Who we are in a few words

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Dwayne Bruce
5 years ago
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sense the food - Who we are in a few words BEchef is a Latvian company with a Belgian chef and experience. We offer different sort of catering at the location of the client.

The main challenge is to bring these products in a harmonious dish in order to give the best taste to the client. Catering events We come to your bureau or to the location of your choice.

1 sense the food - Who we are in a few words BEchef is a Latvian company with a Belgian chef and experience. We offer different sort of catering at the location of the client. My passion is food and nature. We try to show this in our gastronomy. The challenge is to understand each product as simple and unique as it is. The main challenge is to bring these products in a harmonious dish in order to give the best taste to the client. Catering events We come to your bureau or to the location of your choice. We arrive at the location and take care of the setting of the tables and the service. We prepare and organize all different kind of events, business lunch, dinner, walking dinner, buffet, reception, Our Belgian chef creates a menu according to your wishes. We work mainly with seasonal local products and suppliers. By cooking dishes we put a Belgian or French accent. At the beginning of each event we always serve freshly made small appetizer and a glass of sparkling wine or another drink of your choice. We have even a lunch that you can eat during the meeting. Advantages: You don t need to replace to another location, thus saving time. The setting is unique. We take care about all the rest, so you can enjoy. Every menu is possible to have with adapted wines, specially selected to each type of dish. Joric Duys 1

2 It is possible to serve the event in different styles. -Plate service, each dish is being served on the plate per guest. -Buffet, where the guest choose from the assortment offered on the buffet table by waiters. -Self-service: where the dish is served in small bowls and plates on the table and the guest choose what he or she likes. -The waiter serves from the main plate the selection by the guest on his or her plate at the table where the guest is seated (table, salon, ). Some examples of the different events: Morning coffee: To start the day in a restful healthy atmosphere we created a special type of morning coffee. We start with a glass of fresh juice or sparkling with some small appetizer. We select 5 to 8 small light dishes served on small plates. On the table you will find a selection of bread and croissant, so you can eat every dish in the salon. Business lunch or Brunch: you are offered 3 or 4 courses menu so you can satisfy your hunger in the short time and enjoy a fine meal. Afternoon Thee: enjoy different herbal teas or coffee with a English sandwich, scones, bread and sweets. A perfect moment to talk things over in a nice atmosphere: it is the high tea time. Dinner: depending of the occasion we propose a menu. This can go from a classical menu up to a an exotic theme. For example, a theme of a working dinner was about the solution methods in Australia around a campfire. In this case we create an eatable campfire. Walking dinner: We serve between 5 and 10 small dishes on small plates. In this way it is very easy to enjoy the meal wherever in the room when you are talking with the guests at a standing table, sitting at the table or in a salon. In this way everybody can move around, to meet and greet each other and the most important to have a delicious meal. You create a dynamic atmosphere. BBQ: A bbq can be more than a grill. You can choose betwee, winter and summer bbq s. It is possible to have some starters in walking dinner before we start the grill such as assortment of meat and fish together with different salads and sauces. Receptions: In this we create small finger food, comparable with the size of 2 bites per dish with a large variation. We serve the finger food cold and warm, depending of the dish. It starts with salt dishes with vegetables, fish and meat and ends with sweets. Each finger food is adapted as one whole menu. Joric Duys 2

Workshops: Team building for your organization, in your bureau or location at you choice. We supply everything from A to Z and come to the location of your choice.

He explains all secrets and show you the tricks. Depending of the menu of your choice, you work together with 1 ore 2 colleagues to prepare a dish of the whole menu.

peal a potato) or to start with final products, which are already clean (peeled potato).

3 Workshops: Team building for your organization, in your bureau or location at you choice. We supply everything from A to Z and come to the location of your choice. Your work together as a team by preparing and sharing food and taste together with your colleges. Together with the chef you make the menu. He explains all secrets and show you the tricks. Depending of the menu of your choice, you work together with 1 ore 2 colleagues to prepare a dish of the whole menu. Like this you work in small teams to prepare a 2, 3 or 4 course menu. Depending of your wishes you can also choose to work from scratch (ex. peal a potato) or to start with final products, which are already clean (peeled potato). It is also possible to have it more relax, and let the chef do the work and watch how he makes the dishes, ask questions, taste and assist him a little bit if you like. When everything is ready the menu will be served by our waiters to each member at the set table where you can share the taste and enjoy the meal together. Joric Duys 3

Menu Morning coffee aperitif with glass of sparkling wine and fresh juice Assortment pretzels and

and chocolate o Served, English sandwich, cakes of sea perch with green herbs o pumpkin salad with

Yogurt with cherries o Assortment of desserts: Tiramisu with Riga balm, chocolate mousse with Krimulda

4 Menu Morning coffee aperitif with glass of sparkling wine and fresh juice Assortment pretzels and sweets: o on the table, Variation of different Latvian bread, croissants, toast, homemade marmalade and chocolate o Served, English sandwich, cakes of sea perch with green herbs o pumpkin salad with seeds o poached eggs with forest mushrooms o chicken curry, meat salad, crab salad on black bread o Yogurt with cherries o Assortment of desserts: Tiramisu with Riga balm, chocolate mousse with Krimulda wine, baveroi with raspberry crème brûlée, fresh fruit with whipped cream, cake o Coffee and herbal teas Joric Duys 4

5 Menu Lunch and Brunch 3 amuse with bubbels Velouté with forest mushrooms and pene Sukade of pork with parsnip, red beetroot, sauce of Valmiermuza and dauphine potato Belgium chocolate with caramel of Riga Balsem and red berries. Cofee and sweets Joric Duys 5

pudding, tiramisu, chocolate mousse, crème brûlée, o Bavarian cream with raspberries

6 Menu Afternoon tea o English sandwiches o Filled mini sandwiches o Quiche Lorraine with salad o Scones with strawberry jam, strawberries and whipped cream o Rice pudding, tiramisu, chocolate mousse, crème brûlée, o Bavarian cream with raspberries o Creation of small cakes o Cake o Variation of herbal teas and coffee with sweets Joric Duys 6

veal and cheek with different preparation of carrot, vinaigrette of berry s and pommes soufflé

7 Menu Dinner 3 amuse with sparkling wine Smoked eel on green quinoa with young noodles, red beetroot and crème of avocado Thee of Baltic fish with noodles filled shrimps, garniture of the sea Tong of veal and cheek with different preparation of carrot, vinaigrette of berry s and pommes soufflé Chocolade mousse with orange, hazelnuts, kumquat Chocolate mouleux with oranges, hazelnut s and kumquats Joric Duys 7

Walking dinner Crab with guacamole, quinoa and lime Scallops

beetroot Gray sea bream with samphire and mousseline sauce

champagne with chicory Deer fillet with cranberry, apple and

8 Walking dinner Crab with guacamole, quinoa and lime Scallops with cabbage fruit and lobster sauce Consommé with ravioli of beetroot Gray sea bream with samphire and mousseline sauce Fried foie gras with lentils and pumpkin cream Pheasant fine champagne with chicory Deer fillet with cranberry, apple and potato croquette Sabayon with pear and ice cream Coffee with sweets Joric Duys 8

mousseline sauce o Veal sweetbreads with mushrooms o Wild duck with

9 Receptie o Fried foie gras with mango o Scallops with truffle potato fruit o Cappuccino of lobster o Pearch with samphire and mousseline sauce o Veal sweetbreads with mushrooms o Wild duck with celeriac o Pineapple curry with caramel o Coffee and small cakes Joric Duys 9

10 A glimpse in some interesting projects Belgian Days in Riga November 2013 Riga Food 2013 Joric Duys 10

11 Cooking on the boat (Antwerp city, Belgium) In the press Belgian Fries in Dienas Edieni Menus un Praktiskais Latvietis In copy Joric Duys 11

The lunch menu. Including three glasses of corresponding wines * * 138

The lunch menu. Including three glasses of corresponding wines *** *** 138 The tasting menu Variation of goose foie gras with Gravenstein apple and caramelizied hazelnuts Sautéed scallop with leek shells and saffron sauce Breton turbot with braised chicory cedro lemon and orange