iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroPlan de travail 1iconBubbleSingleiconBubbleSpeechiconCalendarcalendar iconCalendarCheckiconCheficonConciergeiconDelete iconDestinationexpandiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHelp iconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNewsletter iconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperienceicon-flag_ch icon-flag_fr icon-flag_it gift icon-gift_calendar checkmark equalizer2 Plan de travail 2Plan de travail 1icon-gift_enveloppeback-in-timeyjhjghicon-gift_help credit-card icon-gift_phone icon-gift_shop icon-gift_sphere truck user icon-gift_zoom

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

Discover all our Chefs
Relais & Châteaux Chef

Dennis Van den Beld

Chef - Relais & Châteaux

Dennis Van den Beld
Het Roode Koper
Member Relais & Châteaux from 2012
Jhr. Dr. C.J. Sandbergweg 82
3852 PV Leuvenum (Ermelo)


Landgoed Hotel Het Roode Koper

28 rooms: 262-361 EUR s.i.
2 suites: 583 EUR s.i.


Het Roode Koper

55 EUR s.i.

For your information: 1 EUR = 1.14 USD

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included

Story of a Chef

How did you become a Chef?

 I am inspired and encouraged by my (deceased) mother to persue my ambitions in becoming a Top Chef. Perseverance is what I learned from her. But to name an a internationally acclaimed chef, I would say; Martin Kruidhof. I admire him for his choice of ingredients and how he processes them.

How would you define your cuisine?

  When choosing the ingredients for a dish, I let myself be guided through the season. From the kitchen I walk into the forest and I get inspired by all edible plants and flowers. While walking I imagine the dish and ‘taste’ the flavours.

What are your favourite products and criteria for choosing?

  My favourite dish to prepare is our local Sole, caught in the Dutch ‘Noordzee’. I like to combine it with langoustines (also from the Noordzee, Scottishwaters).

What is your signature?

  Gently cooked fillet of sole, langoustine, sweetheart cabbage cannelloni, fried quail egg, fennel crème, mushroom, crispy sourdough, langoustine sauce.

Do you have a Chef’s tip for Sunday cooking?

  Pasta, crème fraiche, garlic, onion, fried chicken, king prawns and green asparagus. Serve nice forcattia bread.




Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges