Kitchen

In 1996 chef de cuisine Adriaan van Raab van Canstein opened Restaurant Le Hollandais. His concept: classic provincial French cooking.
Adriaan started his professional career in Restaurant Christophe and continued it in Restaurant Bordewijk, both still well known in Amsterdam and mentioned in the Michelin guide. He also spent two years in the South West of France where he was in charge of a small village restaurant, working with local and seasonal products. Influences of this experience are unmistakable in his style of cooking today.
For instance Adriaan's homemade sausages, often served as a first course, with their classic but surprising combinations like squid and pork or boudin blanc with rabbit. They stem from the same rich tradition like cassoulet, chou farcie and crepinettes (packages of raw oysters and minced pork).
Offal is another favorite ingredient, as is game and fish of certified origin.
Desserts in Le Hollandais also include classics, like iles flottantes with crème anglaise, tarte au citron with méringue or crepes soufflées with blood orange. And, of course, homemade ice cream and sorbets, and a wide assortment of cheeses.

Wine

The wine list in Le Hollandais is varied, both in price and savour, though the wines all share their country of origin: France. You will find robust red, white and rosé wines from the South, elegant wines from the Bourgogne, even more elegant wines from the Loire, outspoken wines from the South West, many special finds and a regularly changing offer of open house wines. With every course the staff of Le Hollandais can suggest a complimentary wine.

Tuesdays menu