At Choux, the menu revolves around vegetables, fruits, herbs and flowers, and you'll notice that in every course. The kitchen works according to a set tasting menu: usually five courses, with a four-course version also offered on some weekdays. So instead of a long menu here, you choose a mapped-out itinerary, where the season sets the lines.
The basis of what comes to the table is from regional growers and growers. The produce comes from the neighborhood and shifts with the harvest season. About ninety percent of the dishes consist of fruits and vegetables, supplemented by herbs and edible flowers. Meat and shellfish pass by only sparingly, as an accent in a dish, not as the main feature.
Chef Merijn van Berlo builds the menu around modern European flavors, but with a clear vegetable focus. Techniques such as fermentation and pickling play a major role. As a result, you not only taste what is in season now, but also what was preserved earlier. Think acids, deep umami flavor from fermented preparations and different textures in one plate. The build-up over several courses allows those flavors to build off each other rather than compete.
Chef Merijn van Berlo builds the menu around modern European flavors, but with a clear vegetable focus.
Choux is often cited in restaurant guides as an example of vegetable-driven gastronomy in the city. With an emphasis on local sourcing, sustainable menu design and much attention to natural wines and fermentation, the restaurant has earned a recognizable place in today's dining culture. Here you get a taste of how far you can go when you put vegetables truly at the center.