Anyone who thinks about a bite to eat after a day full of roller coasters, fairy tales and miles, may think of a good bag of fries. A fat snack from the wall. Or – go crazy – a hamburger. Not directly the biggest culinary delights, but there hopes to change Efteling from 1 August. In restaurant Mystique, guests can then close their amusement park visit with a real dinner at star level. “We will only work here with the best possible products.”
It will take some getting used to Teun van Berlo. The 27-year-old chef from Beek en Donk has built up an impressive CV in the culinary world in recent years. For example, he worked in the kitchens of prestigious star stores such as De Lindehof in Nuenen, Cuchara in Lommel, Belgium (both two stars) and Zarzo in Eindhoven (one star). And then we haven’t talked about the main prizes he dragged in at the Young Chef Awards and the Grand Concours Bollinger.
And now? Now he has been working full -time in Efteling since 1 April. Not yet behind the stove, by the way, because his workplace – one of the two restaurants in the Efteling Grand Hotel – is currently still being built. “I am mainly behind the laptop. For example, to work out the menu. Also nice, but I am mainly made to stand in the kitchen.”
“A carpenter doesn’t want to put an IKEA cupboard together either.”
He was behind that years ago, by the way. “I was first at VWO and was a smart boy. But at one point I made the switch to VMBO, because I already knew I wanted to be a cook in the end.” And not just a cook, by the way. From the moment one it was clear that the future of Teun is in ‘the higher segment’, as he calls it. “I compare it to a carpenter. He doesn’t want to put an IKEA cabinet together? I hope to work with the most beautiful products. And with a team that has an eye for every detail.”
Then about Mystique. Because what can the guests expect if they will soon take a seat in the chic restaurant? “It must be a magical evening, where nothing is what it seems,” says Teun, now audibly beaming at the prospect. “Think of a flower on the table, which suddenly turns out to be edible later. Or lighting a candle that is actually made of butter for your sandwich.” So a total experience. And all for a price of pack of 65 (3 courses) to 80 euros (4 courses), plus a number of amuses and intermediate dishes. Also interesting: the restaurant can soon be reserved for everyone, even if you have not visited the park.
“People have to think: wow, what have I experienced now?”
With ‘Everyone’ the park actually aims at almost all guests. The youngsters are also welcome from 9 years. Teun: “That may be the biggest challenge. To be honest: children often like simple dishes, so it must be accessible.” But chicken nuggets on the map of an exclusive restaurant? “No, we’re not going to do that, haha. We will soon be cooking with seasonal products from local farmers. If they can deliver a box kohlrabis in August, we will turn it into a nice dish. So the menu will also rotate a lot.”
Before the restaurant opens its doors on 1 August, there is still a big task: “Recruiting staff.” Because what about that, with just under two months to go? “We are always positively voted, but it could be better,” Teun admits. “We can still use all kinds of people. From chefs to operation. The most important thing is that you want to take an extra step. Furthermore, there is a lot to learn.”
Finally: will we have a new star restaurant in Brabant in a year? Laughing carefully: “That is not a goal. For us, the highest attainable is that people walk outside and think: wow, what I have experienced now?”