Restaurant Session (in Maastricht, Netherlands): Rantrée

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... 

 

...buckwheat blini's with crème fraiche, egg and chives. 

 

The amuse bouche.

 

Warm bread and...

 

...a selection of butters.

 

Second amuse bouche. 

 

We chose a la carte. As starter, fried duck liver, rhubarb, yuzu, raspberry and elderflower. 

 

I had a glass of Nr 4 Reserve from The Madeira Collection. Very nice pairing. 

 

As main dish, turbot fillet with...

 

...little jam, kohlrabi, peas, celery and... 

 

...Hollandaise sauce. Delicious!

Pairing with the main dish, a glass of Waldar Win from Weinviertel.

 

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.

 

To finish, espresso macchiato and...

 

 ...a trolley of gourmandises. Always a joy to be back!

 

Jul 8th, 2023.

Restaurant Session (in Maastricht, Netherlands): Rantrée

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.

 

  

Beautiful moon shine!

 

We ordered a bite: ham with tomato bread. Very nice!

 

A tartlet with pumpkin and vol au vent filling, topped with pumpkin seeds.

 

Warm bread and...

 

...butter.

 

Mushroom cappuccino.

 

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.

Restaurant Takeout: Rantrée

 For New Year's Evening, we went to...

...restaurant Rantrée, in Maastricht, to pick up...

 

...our dinner box. 

 

We ordered one box with meat/fish, the other box vegetarian. It contained 10 dishes - and just to emphasized, after the experience with those take-out boxes, I got a totally different appreciation for finalizing a dish and do the perfect plating - it is so much work (and art)!

- Corvina | mango | komkommer | rode peper

- Sushi met zoetzure groenten | singapore vinaigrette.

- Speenvarken pesto | gekonfijte paprika | pijnboompit

- Bapao | vegetarische Rendang | huisgemaakt sambal

- Gepocheerd Marigold ei | groene asperges | cêpes | Parmezaanse kaas

- Soufflé van Coquilles | Bisque

- Reepeper | rode kool | aalbes | spruitenpuree

- Kwartel | eendenlever | truffel

- Assortiment aan ambachtelijke kazen

- Stoofpeer | melkchocolade | kaneel | tonkaboon

 

 

Happy 2022!

 

Dec 31st, 2021.

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.