Croquettes’ heaven has opened its doors. Croquettes with spicy red curry and shrimp filling. Croquettes with Indonesian stew and croquettes stuffed with turnip-rooted celery and truffle. All these are made in a new ‘Culinair Cafetaria’ (Culinary Cafeteria) in the Temporary Art Centre, the TAC.
Like popping into the chip shop, but then slightly different. That is the way it is supposed to be. The new haute cuisine snackbar was opened today and the extraordinary croquettes are made by chefs Robbert van den Boom and Nick Gubler.
Besides culinary croquettes, customers can also get culinary burgers, more traditional snacks, soups, salads and a weekend menu: the ‘TAC-hap’.
The ‘Culinair Cafetaria’ opened its doors at half past seven this evening for the first time.