Inter Scaldes

Jannis Brevet is a legendary name in Dutch cuisine. He has received the highest honors, finding himself at the apex of rankings in all the guides. He represents supreme professionalism. He embodies theoretical and practical knowledge. He is erudition itself. Privileged product, the finest possible, precise cooking times, conventional sauces modernized by texture, academic garnishes perfectly concluded, known models… yet he knows how to demarcate a unique voice–a voice that, in its effectiveness, reigns supreme. We stand before a superchef that makes his work into artisanship, artisanship that turns into perfection. The refinement, the exquisiteness, the roundness of the proposals, the finish… transcendental words; an endless stream of words that flood the mind, dish after dish. A true doctor in his field.
The Gillardeau oysters, majestic, the finest in the world, raw and warm, at 36ºC/97ºF, are exuberantly oceanic yet sweet and meaty at the same time, surrounded by green, with peas and broad beans, cucumber-salicornia jelly, in a creamy, inspired composition with contrasts that bring about exciting sensations. Another shining moment, the razor clam: immaculate and consistent thanks in part to the measured presence of cream and mocha, along with Alexanders herb, releasing acidic, bitter and sweet aromas that refresh and give complexity to the dish. The Norway lobster, giant, sumptuous, with a melon infusion, green asparagus, air… move the guest to enjoy the superb meat wrapped in its evanescent foam. The tasting menu is delightfully broken up by the presence of a ragu of tender, sweet carrot with parmesan shavings and black truffle cubes. The solidity of the house, the nobility and savoir-faire, are once again confirmed with the shell-roasted scallops with black truffle and cauliflower mousseline, an orthodox formula that is as masterful as it is effective. The grilled turbot, perfect cooked, served with dried cod and zucchini, white asparagus, a vegetable brunoise and orange confit is another display of wisdom, reproducing conventional flavors seasoned with sophisticated motifs. The Zélande lobster, for its intrinsic quality and doneness, flavorful and firm, served with a mixed vegetable brunoise made chiefly from zucchini and pepper, is dressed with an exquisite coconut juice. The squab, fat, buttery, exultantly juicy, crusted with salt and garlic, in two services, has all the rigor, all the meticulousness possible in the world… maybe more. And the dessert is more evidence of the exhaustive work: passion fruit parfait with smoked dark chocolate, saffron-mascarpone cream, sautéed pineapple, tea Mikado… the zenith.