On Friday evening, we went to Maastricht for dinner at restaurant Rantrée🌟 from chef Ralph Hermans.
It is beautifully decorated, I like very much the atmosphere.
With the aperitif, some appetizers.
Tapioca with guacamole and ponzu.
Beetroot with goat cheese.
We ordered a bite: ham with tomato bread. Very nice!
A tartlet with pumpkin and vol au vent filling, topped with pumpkin seeds.
...butter.
As starter, grilled scallops | truffle | celery | chanterelles | horn of plenty. [Gebraten Jakobsmuschel: Trüffel | Sellerie | Pfefferlinge | Trompette de la Mort]
With the starter, I had a glass of 2017 Riesling from Spioenkop.
Fully equipped for the main dish :-)
Entrecote from sashi beef Scandinavian Wagyu: green asparagus | pumpkin | shallot and onion sauce and...
[Entrecote von "Sashi beef Scandinavian Wagyu": Pommes Pont Neuf | grüner Spargel | Kürbis | Schalotte/Knoblauch Soße]
...potatoes Pont Neuf.
With the entrecot, a glass of 2019 Negre De Negres from Clos del Portal. Love the Priorat wines 💗🍷
Sweet time! Dame Blanche. The chocolate leaves on the top were a bit too much, but the ice cream was very nice. [Hausgemachtes Vanielle-eis, Heisseschokolade, Schlagsahne]
Through my birth date that they had via the reservation, they knew it had been my birthday one week ago, and brought a little surprise. That was very cute, such a nice detail!
Dec 9th, 2022.
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