Pea soup with chorizo and foam.
Piping hot shot of soup. It tasted pretty good, but the chorizo on top seemed like an after thought. Dip it or eat seperate? Small pieces of chorizo in the soup might be better, giving the soup some texture.
The menu consist of cold and warm dishes along with their signature and lobster dishes. Throughout the dinner there were some pet peeves (see each dish), but my biggest was the serving temperature. I like my food warm (unless it's hot summer day, a salad or steak tartare), and our food went from piping hot, to room temperature, to cold, to warm (and cold dessert). That definitely influenced my overal experience.
I have visited Het Bosch a couple of times when SVH Master chef Willem Pieter van Dreumel was still the head chef. He has now become the chef of King Willem-Alexander. Chef Heintzberger Marcel has taken over the kitchen after having worked under Van Dreumel at Het Bosch. It was great to see a familiar face as sommelier Danny van Houten has taken over the establishment from his father Danny van Houten. He used to be the first to greet me when I entered the door and he still is now.
Het Bosch is located close to the VUmc and the Zuidas, at the waterfront of De Nieuwe Meer. The view is beautiful and buzzing during the summer with many boats on the lake and at the docks. They have a terras at the front, private dining/meeting room and a private serre next to dock outside. The seating inside are comfortable and luxurious (yes I hate bad metal or wooden chair, it just screams get out) and the big windows overlooks the lake. Enjoy the sunset and scenery while comfortably dining.
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