If you follow me on Instagram or Twitter, you might have seen I recently had dinner in a three (!) star restaurant.

Michelin stars that is, not my own qualification. If it was up to me, they would have had 10 stars.

Pink champagne to start with

Pink champagne to start with

We ate at De Librije in Zwolle, in the Netherlands (contrary to what you might think, we have some pretty good food over here!). It was a great night, with exceptional food, great wines and even better company (although I can imagine that our group of 12 women was a bit loud, especially after a few of those great wines…). And just like with my day in the kitchen at Niven, I was impressed by the amount of staff and how hard they all work. We had a seven course dinner, but with all the extras they served us a total of 15 dishes/bites.

If I had to give you a full report of everything, I wouldn’t know where to start. Luckily, I did capture a few of the highlights of the evening, to give you an impression.

(Oh, and a little side note: they have black toilet paper, black! No picture though, you’ll have to take my word for it.)

A fantastic display of fish and seafood amuses

A fantastic display of fish and seafood amuses

A tiny beef tartare, served on your hand (!)

A tiny beef tartare, served on your hand (!)

The 'cold side' of the kitchen, right next to our table

The ‘cold side’ of the kitchen, right next to our table

Porcini brioche

Porcini brioche

Where the magic happens!

Where the magic happens!

Is it a painting or an entree with pâté and foie gras?

Is it a painting or an entree with pâté and foie gras?

When the chef himself comes to serve your food!

When the chef himself comes to serve your food!

Wonderful plating

Wonderful plating

Jonnie Boer shows us his kombucha culture!

Jonnie Boer shows us his kombucha culture!

The cheese collection

The cheese collection

Shiny chocolates with surprising fillings

Shiny chocolates with surprising fillings

Orange like you've never tasted before

Orange like you’ve never tasted before

After all that haute cuisine, next day's lunch was FRIES

After all that haute cuisine, next day’s lunch was FRIES

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