Eat 6 Michelin stars in 1 afternoon at this special drive-thru
Corona sucks (biggggg time), but it isn’t stopping chefs from coming up with initiatives to keep their heads above water on the one hand and do what they’re so good at on the other: pampering guests. Since that’s not possible in their own restaurants for the time being, six star chefs have joined forces for ‘The Netherlands’ biggest drive-thru event.’
And that means driving, driving, driving in your car along the beautiful Westfriese Omringdijk and eating something delicious at six restaurants. After every 20 kilometers, you’ll receive a dish made by one of these (star) chefs:
Six stops, six chefs
– Restaurant Lucas Rive* in Hoorn
– Restaurant Het Kerkje in Andijk – in collaboration with Stefan van Sprang of Aan de Poel**
– Restaurant Meijer’s in Medemblik
– Slot Hotel in Schagen – in collaboration with Wilco Berends of De Nederlanden*
– Restaurant Merlet in Schoorl – dishes by Jonathan Zandbergen*
– Piet-Jan van Den Kommer in Stompetoren in collaboration with Ron Blaauw*
The designated driver
Watch from your car as the chefs put the finishing touches to their dishes, which are then served at a safe distance in your car or – ha, that’s also possible – on your motorcycle. Sommeliers provide a matching wine – including for the designated driver; they’ll receive a delicious glass of non-alcoholic wine.
Are you joining the drive?
The Netherlands’ biggest drive-thru will take place on Sunday, May 24, and will be opened by Jonnie and Thérèse Boer of the three-Michelin-starred restaurant De Librije in Zwolle. You can start your culinary route in Hoorn or Schoorl between 12:00 and 14:00. The culinary drive takes approximately 3.5 hours, and the starting point is the same as the endpoint. The price (including drinks) is €175 per person. Reservations can be made via info@merlet.nl (please include your preferred starting time and location, as well as any dietary requirements or allergies).
Image: cod in beurre blanc by chef Jonathan Zandbergen (not on the menu; here’s how to make Jonathan Zandbergen’s cod yourself).
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