A sustainable walking dinner in the Orangerie.

On 26 March 2026, Eurazeo welcomed 28 guests for an intimate evening in the Orangerie of Hortus Botanicus Amsterdam. A Culinary Affair created the full culinary programme: a reception, a walking dinner and a botanical cocktail bar, all in tune with the garden's botanical heritage.

A sustainable approach

Sustainability is a core pillar of how we work, and this evening was built around it: a fully electric production kitchen, strict waste separation, Dutch and local producers wherever possible and a plant-forward menu. Animal protein was used consciously and sparingly, and the florals, fruit and vegetables used for styling were reused in our kitchen and at later events.

The menu

Smoked and salted almonds and Cerignola olives at the bar, followed by beetroot tartare with tarragon, a seasonal Jerusalem artichoke velouté with roasted hazelnut and thyme, and Dutch goat's cheese on fig bread with Goudreinet apple chutney. The walking dinner featured ricotta and spinach ravioli with 30-month aged Parmigiano Reggiano, a slow-braised chicken ballotine with morel sauce, and a warm apple crumble from an Amsterdam patisserie with organic vanilla ice cream.

A botanical cocktail bar

The cocktail bar became the conversational heart of the reception. It was built around a vermouth made in collaboration with Hortus Botanicus Amsterdam, with a vermouth spritz and a floral Negroni alongside alcohol-free botanical cocktails.