, een verrijking een toegevoegde waarde, educatief en verantwoord in de breedste zin van het woord. Hoor van gasten wel eens: "jij bent met dit circulaire concept de tijd vooruit" There is no taste to waste..!

In de keuken van Floris In de keuken van Floris

Dit is het MENU🍾 DubbelBrunch🫧za 06 en zo 07 april vanaf 13:45! - Er zijn nog een paar stoelen vrij op zondag! https://mailchi.mp/indekeukenvanfloris.nl/dit-is-het-menu-dubbelbrunch-lente

🍾 DubbelBrunch🫧lente za 06 en zo 07 april vanaf 13:45! - https://mailchi.mp/indekeukenvanfloris.nl/dubbelbrunch-lente-2024
Onze moeder aarde zij die ons uit onvoorwaardelijke liefde voedt en draagt ontwaakt uit haar winterslaap. De sapstromen komen op gang en wij ontspruiten deze lente met de DubbelBrunch van Virginie & Fabien Bergeronneau-Marion. Twee jonge champagnemakers in de oorsprong van hun loopbaan, vol energie en passie. Heb jij ook zo'n behoeft aan een bruisende start van jouw lente? Kom proeven, genieten en ervaren met Virginie & Fabien.

Proud to welcome Marieke Vennix from winebistro Le VinX at s’Hertogenbosch as our latest costumer of Uit de kelder van Floris. Marieke’s warm welcome and fine vision on wine and dine is worth a visit if you are around town. Thank you Marieke for your trust in Uit de kelder van Floris! More and more colleagues find their way to our diverse and gastronomical and ever changing selection of Champagne, Ratafia and Coteaux Champenoise!

A warm welcome bubble shower for Femke Bakker, she is shining in our team from February 2024 as Maitre and Sommelier! You might know her from Verward at the Hoogstraat. There she earned her stripe’s under the passionate and professional wings of (ver)Ward de Zeeuw. Finally a woman in our team (“that stands her man”). You are more than welcome to meet, greet and experience her hospitality.

Proef de Liefde 2024 In de keuken van Cupido!
-6- gangen diner inclusief -6- delig
ROSE Champagne arrangement € 125,- p.p.
(excl. aperitief, kaas, koffie/thee en digestief)

Hoe verras jij jou geliefde nou beter dan met een romantisch diner bol van eetmotie en roze champagne tussen de rozenblaadjes en - geur? Voorkom die teleurstelling en verzeker jullie dit jaar wel van een plaats, regel het nou knuppel dan heb je die vast in de pocket.

Proef de Kerst 2023 - https://mailchi.mp/indekeukenvanfloris.nl/proef-de-kerst-2023 Eetbaar🎄kerststuk,🎅 verantwoord wild en Champagne uit Magnums! Ervaar circulaire eetmotie met familie, geliefden en of vrienden. Geniet zintuigelijk van smaken, aroma's, sfeer en muziek overgoten met zuivere Champagnes of enerverend sappen arrangement. Proef de kerst, In de keuken van Floris.

Cafe Kiem just opened thier doors yesterday! Visits without reservations for a good glass and dishes with class! They made over Sans Frou Frou into Cafe Kiem on the Proveniersstraat, entering felt like a trip down memory lane. Very enervating to see Renee, Co and Abel the new kids on the block and team opening thier restaurant for the first time. The energie and excitement whas airborne, like I remembered from myself 17 years ago! Good luck guys, and thank you for the trust in Uit de kelder van Floris. More and more colleagues find their way to our gastronomical assortiment of Champagne!

11 & 12 nov. 🫧Dubbel👫Brunch🍾 - https://mailchi.mp/indekeukenvanfloris.nl/11-12-nov-dubbel-brunch deze 11e editie een Bubbel"Battle" Domaine Dechannes V.S. Gallimard beide uit Bar sur Seine. Laura's stijl is elegant, bijna speels en aromatisch. Haar reservewijnen rijpen clean op rvs vaten volgens de reserve "Pepetuele" (Solera). Arnaud typeert door het gebruik van reservewijnen gerijpt op Amphora! en vat. Gelaagde Champagnes met complexiteit, lengte en diepte. Proef - 8 - gangen en - 18 - champagnes € 159,- all-in.

Teramifoie (grass de Canard) brand new dessert for the upcoming season, What The Foie!!

We will be present in Vianen with our team, and you are invited to! We serve: Ten days aged monkfish, lentils, pineapple and Calamondin to be paired with a Blanc de Blanc x-tra brut from the house of Legret (Vegan produced for over 20 years) harvest 2007. Just to let jour tastebuds get in touch with the upcoming season. See you there or here In de keuken van Floris

Part one, see previous post.

The results depend on the temperature, so the lower the slower between 17 to 20 is fine. The higher the bigger the risk to a malolactic fermentation. This spontaneous extra fermentation on top of the alcoholic one gives a buttermilk kind of roundness to the acids. If it doesn’t happen the wine will have more tight acidity that will round eventually when aging. In most cases the first option is the best for fast drinkable household wine, because of the lack of preservatives the safest is to drink it young.

After 3 or 4 days the sound of the activity of the yeast will slowly fade that is the sign the wine is about to be ready. Taste it frequently during the proces and if you like the balance between sweet, sour and alcohol it’s also ready. The gool is to have some residual sugar about 2 brix to enhance the flavors.

Now sieve the liquid through a (not to) fine seive pres the residue firmly and bottle. Put in an cork and lay to rest in a cellar temparatuur surrounding about 15 degrees for a week or two if you have the patience. Refrigerate a bit before tasting hotter it always gets colder not. If you fu**ed it up a little, Sagria is an option. If fu**ed up bad, Vinager or a reduction for a redwine sauce is an option. Cheers! peel’s and pit’s float on top of the grape juice. Cover airtight as possible with a clingfilm on top of the liquid to prevent oxidation.

The sugar content of good ripen grapes is between 11 and 13 brix (measurement of sugar volume) we use a refractometer to confirm. So sense wise is a bit more challenging, just let it go and you wil know trust on your senses. The yeast will transform the grapesugars into alcohol over the next few days, just stir the mass (batonnage) from bottom to top every morning and evening during 4 days.

The method of Umebushi, finds its origin in South Korea and Japan. Common is to do this method on plums. Umebushi has a Appetizing, alkaline, antibiotic reaction in our Human system and it stands for inner healt.

The proces like we deveopt it is to select only the ripest examples and brine them for 6 days under vacuum with 6 % op uniodined salt. Turn the bags over every 24 hours for even fermenting, do ungass when necessary.

Then soak in warm water for 2 hours and change water 2 times to unsalt them. Dry for approximately 36 hours in a dehydrater on 51 degrees. Make selections during the proces of those wich are dry enough and ready.

Put one layer into a vacuumbag and add flavoring like Jasmine thé, seaweed, or red /green Shisho leaves and vacuum. If you have the patience, leave them alone at room temperature for at least one year. If inpatient leave to marinate for 2 months on 60 degrees. We do this during our vacation break on the 🌏 residual ♻️ heat of our Coffee machine. We can’t put it off because of mechanical reasons, so better use the “wasted” energy well.

By the time the Benzaldehyde from the core’s of stonefruit’s ( fruits with mostly one core like prunes, peaches, cherry’s) will extract into the gummy dryed fruitflesh. This Benzaldehyde adds a Almondy, Amaretto, Bittercookie, Ammarenen kind of pallet to the stonefruits and is typically for Umeboishi.

Last year we also expirimented om Cherrys, and Reine Claudes and the last ones turned out to be favorite, so this year we will have to stash up atleast 2700 pieces for our next season. This year we are experimenting on Maribellen with Saffron.

All of the above is done to let our guests experience their very first bite as something meanfull with identity. On the other hand it’s just a stonefruit.

The method of Umebushi, finds its origin in South Korea and Japan. Common is to do this method on plums. Umebushi has a Appetizing, alkaline, antibiotic reaction in our Human system and it stands for inner healt.

The proces like we deveopt it is to select only the ripest examples and brine them for 6 days under vacuum with 6 % op uniodined salt. Turn the bags over every 24 hours for even fermenting, do ungass when necessary.

Then soak in warm water for 2 hours and change water 2 times to unsalt them. Dry for approximately 36 hours in a dehydrater on 51 degrees. Make selections during the proces of those wich are dry enough and ready.

Put one layer into a vacuumbag and add flavoring like Jasmine thé, seaweed, or red /green Shisho leaves and vacuum. If you have the patience, leave them alone at room temperature for at least one year. If inpatient leave to marinate for 2 months on 60 degrees. We do this during our vacation break on the 🌏 residual ♻️ heat of our Coffee machine. We can’t put it off because of mechanical reasons, so better use the “wasted” energy well.

By the time the Benzaldehyde from the core’s of stonefruit’s ( fruits with mostly one core like prunes, peaches, cherry’s) will extract into the gummy dryed fruitflesh. This Benzaldehyde adds a Almondy, Amaretto, Bittercookie, Ammarenen kind of pallet to the stonefruits and is typically for Umeboishi.

Last year we also expirimented om Cherrys, and Reine Claudes and the last ones turned out to be favorite, so this year we will have to stash up atleast 2700 pieces for our next season. This year we are experimenting on Maribellen with Saffron.

All of the above is done to let our guests experience their very first bite as something extraordinary. On the other hand it’s just a stonefruit.

Closed due to success for vacation and inspiration untill the 28th of September! Even our poster is circulair. Throwing away is easy, reusing only once saves half of the waste and costs. Not super fancy but both messages are clear anyway, repairing is carrying 🌏

Check out this nice article (on another rainy summerday) in Horeca Entree Magazine about Circulair cooking. It gives some insight in our sustainable vision rather mission. See second link in bio

This is Ziggy, he will enrich our team from the 1st of September 2023. He studies @ De Rooipannen and takes the position of 1st year specialized restaurant cook. Welcome on board Chef, you will be challenged!, have fun and taste a lot of Champagne!! .breda

Op onze kliekjesdagen halen wij letterlijk nog een keer alles uit de (koel) kast voordat we op vakantie gaan om jullie een mooie avond vol eetmotie te laten ervaren. Op deze kliekjesdagen gaan alle flessen en magnums champagne op en de koelingen leeg al moeten we de laatste "kliekjes" mee naar huis geven. Wat er geserveerd gaat worden is voor ons ook nog een raadsel, ben jij er deze keer wel bij? Zondag 6 augustus 18:00 ALL - IN € 145,-

Nog 14 dagen 🥂 all-in🍾voor € 139,- 🫧 Zonder concessies, met aandacht en liefde! Kickstart je vakantie bruisend en kom genieten, je hebt het verdiend. Trakteer jezelf met familie, geliefden of vrienden op eetmotie overgoten met champagne In de keuken van Floris! Wees er op tijd bij want de vrijdagen raken hier en daar al uitverkocht. - https://mailchi.mp/indekeukenvanfloris/17-jaar-en-wie-jarig-is-trakteert-17342540

🎈17 jaar🎉 en wie jarig is trakteert🎁 - https://mailchi.mp/indekeukenvanfloris/17-jaar-en-wie-jarig-is-trakteert
Verder dan ooit maar toch dichterbij.... Kook-technisch is er hier heel veel veranderd, we schenken alleen nog duurzame Champagnes of een enerverend huisgemaakt sappen arrangement. Circulair, zero waste en van kop tot staart is meer dan ooit de standaard. Wij nemen onze verantwoording en creëren hiermee bewustwording voor de klimaatadaptatie. Naar mijn mening is een avond In de keuken van Floris uitzonderlijker en verantwoorder dan ooit.

In de keuken van Floris In de keuken van Floris

After two weeks this barrel experiment has found its final destination. We are always striving for circulairity and succeeded with the method “Reserve Pepetuelle” known from the champagne reserve wine “Solera”system.

To give more depth and body to our Gingerbeer and Kombucha we started to barrel ferment them wich succeeded. Then tryed to start a Reserve Pepetuelle by taking out 1/3 of active product and put in 1/3 of sweated tea to feed the fermenting content.

With a electronic terrarium heat mat and some isolation we can control and maintain the desired temperature. The plasic cling film is there to prevent the wood from drying out, shrinking and eventually leaking. These experiments are enjoyable fun, educational and tasteful at the same time.

Barrel proof for our juice menu free of alcohol. We bought two new barrels a Cherry- and an Acacia wooden one. In the Cherry we are now fermenting a basic Kombucha , and in the Acacia a Ginger-beer as a basic start to learn how it develops. They are so cute and only 3L a piece.

Asparagus from “the cold ground” are comming soon, what you see on the market now is from glasshouses. Nature is awakening and with it is inspiration, this 🦖 dinosaur 🦕 egg is in here for a tryout!

This is how inspiration works for me. @ home every morning we start our day with a ginger lemon shot. We tried so many, but this is the one for us! Not loads of added sugar (seen up to 60%) apple and orange juice or concentrate but just Ginger, Lemon, Tumeric and 10% of Agave syrup. While making fresh ginger for our Binimbab I added some Tumeric and Tiger Lemon juice of wich I just took of the peel of for a Tiger Lemonchello! The “Wasabi” we make fresh from grated horseradish and color it with spinach chlorofiel.

Ben of ken jij iemand die graag wil leren, fermenteren en accelereren in een expirimentele keuken gebaseerd op o.a. open vuur bereiding, rijping, Koji, Miso en Garum? Betreed jij als gespecialiseerd of laatste jaars zelfstandig werkend kok 2023/2024 de voedingsbodem van circuliare creativiteit In de keuken van Floris? foto 2017 .breda