Onbeperkt thee, Belegde broodjes, Sweet table, Mini açai bowls, 2 verse sappen naar keuze, Kaasplankje

Queens

Onbeperkt thee, Belegde broodjes, Sweet table, Mini açai bowls, Verse sap naar keuze

The princess club

Onbeperkt thee, Belegde broodjes, Sweet table

The Royals

Açai, blauwe bes, zwarte bes, banaan, appel, aardbei, bramen, hennep proteïne en baobab

Berrybom

1 schep Kevin levrone gold whey proteïne, banaan, verschillende noten, avocado, havermout, dadels en halfvolle melk

Loulou's proteïne

Avocado, banaan, halfvolle melk, notenmix, kokos en honing

Go nuts smoothie

Brie, aubergine, walnoot, gemengde sla en komkommer

Paris

Huisgemaakte humus, aubergine, komkommer, walnoten en gemengde sla

Green hummy

The fisherman

100% halal vlees van slager Kaddour. Grillworst naturel, americaine saus en gemengde sla

New yorker

Huisgemaakte tonijnsalade gemaakt uit tonijn, zilveruitjes, groene olijven, mayonaise, rode ui en rucola.

Tunny

100% halal vlees van slager Kaddour. Grillworst kaas, americaine saus en gemengde sla

Americano

-croissant -boter -jam -brownie -sinasappelsap -gember met citroen shot -Griekse yoghurt met walnoten en honing -Kleine fruit salade -zoetigheid in hartvormen

Loulou’s love box

Cloud 9

1 gekookt ei, 1 croissant, 1 aardbeienjam, 1 boter, 2 sneetjes volkoren brood, 1 verse sinaasappelsap, Huisgemaakte granola en fruitmix

Golden breakfast box

Onze Acai Bowl wordt bereid met een huisgemaakte acai-puree van acaibessen, avocado, bosvruchten en kokoswater.

Açai bowl

Bowl mix vers fruit

gerookte zalm, komkommer, gemengde sla, tomaat, rode ui, huisgemaakte dressing,olijven

Zalmsalade

fetakaas, komkommer, gemengde sla, tomaat, rode ui, huisgemaakte dressing,walnoten

The greeky salade

Pompoensoep

Parmezaanse kaas, rucola, truffelmayonaise en carpaccio vlees.

Carpaccio

100% halal vlees van slager Kaddour. Grillworst pikant, americaine saus en gemengde sla

Spicy hero

100% halal vlees van slager Kaddour. Pastrami, truffelmayonaise en gemengde sla

Maffioso

Bring 3 liters of water to a near boil. Keep separate kettles or pots if possible to keep teas warm for service.

Place the tea bags in teapots (2 black, 2 green, 2 herbal). Pour 750 ml near-boiling water into each pot. Steep black tea 3–5 minutes, green tea 2–3 minutes, herbal tea 5–7 minutes. Remove tea bags to avoid bitterness.

Keep milk warm or room temperature in a small pot or milk jug. Place lemon slices, honey, and sugar on the tea station so guests can adjust their tea.

Chill 1 liter fresh orange juice and 1 liter fresh apple juice. Alternatively, prepare fresh-squeezed juices immediately before service: squeeze oranges until you have 1 liter and apples for 1 liter, strain if desired. Serve juices cold.

Prep: slice rolls horizontally. Arrange work area with all sandwich fillings.

Mix 200 g cream cheese with 1/4 tsp salt and a pinch of black pepper. Spread a thin layer of butter on bread if desired, then a generous layer of cream cheese. Top with thin cucumber slices and a small lettuce leaf. Close sandwiches and cut into halves.

Cucumber & Cream Cheese (4 sandwiches)

Slice 2 hard-boiled eggs and mix remaining 2 sliced eggs with 1 tbsp mayonnaise and 1/2 tsp mustard to make a light egg mayo. On bread, spread a thin layer of butter, place smoked salmon slices, top with sliced egg or the egg mayo, a squeeze of lemon if liked, and a sprinkle of black pepper. Close and cut into halves.

Smoked Salmon & Egg (4 sandwiches)

Mix 1 tbsp mayonnaise with 1 tbsp Dijon mustard. Spread butter lightly on bread, add a thin layer of the mayo-mustard, place ham slices and a lettuce leaf. Close and cut into halves.

Ham & Mustard (4 sandwiches)

Arrange the 12 sandwiches on a tiered stand or platter, garnish with edible flowers and mint leaves.

Preheat oven to 220°C (425°F). Whisk together 250 g flour, 2 tsp baking powder and 40 g caster sugar in a bowl. Rub in 60 g cold cubed butter with fingertips until mixture resembles coarse crumbs. Stir in 150 ml milk until just combined (do not overmix). Turn onto floured surface, pat to 2–3 cm thickness and cut rounds with 6 cm cutter. Place on baking sheet, brush tops with a little milk, and bake 12–15 minutes until risen and golden. Cool slightly.

Scones (about 6 scones)

Whip 200 ml heavy cream to soft peaks to serve as clotted cream substitute (or use store-bought clotted cream). Serve scones warm with clotted cream and 200 g strawberry jam.

Arrange 12 petit fours and 12 macarons on a separate plate. For a refined display, alternate colors and sizes and garnish with mint leaves and edible flowers.

Thaw 3 frozen açaí packets slightly under cool running water for 30 seconds so they break up easily, or let sit 2–3 minutes at room temperature.

In a high-speed blender, combine the açaí packs, 300 g frozen mixed berries, 3 bananas, and 100–150 ml apple juice or plant milk to start. Blend until smooth, adding more liquid in 1 tbsp increments if needed to reach a thick spoonable consistency (target about smoothie bowl thickness).

Divide mixture into 6 small bowls. Top each bowl with about 25 g granola, a drizzle of honey or agave (about 10 ml per bowl), and a few fresh berries for garnish. Serve immediately to keep toppings crunchy.

Let cheeses rest at room temperature for 20–30 minutes before serving to bring out flavors.

On a wooden board or platter, place cheeses spaced apart. Add small bunches of grapes, dried apricots, mixed nuts, and a small bowl of honey (50 ml) for drizzling. Arrange crackers or sliced baguette nearby.

Label cheeses if desired and garnish the board with fresh mint leaves and a few edible flowers for color.

Set up a tea station with teapots labeled for each tea, cups and saucers, teaspoons, milk, lemon slices, honey, and sugar. Keep hot water or extra kettles nearby to refill teapots as needed for 'onbeperkt thee' (unlimited tea).

Arrange sandwiches on a tiered stand, sweet items on a separate tier or platter, açaí bowls on chilled small plates, and the cheese board on its own space to avoid cross-flavors.

Offer 2 fresh juices (orange and apple) chilled in carafes. Refill as needed. Provide small serving spoons, butter knives, and cheese knives so guests can serve themselves.

Garnish serving platters with remaining mint leaves and edible flowers. Keep scones wrapped lightly to stay warm if not serving immediately.

black tea bags (English breakfast)

green tea bags

herbal tea bags (chamomile or peppermint)

hot water

milk (for tea)

lemon slices

honey

fresh orange juice (for one fresh juice option)

fresh apple juice (for second fresh juice option)

mini sandwich breads / small rolls

unsalted butter (softened)

cream cheese

smoked salmon (sliced)

cucumber (thinly sliced)

egg (hard-boiled, sliced)

mayonnaise

mustard (Dijon)

cooked ham (thinly sliced)

lettuce leaves

salt

black pepper

all-purpose flour (for scones)

baking powder

caster sugar

cold unsalted butter (cubed)

milk (for scone dough)

heavy cream (for clotted cream substitute)

strawberry jam

assorted petit fours (store-bought or homemade)

assorted macarons

frozen açaí puree packets

frozen mixed berries

ripe banana

apple juice or plant milk

granola (for topping)

honey or agave syrup

fresh berries (for garnish)

aged cheddar

brie

blue cheese (e.g., Roquefort or Gorgonzola)

small grapes

dried apricots

mixed nuts

crackers or sliced baguette

honey (for drizzling)

fresh mint leaves

edible flowers (optional)

Prepare tea station with teapots, infusers or teabags, cups, milk, lemon slices, honey and sugar. Keep hot water in a kettle at 95–100°C and label teas so guests can choose.

Slice mini rolls horizontally. Lightly butter the inside of each roll with softened unsalted butter to prevent sogginess.

Prepare sandwich bases

Spread 3 tbs cream cheese across 6 rolls (about 1/2 tbs per roll). Top each with a thin slice of smoked salmon, a few cucumber slices, a small lettuce leaf and a grind of black pepper. Garnish with half a cherry tomato on a toothpick if desired.

Smoked salmon & cream cheese

In a bowl, combine shredded cooked chicken, 2 tbs mayonnaise, 1 tbs Dijon mustard, 1/4 tsp salt and a pinch of pepper. Mix until combined. Spread about 1.5 tbs of the chicken mixture onto 6 rolls and top with a small lettuce leaf.

Chicken salad

Spread a thin layer of remaining cream cheese or butter on the last 6 rolls, add a slice of ham, a thin cucumber slice or lettuce, and a light smear of Dijon mustard. Cut each sandwich in half if desired for bite-size servings.

Ham & mustard

Arrange mini sandwiches neatly on a platter. Keep covered with a damp cloth until serving to maintain freshness.

In a high-powered blender, combine frozen açaí puree (300 g), frozen mixed berries, 1 ripe banana and 1/2 to 1 cup apple juice or almond milk. Start with 1/2 cup liquid and pulse; add more if needed until a thick, spoonable consistency is reached (not runny). Add 1 tbs honey if you want extra sweetness.

Blend açaí base

Divide the açaí mixture evenly among 6 small bowls. Top each with about 2 tbs granola, a spoon of fresh berries, a sprinkle of desiccated coconut and a drizzle (1/2 tbs) of honey or agave. Chill until serving if made ahead.

Assemble bowls

If using store-bought scones, warm briefly in a 160°C oven for 5–8 minutes. Split scones and serve with clotted cream and strawberry jam on a small dish. Dust with powdered sugar before placing on the table.

Scones

Arrange mini éclairs, petit fours and macarons on tiers or platters, alternating colors and shapes for visual appeal. Place small serving tongs or spoons nearby so guests can help themselves.

Arranging petit fours, éclairs and macarons

If making orange juice: slice oranges in half and juice using a citrus juicer until you have about 1 liter. Strain if you prefer pulp-free juice. Chill or serve over ice with a sprig of mint as garnish. If making apple/carrot juice, use a juicer according to the machine instructions and chill.

Make fresh orange juice

Set up tiered stands: place sandwiches on the middle or bottom tier, sweet table items on top and mini açaí bowls on a separate chilled platter. Keep the tea kettle hot and replenish tea and juice as needed. Provide small plates, napkins and teaspoons for guests.

Timing: make sandwiches and sweet items the morning of the event or up to 4 hours ahead (cover and refrigerate). Prepare açaí bowls up to 1 hour before serving and keep chilled. Juice can be made 1–2 hours ahead and refrigerated.

Assorted loose-leaf teas (Earl Grey, green, herbal)

Hot water (for brewing)

Whole milk (for tea and mini açai bowls)

Honey (for sweetening tea and bowls)

Mini sandwich rolls or cocktail bread (approx. 18)

Unsalted butter, softened

Cream cheese

Smoked salmon, thinly sliced

Cucumber, thinly sliced

Cooked chicken breast, shredded

Dijon mustard

Mayonnaise

Ham, thinly sliced

Lettuce leaves, small

Cherry tomatoes, halved (for garnish)

Salt

Black pepper

Frozen açaí puree (unsweetened)

Frozen mixed berries

Banana (ripe)

Apple juice or almond milk (to blend)

Granola

Fresh berries (for topping)

Desiccated coconut (optional)

Honey or agave (optional)

Mini scones (shop-bought or homemade)

Clotted cream or whipped cream

Strawberry jam

Mini éclairs or profiteroles

Assorted petit fours or petit cakes

Assorted macarons

Powdered sugar (for dusting)

Oranges (for fresh orange juice) or apples/carrots for other juice

Ice cubes

Fresh mint (optional, for garnish)

Lemon slices (for tea)

Sugar cubes or caster sugar

Small serving spoons and tongs

Fill kettles or an urn with 4 liters of fresh cold water and bring to a rolling boil. Keep at serving temperature for continuous refills.

Set out three tea tins or containers: black, green and herbal/fruit. Place the appropriate number of tea bags next to each (approx. 2–3 bags per guest; total supplied allows refills).

For each pot: add 1 tea bag per 250 ml (1 cup) of hot water. Steep black tea 3–5 minutes, Earl Grey 3 minutes, green tea 2–3 minutes, herbal 5–7 minutes. Remove bags after steeping to avoid bitterness.

Offer milk, sliced lemon, honey and sugar on the tea station. Keep milk chilled and replace often. Refill honey and sugar jars as needed so guests can prepare tea to taste.

Preparation: lay out all breads on a cutting board. If crusts remain, remove them by slicing edges off. Lightly toast bread slices if you prefer a firmer base (optional).

Mix the softened butter with 1/2 tsp salt and 1/4 tsp black pepper. Spread a thin layer of butter on half the slices (this prevents sogginess). Spread cream cheese on the other half of the slices that will pair with salmon and cucumber.

Butter & spread base

On cream cheese–spread slices, layer a few thin cucumber slices, 30–40 g smoked salmon per sandwich (approx. 12–14 g per half), and sprinkle with chopped dill and a pinch of black pepper. Top with a buttered slice and press lightly. Cut each sandwich into halves or triangles for serving.

Smoked salmon & cucumber

On a buttered slice spread 1/2 tsp whole grain mustard, place 2–3 thin slices of ham (about 25–30 g per sandwich), add a small lettuce leaf, top with a buttered slice and press. Cut into halves or triangles.

On a buttered slice place 2–3 thin slices of hard cheese, top with a thin tomato slice, season lightly with salt and pepper, add a lettuce leaf if desired, and top with a buttered slice. Cut into halves or triangles.

Cheese & tomato

Assembly notes: Aim for uniform sizes. Arrange sandwiches on a tiered stand or platters, alternating colors and types. Keep covered with a clean cloth or plastic wrap until serving to retain freshness. Make chilled components (cream cheese, smoked salmon) last and refrigerate until service.

If baking scones or madeleines fresh: follow your recipe. For scones: preheat oven to 220°C, bake 12–15 minutes until risen and golden. Cool on a wire rack before serving. For madeleines, bake according to recipe and cool.

Arrange scones, mini tarts, madeleines, macarons and truffles on platters or tiered stands. Place clotted cream and jam in small serving bowls with spoons, and dust scones or madeleines lightly with powdered sugar.

Garnish fruit tarts and platters with fresh berries. Place extra berries in a bowl for guests to help themselves. Keep items refrigerated until 15 minutes before serving for best texture (especially cream-filled or fruit items).

Replenish sweets throughout the event from reserve trays kept chilled. Provide small dessert plates and forks/tea spoons for guests. Label items (e.g., 'macaron — almond', 'mini lemon tart') if possible for guest preferences or allergies.

Queens

The Princess Club

The Royals

Berrybom

Loulou's Proteïne

Go Nuts Smoothie

Paris

Green Hummy

The Fisherman

New Yorker

Tunny

Americano

Loulou’s Love Box

Cloud 9

Golden Breakfast Box

Açai Bowl

Bowl Mix Vers Fruit

Zalmsalade

The Greeky Salade

Pompoensoep

Carpaccio

Spicy Hero

Maffioso