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After two courses that came out of the sea, we are served some meat. Steak tartare with a cream of tarragon, various tomatoes and colatura (liquid blend from anchovy) To be completely honest; I’ve had more tender steak before but somehow it works with this dish. With every bite you taste some spice, a hint of dragon and some tomato. Dishes like this make me happy, very well done. - صورة ‪Noble‬، ‪Den Bosch‬

صورة فوتوغرافية لـ : After two courses that came out of the sea, we are served some meat. Steak tartare with a cream of tarragon, various tomatoes and colatura (liquid blend from anchovy) To be completely honest; I’ve had more tender steak before but somehow it works with this dish. With every bite you taste some spice, a hint of dragon and some tomato. Dishes like this make me happy, very well done.

من تعليق : Noble in Den Bosch is worth a visit! عن ‪Noble‬

‪Noble‬

382 تعليق
رقم 16 من بين 282 مطاعم في ‪Den Bosch‬
  • After two courses that came out of the sea, we are served some meat. Steak tartare with a cream of tarragon, various tomatoes and colatura (liquid blend from anchovy) To be completely honest; I’ve had more tender steak before but somehow it works with this dish. With every bite you taste some spice, a hint of dragon and some tomato. Dishes like this make me happy, very well done.
  • Our first dish is Dutch Yellowtail kingfish with a burrata in a cucumber coulis. The fish is tender, the burrata is soft and the cucumber just gives that little hint of freshness in this dish. Definitely a well balanced dish and it makes my taste buds jump for joy, I can’t wait to try all the other dishes we’ve ordered!
  • Time for one of my favorites all time ; duck liver! Duck liver with tonda gentile (hazelnut species from north west Italy) with celeriac and licorice. The liver is nicely seared, smooth and high in flavor, the combination with the sweet taste of tonda and licorice is well balanced with the rich liver taste and than the sauce which is too good to not dip with some bread. Once again; well done!
After two courses that came out of the sea, we are served some meat. Steak tartare with a cream of tarragon, various tomatoes and colatura (liquid blend from anchovy) To be completely honest; I’ve had more tender steak before but somehow it works with this dish. With every bite you taste some spice, a hint of dragon and some tomato. Dishes like this make me happy, very well done.
Our first dish is Dutch Yellowtail kingfish with a burrata in a cucumber coulis. The fish is tender, the burrata is soft and the cucumber just gives that little hint of freshness in this dish. Definitely a well balanced dish and it makes my taste buds jump for joy, I can’t wait to try all the other dishes we’ve ordered!
Time for one of my favorites all time ; duck liver! Duck liver with tonda gentile (hazelnut species from north west Italy) with celeriac and licorice. The liver is nicely seared, smooth and high in flavor, the combination with the sweet taste of tonda and licorice is well balanced with the rich liver taste and than the sauce which is too good to not dip with some bread. Once again; well done!
Our second dish is a signature dish, so let’s put that to the test! Brioche toast with eel and herring roe. This dish is truly delicious! The brioche is soft as it needs to be and lukewarm. The eel is fresh and a remarkable combination with the herring. This is the ultimate proof that beautiful dishes don’t always have to be super complicated. ‘’simplicity is not the mark of the novice. It’s the hardest-fought stamp of the master’’
Tops! Well done!!
Tops! Well done!!
احجز طاولة
2
الخميس، ١٠/‏١٠
20:00

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