De Gieser Wildeman

Picture the scene: you are sitting under the thatched roof of a converted farmhouse, surrounded by stylish interior design and pleasing decorative features, looking through the conservatory out onto the beautiful garden and the river. A delightful setting for a culinary escapade! With his mastery of classic culinary techniques, René Tichelaar is not to be outdone by the surroundings.He picks up creative ideas here and there and has a good feel for the current zeitgeist, but the basis of this cuisine lets tradition speak for itself. This is evident, for instance, in the Mediterranean garnishes that give a nice piece of lamb from the Pyrenees the necessary depth of flavour. Or how about scallop ravioli combined with the salty nuances of caviar, the generosity of a beurre blanc sauce and the tanginess of chives? This chef works meticulously and is adept at structuring his dishes.Speaking of harmony, the acclaimed sommelier deserves a mention. Drawing on an extensive selection of wines from around the globe, he comes up with some amazing pairings. The cheerful front-of-house team provide excellent service, as befits this elegant setting. You might want to pinch yourself to check you're not dreaming!