Restaurant Essenciel

• macaron • white chocolate and bergamot •

• Our chef and sous chef have been working together since the beginning of Essenciel and still share the same passion, working with fresh seasonal ingredients •

• Signature dish • tartare langoustine • sour cream • caviar • radish • dashi •

Start your dinner in our cozy dinning room and get a glimpse into our open kitchen.

• tartlet with pickled fennel and gambero rosso•
• pommes dauphine with smoked eel and haring •


📷

• wine list •

• brill • roasted cabbage • vine jaune •

• Today’s harvest from the kitchen garden •

• crispy spelt toast • smoked eel • fennel •
Snack

• we’re really looking forward to welcome you back next week after our summer holiday •

• Wagyu tartare with sea urchin and belgian caviar •

Our wines have been selected to let the dishes shine🍷

Our garden in bloom 🌸

•Gambero rosso tartare • nori • cauliflower • buttermilk • snack •

• Soak up the sunshine in our garden •

• Quail from Dombes• risotto of celeriac • morels • vine jaune •

Thank you

•Dry-aged wild seabass crispy skin • red pepper • sherry seauce of fermented tomato •

• The finishing touch •

• Our freshly baked bread •
From left to right: brioche, small baguette, fougasse

• strawberry 🍓• jasmine rice • champagne • mascarpone • flowers from our garden •

Smoked eel • zucchini • verbena . Asparagus •

Ready for summer ☀️

• langoustine • white asparagus • verbena • pea •

• Glad to welcome you again after our holiday break•
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• dutch donuts (smoutenbollen ) • financier cake with chocolate • waffel with caramel •

•We are hiring a pastry chef •
We zoeken een gemotiveerde team player om ons keuken team te versterken.
Ben jij geïnteresseerd?
Mail dan naar [email protected]

We wish you a wonderful easter 🥚
# # # team EssenCiel

• Thank you for sharing our passion in your spring issue 🤍•

• lobster poached in butter • roasted leek • plankton •