In the kitchen
What classic French means here
The kitchen at Bisque
Classic French here means ‘Less is more’.
On the plate, it is all about the produce. Niels chooses high-quality produce from his suppliers and adds only what strengthens its flavour.
Three in the spotlight
The Langoustine Royale
Selected for its generous size, loved for its delicate, lightly sweet flesh and refined texture. Cooked briefly, so that the pure flavour comes fully into its own.
The soufflé
The delicacy and magic of the soufflé make it an ideal dish with which to impress you as our guest.
The MICHELIN Guide wrote about it too.
The bread rolls
A sourdough flûte, brioche with rosemary, and a plaited loaf.
Niels bakes all his bread rolls himself.
Always served warm at the table, with salted butter.
Where our produce comes from
We buy our produce locally wherever we can. The flour for the bread, for instance, comes from Molen Mulder Pot in Kropswolde, dairy and nuts from Jansma in Haule, and the cheeses from Kaashandel Van der Leij in Helpman, four hundred metres from the restaurant, where there is always a special cheese to be found.
And when the season allows, Niels goes into the woods himself for mushrooms.
Kitchen and cellar
The kitchen and the cellar develop together here. When Niels puts a new dish on the menu, Sabrina tastes with him and finds a wine to go with it. Sometimes it is the other way round, and a bottle she brings up is the beginning of a dish. The menu and the cellar are therefore never separate.
What others wrote about Bisque
The MICHELIN Guide wrote about the less-is-more approach to French cooking and the ode to fine produce.
