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Welcome to
Bistro La Cloche

Our vision is above all love of cuisine and service. Classic with a nod to today. In this beautiful, authentic building, we put everything into making you enjoy delicious food. For years we have been looking for dishes and wines from the cuisines of the world. We bring the cultures of these countries together with our team in our restaurant. With a nod to the here and now of course. On behalf of our team we wish you a delicious dinner.

Team Bistro La Cloche

Chefs Menu

Carefully put together for you by our team Can only be ordered per table

3-course menu
48 *incl. 69,-
4-course menu
60 *incl. 89,-
5-course menu
72 *incl. 109,-

*Includes wine pairing, unlimited table water and bread also available as ‘BOB’ package (half glasses)

Caviar

The start for foodies, caviar per 2 persons classically served with blini, crème fraîche and chives

10 grams Baeri
29,-
10 gram Perle Imperial
39,-
20 grams tasting of both
59,-

Starters

Crab
17,5
North Sea crab - apple - lime - celery - ginger - chicory - sultana - raspberry
Eel
17,5
thick IJsselmeer eel, pea, radish, celeriac, apple, elderberry blossom
Eend
19,5
pâté of leg - duck liver - Sauternes - apricot - green asparagus - Macadamia
Japanse carpaccio
17,5
thinly sliced beef - mango - pepper - white chocolate -
basil - red pepper - dashi - soya
Fig
16,5
marinated - red leave - pomegranate - aceto balsamic - Cornflower blue - cantuccini

Intermediate court

Springroll
18,5
procureur - Hoi-Sin - pinda - lente-ui - atjar
Leek
16,5
roasted - Nori - roasted onion - beurre blanc - XO Cognac -
smoked almond - chunk of honey - mustard
Bisque
18,5
bisque of langoustine - crayfish - tomato - basil - focaccia - mint
Carbonara
18,5
tortellini - pecorino - spek - pittige olijfolie - azijnchips
Sweetbreads
22,5
crispy fried - caramelised pineapple - spicy carrot gravy
and farmboys

Main course

Sea bass
27,5
skin baked – antiboise – Kalamata olijf
salade van witte kool/venkel/komkommer/turkse citroen
Cabbage
23,5
grilled savoy cabbage - beurre noisette - miso - parsley root
pomegranate - aceto balsamico
Surf & Turf
34,5
Flat Iron steak & prawn, chimichurri, paprika, paella, corn, chorizo, squid
Tournedos
34.5
rosé gebakken Tournedos - Porto Bello - brioche - spinazie, saus van Marsala

* supplement “Rossini” terrine duck liver 12.50

duck
24,5
breast fillet baked on the skin - ratatouille - black garlic - sage - tomato gravy

After court

Île Flottante
12,5
poached egg white foam - crème Anglaise - almond - caramel
Appel
12,5
warm apple millefeuille - vanilla sauce - farmboys
Ruby
13,5
cream of ruby chocolate - raspberry - pistachio - white chocolate - gin - mint - cardamon
Foie
19,5
Parfait of duck liver - ice cream of Tullamore Dew - orange chutney - Cola
Cheese platter
17,5
selection of various cheeses with garnish