Morgan & Mees

Morgan & Mees is a brand new hotel and restaurant situated in a completely renovated historical building in Amsterdam West. The interior matches the characteristics of the monumental building, but with a modern twist. With an elegant timeless look and an eye for detail Morgan & Mees is a stylised hotel for international travellers and locals.

The bar, restaurant and hotel are tastefully designed, classical, yet modern at the same time.

The restaurant menu is brasserie inspired with very accessible dishes. In the evenings, the bar is really popular and even standing space is hard to find.

In the short time they've been open, Morgan & Mees has gained quite a following and they are certainly a valuable addition to the area.

For more information, please visit Morgan & Mees.


The Perfect Cheese Omelette

A prefect omelette is easy to achieve and makes for a perfect lunch or light meal. Here's our way to do it.

Serves 2

Ingredients
6 free range or organic eggs
salt and pepper
about 50 g goats or truffle cheese, grated
butter
bread, to serve
salad, to serve

Method

Crack the eggs into a bowl and whisk to combine. Season with salt and pepper. Heat a good non-stick frying pan over medium heat with a knob of butter.

Once the butter begins to foam, pour in the beaten eggs. As the egg begins to set on the base, pull it from the outer part to the center with a spatula. That way you ensure that the omelette will be light, blonde in colour and still be soft (or baveuse) in the centre. Now is the time to add the grated cheese, leaving some back to sprinkle over at the end. Reduce the heat at this point if you feel it's cooking too fast.

With the spatula, fold over a small section of the omelette, tilting the pan as you do, so that the omelette folds over itself, becoming neat and folded in the corner of the pan. Grab your serving plate in one hand and the frying pan in the other and carefully, but with confidence, turn the omelette on to the plate. Sprinkle with the remaining cheese and serve with salad of your choice dressed with a little olive oil and some delicious bread.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

 


Hofstede De Nieuwe Donck

Last Friday, we catered a dinner at Hofstede De Nieuwe Donck. This is a beautiful estate in Langbroek, not far from Utrecht.

It can be used for hosting meetings, workshops and dinners. There is also accommodation for up to 20 people.

We had serious kitchen envy, for the large open, country kitchen. It was a pleasure to cook in and we hope to use it more in the future for cooking workshops and dinners.

We made a delicious 4 course dinner of salmon marinated in ginger and lapsang suchong tea, sole and scallop roulade, venison fillet with parsnip puree and deep fried kale and lastly, poached and caramelised pears with rum and muscavado jelly, milk puree and croissant ice cream.

A little interesting fact: the Christmas Special of Heel Holland Bakt (the Dutch version of The Great British Bake Off) was filmed in this kitchen a few weeks ago and will be broadcast on Saturday 20 December 2014 at 16:50 on NPO 1.

 


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.


Business Meetings

We can host meetings with full discretion and privacy at 180 Graden or at another one of our locations we use, depending on the size of the group. Lunch and/or dinner can be included, together with all necessary equipment such as a projector and screen.

For more information, please contact Bernadette or Mischa.


Roasted Chicken with Heritage Carrots and Fennel

Serves 4

Ingredients
1,8 kg whole free range or organic chicken
1 lemon
1 small bunch thyme
5 cloves garlic
olive oil
50 g butter
salt and pepper
2 bunches heritage carrots (12-16 carrots)
2 fennel bulbs

Method
Preheat the oven to 180 C - 200 C. Cut the lemon into quarters.  Fill the cavity with the lemon segments, thyme and garlic cloves. Rub the butter all over the chicken and drizzle with some olive oil.

Season the chicken generously with salt and pepper making sure you don't forget to season in the cavity as well. Place in a roasting dish, breast side down and roast for 45 minutes.

In the meantime, peel the carrots and slice diagonally. Trim the hard outer layer away from the fennel and roughly slice. After the 45 minutes, take the chicken from the oven, turn over and baste with the juices in the pan. Add the carrots and fennel around the chicken, mixing them well with the juices. Add a little salt and pepper. Return to the oven for a further 45 minutes or until the chicken is cooked through and golden brown.

Remove from the oven and rest for 5-10 minutes before carving and serving with the roasted carrots and fennel.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

 


Restaurant Het Bosch

It's a tough job eating so many delicious courses one after the other but, somebody's got to do it!

Restaurant Het Bosch is perched on the banks of ‘De Nieuwe Meer’ in Amsterdam. The gorgeous location is the perfect setting for this modern, glass-encased restaurant. The light interior overlooks the water through large windows and if you manage to tear yourself away from the view, the immaculate, modern open kitchen is also exciting to watch as the chefs orchestrate a symphony of food.

Het Bosch was opened over 30 years ago by Ferry van Houten and remains in the family to this day. Ferry’s son, Danny, is now Maitre Sommelier, and it’s quite clear that he spent much of his youth working in the restaurant. His warm welcome, knowledge of wine and service were impeccable.

The extensive wine list is an exciting read in itself. What stood out is the number of wines available by the glass. More places should take note of this, in our opinion. We also liked the exclusive Château Mouton Rothschild wine list. The restaurant has invested in a range of their wines in limited quantity. If you have the budget, why not splash out.

We were treated to a 6-course menu, which has to be said, was a gastronomic journey from beginning to end. Our highlights from the menu were the tartar of Limousin beef, which was part of a trio of starters. It was served with an inspired sorbet made from cornichon pickling vinegar. When Bernadette scrapes her plate clean, you know you’re on to a winner!

The melt-in-the-mouth cod with Israeli couscous paella, octopus and olive jus danced on the palate with an array of sweet and salty flavours and textures. The veal sirloin as main was perfectly pink and tender as can be.

Dessert was an amarena cherry chocolate brownie, almond ice cream, refreshing red fruit soup and yoghurt sorbet.

Danny matched each course to perfection with an accompanying wine. That’s not an easy task. What we witnessed was a harmonious balance between kitchen and front of house, working together to complement each other and creating a perfect experience.

This is the place to bring someone you love or the most discerning diner – it’s that good! Our only tip; make sure you wear loose clothing because you won’t be leaving anything on your plates.

For more information please visit Het Bosch.


The College Hotel

Experience the art of food

Gastronomy enthusiasts will feel right at home in the restaurant of The College Hotel. Chef Nick Schouten and his team present a cuisine with an international touch, but which originates in the Dutch kitchen.

Chef Nick Schouten makes subtle use of new techniques, but only complementary. His love for the trade, eye for presentation and use of fair and fresh products ensure a high level of cuisine. The elongated open kitchen makes lunch and dinner at The College Hotel all the more enjoyable. You can see the kitchen crew work at all times.

The College Restaurant is also perfect for a delicious lunch. Are you having a business meeting? You and your business partners will definitely be pleasantly surprised by The College Power Lunch. This 3-course lunch gives you a small taste of our delicious dishes from the dinner menu. And for the ladies we have Lady Lunch consisting of a selection of appetizers, a tasty main course and a sweet dessert tasting. All while enjoying a glass of quality wine per person. Upon departure you will receive a ladylike giveaway gift.

For more information, visit thecollegehotel, or call +31 20 5711511.