Banqueting
Enjoy Culinary Delights with a Large Gathering During Your Corporate or Private Event
The Main House features several intimate rooms where you can enjoy Peter Paul’s culinary creations with a select gathering. Tailored to your event, he will prepare a memorable lunch, dinner, or bites during cocktail hour. A private lunch or dinner can be booked for both corporate and private groups, accommodating 10 to 150 guests. Looking to get married at our estate? Based on your wishes, Chef Peter Paul will ensure a sumptuous dinner.
Please contact our Sales department for more information: sales@parcbroekhuizen.nl +31 (0)343 745 858
Parc Menu
Kingfish
couscous | avocado | kohlrabi | bergamot
Salmon
oyster | sauerkraut | mustard | chives
Brill
eggplant | cucumber | fennel | vadouvan
Pheasant
celeriac | sherry | porcini
Venison
endive | Jerusalem artichoke | beer | lingonberry
Macaron
apple | truffle
Mandarin
almond | cheesecake | chocolate | elderflower
Kingfish
couscous | avocado | kohlrabi | bergamot
Salmon
oyster | sauerkraut | mustard | chives
Brill
eggplant | cucumber | fennel | vadouvan
Pheasant
celeriac | sherry | porcini
Venison
endive | Jerusalem artichoke | beer | lingonberry
Dessert
Kingfish
couscous | avocado | kohlrabi | bergamot
Salmon
oyster | sauerkraut | mustard | chives
Pheasant
celeriac | sherry | porcini
Venison
endive | Jerusalem artichoke | beer | lingonberry
Dessert
Kingfish
couscous | avocado | kohlrabi | bergamot
Salmon
oyster | sauerkraut | mustard | chives
Venison
endive | Jerusalem artichoke | beer | lingonberry
Dessert
4-courses €95 – 5-courses €105 – 6-courses €115 – 7-courses €130
The menu is specially crafted for your event by our events chef. Therefore, it is possible to tailor the menu to your preferences, allergies, and dietary requirements.
Peter Paul van den Breemen
Peter Paul has been involved in Culinary Estate Parc Broekhuizen since January 2022 and is responsible for all lunches, dinners, and events held in the Main House, Coach House, and all outdoor locations. Bringing a wealth of culinary expertise and experience, Peter Paul has honed his skills in the kitchens of, among others, Savelberg and Cees Helder. He has also run his own restaurant in Apeldoorn for 12 years and has now fully dedicated himself to banqueting. As such, he ensures that all lunches and dinners for larger groups meet a high culinary standard and are prepared to perfection.