Bord’eau, Amsterdam, 5/11/17

IMG_7692
restaurant windows

Bord’eau is located in the De L’Europe Hotel which overlooks a busy canal in Amsterdam.  One wall of the lovely restaurant is floor to ceiling windows overlooking this canal – a great seat for a show with your meal.  The tables are good sized and well spaced with faint pop music playing in the background.  Service is friendly and helpful but pacing was too slow leaving lots of time between courses which seemed deliberate since there was no crowd.  The food seemed to be going for more visual punch than flavor.  They offer an a la carte menu as well as tastings of 3 – 6 courses and it is well detailed what is added with each additional course.  There is also an optional duck liver course that could be added to any of the tastings.  (We chose to add that to our 4  course tasting).

IMG_7690
hotel building
IMG_7704
interior
IMG_7706
interior
IMG_7705
interior
IMG_7702
table set up
IMG_7710
Frankie checked out the table flower and view
menu cover
menu cover
starters and mains
starters and mains
tasting options
tasting options

 

While looking over the menu we enjoyed a warm velouté of Japanese sea urchin.  A nice flavor.

IMG_7715
velouté of Japanese sea urchin
IMG_7719
from the top

 

All tastings start with a set of snacks.  A Dutch mussel with lemongrass jus and dill-calamansi creme was a large mussel with the dill being a strong flavor. Dutch shrimps with XO sauce, remoulade of celeriac and horseradish were really good.  The celeriac was in long strings inside the molded shrimps and there was a good taste of horseradish.  A razor clam with ‘soffritto’, Pernod jelly and clementine was chewy with a bit of sweetness and no grit left in the clam.  Mariniere jus of cockles with a liaison of Waddenzee oyster was described as a combination soup of all the others however it mostly tasted of oysters and was my least liked.

IMG_7741
snacks
IMG_7746
Dutch mussel with lemongrass jus and dill-calamansi creme
IMG_7762
underneath
IMG_7748
Dutch shrimps with XO sauce, remoulade of celeriac and horseradish
IMG_7767
inside
IMG_7754
razor clam with ‘soffritto’, Pernod jelly and clementine
IMG_7756
closer
IMG_7757
Mariniere jus of cockles with a liaison of Waddenzee oyster
IMG_7726
Frankie checked out the salt container

 

A classic Dutch bread was served warm with Dutch butter and both were quite tasty.

IMG_7774
bread
IMG_7772
Frankie studied the butter curl

 

The langoustine was poached in duckfat with coffee and ‘katsuobushi Albufeira’ – which was a shaved dry tuna.  It was an interesting visual addition as the heat of the dish caused the super thin flakes to move around in the bowl, like they were alive.  The langoustine was barely cooked and blended beautifully with the rich sauce and tuna flakes.  It gave it a hammy taste that came off nicely.

IMG_7785
shavings added
IMG_7796
‘katsuobushi Albufeira’
xx
langoustine was poached in duckfat with coffee and ‘katsuobushi Albufeira’
xx
closer

 

The course added for the 4 course tasting was smoked potatoes that were served with roasted chicken broth, Wilde Weide cheese and preserved black truffle.  The interesting visual here is that that homey dish of  little potatoes was actually a potato dumpling stuffed with truffle and brushed with truffle oil.  They were served in a very thick broth that tasted of smoke.

IMG_7806
smoked potatoes with roasted chicken broth, Wilde Weide cheese and preserved black truffle
IMG_7807
closer
IMG_7811
Frankie admired the dish
start
broth
IMG_7818
as plated
IMG_7823
closer
IMG_7826
inside

 

The Holsteiner dairy cow fillet was thinly sliced and served in a hay consommé with lemon thyme and mushrooms.  A side dish of BBQ oxtail with marrow was served with creamy polenta and confiture of onion.  The beef fillet was like carpaccio, which cooked with the hot broth poured over it, and laid over ‘noodle cut’ mushrooms.  It needed a bit of salt which was available on the table but it basically had no beefy flavor.  The savory oxtail was tender and smokey and served with a perfectly smooth polenta.  The accompanying onions were sweet and it all mixed together nicely.  I preferred it to the fillet.

presentation
Holsteiner dairy cow fillet was thinly sliced and served in a hay consommé with lemon thyme and mushrooms.
adding broth
adding broth
IMG_7867
finished product
IMG_7879
underneath
IMG_7859
BBQ oxtail with marrow was served with creamy polenta and confiture of onion.
IMG_7874
closer
IMG_7696
Frankie found an orchid

 

We ordered a separate wine to go with the duck liver course and dessert.  The liver was steamed above a seaweed broth and decorated with umeboshi, which is a Chinese plum sauce that in this case was mixed with a bit of apricot.  The liver had been grilled to a soft consistency and caramelized on one side.  The flavors were definitely influenced by Asian cooking and it worked to a nice blend with the liver.  A good addition to the menu.

xxxx
liver ready to be steamed
IMG_7888
wine to go with liver and dessert
IMG_7892
duck liver was steamed above seaweed broth with umeboshi
IMG_7897
closer

 

I got a shot of the large cheese cart although we did not try any of it.

IMG_7911
cheese cart
IMG_7698
Frankie thought that was a lot of towels

 

A palate cleanser of a faux apple core was presented in a faux glass ball, but all elements were edible, including the chocolate apple seeds.  The green apple sorbet was complimented by walnut creme and placed on a puff pastry.  It was really good and surprisingly light.

IMG_7914
“apple core in a glass jar”
IMG_7922
closer
IMG_7928
inside

 

The dessert was Birch which is actually illegal to tap in Amsterdam, so these were imported from the north.  It was composed of birch leaf anglaise infused with toasted birch wood and birch juice consommé with birch vinegar.  The juice was fairly creamy but not overly sweet.  It was mild tasting dish but with fun textures.  The leaves were crispy and there was a bit of buttery custard under them.  The log held the birch juice.

presentation
presentation
IMG_7937
bringing the sauce
IMG_7941
birch leaf anglaise infused with toasted birch wood and birch juice consommé with birch vinegar
IMG_7951
closer
IMG_7957
birch log containing birch juice
waiter
our wonderful waiter Kevin with Frankie

 

Our waiter Kevin was nice enough to take us on a small tour of the restaurant, wine cellar and kitchen where we got to meet the Executive Sous chef T. Groot.

IMG_7974
party room
IMG_7976
wine racks
IMG_7986
kitchen
IMG_7989
kitchen
IMG_7991
wine cellar
IMG_7993
wine cellar
chocolate tree
tree of chocolate
IMG_7980
Executive Sous Chef T. Groot with Frankie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s