We started with a glass of excellent blanc de noir champagne, accompanied by handpicked oisters from the island of Terschelling (a rarity), and some excellent iberico ham.
We had - amongst others - crustacean foam with crispy chicken skin, ceviche of Corvina-fish with cumquat and burnt corn, seared langoustine with puffed quinoa. Tuna whith goose liver and soy beans, sweetbreads with chorizo and black garlic. Furthermore some bavette with a brilliant madeira jus. All was very well.
The wines that complemented the dishes were all well chosen, except, perhaps for the somewhat underwhelming first of the white wines. But that is nitpicking.
The cheese platter and dessert were very good, especially the home made chocolate spheres. When I mentioned this to the chef (Rik), he was kind enough to give me some extra's for the way home!
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