Break & Fall: Copain’s Autumn Menu of Change and New Beginnings
The reopening of our restaurant came with an ongoing dinner concept: Break & Fall, a culinary journey of breaking, reflecting, changing, letting go, and celebrating new beginnings.
The Season on the Plate
A hush settles across the trees. The sun hangs lower.
Each dish of the fall menu at Copain reflects break & fall. We choose wild fish and duck, working sustainably wherever we can. Ingredients that break through the earth, like celeriac, or carry the richness of the season, such as mushrooms. As the waters turn colder, it’s the perfect moment for the finest langoustines from Wild ’n Zilt. We source vibrant flowers, vegetables and fruits from Landzicht farm, and explore collaborations with Buitengewone Varkens en Koeien for local meat.
The result: a menu that is pure, wild, and rooted in the season.
A New Chapter at Copain: Welcoming Chef Ivan Arauz Beusink
At Copain, we believe change brings growth — and with it, new flavours, ideas, and inspiration. As the fall season arrived, we were proud to welcome our new head chef, Ivan Arauz Beusink, who steps into the kitchen with a rich culinary journey and a deep passion for food as a way of bringing people together.
Portrait of chef Ivan Arauz Beusink
Born to a Nicaraguan father and Dutch mother, Ivan spent his first 13 years in Latin America, living in Nicaragua and Bolivia and travelling extensively throughout Central and South America before moving to the Netherlands.
Reflecting on his roots, Ivan shares:
“In Nicaragua, food is an essential part of daily life. It’s woven into the culture, traditions, and social bonds. Meals are not just about nourishment, but about community, joy, and connection. At home, everything revolved around mealtimes. The day began with coffee and cookies, while preparations for the next meal were already underway. The kitchen was always alive with sounds, smells, and the anticipation of food to be shared.”
After moving to the Netherlands, Ivan pursued his culinary education, quickly earning recognition as one of the most talented students of his class. His career began at Bridges (one star at the time) at Hotel Sofitel Legend The Grand, followed by internships at some of the country’s most celebrated restaurants, including Bord’Eau (two stars at the time) in Amsterdam and De Librije (three stars) in Zwolle. He later became Sous-Chef, and then Chef de Cuisine, at RIJKS® (one star) in Amsterdam.
His international experience also brought him to acclaimed kitchens abroad, including Pollen and The Disgruntled Chef in Singapore, as well as Le Bernardin (three stars) and Atera (two stars) in New York. For Ivan, cooking at a high level is always rooted in the same philosophy he grew up with:
“Fine dining should never lose sight of what food is truly about: tasting, enjoying, and creating memories together. And that’s exactly what Copain represents. Copain, or ‘friend’ in French, and co pain, ‘sharing bread’. To me, it’s about sharing food moments with friends and family.”
We are excited to see Ivan bring his vision and heritage into Copain’s kitchen, crafting dishes that celebrate both his international expertise and his deep-rooted love for the joy of dining together.
Nothing Has Fallen Yet
Nothing has fallen yet, but the air has changed. A hush settles across the trees. The sun hangs lower. You don’t notice the moment itself, only what comes after. Stillness holds its breath. You sit at the edge of something, not yet ready to name it. The world tilts gently. This is where it begins.
