De Kersentuin

Second time around I give this place 4 stars only. The menu was good but not as good as last year. We celebrated our anniversary here and it was good but not GREAT.
We were here with friends and opted for the chef’s menu which is 4 courses paired with wine.
The «mouse bouche» was a refreshing salmon purée and white citrusy foam. For the first course we had brown shrimps, which is a local small shrimp that tasted very meaty and delicious, served with fresh King crab, sesame seeds and citrus. The entire combination worked very well, it was paired with a white Savion Blank. Second course was a fried sea bass on brioche bread, served with Bauchat mussels and fennel, he fish was very fresh and the fennel added to that spring sensation of freshness in your mouth. Third course served with red wine, medium body consisted of «Poulet Noir», translated black chicken with crispy skin, confit stew of the leg, open ravioli, truffle, lime and smoked butter sauce, very tasty, an amazing experience, my taste buds were very happy. For the last course a sparkly sweet wine served with a trio of Tanka bean, chocolate and banana, whipped, foamed and crushed, not sure what the exact technique was but it was a very nice light dessert.
The staff was new and not aware of the chef menu and wine that needs to be served with each dish. They brought someone from the kitchen to walk us through the menu. Unfortunately the chef was not there however we met one of the Sous chefs, he was very pleasant.