food | 29 June 2016
If Grand Cafe Krasnapolsky is a place where you go to for a laid-back lunch and The Tailor is your new cocktail hotspot, The White Room is undoubtedly the place for absolute fine-dining. The White Room is led by Jacob Jan Boerma, who received his third Michelin star for his restaurant De Leest in 2014. At the White Room, Boerma aims to create stunning dishes using the best (local) produce and hopes to show that this can be done at an affordable rate. With the re-opening of the NH Grand Hotel Krasnapolsky, every foodie in Amsterdam has been waiting for the opening of the White Room.
Boerma’s former sous chef from De Leest, Arturo Dalhuisen, is appointed the White Room’s new chef de cuisine. With his ample experience at various Michelin restaurants (at only 28 I believe) and passion for cooking, Boerma sees his young self in Dalhuisen. When asked if it is a daunting task for him to lead the kitchen, Dalhuisen smiles and says although he has big shoes to fill, his mentor has taught him well. With that kind of energy and enthusiasm, you can’t wait to taste the food. We are served a beautiful menu paired with the wines selected by house sommelier Isabel van Bueren. Here’s what we had.
Macaron with smoked cucumber, salmon and herb cream
Bonbon of tomato and spicy meringue
Light yoghurt with beet and basil sorbet
Light yoghurt with a beet and basil sorbet
Mackerel served with yoghurt, herbs and buckthorn grape
Trout with chlorofyl, crispy potato, mustard and young garlic
Beef with ponzu and black garlic
Lemon dessert with aloe vera and butter milk
The White Room is located in possibly one of the most beautiful rooms in Amsterdam. The room has been listed as a monument for centuries and is even said to be the oldest restaurant in Amsterdam.
The dishes at the White Room are stunning. It is a Boerma trait to incorporate a certain tartness in his dishes, hints of acidity that add a beautiful harmony in his dishes. This signature style is found all throughout the menu. From the tangy flavor of the tomato amuse to the beet sorbet and mustard in the trout dish, it makes you crave for more.
From the textured amuses (of which the beet sorbet was my favorite) to a lovely mackerel tartar and the tender beef with ponzu and garlic, dishes are light, well-balanced and a pure joy to look at. To end the night we are served a lemon dessert with aloe vera and butter milk. A sweet, refined and refreshing dessert that was the perfect conclusion to a marvelous dinner.