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 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 50,00.
- 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.
Zeeland Kingfish 25
Kingfish sashimi and ceviche / North Sea crab mousse and wonton
chicory salad anchovy mayonnaise / shaved pecorino
Pike perch 25/35
Gently cooked and then roasted Pike perch / fish stick of pike perch and flat parsley marinated beetroot tartare / cream of wild spinach sauce of pinot blanc
Celeriac Cannelloni 23/33 * 5 courses
Cannelloni of celeriac / crispy celeriac / lentils from Umbria
capucien tuber / gravy “demi glace” of vegetables
Supplement baked veal sweetbreads 12.00
Scallop 25/35 ** 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 liver / stewed pear / date samosa
crispy foam of pecan nut and cranberry
Presa de Bellota 35
Grilled Presa / Jerusalem artichoke structure / glazed Burpee / crispy Nicola jerusalem artichoke / gravy of shallots
Supplement fried duck liver 14.00
Cheese 17 **** 8 courses
Cheese instead of dessert supplement 7
Dessert Deschamps 12
Mousse of banana / structure of roasted pandan rice / Foam of mango curd with lime / spicy mango gel / ice cream of coconut and kaffir lime
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
9 . per glass
5 . per half glass
3 . per 1/3 glass
4 Course 60
**All our dishes may contain multiple allergens. If you are allergic to something, please let us know in advance.
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