About Me

My name is Anaïs Drouhait and I am 29 years old. I come from Belgium and the Dominican Republic. 7 years ago I moved to Denmark. Today I run two cafes: Anaïs Kulturcafé in Farum Kulturhus and Anaïs Idrætscafé in Farum Svømmehal.

Cooking has always been a big passion for me. My grandmother taught me how to make a lot of food with classic Dominican ingredients like plantain cassava and of course rice and beans. My multicultural background means that I am good at working with many different kinds of ingredients and flavor compositions, I'm also very comfortable working with French cuisine.

When I was 18, I got a job as a kitchen assistant in a small organic restaurant in Belgium while studying communication. After that, my passion for cooking really took off, and I learned the more classic methods and techniques of cooking.

When I moved to Denmark, I worked as a chef and head chef at e.g. Mamma Jamma in Haderslev and Café Klimt in Copenhagen. It was also here that I got to know Danish cuisine. As time went on, I learned to make classic dishes like star stjerneskud, kartoffelmad, rhubarb trifle and red porridge. I am proud of my international approach to food and I continue to develop gastronomically.

In August 2020, I opened my café Anaïs Idrætscafé in Farum Svømmehallen. There I offer healthy snacks and hot dishes which can either be eaten at the café or ordered as take away.

In August 2021, I took over the café in Farum Kulturhus, which is now called Anaïs Kulturcafé. Here I offer a good selection of lunch dishes, homemade cakes and sourdough buns as well as of course coffee, juice, beer and wine. On Saturdays and Sundays I serve brunch from kl. 10-14 and every Tuesday at 18, there is communal dining with a lovely homemade hot dish.

Me at Gastronomicom in 2021

Organic ingredients is very important to me and both my cafés have the organic food label from the Danish Veterinary and Food Administration.

In October and November 2021, I went to the south of France for a gastronomic and pastry course at Gastronomicom, a gastronomic school at a 1-michelin star level. There I got even better at making different French cakes and dishes.