Vyne & Envy
It was a cold and damp midweek evening when we made our way for a drink and dinner at two Amsterdam institutions.
Walking down the Prinsengracht, rain drizzling overhead, we were in much need of a good glass of something to drink and a delicious dinner after what had been a few very busy weeks.
As we entered Vyne wine bar, we were surprised to see it very quiet. Maybe it was the weather or the upcoming festive season that people of 'waiting' for all the parties. The buzzing atmosphere we missed of people enjoying a drink was more than made up for by the friendly and charming Charlene.
We browsed through the extensive wine list, around 350 wines to be exact, while she poured us each a glass of Colmei Valdobbiadene Prosecco. You'll find a good selection of G&T's on the menu and their new wine cocktails. If you find it hard to chose a particular wine, you can always order a wine flight (red or white) put together by their sommelier.
And while you're having a drink, there is also a little bites menu with tapas style offerings, cheese platters and shrimp croquettes.
We then made our way a few meters up the road to Envy. This is a restaurant that serves what they call delicatessen dishes. In a nut shell, it's small dishes designed for sharing. Diners can either order a la carte, or can be surprised by the Chef's Menu.
The restaurant has two types of seating, high tables for those wanting a quick bite and low tables for those diner who want a leisurely evening it. A great concept and idea, we think.
The friendly restaurant manager gave us a warm welcome and we were immediately greeted with glass of Cava and a charcuterie platter comprising lavender Brandt & Levie sausage paired with Dijon mustard, heavenly Iberico ham and Spanish salame Ventricina. Nice bread and olive oil completed the scene.
Our first course comprised 3 different dishes - oyster ceviche, cucumber, burnt onion, dill and yoghurt pastilles. Fantastically clean and refreshing with sweet and sour notes from the cucumber and pickling liquid. This is a great way of eating oysters. The next dish was seared squid with chiparones (baby squid), olive cake, aioli and squid ink pasta. The seared squid was beautifully cooked, firm but tender. The chiparones were almost raw, just have seen the pan and the olive cake was sweet and light (made with an almond base) adding an interesting contrast to the dish. Thirdly we were served langoustines with Hollandaise, curry oil, curry crumble and enoki mushrooms. A stunning combination of sweet langoustines, rich Hollandaise and with a perfume of curry. The sweet crumble with curry was a nice idea, while the roasted enoki gave the dish a savoury note. With so many different ingredients and flavours, you would imagine that it would be a nightmare to pair with one wine, but this was done well with a Gruner Veltliner.
The following set a dishes comprised a steak tartare with potato mousseline, herring caviar, grilled leeks and a 60 C cooked farmhouse egg yolk. The steak tartare was well seasoned and tender counter-balanced with the soft mousseline and salty bursts from the herring caviar. The 60 C egg yolk was both firm and soft, adding a richness to the dish.
The next dish was grilled fillet of plaice young garlic foam, sweet and sour fennel, roasted onion cream, ciabatta toast and rocket cream. Despite the many bold flavours being used, the dish was light and fresh. The plaice was perfectly cooked and the delicous rocket cream added some pepperiness to the dish.
These dishes were paired with a Portugese Valporeria, a white wine made using 5 different grape varietys. The wine was powerful enough for the steak tartare, but smooth and elegant as well to pair with the fish.
We next moved on to an intriguing and super-delicious combination of foie gras with raspberry and hazelnut. Baring in mind what we had already eaten, it too wasn't as simple as it sounds. Grilled foie gras was, raspberry meringue, fresh raspberries, raspberry gel, a 'bon bon'of foie gras, hazelnut creme and shiso purple. The plate looked liked a dessert, too pretty to eat, but we attacked the plate. Who would have thought that fresh, sharp raspberry was so good with foie gras? Throw in some hazelnut and sweet meringue and it's a marriage made in heaven.
We just about had space left for dessert and an espresso. Coffee Bay then arrived at our table - the chefs interpretation of coffee and Bailey's. A caramel tuile, cold Bailey's granite, chocolate crumble, creamy Bailey's bon bons,deep-flavoured coffee meringues, stroop waffels, chocolate mousse, hazelnut crumble and finished off with grated tonka beans. This dish balanced sweet and bitter flavours with cold textures and crunch. A good ending to the meal.
The service was impeccable. Our waiter was friendly, enthusiastic and very knowledgable. There is a relaxed vibe in the restaurant where both locals and visitors will feel comfortable. The food is delicious, imaginitive and well executed. The chefs put everything on a plate for a reason. As there are so many small components to each dish, we feel that sharing plates are not always ideal for allowing the diner to taste all the components and get the full effect intended.
Envy should without doubt be on your restaurant list, whether you're looking for a leisurely night out or a quick bite with great food.
For more information, please visit Vyne.
For more information, please visit Envy.
China Town
Every city around the world has it's own China Town and Amsterdam is no different.
On a street called Zeedijk, a stones-throw away from the Red Light District, you'll find a cluster of Chinese restaurants and supermarkets. There are Peking ducks hanging in the windows, Chinese families doing their groceries, paying their respects at the beautiful Chinese Temple or grabbing a bite to eat.
We needed some specialty Asian ingredients so we made our way to Dun Yong supermarket. You'll find an incredible array of Chinese, Japanese, Thai and Asian ingredients. Ranging from frozen tom yum soup packs, fresh coriander with the root attached to a range of woks and steamers. This is the one-stop shop for your Asian store cupboard and ingredients you won't find any where else.
It was getting late and we hadn't eaten lunch yet, so Mischa suggested we go and eat dim sum at Hoi Tin. He's been eating there for years and has always wanted to take Bernadette to try it out, so this was the perfect opportunity.
We sat down to a pot of fragrant, steaming jasmine tea before tucking in to steamed dumplings with prawns and scallops. Aubergine slices, filled with pounded shrimp, deep fried in a light batter and served on a soy based sauce. To end, sesame balls, fried and filled with a sweet peanut paste. Reasonably priced food which does wonders for your soul and belly! We'll be going back soon to have dinner there.
Bilder & de Clercq's New Recipes Week 48
As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:
Launch of the Restyled ELLE Eten Magazine
Last week, together with Bilder & de Clercq, we catered the launch of the restyled ELLE Eten Magazine.
ELLE Eten is one of Holland's premier food magazines and in each edition, one of Bilder & de Clercq recipes is featured.
The event was held at the beautiful new Siematic Flagship Store, which is filled with the most magnificent kitchens and appliances.
The new magazine has been beautifully refreshed, with a new look and feel.
Read the evening's report on the ELLE Eten website.
Bilder & de Clercq's New Recipes Week 47
As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:
Magimix 5200
All Magimix food processors are manufactured in France and equipped with a powerful, ultra quiet induction motor. Serrated Sabatier stainless steel blades are also made in France and stay sharper for longer.
Magimix food processors are designed to combine good looks with ease of use.
There are just 3 buttons to access all functions. The motor automatically adjusts it's power for each task. A recipe book full of ideas is supplied with each machine. A blade safe storage box provides compact storage for main blades, whisks & discs.
As well as the main bowl, Magimix has created a midi bowl and the mini bowl. Placed inside the main bowl, the midi and mini bowls function entirely independently, meaning that you can carry out tasks in succession. All bowls are made of an unbreakable material called Lexan. The main bowl is ideal for preparing larger quantities. The midi bowl is an easy to clean bowl for grating and slicing. The mini bowl is designed to handle smaller quantities and comes with it's own stainless steel blade.
Fitted with the metal blade, the Blender Mix converts your food processor into a blender. By changing the flow of the ingredients, this simple tool adds yet another function to your Magimix.
Magimix innovation now allows you to dice. The first of it's kind on the market, the optional dicing kit can be used to make cubes out of just about anything from onions to potatoes to carrots and much more. Leave the Magimix off and use it as a kit for French Fries!
Chefs Opinion
The Magimix 5200 is indispensable in our kitchen. We have been using ours for years and it has become a bit of a workhorse. It's multifunctional abilities and reliability ensure that no kitchen is complete without one.
For more information visit Magimix.
Magimix Patissier
The kitchen all-rounder
All Magimix food processors are manufactured in France and equipped with a powerful, ultra quiet induction motor. Serrated Sabatier stainless steel blades are also made in France and stay sharper for longer.
Just 3 buttons to access all functions. The motor automatically adjusts it's power for each task. A recipe book full of ideas is supplied with each machine. A blade safe storage box provides compact storage for main blades, whisks & discs.
When used with the stainless steel bowl, the dough/pastry blade is perfect for kneading bread or pastry dough in less than 1 minute.
Fitted with the master blade, the Blender Mix converts your food processor into a blender. By changing the flow of the ingredients, this simple tool adds yet another function to your Magimix.
The multipurpose metal master blade is ideal for doing a host of things. From mincing meat, crushing ice, pureeing soups and much more. Made from Sabatier steel, the master blade will help you achieve professional results everytime.
You can also convert your Patissier into a Citrus Press. Just pop the included attachment on the main bowl and you are ready to juice oranges, limes, lemons and any other citrus fruit.
The whisk attachment is perfect for getting fluffy egg whites (up to 12 eggs) for mousse, meringue and macarons. It can also whip cream effortlessly for that professional result.
Magimix innovation now allows you to dice. The first of it's kind on the market, the dicing kit can be used to make cubes out of just about anything from onions to potatoes to carrots and much more. Leave the Magimix off and use it as a kit for French Fries!
Convert your Patissier into a juicer with the Juice Extractor kit. Juice any vegetable for healthy drinks without additives. It is also great for berries and cooked vegetables. The removeable ring allows for easy cleaning.
The Patissier comes with 2 slicing and 2 grating discs. Ideal for slicing and grating any fruit or vegetable with ease.
Chefs Opinion
The Magimix Patissier is a new addition to our kitchen. We have used it to make cakes and pastries with fantastic results and we look forward to creating new and delicious dishes with it in the near future.
For more information, visit Magimix.
Michelin Stars 2015
Yesterday, Monday 17th November 2014, the new list of Michelin stars were announced and Amsterdam has gained 3 new starred restaurants.
Two Stars: **
Librije's Zusje at The Waldorf Astoria Hotel
One Star: *
This just goes to show that Amsterdam is turning into Holland's food capital.
De Volkskruidentuin - The Spice Garden
Situated on the Kinkerstraat, around the corner from Amsterdam's newest hotspot The Foodhallen, you'll find spice heaven.
As you walk in to De Volkskruidentuin, the heady aroma of exotic spices and rose water make you feel as if you've stept into a middle eastern souk. Spices, whole and ground, orange blossoms, rice and exotic ingredients jostle for space. The owner, originally from Afghanistan, has brought a part of his world to Amsterdam.
If, like us, you're a fan of Ottolenghi, but have difficulty finding some of the ingredients used in his recipes, then you'll probably find them here. Think date syrup, pomegranate molasses, sumac, za'atar, dried pulses and nuts. So spice up your life and pay this shop a visit!
Bilder & de Clercq's New Recipes Week 46
As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:
