Oud Sluis ***
(Photo@ulteriorepicture)
I am here on the belgian coast typing ... still a bit confused ... my aim: to catch my feeling about this restaurant before it is only memory ... no internet right now.
Oud Sluis or better restaurant number 19 in the Top50 list, 3 Michelin stars, named best restaurant of the Netherlands by Lekker for a few years in a row, best restaurant in the Benelux and realm of Sergio Herman. What did I think about? Let’s say it was not perfect, but very close. It was the best experience ever, something that gives a real meaning to all these awards. We noticed what 2 stars mean, now we know the difference between two and three (when properly given).
The outside is very deceptive. A simple traditional house. The inside ... very nicely decorated. Modern in look, feel and background music. Refreshing from the stiffness of France, the oldness of Italy, the show-off or excessive modesty of Belgium. The food is simply divine despite a couple of extremely minor things. The ambiance and the staff are what really stand out. They make the visit a real experience. From the asking “how was our trip” to explaining the dishes but only when interest was felt. We felt they knew what they were talking about, we felt cared. The pace was perfect: from the immediate amuse to bring us in the mood to the pauses.
What about the food and wine. Fantastic menu, impressive wine list ... prices were not taking advantage of the 3 stars. Wine wasn’t cheap, but not more expensive than any other restaurant. Let’s see what we got. As soon as we arrived, we were asked if we wanted something to drink (champagne for us, Gosset was served this night). Two minutes passes by and we get presented two frozen balls of a kind of wasabi sorbet. Sharp. I suspect it was meant to wake up our taste buddies and give it a cleanse. Couple of minutes after a warm little saffron and mussels soup. Tasty and good at warming us up given the chill outside.
We receive the menu and we had all the time we wanted to look at it. No pressure from the staff. Actually, the staff tries to help in composing the dinner in order to have not an overly large or unbalanced meal (including wine). Difficult to choose ... but in the end we went for the large ‘pere et fils’ ... difficult not to. Sooo attractive. I can’t really put in words the amazing flavors of every dish. One thing was clear, Sergio has a very strong personality, which reflects on the place, his staff and his kitchen. No middle terms in his food: great ingredients, sharp flavors, techniques and innovation. If you like mild flavors, do not go there. If you like purity of ingredients, go there at once.
This is what we got. As amuse, a sugar cone with gorgonzola icecream and apple, marinated haring with soy foam and a soy gelee, a mousse of cucumber with gray shrimps, marinated salmon with a olive tapenade. Apart from the last one, this was simply fantastic. First starter, three structure of scallops (tartar, grilled, sashimi) with citrus ricotta, fois gras and on-the-table grated (in generous portion) truffle .... this one was tricky. We had to eat a frozen emulsion of fois gras first (which gave an intense shocking amazing flavor) and, then, the rest. Reason is that such a strong flavor was there while we were enjoying the scallops. So, intense and fantastic ... Elke simply stated “the best dish I ever ate”! True ... but not for long. The second starter was actually divided into two servings as it was two preparations of oysters. The first was marinated oyster in shiso with frozen oyster emulsion. The latter was a poached oyster with gold!! I loved both and still crave for the former. Elke exactly the opposite. The frozen oyster emulsion was the most intense and pure way of taste oysters. The flavor stayed so long in my mouth despite having drunk water and wine. Simply the best dish of the evening .... so far. Third starter, two preparation of crab (tempura of soft-shell crab and tartar of spider crab) and roasted Dorade. The Dorade was ... well, nice fish but the preparation was something to forget. The crab was simply divine. Were the Dorade on par ... I would have called this the perfect meal. Main course ... this was the climax of the dinner. Deer filet prepared with Alpacho (66%) chocolate, coffee and parsley root pure. I wish I could eat it again. Served with a dry and really well matched wine. I find no words to express how perfect the coffee and chocolate were at bringing out the gamely flavor of the deer. Simply the best game dish I have ever tasted, if not simply the best dish. Surely the best of the evening.
The dinner was closed by three small desserts. Again very intense flavors, but in a very harmonious way. We, then, got coffee ... with again very tasty little things closing with a little icecream and a lollipop of eucalyptus, which cleansed our mouth. What else can I say ... we paid a lot ... we ate a lot ... I drunk a lot (luckily I was not the one driving tonite) ... we do not regret even a little bit.
If you are in the area and manage to get in (there is a long waiting time) ... this will be just the best meal and meal experience. Worth every cent!! Wasn’t for Elke putting some sense into me, I would have booked for next year already.
Oud Sluis or better restaurant number 19 in the Top50 list, 3 Michelin stars, named best restaurant of the Netherlands by Lekker for a few years in a row, best restaurant in the Benelux and realm of Sergio Herman. What did I think about? Let’s say it was not perfect, but very close. It was the best experience ever, something that gives a real meaning to all these awards. We noticed what 2 stars mean, now we know the difference between two and three (when properly given).
The outside is very deceptive. A simple traditional house. The inside ... very nicely decorated. Modern in look, feel and background music. Refreshing from the stiffness of France, the oldness of Italy, the show-off or excessive modesty of Belgium. The food is simply divine despite a couple of extremely minor things. The ambiance and the staff are what really stand out. They make the visit a real experience. From the asking “how was our trip” to explaining the dishes but only when interest was felt. We felt they knew what they were talking about, we felt cared. The pace was perfect: from the immediate amuse to bring us in the mood to the pauses.
What about the food and wine. Fantastic menu, impressive wine list ... prices were not taking advantage of the 3 stars. Wine wasn’t cheap, but not more expensive than any other restaurant. Let’s see what we got. As soon as we arrived, we were asked if we wanted something to drink (champagne for us, Gosset was served this night). Two minutes passes by and we get presented two frozen balls of a kind of wasabi sorbet. Sharp. I suspect it was meant to wake up our taste buddies and give it a cleanse. Couple of minutes after a warm little saffron and mussels soup. Tasty and good at warming us up given the chill outside.
We receive the menu and we had all the time we wanted to look at it. No pressure from the staff. Actually, the staff tries to help in composing the dinner in order to have not an overly large or unbalanced meal (including wine). Difficult to choose ... but in the end we went for the large ‘pere et fils’ ... difficult not to. Sooo attractive. I can’t really put in words the amazing flavors of every dish. One thing was clear, Sergio has a very strong personality, which reflects on the place, his staff and his kitchen. No middle terms in his food: great ingredients, sharp flavors, techniques and innovation. If you like mild flavors, do not go there. If you like purity of ingredients, go there at once.
This is what we got. As amuse, a sugar cone with gorgonzola icecream and apple, marinated haring with soy foam and a soy gelee, a mousse of cucumber with gray shrimps, marinated salmon with a olive tapenade. Apart from the last one, this was simply fantastic. First starter, three structure of scallops (tartar, grilled, sashimi) with citrus ricotta, fois gras and on-the-table grated (in generous portion) truffle .... this one was tricky. We had to eat a frozen emulsion of fois gras first (which gave an intense shocking amazing flavor) and, then, the rest. Reason is that such a strong flavor was there while we were enjoying the scallops. So, intense and fantastic ... Elke simply stated “the best dish I ever ate”! True ... but not for long. The second starter was actually divided into two servings as it was two preparations of oysters. The first was marinated oyster in shiso with frozen oyster emulsion. The latter was a poached oyster with gold!! I loved both and still crave for the former. Elke exactly the opposite. The frozen oyster emulsion was the most intense and pure way of taste oysters. The flavor stayed so long in my mouth despite having drunk water and wine. Simply the best dish of the evening .... so far. Third starter, two preparation of crab (tempura of soft-shell crab and tartar of spider crab) and roasted Dorade. The Dorade was ... well, nice fish but the preparation was something to forget. The crab was simply divine. Were the Dorade on par ... I would have called this the perfect meal. Main course ... this was the climax of the dinner. Deer filet prepared with Alpacho (66%) chocolate, coffee and parsley root pure. I wish I could eat it again. Served with a dry and really well matched wine. I find no words to express how perfect the coffee and chocolate were at bringing out the gamely flavor of the deer. Simply the best game dish I have ever tasted, if not simply the best dish. Surely the best of the evening.
The dinner was closed by three small desserts. Again very intense flavors, but in a very harmonious way. We, then, got coffee ... with again very tasty little things closing with a little icecream and a lollipop of eucalyptus, which cleansed our mouth. What else can I say ... we paid a lot ... we ate a lot ... I drunk a lot (luckily I was not the one driving tonite) ... we do not regret even a little bit.
If you are in the area and manage to get in (there is a long waiting time) ... this will be just the best meal and meal experience. Worth every cent!! Wasn’t for Elke putting some sense into me, I would have booked for next year already.
Labels: netherlands, restaurant, review
posted by The Food Traveller at 9:01 PM
0 Comments (post one)
