Cod en Papilotte

A healthy way of cooking fish, which steams it in it's own juices and keeps in all the delicate flavours.


Serves 2

40g butter
4 carrots
4 spring onions
1 teaspoon fennel seeds
1 small bunch flat leaf parsley
1 small bunch tarragon
200g savoy cabbage, cabbage
2 cod fillets of 150g a piece
4 roseval potatoes
3 tablespoons olive oil
80ml white wine
salt an pepper

Thinly slice the carrots diagonally and the spring onions into rings. Thinly slice the potatoes; finely chop the parsley and roughly chop the tarragon.

Heat a frying pan with the butter and 2 tablespoons olive oil. Sweat the potato, carrots, spring onions, cabbage and fennel seeds for about 3-4 minutes. Add the white wine and season with salt and pepper. Allow the vegetables to cool off slightly.

Preheat the oven to 180° C. Cut 2 pieces of aluminium foil or baking paper of 30 cm and grease with olive oil. Place the vegetables in the middle of the foil and lay the cod on top. Season with salt and pepper and sprinkle over the parsley and tarragon. Fold the sides in, forming a package and pour in the juices from the vegetables. Fold the ends tightly together. Transfer the packages to an oven tray and place in the oven for about 13–15 minutes.

Carefully remove the fish and vegetables from the packages and place on serving plates.


voor 2 personen

40g boter
4 bospeen
4 lente uitjes
1 theelepel venkelzaad
1 klein bosje platte peterselie
1 klein bosje dragon
200g savooiekool, gesneden
2 kabeljauwfilets a 150g per stuk
4 roseval aardappel
80 ml witte wijn
3 eetlepels 0lijfolie
zout en peper

Snijd de bospeen fijn in schuine plakjes, de lente uitjes in ringetjes, de aardappels in dunne schijfjes, de peterselie en de dragon fijn.

Verhit de koekenpan met de boter en 2 eetlepels olijfolie. Fruit hierin de aardappel, bospeen, lente uitjes, kool en venkelzaad voor ongeveer 3 tot 4 minuten. Blus af met de witte wijn. Laat groenten iets afkoelen.

Verwarm een oven voor op 180 °C. Knip twee stukjes aluminiumfolie van 30 cm. Plaats het groentemengsel in het midden van de folie, leg de kabeljauw er bovenop, bestrooi met zout, peper, peterselie en dragon. Vouw de zijkanten van de folie omhoog, zodat er een bakje ontstaat, giet het vocht van de groenten erover heen. Vouw de pakketjes aan de bovenkant dicht.

Zet de pakketjes op een bakplaat in de oven voor ongeveer 13 tot 15 minuten.

Leg de pakketjes op borden en vouw het open.


Earlier this year, to celebrate 10 years of working together, we travelled to Mischa's home town of Cape Town in South Africa.

We were greeted by warm summer sunshine, the most amazing food and gorgeous wines. For some time now, we had heard about the beautiful wine estate of Babylonstoren, situated between Franschoek and Stellenbosch. Driving up on the long dirt road on a scorching hot Sunday afternoon, with vineyards on either side and the mountains ahead of us, we were certainly in for a treat.

The manicured and sculpted gardens, also referred to as the Versaille of Africa, welcomed us. The fertile land produces the most amazing, ripe and varied ingredients which are used in their two restaurants, The Greenhouse, which offers a more laid back and relaxed atmosphere and their fine-dining restaurant Babel.

Hours can be spent wandering through the gardens and surroundings. If you have more time, and the budget, you can also stay in the Farm Hotel, which is tailored to be your home away from home. There's also a spa where you can be pampered and rejuvenated.

The shop sells the most beautiful local produced - think artisan breads baked right on the premises, meat, cheese, fruit and vegetables. Not to mention their own label wines, books and other beautiful items.

The only way to best appreciate this magnificent part of the world is not by reading the written word, but by experiencing it trough photos and images, or better yet, by going and visiting it for yourself.

For more information, visit Babylonstoren.

Private Dining

If you are looking for a venue to host private and exclusive lunches and dinners for up to 50 people (for cocktail parties and walking dinners we can accommodate 90-100 people), our dining area is the perfect space. For a more homely atmosphere for up to 14 people, we can use the dining room at 180 Graden, a typical canal house in Amsterdam’s Jordaan district. For larger events, please contact us to discuss possibilities.

For more information, please contact Bernadette or Mischa.

Le Salonard

Le Salonard is a culinary paradise in De Pijp. Housing a selection of wines, cheeses, pastries, charcuterie and other delicacies from around Europe, it's all one could ask for for the prefect night in.

There is also a small seated area where you can order a selection of sandwiches and salads.

In our opinion, it's the perfect recipe for the weekend. Buying a selection of their beautiful cheeses and charcuterie, pairing it with a wonderful bottle of wine and ending off with their heavenly looking brownies.

For more information, please visit Le Salonard.

Cotes du Rhone blanc Les Travers - White Wine

Côtes du Rhône Villages Cairanne Blanc – AOC
Flavour profile
Soft, elegant, aromatic. A real winter wine.
Grape variety
30% Clairette, 20% Roussanne, 30% Grenache Blanche, Marsanne and Viognier (may vary per vintage year)
Les Travers includes several lots on the hills of Cairanne and on the flat Plan de Dieu. For this white Les Travers the grapes are harvested in vineyards with a bottom of clay and limestone on the flanks of the 'coteaux' and alluvial sand in the Valley. The average age of the vines is more than 30 years.
The grapes are 100% hand-picked and carefully selected in the vineyard. Upon arrival in the wine cellars, they are immediately pressed and pneumatically cooled for the must to settle. 80% of the fermentation takes place in stainless steel tanks at 18 ° C and 20% in new oak barrels, with regular bâtonnage. To maintain the necessary freshness in the wine is typically a malolactic fermentation not desired.
Very bright and sparkling colour, yellow with a green tang. In the nose, floral aromas dominate, complemented by nuances of exotic fruits, pear, melon and tangerine with a hint of vanilla. Notes of almond paste and honey are not far away. Spicy, fruity and round in the beginning, dry and smooth on the tongue, beefy and greasy in the beautiful long finish.
Serve with
In the Rhône Valley this organic wine is often served with oysters and other shellfish. Classically combined with sea fish, poultry or white meat. Particularly good with poultry paté or terrine.
Serving Temperature
8-12 °C
Culinary Advice
Delicious served with our Sole and Scallop Roulade.

Buy or taste this wine? For more information visit Wijnkoperij De Gouden Ton


Fromagerie Kef

Fromagerie Kef is one of our favourite cheese shops in Amsterdam. As you walk in, you are immediately hit with an intoxicating aroma of delicious cheeses.

The shop, which has been in existence for 62 years, stocks an array of local and international cheeses from small producers. The fridges and cheese cellar are always brimming with these edible gems. The cheese is often ripened in the shop, ensuring that when you purchase it, it will be at it's best for eating and enjoying.

We love that when you purchase your cheese, they are loving wrapped, including the name of the cheese. When you get home, it's like unwrapping little presents of joy. The shop also stocks bread from bakery Niemeijer, chutneys, wines and charcuterie to complete your cheese board.

The staff are always on hand to give you advice if you need it.

On Sunday's you can order small cheese platters to enjoy in the store with a glass of wine.

Fromagerie Kef is our preferred supplier for our caterings and dinners.

For more information please visit Fromagerie Kef.

Pepin Condé Cabernet Sauvignon - Red Wine

Stark-Condé Wines is a family business that produces high-quality artisan wines in Stellenbosch, South Africa. American born and raised José Condé earned his stripes working in the art and design world for 15 years. In 1997, he moved with his wife and two daughters to South Africa, where, together with his father-in-law Hans Schroder (owner of Neil Elis Wines), founded in Stark-Condé Wines in 1998. The name of the company is a combination of the surnames of co-owner and winemaker José Condé and of his wife. Pepin Condé is a trademark of Stark-Condé. The name is derived from the local wine maker's childhood pet name: (José) Pepin Condé...
The brand stands for high-quality wines made from specific vineyards outside the usual wine region of the Stark-Condé wines. These specially selected vineyards all produce top quality grapes with their own character. For this wine, mainly cabernet sauvignon and merlot grapes from a well known vineyard on the Bottelary Hills in Stellenbosch are used, supplemented with grapes from Helderberg and Jonkershoek Valley. The average height of the vineyards is 250 m and the average age of the vines is around 15 years.

This wine is classicly vinified. The destalked and crushed grapes are fermented in stainless steel tanks and pumped 3 times daily so that the juices come into contact with oxygen. After the alcoholic fermentation, the grape must is compressed and transferred back into the stainless steel tanks where it undergoes the malolactic fermentation. Part of the wine fermentation takes place in oak barrels. The assembled wine is matured for 12 months partly in French and partly in American oak barrels. Before bottling, the wine is lightly filtered.

Taste impression:
Typical classic 'Stellenbosch' Cabernet wine, intensely aromatic, plenty of ripe dark fruit, powerful, fleshy and full, with prominent tannins and a very pleasant 'spicy touch'. Serve at: 15-17 ° C. Ageing potential: a few years after the harvest at best.

Culinary advice:
Ideal accompaniment to meat dishes with a powerful, rich flavour: beef, game, lamb, grilled meat, from the braai or barbecue, roasted in the oven or the rotissoire, or in stews... Also delicious with ripe, hard farmhouse cheeses.

Buy or taste this wine? For more information visit Wijnkoperij De Gouden Ton

Every two weeks we will be giving away a bottle of the featured wine. To stand a chance of enjoying a bottle, fill out the contact form including the name of the wine and we will let you know if you have been selected.

Villa Wolf - Pinot Noir - Red wine

The wine:
Villa Wolf Pinot Noir is warm and medium-bodied, with a firm acid structure. Its dark cherry fruit is juicy, ripe, and forward, with a spicy mid-palate. Six months of barrique aging gives the wine a smoky depth and a nice touch of earthy tannins. This is a very grown-up Pinot Noir for the price, and it’s another excellent wine for everyday dining.

Culinary advice:
Perfect with various poultry like grouse, chicken and duck. Also good with veal with a variety of wild mushrooms. And off course a wonderful Boeuf Bourguignon.

The estate:
Founded in 1756, in the Pfalz region of Germany, the J.L. Wolf estate (now called Villa Wolf) was a successful and highly regarded winery for more than two centuries. It entered an especially glamorous era with the construction of its Italianate estate house and villa in 1843.

Since 2011, the estate has been managed by a talented and dedicated young couple who met while working at Dr. Loosen. Patrick Moellendorf and Sumi Gebauer have brought renewed energy and focus to the viticulture and winemaking at Villa Wolf.

The goal at Villa Wolf is to produce wines that express the pure, authentic terroir of the Pfalz. Made in the classic style of the Pfalz, Villa Wolf Rieslings are drier and more full-bodied than Mosel Rieslings, with fully ripe fruit flavors and a characteristic stoniness in the aroma.

The Pfalz region also has a long tradition with other grape varieties, allowing Ernst and his team to expand their winemaking palette to include Pinot Blanc, Pinot Gris, Pinot Noir, Gewürztraminer and Dornfelder. To preserve the naturally high quality of the vineyards, we employ sustainable viticultural practices and emphasize gentle handling of the fruit through traditional, minimalist winemaking.

Buy or taste this wine? For more information visit Wijnkoperij De Gouden Ton

Wijnkoperij De Gouden Ton (Wine shop)

In November, it will be 22 years since Fonger Kranenburg opened his beautiful shop on the Willemsparkweg 158. Being a former butchery, the shop retains many original features, such as hooks in the ceiling and the characteristic office. The cellar has also been incorporated into the shop; designed as a tasting room housing a superb selection of fine wines. In April 2013, De Gouden Ton opened a beautiful wine shop in the Oude Dorp (Old Town) of Amstelveen.

Wijnkoperij De Gouden Ton prides itself on the wide selection of wines across all price ranges. Quality is the most the most important factor. Wines range from classic, well known labels, to tiny local discoveries. One of the most important conditions is that wines are produced with respect for nature. Magnificent Riedel crystal glasses and carafes complete the selection on offer. In the Amsterdam store, one will also find a specialized distilled range, including whiskeys, rums and gin.

Furthermore, their professional staff are always available to help customers with advice on the prefect wine choice.

Special events are regularly organised in both stores. For example, 'open bottle evenings', tastings and wine makers dinners. Visit the website of Wijnkoperij De Gouden Ton and the Facebook page to keep up-to-date.

For more information please visit Wijnkoperij De Gouden Ton

Restaurant Visaandeschelde

Sometimes in life, things are worth waiting for.

We've heard for many years that VisaandeSchelde is one of the best fish and seafood restaurants in Amsterdam, however we've never had the chance to experience it for ourselves. Until now, that is.

Situated on the Scheldestraat opposite the RAI convention centre, the restaurant is well located within the city and easily accessible. The interior makes use of hand-crafted materials, herring-bone patterns and special lighting to complement the area and food being served. Old techniques, crafts and beautiful reused materials have been deployed in the interior design. The combination of materials, images and patterns have been used in such a way as to create several different spaces within the restaurant.

On arrival we were warmly welcomed by the friendly staff. Once seated, our glasses were immediately filled with a stunning Limoux sparkling Rose. A gorgeous aperitief with quite a robust bubble. However, it held it's own with the snack and amuse. The snack was a signature dish of the restaurant in bite-size: a crispy 'cup' filled with a bouillabaisse foam and shrimp tail - superb!

The amuse that followed was a story of two parts. The Patron cuisinier-owner, Michiel Deenik, who serves and engages his guests, suggested we start with the soup. The soup was a cold Dashi (a Japanese soup made from kombu [dried seaweed] and bonito [dried tuna]) which was flavoured with coriander and spring onions with a few ocean jewels, such as an oyster and mussel to embellish. The dashi was sublime, packed full of flavour yet so clean on the palate. The other half of the amuse was a puree of sweetcorn with fresh water crayfish and a buttermilk and lemongrass foam. It was quite a shock going from something so savoury to something quite sweet, but the more one ate, the better it got. We couldn't detect any lemongrass in the foam, which may have helped the balance of the dish.

The starter that followed was a beautiful sashimi of Big Eye tuna, glazed with teriyaki and served with a tom kai gai dressing. Beautiful deep red tuna, as fresh as one can get. The accompanying garnish brough the dish to life. It was palate of preparations of cucumber, smoked pineapple, caviar, sourdough crouton, avocado puree, lemongrass gel, ama ebi prawn and edible flowers. With so many ingredients, a skillful touch is needed to achieve balance and this is just what it was. The dish was paired with Branco Vinho Verde, which was lemony on the nose and floral on the palate. Paired with the dish, a lychee flavour came to the fore.

Our second course was pan roasted sea bream with a heavenly crispy skin, tartare of raw sea bream, mushroom and anchovy tapenade, red pepper ice cream and a squid ink and olive oil dressing. In one word this dish was WOW! Definitely one of our favourites. This was an explosion of flavours, textures and temperatures. We use sea bream often in our recipes but have never used it raw. We will do now. Red pepper can so easily over-power other ingredients, but here it was perfectly judged and added a beautiful sweetness to the dish. This was paired with a Parva Res from Sicily, with stone fruit aromas. We detected notes of papaya when accompanied with the dish.

Main course was an interpretation of surf and turf. We had Zander (snoekbaars in Dutch), braised in brown butter accompanied with a beef stew, chantarelles, roast beetroot, beetroot puree and long pepper. This was a very rich dish, with the meaty flavours dominating. The sweetness of the beetroot counteracted the richness of the braised beef. The dish was paired with 4 Meses Jumilla red from Spain. A perfect wine which was light enough for the fish but rich enough to stand up to the beefy flavours.

We had just enough room left to share dessert. The 2 varieties of kiwi with kiwi gel, custard and coconut marshmallow and sponge looked picture perfect but didn't live up to the quality of the other dishes. The wine, an Auslese Muskat Ottonel was lovely. Our espresso came with unexpected friandise; the creme brûlée and canelle (French pastry) were absolute stunners.

Michiel shared his personal story with us that he originally started the restaurant with his friend, who sadly passed away a few years ago. The story and the journey they made is reflected in the dishes. There is no better ode to someone special than to bring joy to others through good food and good wine.

For more information, please visit VisaandeSchelde.