Erik Tas ‘t Ganzenest

French with a contemporary twist

“This is not foams and mousses and nouvelle cuisine: ours is a classic French menu with a contemporary twist. It features the very best ingredients: lobster, North Sea crab, veal, lamb, duck, pigeon, wherever possible served with vegetables, herbs and spices from our own kitchen garden. Turbot is a perennial favourite, always on the menu, and combined with the finest seasonal produce.”

A love of wine

“I adore wine, and I go on regular buying expeditions in search of new delights, so our wine list is huge. We have around 1,200, some from the New World but mostly European, and if you love Burgundy you’ll be in seventh heaven here. We have everything from the most affordable to the most exclusive, so the sky’s the limit, and if you need advice we’re happy to help.”