What happens if you let a French three Michelin star and a Dutch two Michelin star restaurant cook a 10 course dinner together? Flavour town! Fireworks in your mouth. That is what happens. I was the lucky one to be at a very special dinner, a collaboration of Pierre Gagnaire (***) and Richard van Oostenbrugge (**) at Bord’eau, the two Michelin starred restaurant of Hotel de l’Europe, in the city center of Amsterdam. Monday the 21st of November 2016 was the day that Richard van Oostenbrugge, Executive Chef of Hotel de L’Europe and Bord’eau restaurant (2 Michelin stars) celebrated the fact that he is chef there now for 5 years. He invited his inspiration and favourite French Michelin star chef, Pierre Gagnaire, to work with him on a 2 very special gourmet evenings.
The first course was served on three different plates:
Terrine of skate wing with leeks and pork ear (big round plate, top left)
Shrimps, remoulade of celeriac and walnut (big round plate, middle)
Mustard ice with a salty jelly and sea fennel (bowl top right), together with ‘Oyster Gaya’ (side plate top left)
The restaurant Bord’eau is situated in the prestigious Hotel de L’Europe in the city center of Amsterdam, alongside the canals Amstel and Rokin. In summertime one can enjoy all the boats and during winter it’s romantic and pretty with the lights and all the people rushing to work, home, or wandering around as a tourist (or locals in love with their own city).
I don’t know if this is the ‘normal’ bread they serve at Bord’eau or a special, French baguette style one, but it was delicious. Bien cuit, as the French would say: a good crust. Delicious! The farm style butter was favourite for me too. I think the service replaces it a few times on our table. We will go on a diet again in January, when we are all fat and broke…..
When you are going to such a special occasion dinner in Amsterdam as this, you must do a bit more your best than washed out jeans, boyfriend shirt and All Stars. So I wore this dark blue dress with lace details.
The second course was served on three plates, too.
Blue lobster ‘Fricassée Coraillée’ with carrot, lemon juice and fennel.
Parisian champignons with green curry, yellow mango and cucumber.
Some of the wines we drunk during the evening.
My favourite dish of the evening:
Grilled scallops with mousseline, seasoned with Xérès Fino, cream of pumpkin, Parmesan cheese and white Alba truffle.
Fresh white Alba truffle, served at the table *hear angels singing*…….
The next dish was the seabass with plankton, bouillon of mussels, with citronella and red quinoa.
Next course: Burrata ‘Pierre Gagnaire’ with beetroot and Roquefort.
Before the main course was served they showed us the pasty filled with deer (venison).
The main course, served on three plates again. This is the first: fillet of snow grouse and juniper. Puree of quince, confiture and red cabbage and fresh grapes.
Pastry filled with deer (venison).
Infusion of artichoke jelly, filled chicory and raddichio.
Time for dessert….. Served on three plates….. like almost all dishes….
‘Parfait Arlequin’; salted caramel, caramelised dried fruits with Moscovado sugar tuille.
Meringue, citrus water, verbena and eau limoncello. This was so yum!!!
with cinnamon, apple and cheesecakePetits four, Simon coffee and Armagnac.
Bord’eau restaurant (two Michelin stars) is situated in Hotel de L’Europe in Amsterdam.
More information can be found here.
Lunch is served between 12:00 – 14:30h from Tuesday till Friday
Dinner is served between 18:30 – 22:30h from Tuesday till Saturday
Bord’Eau is closed every Sunday and Monday.
Note: I have not been asked, invited or paid to write about Bord’eau or this special evening of Pierre Gagnaire and Richard van Oostenbrugge. All images are mine and made with a Canon EOS M camera.
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