Since 1996, one of the pearls of North Holland has been located in the Jan van Goyenstraat in Heemstede, on the border of Haarlem. This acclaimed restaurant knows exactly how to treat its guests, owner and host Ton Nelissen ensures that hospitality and service are paramount.

In addition to the excellent service, the food has also consistently achieved a high level for years. Cheval Blanc has had a Michelin star since 2007.

KITCHEN
The team in the kitchen is ambitious and well attuned to each other. Chef Huub van der Velden is a true artist with his own style and taste that guarantees a continuous quality of his kitchen.

The team is inspired by seasonal products, forgotten vegetables and makes surprising creative variations on classics. This is mainly apparent in the various modern and classic cooking techniques that are used.

Each dish is prepared with care and has its own garnish, each part of which is seasoned. The final result is mouth-watering dishes.

MENU DESCHAMPS
The Menu is named after our chef Huub van der Velden. The combination of the different dishes gives an excellent impression of the diversity of flavors and techniques that our kitchen is rich. The menu is constantly changing in view of the seasonal products on the market.

Roast beef from Veluws Lamb 25
Roast beef with dry rub Veluws leg of lamb / pate of lamb and Speck di Asiago / romesco of grilled pepper, cevenne onion and almond / structure of Ajo Blanco / crispy of "Frieslander" potato and olive crumble

Monkfish 25/38
Roasted monkfish then gratinated / Zeeland lamb's ears / crispy rice
ginger gel / fenugreek sauce

Dumpling 25/35 * 5 courses
Dumpling with Dutch cauliflower and capers / spring beet tartare
lime leaf gravy and a hint of coconut

Coquille St. Jacques 25 ** 6 courses
Fried scallop / Italian bacon “Guanciale” /stew from young turnip greens
structure of shallot and vegetable gravy / Zeeland cockles
sauce from cockles

Marinated duck liver 28 *** 7 courses
Marinated duck liver / crème brulee of wine sauerkraut
sea buckthorn berry / duck liver cream / crispy with Isot Biber

Carrillada Iberico 35
Stewed Iberico cheek / asparagus from Brabantse Wal / Basque tomato gravy / structure of pea / raviolo with turmeric and Epoisses / wild garlic
- Supplement fried duck liver 15

Dessert Deschamps 12
Marinated Lambada strawberries / open marrow bone with brandy and rhubarb / marshmallow from Ceylon cinnamon
yoghurt ice cream with elderflower and pink pepper / goat cheese bonbon, tamarillo tomato and Madagascar black pepper
or
Coffee with Friandises 12

Chocolate Dessert 19
Gianduja chocolate and coconut ice cream / white chocolate and Cassia bonbon / coffee foam with pastry cream / nougatine crumble / ginger and dark chocolate mousse / rum baba
Chocolate instead of Dessert Deschamps supplement 7

Cheese 19 **** 8 courses
Cheese instead of dessert supplement 7

Wine arrangement

per glass 9 Superior 15,00
per half glass 5 Superior 8,50
per 1/3 glass 3

Vegetarian menu

4 Course 80,00

**All our dishes may contain multiple allergens. If you are allergic to something, please let us know in advance.