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.
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.
Lunch / Menu Deschamps / A la Carte
We are open for lunch on Wednesday, Thursday and Friday.
Reception between 12:00 and 14:00
End of Lunch 17.00
During Lunch we carry the same menu as in the evening, but the Menu starts in the afternoon at 3 courses for 49.50.
- During the summer months we remain open, but due to the holidays of our kitchen brigade we are closed for lunch on a number of Wednesdays.
When composing the a la carte dishes and the Deschamps menu, we continuously respond to seasonal and regional products.
Named after our chef Huub van der Velden, a surprising market menu is served from four courses. The menu, supplemented with amuse-bouche, together give an excellent impression of the diversity of flavors that our kitchen is rich in. The menu is constantly changing in view of what is on the market.
(If you replace the dessert for cheese within the menu, we charge a supplement of 7.00)
At the Menu Deschamps or a la Carte we can offer a suitable wine arrangement for the enthusiast.
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.
Cod back slats 23
Cod fillets cooked in olive oil / Nicola potato salad / fresh pickles /
grilled fillet of sardine / masala mayonnaise / water ice of gazpacho / crispy cod
Plaice fillet 23/34
Fried Plaice fillet / Roasted prawn cream / Zeeland samphire summer beet / lukewarm dressing of langoustine
Portobello 23/34 * 5 courses
Portobello raviolo / gently cooked pork belly / shaved fennel
crumble of goat cheese and smoked olive oil / sauce of piave
Langoustine 23 ** 6 courses
Fried langoustines / crispy maize groats / maize foam / reduction of langoustine / lime leaf cream / lovage
Duck liver terrine 25 *** 7 courses
Terrine of duck liver / pancakes with poultry cream / shallot gel rilette of duck confit / cream of gherkin
Barbie Duck 34
Grilled domestic Barberie duck / chickpea taco / confit / salsa of mango and red pepper fresh capuchins / cream and baked sweet potato / duck gravy
Optional fried duck liver supplement 11
Cheese 17 **** 8 courses
* Cheese instead of dessert supplement 7
Dessert Deschamps 10
Coconut and pandan leaf ice cream / kalamansi bavarois / lime-impregnated watermelon / caramelized peanut crumble / coconut and black sesame galette / yuzu gel / sumac tuille / honey foam
Coffee with Friandises 12
Chocolate Dessert 17
Amaretto Chocolate mousse / chocolate gel / Sacher cake / ruby stracciatella ice cream / structure and gel of French apricot “Rouge du Roussillon”
* Chocolate instead of Dessert Deschamps supplement 7
9 . per glass
5 . per half glass
3 . per 1/3 glass
4 Course 58
**All our dishes may contain multiple allergens. If you are allergic to something, please let us know in advance.
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|12:00 - 14:00||wo||18:00 - 22:00|
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