Tour
Vervool creates multisensory experiences tailored to the character of your brand, institution, or occasion. We translate what you stand for into atmosphere, sound, taste, movement, and memory, creating moments that feel considered, distinctive, and deeply connected to their setting. Over the years, Vervool has been invited to create and perform for companies, cultural institutions, private clients, and public events. The projects below offer a glimpse into the range of experiences we have developed, from intimate performances to large-scale, site-specific concepts. Each Vervool project is made to measure. We can present the signature Vervool experience, shape a specific moment within your program, or design the full guest journey from arrival to departure and beyond. Schedule a call to discuss what Vervool could create for your brand or event.
“Monster Table Presentation for Moooi“
For the launch of Moooi’s new Monster Table, Vervool was invited to create a bespoke performance that brought the product and its story to life. Moooi’s starting point was a narrative: the monsters had celebrated through the night and disappeared, leaving only traces of the party behind. Vervool translated that idea into a multisensory product presentation, combining edible installation, live music, costume design, and performance. Ted Steinebach transformed the 10-foot Monster Table into an edible landscape of chocolate, rose water, smoked persimmon, flowers, spices, gold, and silver. Vivienne Aerts created the musical world with cellist Mariel Roberts, blending voice, cello, electronics, and effects, and designed costumes and masks that reflected Moooi’s bold visual language.
The result was more than a product reveal: guests could see, hear, and taste the world of Moooi. A new table became the center of a story, a performance, and a shared memory.
“Rembrandt 350 Museum tour”
Art history translated into a contemporary audience experience
For the 350-year commemoration of Rembrandt at Museum De Lakenhal in Leiden, Vervool was invited to create a multisensory performance for the museum’s patrons. The concept was built around the question of what Rembrandt’s world could have sounded, looked, smelled, and tasted like. Vervool translated the Dutch Golden Age into a contemporary performance using live music, edible painting, historical ingredients, visual references, and atmosphere.Ted Steinebach researched spices, flowers, pigments, and culinary references from Rembrandt’s era, transforming them into an edible artwork inspired by the painter’s use of color, texture, drama, and light. Vivienne Aerts created the musical world together with cellist Mariel Roberts, combining voice, cello, electronics, and effects to reflect the richness and tension of the period. The result was an immersive museum experience in which guests did not simply learn about Rembrandt’s world, but entered it through sound, taste, image, and participation.
“Vervool in Futuro”
On May 12, 2024, Vervool presented Vervool in Futuro in the Netherlands: an evening of ten songs and ten desserts, inspired by ten reflections on the future. The concept explored the question of what kind of future we want to create. Utopia or dystopia, green or grey, technology or craft, growth or restraint. Each reflection became the starting point for a musical and culinary interpretation. Ted Steinebach created 10 small desserts themed around food waste, self-care, lab-grown food, artificial intelligence, inequality, sustainability, and the role of art. Vivienne Aerts performed a continuous set of songs and soundscapes, carrying the audience through each chapter of the evening. The result was an intimate, thought-provoking Vervool experience in which food and music became a way to imagine, question, and discuss the future together.
“Nacht van Ontdekkingen“
For Leiden’s Nacht van Ontdekkingen, a festival where art, science, performance, and imagination meet, Vervool created a multisensory show in the Hortus Botanicus. The performance was built around the idea of entering an edible dream world: a place where flowers could turn into bees, grass into apple pie, and a giraffe into a harp with a tail. This playful, surreal atmosphere became the starting point for a live experience of music, dessert, and imagination. Ted Steinebach created an edible landscape using chocolate ganache, smoked cinnamon pastry cream, passion fruit gel, honey custard, dried Goudrenet apples, nougat, meringue, bergamot glass, cotton candy, edible flowers, aromatic leaves, gold, and popping chocolate. Vivienne Aerts performed with harpist Tara Minton, combining voice, harp, sound, and atmosphere into a world that felt intimate, strange, and full of discovery. The result was a Vervool experience that fit the spirit of the festival: curious, sensory, unexpected, and made to be discovered.
“Feature on National Japanese Television”
Vervool was featured in a six-minute segment on Japanese national television, introducing our work to an audience of millions. The crew followed Ted Steinebach and Vivienne Aerts through New York, from galleries and markets to their home and live performance space, documenting the inspiration, preparation, and execution behind a Vervool show. The feature highlighted the combination of live music, edible painting, improvisation, and dessert as a new form of performance. The segment aired in Japan on January 15, 2019, and was viewed by an estimated 13 million people. Click here to view the documentary.
“Zurheide Gourmet Festival: World’s Largest Pastry Painting”
For the Zurheide Gourmet Festival in Düsseldorf, Vervool created a large-scale edible performance for an audience of 1,500 people.
The project began with the question of whether Vervool could create a world record: a 40 m² pastry painting, made live on stage during the festival. Across a table of 10 meters by 4 meters, Ted Steinebach painted with chocolate ganache, creams, gels, cakes, flowers, herbs, microgreens, and edible glass, supported by the Zurheide pastry team. ivienne Aerts created the musical world together with German pianist Florian Weber, combining voice, electronics, samples, and piano into an improvised soundscape that responded to the movement, rhythm, and scale of the edible artwork. After a 90-minute performance, the completed work was shared with the audience. The result was one of Vervool’s largest public experiences: a monumental edible painting where food, music, craft, spectacle, and audience participation came together on a festival scale. Read the blog.
Mondrian Special: ChocoJazz Meets De Stijl
For the 100-year anniversary of De Stijl, Vervool created Mondrian Special: ChocoJazz Meets De Stijl, a performance inspired by Mondrian, primary colors, and the emotional meaning of abstraction. The show was presented in two editions in 2017: first in Leiden, the Netherlands, and later in New York. The evening was built around four edible musical paintings: yellow, red, blue, and black and white. Each color became its own chapter, with a short art-historical introduction, a live musical composition, and an edible canvas created in front of the audience. This project became an important step in the development of Vervool’s method. It was where we began to understand how a concept could move between the senses: from color to emotion, from emotion to music, from music to movement, and from movement to taste. Ted Steinebach translated each color into flavor, texture, and visual composition: yellow through yuzu, passion fruit, gold, and advocaat; red through strawberries, rose, hibiscus, red pepper, and dark chocolate; blue through berries, Bombay Sapphire, chocolate mint, and silver; and black and white through smoked pastry cream, coffee, dark chocolate, lemon, silver, and white glaze. Vivienne Aerts composed and performed the musical world with voice, synthesizer, and ensemble. The result was a Vervool experience in which De Stijl was not treated as something static or distant, but as a living dialogue between color, sound, flavor, art history, and emotion.
“20 Course Dessert Tasting”
The 20-Course Dessert Tasting was created as a full-length dessert experience, structured like a musical composition.
Rather than presenting dessert as the final course of a meal, Ted Steinebach turned it into the main event: twenty small courses arranged in movements, each exploring a different flavor world, technique, or artistic reference. The menu moved from champagne, citrus, flowers, strawberries, and chestnut to orange, speculaas, yuzu, matcha, chocolate, port wine, and whiskey. The experience combined classic pastry, haute cuisine techniques, savory kitchen methods, and conceptual storytelling. Some courses were delicate and floral, others theatrical, nostalgic, abstract, or unexpected. Inspired by the emotional force and movement of music, the tasting was designed to feel abundant and immersive, while still following a natural progression. The result was less a traditional tasting menu and more a dessert opera: layered, expressive, playful, and entirely centered around pastry as an art form.
“Early Vervool Shows: Live in Leiden”
The first Vervool shows, presented in Leiden in June 2016 and January 2017, marked the beginning of our multisensory performance language.
The June 2016 edition started as a ten-course walking dessert dinner paired with ten songs by Vivienne Aerts. Ted Steinebach created a menu that followed the rhythm of a night out, from champagne and cocktails to red wine, cheese, baked Alaska, and cognac, all reimagined as small desserts. The event took place in an abandoned school gymnasium, surrounded by art, jazz records, live music, and a sold-out audience of 100 people.
The June 2016 edition started as a ten-course walking dessert dinner paired with ten songs by Vivienne Aerts. Ted Steinebach created a menu that followed the rhythm of a night out, from champagne and cocktails to red wine, cheese, baked Alaska, and cognac, all reimagined as small desserts. The event took place in an abandoned school gymnasium, surrounded by art, jazz records, live music, and a sold-out audience of 100 people.
In January 2017, the concept grew into a larger show for more than 200 guests. This edition focused on painters and the emotions behind their work, with desserts inspired by Van Gogh, Karel Appel, Klimt, Monet, Mondrian, Rembrandt, Dalí, Paul Klee, Jackson Pollock, and Anton Pieck. Vivienne performed with Robin Koerts, combining voice, electronics, live loops, video fragments, and sound. Together, these early shows became the foundation for Vervool: a place where dessert, music, art, memory, and emotion began to move into one shared experience.
