Directed to my fellow purveyor
B42 of quality and connaisseur of good taste... plus his inspirations ...
The scoop i promised him, coming directly from the Amstel restaurant.
The day after the society event, we had a dinner in the restaurant to talk it all over and reflect back.
As you know IC AMS & Katara hospitality are keen to deploy a new concept in dining to replace the current restaurant offering.
The collaboration with
https://grupodanigarcia.com/en/ is to be implemented & trained by expectation after JAN 2025.
No date yet released for the grand opening.
But is ofcourse dependant on the refurbishment progress and planning.
Katara hospitality has made it clear to their suitors of Kempinski/ Hyatt / Marriott that Dani Garcia is here to stay even if IC AMS is going to attempt to switch brands/chains!
After our dinner i got to meet the Amstel restaurant's new executive chef: Mr. René Haak.
A most amiable Dutchman who has recently joined and has established the following kitchen team to prepare for Dani Garcia's arrival.
Sous Chefs: Ollie Reebergen & Marc Dalmulder
Supporting Chefs: Roy Haring, Toni Hanna,, Raquel Wagner, Paulo da Cruz.
I can report still quality and tasty creations from the kitchen.
We were presented with the new menu since last Friday and had the oppoturnity to taste the following dishes:
Menu OCT 2024
MEERGRANEN ZUURDESEMBROOD (VG)
gezouten en ongezouten boter "toffee"
€8,50
On a Saturday night, the restaurant had a good buzz
TERRINE OF FOIE GRAS AND BEEF STEW
pear compôte - brioche toast
For our foie gras, we work with a producer that meets the highest ethical and quality standards.
€32
LOBSTER
pointed cabbage - kale - bergamot beurre blanc
€54
VEAL SWEETBREADS
buckwheat - bimi - red miso jus
€38
MONKFISH
tomato soufflé - fennel - beurre blanc
€36
SWEET POTATO FRIES (VG)
€ 8,5
Conclusion
In my honest opnion,
Chef René and his team are cooking such delicious creations,
that i think that do not even need Dani Garcia.
My vote is for keeping it as it is, it is stil an excellent setting for an evening out of uncomplicated dining.
As you know Hades eats his way to Diamond/RA qualification because the combo of good food + EQP earning = no more waistline but satisfaction in extascy!
Which is actually even better with
The interesting suggestions in wines by Mr.Ted
I hope this is informative for
B42
And for all the future Tauck travel guests
And interesting meeting of persons (Edna Mills from Seacaucus) but fortunately all jolly and not as staid as those from UniWorld .
https://www.uniworld.com/eu