I’ve been to Hoofdstad Brasserie so many times now and so far every time I visited has been for their Alex Invites collabs. On those menus, there are some Hoofdstad Brasserie dishes featured as well, but they’re not highlighted as much as the guest chef’s dishes obviously!
So it was time for me to find out what Hoofdstad Brasserie is really about.
Alex Haupt is the Head Chef at Hoofdstad Brasserie. Having previously worked at Dinner by Heston Blumenthal and Ron Blaauw’s Ron Gastrobar Oriental, Alex brings contemporary cuisine to an otherwise rather classical kitchen. He tells us about how he has changed as a chef since he’s here and how the thought of his family and friends in Australia is making him homesick at times. There’s so much going on in the Netherlands at the moment food-wise but Australia is growing rapidly as well to become a food hub on the other side of the globe. Which for a chef makes it even harder to not think of the challenges and opportunities that lie back home. But the chef has a vision for Hoofdstad Brasserie and for now it is his ambition to elevate the restaurant’s dishes to a more refined and modern level.
We let Alex put together a selection of the restaurant’s iconic dishes. We’re served the burrata and honey tomato salad with tomato jelly and basil and the beautiful dorade and citrus mosaic with basil mayonnaise and croutons. Both dishes may seem simple in form but they pack a ton of flavor. For our mains, we are served the duck breast with lavender, poached potato with peppered duck sauce and the BBQ lamb with lamb sweetbread, spring vegetables and lamb jus. And for dessert, a selection of cheeses (the restaurant has one of the finest selection of cheeses!) and the chef’s signature dessert, spit roasted pineapple with smoked genever and Chantilly cream.
Keep an eye on Hoofdstad Brasserie‘s social media channels for the latest promotions (there’s a good lunch promo running now!).