Mikael Besson
Enthusiastic, and therefore catching.
Mik le Chef cooks with you or for you, at home or in the most surprising places. He also advises small restaurants on the menu and buying.
Born in Gävle, Sweden. The first twelve years in the north.
Apprentice at the Beau-Rivage Palace Hotel *****. Then hotels and restaurants in several countries. In 1988 he founds Saveurs & Couleurs: party service and event catering.
Move to the Netherlands. KCS (KLM Catering Services) asks him to develop meals for Business Class: tasty, long-keeping, to be reheated in an aircraft.
Product development for staff restaurants and shop chains: produce efficiently without losing the taste.
A studio on the Nieuwe Meer. He still cooks regularly in Switzerland and France: Montreux Jazz, Cully Jazz, Montreux Comédie — artist and backstage catering — and seasonal work in public restaurants. He speaks Swedish, French, English and Dutch.
The room
De Zeemeermin zonder hoofd.
A name that fits the plot. Nieuw & Meer is workshop, studio and canteen in one. Mik cooks there by appointment, and sometimes opens the cantina for Jazz Bites with Martin van Leusden, Paul Nassenstein and guests.