Categories: Food PornRestaurants

Wolf Atelier – August 2, 2016

Beer macaron, gamba, lime, Atsina cress

Traditional Dutch bacon, viking salt, rosemary.

Cauliflower flan, Dutch shrimps, truffle.

Mackarel ceviche, jalapeno, wakame.

Chicken piri piri, tomato, basil.

Instant noodle soup, smoked soy sauce, chili.

Zeeland creuse, dai dai, yoghurt.

Foie gras, apple, turnip.

My view of a local group passing out food to the homeless. A bit of painful hypocrisy.

Red wine granite, cava, cherries.

Beef cheek, Jerusalem artichoke cream, foie gras.

Lacquered lamb rump, aioli, eggplant, splitpease.

Langres, quince jam.

French toast, vanilla ice cream.

Panna cotta, frozen yoghurt, aloe vera.



Chocolate, crumble, tonka beans.



A little kit provided at the beginning of the meal.

View of the restaurant which is built on top of an old swivel train bridge in the middle of the river.

   

Tags: Amsterdambeef cheekblack trufflechefdessertDutchfoie grasFrenchlambMichael Wolftasting menutruffleWolf Atelier
Daniel Callicoat

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Where am I now?

Eugene, OR

(We’ve reached the end of our trip.  Time to settle down for a bit and recharge our batteries and our bank accounts.  It’s been a good run.  Eugene had the right kind of vibe we were looking for.  Good people.  A good size.  Affordable.  We’re going to give it a go here.  But we’re open to what comes.)

 

Next up:

Nowhere for the moment

(For the first time in three years we don’t have the next adventure planned out.  That’s going to be a strange reality to adjust to.)