't Ganzenest will forever be associated with Harry Visbeen. Under his tutelage, the restaurant made a name for itself on the Dutch culinary scene and held a MICHELIN star for many years. Today, Erik Tas is writing a new chapter of this beautiful story. The chef is perhaps best known for his Bib Gourmand-awarded turn at Bij Erik in Leidschendam. He has cultivated the authentic allure of the building and revamped the restaurant with just the right dose of elegance. A glance at the menu reveals that chef Tas is a fan and connoisseur of top-quality produce such as sole, veal sweetbreads and wagyu. He enhances these ingredients with the perfect garnishes and expertly done sauces with great depth of flavour. For instance, he covers a perfectly cooked turbot steak with lardo di colonnata and chanterelles for their firmness and bite. A chanterelle jus lends the dish the requisite body, and truffle gives the enticing flavours an extra boost. Erik Tas is an astute chef who knows how to get the best out of his ingredients and understands that less is more. You can be sure that at 't Ganzenest it's the produce that counts.
- MICHELIN guide inspectors
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