Restaurant Session (in Ermelo, Netherlands): Het Roode Koper

Going down for dinner, beautiful lighting at the stairs.

For dinner, we stayed in the restaurant from our hotel: Het Roode Koper✨ from chef Dennis van den Beld. Such a beautiful place!

 

As we were a bit early, we went for a little walk in the garden before... 

 

...heading to our table.

 

As aperitif, a glass of champagne Blanc de Blancs Brut from Legras & Haas.

 

As Roger was taking antibiotics... 

 

...only non-alcoholic beverages for him. He got a glass of Blanc Pur from Strauch Sektmanufaktur. 

 

The first bites. 

Olive oil, butter and salt.

 

The amuse bouche.

 

Dinner was weird (not sure how to described it otherwise). When we booked the room, we opted for the Culinary Package (that included a menu for dinner). We were the only table that was having this menu, and also the only table kind of ignored by the chef. He went to all other tables, had a chat with the guests, described the dishes. Our table got kind of ignored and, actually, it felt like we were a second class guests. Also the wines came very late, and I had to keep reminding the waiter.

As a whole, it was not a nice gastronomic experience and, as I mentioned, just weird. The restaurant is so beautiful, but I would not go back. Very disappointing! 

 

As first starter, marinated mackerel fillet, sweet and sour cucumber, wasabi cream, red meat radish,  furikake crumble, various seaweed varieties, cucumber and seaweed sorbet. 

[Makrele. Mariniertes Makrelenfilet | süß-saure Gurke | Crème von Wasabi | Red Meat-Radieschen | Crumble von Furikake | verschiedene Sorten Seetang - Sorbet von Gurken und Seetang] 

 

 Cute guests arriving...

 

 ...for dinner😊 

  

The second dish: poached lobstr with pistachio, basil, broccoli and  sereh sauce.

[Hummer | pochierte Hummer | Pistazie | Basilikum | Brokkoli | Sereh-Soße]

 

With the second starter, I had a glass of Beaujolais Blanc Classic Chardonnay from Domaine Terre Dorées - Jean-Paul Brun. 

 

The main dish - Gasconne veal with rosé roasted veal cheeks, sweet potato, aubergine and pomegranate. Confit shallots, pickled mustard seeds and black garlic jus. 

[Gasconne Kalf | rosé gebratene Kalbsrücken | geschmorte Kalbsbäckchen | Süßkartoffel - Aubergine - Granatapfel | konfierte Schalotte | eingelegter Senfkernern | Jus mit schwarzem Knoblauch]

 

Pairing with the veal, I had a glass of Pinot Noir from Johanneshof Reinisch. 

 

Sweet time!

Blackberries with basil, salted caramel cream, blackberries and Timiz-pepper mousse, basil and chocolate crumble, marinated blackberries and blackberry and basil sorbet.

[Brombeeren / Basilikum. Crème von gesalzenem Karamell | Mousse von Brombeeren und Timiz-Pfeffer |Basilikum Schokoladen-Crumble - marinierte Brombeeren | Sorbet von Brombeeren und Basilikum]

 

After dinner, we went for another walk... 

 

...at the property before going back to our room.

 

Jun 11th, 2023.