Utrecht: tweede deel. Thats Part two. After a drenching day yesterday, with only a cricket-ball-sized lamb meatball for lunch, we set out for De Goedheyd in the dry. Pre-anything nibbles were olives with some seaweed tempura, sourdough rolls hot from the oven, and tapenade. A grüner veltliner was served with this, to take us through the first course of beetroot-marinated salmon, beetroot mayonnaise, fennel shavings, coddled egg-yolk, baby pak choi and herring caviar. Strikingly good, especially after we transferred the caviar from the top of the egg to the spoons of the pak choi: the caviar didnt stand a chance against the richness of the egg, but contrasted well with the greens. Next, a German cuvée of riesling, gewürztraminer and pinot blanc set us up for a remarkable course. On a base of barley, cucumber (chopped to barley-grain dimensions) and chives, wagyu veal slivers and pig-cheek rillettes, with mushrooms, pumpkin mayonnaise, mustard, and light soy sauce reduced with a drop of honey. Perfect balance. Other tables had cherry tomatoes: I can only guess that they were filled with remoulade, so our celery-free stipulation outlawed them for us. Ever onward, the third-course wine arrived: a chardonnay, sauvignon blanc and viognier blend from the hills just south of Rome. It tasted a bit farmyardy, but brightened up with the food: sole and scallop on a parsley risotto — tout simple. A very good cabernet sauvignon from Austria next, with beef shoulder, mustard mash, diced beetroot, red and green peppers, and balsamic vinegar reduction (beef on a celery cream base for those who could). Home straight now: a bavarois with lemon topping on a chestnut sponge base, with white chocolate ice-cream and caramelised and chopped macadamias, was served alongside a luscious monbazillac. We then adjourned to the hotel cellar bar for wood-aged jenever (distilled in Utrecht). Next up, the festive 6-gangen dinner. We are not going to starve.
Posted on: Thu, 25 Dec 2014 09:16:23 +0000
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