On Saturday, we went for lunch at restaurant Rantrée✨, from chef Ralph Hermans, in Maastricht.
Comfy chairs. I like very much the decoration. 
Roger can keep an eye on his car 😄 
With the aperitif, delicious bites.
Additionally, we asked for Iberico ham with toast bread and tomato. Really nice! 
And a portion of caviar with... 
The amuse bouche. 
...a selection of butters.
Second amuse bouche. 
I had a glass of Nr 4 Reserve from The Madeira Collection. Very nice pairing.
As main dish, turbot fillet with... 
Pairing with the main dish, a glass of Waldar Win from Weinviertel. 
To finish, espresso macchiato and... 
...buckwheat blini's with crème fraiche, egg and chives.
Warm bread and...
We chose a la carte. As starter, fried duck liver, rhubarb, yuzu, raspberry and elderflower.
...little jam, kohlrabi, peas, celery and...
...Hollandaise sauce. Delicious!
Sweet time! Classic Dame Blanche with homemade vanilla ice-cream, warm chocolate and whipped cream. I prefer the warm chocolate only instead of the fine leaves of chocolate on the top.
...a trolley of gourmandises. Always a joy to be back!
Jul 8th, 2023.
No comments:
Post a Comment