Convent lunch serenity

For Convent Year Brabant, Katja Gruijters, with a number of convents, developed the convent lunch ‘Serenity’. In this newly designed ritual, taste and experience meet. Important elements in the ritual are cleansing, filtering, silence, and the love for convent-made products.

First test
The first test for this concept took place in Abbey ‘Koningshoeve’. Seated at long tables, the brothers and sisters enjoyed a tasting menu made from their own products. They washed their hands with purifying ingredients, filtered bock beer/leak stock. They enjoyed savory veggie spreads and sweet treats like marmalade, raisin bread, and honey from the brother-beekeeper. The sisters from ‘Catharinadal’ provided white wine, and there were warm grape juice and cloister beers. The tasting session ended in silence with a tea ritual and warm chocolate pudding.

Silence is precious and rare these days. In convent life, silence is an important ancient value. Outside of the convent, we could make more space for silence. In silence, we are more aware of our senses. Food tastes, smell and sounds different when it is quiet.

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