You all know I love food and the whole shebang that comes with it. With shebang I mean the whole process of an evening filling program. Getting surpised by the dishes, enjoying your company, tasting new stuff.
Food is like a night out and I have really missed it over the last couple of months when everything was mandatory closed here in Holland. This second lockdown especially was hard on all businesses, so I really hope they all pull through. The one thing we can all do is pay them a visit and hope these guys all survive.
For celebration occasions we headed to the 2 Michelin Star restaurant called the 'Lindehof', which kind of has a weird name if you ask me compared to the dishes which these guys serve.
The name and the location of this place is in a small place near Eindhoven and all feels very classical, while actually the style of the dishes is not at all. The chef and culinary mastermind Soenil received his second Michelin star because he was brave enough to try other things in his dishes and he headed into the Suriname - Indian fusion kind of direction of flavors. With also lots of spices, and all of these perfectly balanced. But....on white table cloth and in a classical environment.
If you ask me? This food is way too trendy for the setting it is in. I guess if this would be in a city center, with a bit more of a dark and industrial look, the whole world would know and love it, and it would get ever more the attention that it deserves.
The build up of the dishes is also as you know it. Tons of appetizers before hand (most of them were deepfried but very tasty. Deepfried stuff is actually one of the best ways to fill a bit more of the stomach so you can enjoy the rest a bit more, but it feels so...I don't know), heading over to the fish starters, and leaning over to the meaty main courses.
That is the difference in these kinds of places. Literally everything which is one your plate has been double or triple thought of. Take this duck here down below, it is served with also a rendang of duck on the side. In the small side dish is also another way of preparing duck in an entirely different way.
Everything just 'fits together' really well.
Did you ever have a fois gras in terms of as in a desert? Now that is what I call a surprising choice and those are the reasons why this place gets what it gets in terms of acknowledgement. The literal reason for getting a second Michelin star is 'worth a taking a large a large detour for it', while a 1 star place is 'an exceptional place in its category'
And this was exactly that...
Service top notch. Dishes surprising and exceptional. A fine full evening experience. Surely not at all something to do every month (or maybe every year even), but very cool to have experienced it at least once in your life time.
