Bistro is back!! Well that’s my opinion. At the beginning of this year I started to write a concept for our restaurant in The Hague and kept the feedback of our guests in mind.
After I finished my concept and presented it to a small audience, I received some positive feedback and started to roll it out.
At some point I received a newsletter from a foodie with lots of experience in F&B, he was wondering why it’s not possible to have more simple, tasteful food in restaurants. For me it was clear at that moment, I had to continue the menu. Just keep the product what it is like, use first class products and add only some adjustments who respect the product, no more spielerei!!!
FRESH, SIMPLE, TASTEFUL
Don’t make it too difficult for yourself, life could be so easy but we humans have the tendency to make it difficult by being overly complicated. Easy to say, chefs are a different kind of human being, but work on it.
This week the kitchen team of The Hague and myself implemented the new menu, first day operational and a lot of positive comments already.
The last task is to find a proper, eye-catching name for the restaurant in the Hague and rebrand it, what do you think of SWISS BISTRO & GRILL?
After I finished my concept and presented it to a small audience, I received some positive feedback and started to roll it out.
At some point I received a newsletter from a foodie with lots of experience in F&B, he was wondering why it’s not possible to have more simple, tasteful food in restaurants. For me it was clear at that moment, I had to continue the menu. Just keep the product what it is like, use first class products and add only some adjustments who respect the product, no more spielerei!!!
FRESH, SIMPLE, TASTEFUL
Don’t make it too difficult for yourself, life could be so easy but we humans have the tendency to make it difficult by being overly complicated. Easy to say, chefs are a different kind of human being, but work on it.
This week the kitchen team of The Hague and myself implemented the new menu, first day operational and a lot of positive comments already.
The last task is to find a proper, eye-catching name for the restaurant in the Hague and rebrand it, what do you think of SWISS BISTRO & GRILL?
Below some menu highlights and pictures:
Pomodori tomato | semi dried | buffalo mozzarella | basil | olive oil
Goat’s cheese gratinated | forgotten beetroot | charcoal roast | liquorice crumble
Quail | calvados prunes | sultana’s | Waldorf salad | roast pecans
Smoked mushrooms | salpicon | crispy dough | VOC foam
Carpaccio | classic | basil | pine nuts | parmesan
Steak tartar | onion | caper berries | cornichons | tomato | toast
Slices of veal | rösti | white wine and mushroom sauce
Sea bass Sauce Vierge | fennel | olive | lemon | basil | tomato
Lamb skewer | polenta | oregano | Gorgonzola
Baby chicken | low °C cooked | Piment d’esplette | jasmin oil | caramel apples | mint
Gnocchi | Luca de Santi’s blueberries | wild boar ragout | tarragon
MP House steak | 250 gram | origin Black Angus Creekstone USA
Rib eye | 200 gram | origin Ireland
Crème brûlée | pear | bicuit
Bread & butter pudding | sugar bread from Friesland | egg yolk and brandy sauce
Cheesecake | our style | a la minute baked
Swiss chocolate | 70% | 35% | 0%
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