Sans Cravate: Amuse 1 - home made olives and fetta cheese ... ho hum. Amuse 2 - pumpkin cornetto with foie gras, now we're talking. Amuse 3 - sea weed waffle with sour cheese, tasty but average. Amuse 4 - salad of couscous, smoked eel and carrot puree - excellent. Amuse 5 - mushroom soup and quial egg - very good. Starter - tartare of wild salmon, salmon ice cream, salmon mousse and radish. Excellent, high in originality and harmonious. Main - guinea fowl, pear, endives, mashed potatoes and brussel sprouts. Dessert - vanilla icre cream. A solid 1* restaurant. Would I go back? Yes, and the service was excellent.
Gouden Harynck: Amuse 1 - codfish ... nothing fancy and a little over salted. A poor version of bacalhau not the best way to start a meal. Amuse 2 - salmon gravallate with a sorrel dressing. Starter 3 - tuna cerviche with egg plant puree and carrot. Main - pheasant with saffron, chutney and parsnip puree. This was very good, especially the smokiness of the puree and the combination the flavors. Dessert - trio of chocolates. Would I go back? No, once is enough.
De Jonkman - Amuse1 - chips of red onion and leek which my wife kindly left me only 1 of each to sample *grumbles* Amuse 2 - quail egg with powder of ham - excellent! Amuse 3 - cauliflower, foie gras and cofee - another outstanding amuse and what a combination! Amuse 4 - cake of green olives and zeeland shrimp. Amuse 5 - Nordsee crab and home made nut bread with green apple. Amuse 6 - squid with charone sauce and oil of parsley - excellent! Amuse 7 - toast with eggplant puree and bone marrow whichw as outstanding.
Need to find my notes and will update this post!