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.

Slow cooked veal loin 25
Slow cooked veal loin / Capacolla / Ajo Blanco
tartare of langoustine and red meat radish / falafel
artichoke / shaved piave

Plaice fillet 25/35
Roasted plaice fillet / cream of prawns / Zeeland sea lavender
salsa of jalapeno and bell pepper / beurre blanc with lemon grass
marinated vegetable pearls

Tortellini 23/33 * 5 courses
Tortellini of young spinach and chestnut mushrooms / fried Dutch
cauliflower / baked fresh morels / black sesame cracker
turmeric gravy
Supplement baked veal sweetbreads 12.00

Scallop 27 ** 6 courses
Fried scallop / parsnip gravy / Strolghino di Culatello / sable / orange reduction / cream of cinnamon fruit

Marinated duck liver 25 *** 7 courses
Terrine of marinated duck foie gras / rosemary tartelette with crème suisse of fennel / candied champagne rhubarb and cardamom / shaved fennel

Lamb & Asparagus 35
Roast lamb entrecote / stewed lamb shoulder with a crunch of new potato / asparagus from the Brabantse Wal / roasted Roscoff onion / lamb jus with wild garlic
Supplement terrine duck liver 12.00

Cheese 17 **** 8 courses
Cheese instead of dessert supplement 7

Dessert Deschamps 12
Stuffed raspberry / raspberry structure / elderflower ice cream
meringue of ginger, poppy seeds and raspberry powder
passion fruit mousse gravy from cinnamon
or
Coffee with Friandise 12

Chocolate Dessert 17
Chocolate Minaret and Liquid Caramel / Chocolate Turban / Chocolate Genache and Gel / white chocolate and fenugreek ice cream
Chocolate instead of Dessert Deschamps supplement 7

Wine arrangement

9 . per glass
5 . per half glass
3 . per 1/3 glass

Vegetarian menu

4 Course 60

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