GEM. by Soenil Bahadoer

Once you have made your way up the driveway, you are welcomed by the hostess with a drink. You then walk through the neat kitchen garden and, finally, enter the magnificent castle – a supremely elegant and chic stage for Soenil Bahadoer's cuisine. The terrace alone is enough to take your breath away! The chef is known for sensitively bringing his Surinamese-Hindustani heritage into dialogue with French cuisine and local ingredients. After earning acclaim for many years at De Lindehoeve, he shines just as brightly in this remarkable setting.His dishes are vibrant and utterly captivating. The flavours hit the mark and are sometimes complex, but always balanced. Premium ingredients such as turbot and foie gras feature prominently. European lobster, for example, is cooked to translucent perfection and elevated with a whirlwind of spices – sambal vegetables, harissa and orange sauce, pomtayer, okra tempura stuffed with tomato and sardine, kimchi cream and unripe papaya. This exotic blend of intensity and finesse is truly engaging, all the more so with the inspired wine pairings that add an extra dimension. And why not round off the experience in style with an overnight stay in one of the guestrooms?

• Set inside Kasteel Gemert, with a garden-walk arrival and a chef’s-table style experience.
• Led by Soenil Bahadoer, whose cuisine bridges Surinamese-Hindustani heritage with French cooking.
• The menu includes both a classic six-course journey and a plant-based six-course journey.
• The kitchen uses premium ingredients and vegetables from the restaurant’s own garden.

Signature Ingredients

• European lobster
• Turbot
• Foie gras
• Caviar
• Hamachi
• Scallop
• Rendang spices
• Surinamese-Hindustani spices
• Dutch seasonal produce
• Vegetables from the restaurant garden

• Six-course journey menu and a six-course plant-based journey menu.
• Kitchen style blends Surinamese spice, French technique, and Dutch seasonal produce.
• Signature dishes include hamachi, scallop, spinach, caviar, and rendang.
• The experience is framed as a plated travel narrative from Paramaribo to Provence, served in Kasteel Gemert.