Restaurant 1857
Roosendaal, Netherlands
⭐1 Star
The Experience
From Michelin Guide
Restaurant 1857 prides itself on being chic but by no means stuffy. A narrow street leads to this former coach house – the old horse trough is still in the open kitchen! – that exudes an elegant combination of authentic charm and contemporary sophistication. Joke, your charming hostess, is also the talented pastry chef behind the restaurant's fabulous desserts.Joey van Heesbeen's creative dishes are technically impressive, visually striking and at times complex. He likes to experiment with bold flavours and the umami-rich nuances of Asian cuisine. In his unique take on beef Wellington, he incorporates miso mustard and a powder made from dried vegetable scraps. He pairs briefly seared langoustine, with a creamy shellfish-based XO sauce. Langoustine mayonnaise, yuzu gel and salty caviar add an extra kick to this intense creation. Round off your meal with a coffee or tea and sample one of the expertly crafted treats from the dessert trolley – another testament to the chefs' skill. As well as the set menu (vegetarian version available), there is a tempting à la carte selection.
Unique Things
From Visitor Experiences
"Old Horse Trough in the Open Kitchen"
Restaurant 1857 is housed in a former coach house where the original horse trough remains visible in the open kitchen, blending authentic historical charm with contemporary dining sophistication."Innovative Use of Umami and Asian Influences"
Chef Joey van Heesbeen experiments boldly with umami-rich Asian flavors, such as incorporating miso mustard and dried vegetable scrap powder into a unique take on beef Wellington, and pairing langoustine with shellfish-based XO sauce, yuzu gel, and caviar for intensified flavor complexity."Chic but Unstuffy Atmosphere with a Dessert Trolley"
The restaurant prides itself on a chic yet relaxed ambiance, complemented by a dessert trolley curated by the hostess and talented pastry chef, Joke, offering expertly crafted treats to round off the meal.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Restaurant 1857, Roosendaal include:
Langoustine: Featured in a signature dish where it is briefly seared and paired with a creamy shellfish-based XO sauce, langoustine is elevated with langoustine mayonnaise, yuzu gel, and salty caviar to add complexity and an intense flavor profile.
Yuzu gel: This citrus element adds a bright, acidic contrast to rich seafood dishes, notably enhancing the langoustine creation with freshness and a modern Asian-inspired twist.
Salty caviar: Used as a garnish to provide bursts of briny umami, complementing the seafood and adding luxury to the dish.
Miso mustard and dried vegetable scrap powder: Incorporated innovatively in the restaurant’s unique take on beef Wellington, these ingredients introduce umami depth and sustainability by utilizing vegetable scraps in powdered form.
Fermented beetroot: Highlighted in the "Fermented Beetroot Carpaccio," this ingredient showcases the restaurant’s creative use of fermentation to develop vibrant flavors and textures.
These ingredients reflect Restaurant 1857’s blend of creative French cuisine with Asian umami influences, technical precision, and a focus on bold, layered flavors.