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.

Mackerel & Langoustine 25
Burnt Mackerel Back Fillet / Charcoal Smoked Mackerel Toro / Chiappe with Citrus Thyme / Jalapeno Pepper Cream / Marinated Langoustine

Skate wing 25/38
Roasted skate wing fillet / soaked Zeeland mussels / sauce of mussel nage and herring roe / linguini with pecorino

Roasted peppers and aged feta 25 * 5 courses
Roasted pepper cream / aged feta / grilled eggplant texture / marinated summer beetroot / herb oil / green olives filled with Japanese seaweed
paste and Yuzu Kosho

Veal cheek 28/38 ** 6 courses
Braised veal cheek / sweet potato / Guanciale / veal sweetbread croutons / Roscoff onion / veal jus

Marinated duck liver 28 *** 7 courses
Spekkoek of Hokkaido pumpkin and coffee / structure of conference pear / pumpkin seed oil

Guinea Fowl 35
Crispy guinea fowl fillet / rendang of the thigh / crispy rice and coconut / peanut creamsummer red cabbage atjar / galangal gravy
- Supplement fried duck liver 15

Dessert Deschamps 12
Semifreddo of almond / mousse of apricot and date base / gel of blackberry / ice cream of vanilla and salted caramel / churros with fenugreek
or
Coffee or Tea with Friandises 12

Chocolate Dessert 19
Mousse of chocolate and Grand Marnier / rock of roasted macadamia and almond / cookie of caramelized white chocolate and kalamansi / bonbon of Earl Gray and caramel / ice cream of chocolate and PX
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.