Restaurant: Herrie

Herrie means ‘noise’ and there is certainly a lot of noise around Herrie restaurant in Amsterdam. Its executive chef is one Herman de Blijker, famous for his terrific cooking, his best-selling cookbooks, his enormous personality, and his tv cooking shows patterned closely on our own Gordon Ramsay’s. In fact, the chef for Herrie was chosen through a reality tv series. Oddly, his name appears almost nowhere, though you can see him cheffing away in the open kitchen. This very trendy and exclusive restaurant and bar is set on two levels. Downstairs is the seriously sexy bar, an oblong shape in black leather with mirrored ceiling and an open fire. Upstairs on the dining level,all is light, cream and golden with classic Dutch tiles in creative new interpretations, and another open fire. Tell the server what you fancy or don’t fancy and how many courses you’d like, then sit back and let yourself be beguiled by the wonderful flavours that come your way. Groups max out at ten.

Address

Extra info

Cuisine

French / Mediterranean

Opening Hours

Mon - Sat 6pm - 10pm

Restaurant: Herrie

Sample a la carte

Starter

- Carpaccio of beef à la Herrie €15.50
- Red snapper confit with smoked portobello,Lardo di Collonata, cream of truffle, shallots €17.00
- Cocktail of farmerquail with a cold consommé, season vegetables, warm potato mousseline, smoked garlic €17.00
- Mille-feuille of baked goose liver with leg of duck confit,compote of green apples and sauce made of Banyuls €18.50

Main

fish
- Filet of turbot baked on leaven bread with a smoked butter mousseline, artichokes Barigoulle style, crispy pancetta, veal sauce €31.00
- Half a glaced Canadian lobster served with ravioli’s filled with veal and lobster, braised fennel and a sauce of mango and avocado €28.50
- Fried pike-perch, stew of black salsify and snails, potatoes, spinach €27.50

meat
- Two different preparations of Maas-Rijn-IJssel beef, pommes pont-neuf and ragout of mushrooms, sauce of veal with tarragon €28.50
- Veal cutlet served with a gratin of potatoes, goose liver and truffle
and sauce made of veal €29.50
- Sauted Anjou pigeon with a blini of ‘le Puy’ lentils and a ‘bitterbal’of smoked garlic and own gravy €30.00

Dessert

- Poached figs served with French toast and cinnamon ice cream €11,50
- Pastry of Jamaican pepper, sorbet of orange And a foam of saffron €11.50
- Fianciers with ice cream of caramel,
sauce of almonds and crispy caramel €11.50
- Brownie of nuts with a mousse of Valrhona €11.50

Extra Info

4 courses €49.50 (incl. dessert)
5 courses €59.50 (incl. dessert)
6 courses €65.00 (incl. Dessert)
Please note that from 6 people, only a set menu will be available.

Photo's

Restaurant: Herrie

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