Archeon Culinary

On Saturday, September 19, and Sunday, September 20, Museum Park Archeon will be entirely dedicated to culinary delights through the ages. Join us for a flavorful journey through prehistory, the Roman era, and the Middle Ages. Throughout the park, you can enjoy surprising bites, special demonstrations, and inspiring stories. Top chef Pierre Wind will be present on both days to oversee the event—and he’ll also be rolling up his sleeves himself.

With his infectious energy and creativity, Pierre Wind adds an extra dimension to this culinary weekend. From prehistoric pancakes with nettle syrup to baking French toast, he takes young and old alike on a surprising journey through his unique vision of cooking and tasting. In addition, cooking demonstrations take place in all three time periods, and visitors can sample a variety of special dishes using the tasting card. Collect the recipe cards scattered throughout the museum park so you can recreate these historic treats at home.

The Tasting Card

With the special tasting card, you can sample the finest dishes from all three time periods. At each historical location in the park, a bite is waiting for you—from prehistoric tea and Roman moretum to medieval lentil stew or mustard made by the monastery brothers. The card offers the chance to make a complete culinary journey through time while collecting recipe cards along the way to try the dishes yourself at home.

Archeon Culinair – also in the Medieval Monastery Kitchen

During Archeon Culinair, the Franciscan friars prepare several “gifts from God” from the monastery garden in their kitchen. They brew beer and make mustard.

Brewing Beer

Beer is the oldest beverage in the world and is often called liquid bread. It is created by fermenting ground grain in water. The flavor can be adjusted by adding more or less hops, bog myrtle, ground ivy, or other herbs from the monastery garden. A second filtering produces small beer, which is weaker and was traditionally consumed by children or the poor. Since the beer brewed by the friars themselves does not meet modern hygiene standards, a brewery from Utrecht brews beer according to our recipe. This “Three Knots Beer” is not sold year-round at Archeon and is only available in the Archeon shop and catering facilities. The name refers to the three knots in the cord worn by the friars, symbolizing their three vows: poverty, chastity, and service.

Making Mustard

The friars know where to find the mustard—right in the monastery garden, which yielded a rich harvest of yellow mustard seeds this year. You can see how the seeds are processed into mustard, a widely used medieval seasoning. Visitors may also help with the process and taste the result on a piece of special Archeon Monastery Culinary cheese: Luierkaas or Baardkaas.

Free admission with the Museum Card and VriendenLoterij VIP card.
Program subject to change.