I liked the quirky note of servers in blue blazers and converse style navy tennis shoes (Vermeer) as I found it just the note of casual the quite stark decor needed to make it more welcoming. The dining room at Bord'Eau has a really lovely view over the canals (so it gets the edge for the view) and for groups a really fun location of a dining area surrounded by the "wine cellar". These two restaurants are about as evenly matched as you could find and I suppose that is why our votes were split. And in the end you couldn't go wrong at either of them.
So off we go into the two meals- I am going to do these individually rather than compare course by course. Both meals started with numerous amuse bouche courses that were delightful (even playful in the case of Vermeer) and both offered seasonal menus that focused on what was fresh at the moment.
jellied consume of chicken-
the crab beignet and crab meat covered with avocado-
what was underneath once you ate the beignets-
an oyster in a a custard with pearls of oyster "juice"
a bone marrow flavored potato- topped with caviar
the spring green mix with couscous - very fresh tasting
the lobster course-
the fish course-
the lamb - "stuffed" with lardo to make it evenmore succulent-
the miso soaking segment of the slow cooked foie gras course - which is shown below it-
the astounding green apple flavored dessert
the strawberry dessert with meringue - very seasonal!
So that was Phil's favorite and now on to my favorite meal of the Europe trip (not just Amsterdam)
excellent crisped cheese to begin- and "bread sticks" that had a fibrous crunch like celery - so clear they were not bread...LOL
passion fruit and some sorbet? - unfortunately the amuse were not memorialized on a paper menu and therefore I have to let memory serve (good luck with that!)
this course I do remember because they took dry ice and used it table side to whip up a creme fraiche and chive sorbet for the incredible golden beet and red beet sauce that was served as the next amuse-
then the menus arrived - so no matter what you ordered you were already wowed by the amuse selections!
and this is the tasting menu we had- truly epic meal for our last night in Amsterdam!
as we perused the menu our final amuse arrived - a palate cleanser to prepare our selves for the amazing courses to come... (wish I could tell you what it was LOL)
and we begin with scallops with caviar and ketchup made from red cabbage--- described as scallops- carpaccio with black radish, salmon eggs and red cabbage ketchup
poached lobster with rhubarb and avocado - with rhubarb and lobster bouillon- and although not named some kind of sea vegetable as a garnish...
my favorite course (it reminded me of something Jake Bickelhaupt would make at 42 grams) the morrels with cauliflower and a grain (I think barley) and hints of almond flavors- this dish was FABULOUS!
each table had a centerpiece with ceramic fruit and a candle in a wooden bowl -
the next course- white asparagus as the side to the halibut with a carrot sauce-
the sweetbreads were just as good as the previous courses- this time with green asparagus-
the pigeon course- which was too gamy for me but luckily I brought my (squab) pigeon loving husband to help out on this course-
an intermezzo - a terrific white asparagus sorbet with white asparagus panna cotta and crunch of ?
then a beautiful strawberry dessert - with passion fruit ice- and meringue
then three post desserts to really put us over the top!
these sticks were all "cookies" of various sorts!
a really perfect way to end our trip- or almost end it. We were leaving the next morning and our hotel offered a Tesla taxi to the airport and since we don't foresee ever owning a Tesla we decided to take them up on it and ride in one....
Phil loads luggage with the driver-
gets in and then after we arrive - stands for a photo!
so a terrific trip - lots of great art, great food, and mostly blue skies! This is my last post from the nineteen days away in May - but there is always plenty to do at home so stay tuned - - -