TONIGHT’S MENU
I
Hette Hetteman & Tim Bood
Central Park Voorburg
Carrot · Hibiscus · Buttermilk
Pairing
The Orchard Cantarito
Casamigos Blanco · ISH Mexican Agave · Apple · Lime · Ginger
or
0% Orchard Cantarito
ISH Mexican Agave · Apple · Lime · Ginger
II
Murit Sonneveld-Mak
Monarch.M
Autumn Pear Swiss Roulade
Pecan Maple Cream
Pairing
Pear & Maple Cordial
Belle de Brillet · Pear · Maple · Lemon
or
0% Pear & Maple Cordial
Pear · Maple · Lemon
III
Takis Panagakis
ELEA
New-Style Clafoutis
Morello Cherry · Soumada Ice Cream
Pairing
Perelada Stars Touch of Rosé Brut
Catalonia, Spain
or
Oddbird Spumante Rosé 0%
TONIGHT'S CHEFS
Hette Hettema & Tim Bood
Central Park Voorburg
At the helm of the Michelin-starred restaurant at Central Park Voorburg, part of the prestigious Relais & Châteaux collection and Member of Alliance Gastronomique, chefs Tim Bood and Hette Hettema share a passion for exceptional ingredients, refined flavors and contemporary gastronomy.
Both are classically trained and have built their careers in renowned fine-dining kitchens. Tim previously worked at Restaurant Savelberg and De Zwethheul, while Hette gained experience at Solo in Gorinchem, De Zwethheul, Joelia and Ayla.
Together, they have developed a distinctive culinary identity rooted in classical French techniques, modern creativity and a deep respect for seasonal produce. Their shared vision and dedication to gastronomy helped earn Central Park its Michelin star in 2023.
Murit Sonneveld-Mak
Monarch.M
Murit Sonneveld-Mak is a private pastry chef, the Dessert Room’s Patissier-in-Residence, and founder of Monarch.M.
Her creations fuse art and flavor with precision and restraint. Working exclusively with natural ingredients, she balances beauty, texture and taste resulting in desserts that are elegant, comforting and quietly unexpected.
For the Dessert Room, Murit brings a refined, highly personal approach to pastry. Each creation is designed to leave a lasting impression.
Takis Panagakis
ELEA
Takis Panagakis is the culinary force behind Restaurant ELEA in Den Haag, where he bridges two worlds: the warmth and tradition of his Greek heritage and the precision of contemporary European fine dining.
Panagakis's culinary education came through immersion in some of Europe's most demanding kitchens, from the sun-drenched island of Corfu to the Netherlands' most celebrated Michelin-starred establishments.