Appartement K is in Amsterdam for 2 nights with chef Numa Muller and chef Arthur Bénard on the 11th and 12th of April 2016.
11th of April : chef Numa Muller will do a classic Appartement K night for 20 guest with a delicious southern and seasonnal french cuisine.
>>> Including appetizer, 4-courses menu and unlimited wines
12th of April: chef Numa Muller and Arthur Benard will offer the first 100% vegetarian Appartement K night for 20 guests.. (No fish, no meat, but eggs and dairy products).
>>> Including appetizer, 6-courses menu and unlimited wines
Appartement K is a secretive restaurant that opens once a month to few exclusive guests for a unique experience in a unique place.
Guests are served an exceptional menu, inspired by southern French cuisine. The food is matched with an impeccable selection of wines, painstakingly sourced from independent vineyards.
All products used to create our dinners are ethically sourced and of the highest quality. Natural wines, line caught fish, seasonal fruits, organic vegetables and first class meats are what guests can expect.
The team :
Apartment K is the result of the collaboration between Simon Cachera, a digital advertising guy living in Amsterdam and Numa Muller, a head chef living in Arles.
They are both from the South of France, born in the beautiful city of Arles, in the heart of Provence, where they met and befriended around food and wine.
Apartment K is their first joint project in Amsterdam, a city they deeply love and to which they want to bring their culture and their passion for good food and fine wines.
The Chefs :
Jazz musician and world traveller, Numa is a self-taught chef who follows his instincts and finds inspiration from the flavors of southern France and Provence. He has worked for Herbert Berger in London (1 michelin star), Nicolas Le Bec in Lyon (2 Michelin stars) and the famous "Ink" restaurants in Los Angeles. He is currently head-chef at "Le Bistrot de Maillane" in south of France.
Arthur Bénard has been navigating the worlds of veganism, meditation and yoga for a few years. He worked in several vegan restaurants as well as traditional french ones. His most profound desire? To overwhelm tastebuds with kindness and respect for our environment.