Aan de Poel** – Amstelveen (May 2018)

After having seen the chefs from Aan de Poel** whilst having lunch at Restaurant 212, we thought that a visit there was long overdue.

So, the next week we headed over there for a “quick” lunch (only 2,5 hours 😇).

Their menu card mentions their 4-weekly seasonal 6-course Chef’s Dinner menu (EUR 119) as well as the Ă  la carte section with 9 “Aan de Poel Specials”, their signature dishes (EUR 28-58) – many of them available as starter and main dish sizes – as well as 6 desserts and a cheese board (EUR 20-34). However, the choices for lunch are stricter: either a selection from the Ă  la carte section or a rotating Chef’s Lunch menu that’s announced at the table. That menu consists of 3 or 4 courses (EUR 55/62 including dessert).

The options for that day’s lunch weren’t part of the seasonal Chef’s Dinner menu, which I think was a pity as there were some pretty tempting dishes on there. We made our decision over a glass of their Coutier champagne (EUR 13,50 per glass) and opted for the 4-course lunch menu in regular and vegetarian options.

We started off with 3 amuses. Especially the one on the right (Mushroom, different preparations of Cauliflower and Crispy Shallots) was a great way to kick-off.

What was served during lunch was – as usual – a feast for the senses. The stunning-looking dessert had exactly the right balance between fresh, tangy and sweet. Chantal’s favorite was the Ajoblanco (I thought is was splendid too) and I think that the quail was one of the best cooked ones I ever had. We had accompanying wine pairings (EUR 10 per glass and EUR 5 for my halfsies) which turned out great wines from France, Australia, Germany, Austria and Israel.

Honorary mention for the elaborate and very generously portioned vegetarian dishes. They were delightfully fresh, had full-on flavors, nice contrasting textures and definitely not a re-dux version of the “regular dishes”. As the vegetarian menu turned out to be only EUR 52 when we got the bill, it’s a real bargain too.

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1a. Blackened Sashimi of Seabass and Tom Ka Kai sauce
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1b. Various Preparations of Cucumber stacked with layers of crispy Phyllo pastry
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2a. Langoustine, tartare and savory French Toast with Pickled Onion and Guava dressing
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2b. Green and White Asparagus with Pickled Onion and Guava Dressing
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3a. Quail and Duck in own Jus with Raspberries and an Onion Fritter
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3b. Ajoblanco Mousse with Broad Beans, Onion Fritter and Mustard Dressing
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4. Raspberry, Beet, Chocolate, Hibiscus and Yoghurt
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Coffee/Tea and Friandises (EUR 8,25) Clockwise: Pastel de Nata | Kalamansi bonbon | Forest Fruit Macaron | Baileys Truffle

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