Restaurant Session (in Masstricht, Netherlands): Rantrée

To celebrate (Brazilian) Valentines Day, we drove to Maastricht to have dinner at restaurant Rantrée ✨ from chef Ralph Hermans.

From our table, we could see the kitchen activities and...

...enjoy the beautiful view!

 

As aperitif, cocktail surprise: gin, white wine and calamansi.

With the aperitif, delicious amuse bouche.

 

Goat cheese and bread.

 

Mussels.

 

Cucumber and chilli.

 

As second amuse bouche...

 

...green peas mousse with fresh peas, jalapeno crunch and potato pearls over a peas and mint soup. Very refreshing.

 

Warm bread and...

 

...olive oil.

 

As third and last amuse, a wagyu tartare bite. Love the flavor of the meat, so good!

First starter: hamashi | cucumber | celery | sushi vinegar. Refreshing in a really nice combination!

Pairing nicely with the hamachi, a glass of Bat Gara Somos Uno Txacoli. Very nice!

 

For the non-alcoholic pairing, a glass of Inspiration 4.1 from Manufaktur Jörg Geiger: a combination of apple, chickweed and sea salt. 

[Inspiration 4.1 - Apfel, Vogelmiere, Meersalz]

 

Such a beautiful day!

 

I think I just spotted...

...a plane :-)

 

Some original transparent crackers with seeds. It looks cool and tasted good :-)

 

 

As second dish, label rouge salmon | chives | lemon| miso. Excellent!

 

With the salmon, a glass of 2019 Gizella Tokaji Cuvee Furmint. Really nice!

 

 For the non-alcoholic pairing with the salmon, a glass of apple juice with hops, from Kohl Essence.

 

Pan fried sea bass fillet | harissa | fennel | pimientos de Padron | bell pepper bouillon. Pretty delicious.

Pairing with the sea bass, a glass of 2019 Heideboden Pinot Blanc from Haus Anita u. Hans Nittnaus.

 

For Roger, a glass of Inspiration 4.6 from Manufaktur Joerg Geiger that fit very nicely with the dish: a combination of pear, gooseberry and bell pepper. 

[Inspiration 4.6 - Birne, Stachelbeere, Paprika]

 

As fourth dish, poulet de bresse mieral | duck liever | truffle | morels. Fantastic sauce!!

With the poulet de Bresse, a glass of 2019 Pinot Noir Tradition from Pflueger.

 

And the non-alcoholic pairing: Inspiration 4.4 from Manufaktur Joerg Geiger. Grüne Jagdbirne (a sort of pear - not sure about the English translation), hawthorn, wood.

[Inspiration 4.4 - Grüne Jagdbirne, Weissdorn, Holz]

 

As main dish, dry-aged lamb fillet from Donald Russell farm | neck | broad beans | hasselback | curry-lovage sauce. The potato was excellent!!

 

 A glass of 2019 El Corralon from Jimenez-Landi.

 

 Roger got a homemade juice mix.

 

Time for cheese!

 

 

 With the cheese, a white port Blend nr 5 from Graham's. Such a nice combination!

For Roger, mountain apple juice and Fiori di Sambuco: apple juice with elderflower from Kohl Essence.

 

 

Cheers!

 

Dessert time - cherry | yoghurt | tarragon | hazelnut. Delicious!

 

For me, a glass of Haider Sauvignon Blanc.

 

 

For Roger, PriSecco Cuvée Nr 23 from Manufaktur Jörg Geiger. Rhubarb, Apple, Flowers.

[Rhabarber, Apfel, Blüten]

 

With the coffee, drawers of gourmandises :-)

 

Mini eclair, sweets, pralines and...

 

...a macaron.

Time to go home. The restaurant is at the top of this building - beautiful location and delicious food - so nice that it is open again :-)

 

Jun 12th, 2021.