Breda, Amsterdam, 5/11/17

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exterior

Breda is a fairly large casual place.  The rectangular space has a long bar with a few seats but mostly small closely spaced tables appointed with nice linens.  There is no background music but the sound of the conversing patrons provides a significant noise level, however conversation is possible.  The servers are all friendly and speak good English, but pacing is a little variable.  They serve only a surprise tasting of 5, 7 or 9 courses and they do not adjust portions.  However we got the “Full Monty” or 9 course menu and it was very doable.  Dishes all seem to have a little twist that elevates them beyond the usual and makes them quite tasty.  Tables are set with bread and butter, course salt, olive oil and a flatware rest so you can re-use your utensils.  

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interior
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interior
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interior
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menu
menu back
menu back
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table set up
Frankie and the silverware rest
Frankie and the silverware rest
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bread and butter
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interior

 

The meal started with carrots in different forms – pickled with yogurt, soup with lemongrass and crisps with carrots and cumin.  The pickled carrots were young, fresh and were well accented with the tangy yogurt.  The yummy carrot soup had great taste and texture.  The lemongrass was a wonderful addition and it was a real lick-the-bowl plate.  The crisps piled with carrot hummus and quite nice.

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pickled carrots with fresh herbs and a dip of curd
carrot soup with fresh herbs
carrot soup
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Krupuk of carrot with carrot hummus and kikuna cress

 

Pollock was served with chicory, coffee powder, a Japanese sauce and Dutch caviar of herring eggs.  The coffee was a good twist for the mild fish.  The caviar was very pleasant.  It was a nice combination of flavors.

pickled pollock, chicory, herring roe and powder of coffee
pickled pollock, chicory, herring roe and powder of coffee
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a little closer
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wine
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Frankie warmed herself by the candle

 

Field greens were plated with a yogurt, horseradish and caper sauce.  The horseradish gave it a nice kick.  Underneath the lettuce was veal tartar of rib meat and brain.  It had a marvelously velvety texture.  This was a wonderful dish.

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classic veal tartare with veal brains, romaine lettuce, yogurt with horseradish and capers
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underneath

 

White asparagus were grilled along with ramson and mixed with lardo and ham sauce.  The sauce was excellent as were the ham bits that gave a great accent to the sweet asparagus.  Yum!

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slightly torched asparagus with lardo, chives, sweet sour shallot, ramson and a sauce of artisanal ham
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grilled tip

 

Cod fish was served in onion broth with foie gras.  An amazing dish!  The totally savory broth and rich foie gras combined wonderfully with the mild, tender fish.  Great flavor and texture here.

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Haddock with its own liver and jus of onion
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closer
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wine front
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wine back

 

A lobster salad was hidden beneath potato chips coated with paprika, and other seasonings.  The chips were fairly salty and it was difficult to really taste a difference in them.  This course was nice but lacked the pop of the others.

chips
chips with salad of lobster
closer
closer
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underneath
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Frankie looked it over

 

Shrimp bisque with leek was very tasty.  It was loaded with onions, almost too many.

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shrimp bisque with leek, smoked gamba’s, madame jeanette oil and saffront
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closer

 

Scallops were plated with XO sauce, parsley and mandarin.  The sauce was very rich and the scallop was cooked perfectly.  It was adorned with greens that added a nice texture to the dish.  The bisque had a bit a spiciness included in the layers of taste.  It was amazing.

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scallop from Bretagne, saus of coreille and XO, agretti, Thai parsley and freshly grated clementine
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closer

 

 

The rump of lamb had been cooked in a sous vide for an hour and a half to a nice rareness.  It was plated with red lentils with green curry, turnip tops and black garlic.  It was tasty.

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Dorset, England rump of lamb, with red lentils with cumin, cilantro seeds and curry, beurre noisette with balck garlic and a turnip top
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closer
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Frankie took the wine cap for a hat

 

A pre-dessert was yuzu ice cream with buttermilk curd and meringue of whey.  It was very light and tangy.  The meringue gave it a fun crispiness. It felt more like a palate cleanser than a pre-dessert.

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yuzu ice cream, meringue of whey, curd of buttermilk and sorrel
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closer
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kitchen
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kitchen

 

Dessert was ice cream with miso caramel and buckwheat crumbles.  Apple compote and something really buttery finished this plate.  It was delicious – yum x3 – a great way to end a fine meal.

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Beurre noisette ice cream, crumble of buckwheat, compote of Granny Smith apple, poached Elstar apples with a caramel of miso
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closer
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Fine waitress Babette and Frankie

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