Taste
French refinement on the Amsterdam canals
On the edge of Realeneiland, chef Thomas Demuth is breathing new life into classic French cuisine. In the historic building of the former Gouden Reael, he serves dishes steeped in memory and finesse: an ode to his Burgundian roots.
On the edge of Amsterdam's Realeneiland, chef Thomas Demuth is breathing new life into classic French cuisine. In the historic building of the former Gouden Reael, he serves dishes steeped in memory and finesse: an ode to his Burgundian roots.
On the edge of historic Realeneiland, in the monumental building of the former Gouden Reael, lies Tannay: a restaurant where classic French cuisine is given a contemporary finesse. The interior exudes French warmth and elegance. Old beams and ornamentation have been restored, complemented by rustic accents. Chef Thomas Demuth, born in the village of Tannay in Burgundy, learned his craft in Parisian three-Michelin-starred restaurants and later worked for Alain Caron. He brings his culinary heritage to Amsterdam with a menu rooted in tradition, yet refreshed with a modern, light touch. His dishes are a tribute to Burgundy and his mother's cuisine: "Most dishes are based on memories." MASTERS takes a seat at the chef's table in the renovated kitchen and prepares a surprising five-course chef's menu.
We open with an amuse-bouche of beetroot with Agria potatoes. A small dish with a big, intense flavor, creamy and smoky. Perfect paired with the Baunard Brut that accompanies it. Meanwhile, the scallops are being washed and the duck breast is cooking on the stove. After the next amuse-bouche, a soup prepared pot-au-feu, the starter is served: a Marmande (a French beefsteak tomato) with puff pastry crisps of salted butter and oregano, in a delicious Bolognese sauce. We finish the plate with a piece of sourdough bread. This is French fine dining at its finest. A nice touch: the dish is accompanied by a white wine from Thomas' family, Chateau de Tannay 2022. Another taste sensation reveals itself in the form of a half egg, boiled for five minutes, in a sauce of yellow grapes from the Jura, brioche croutons, chanterelles, and black truffles from Australia. You won't believe your taste buds! Thomas is a master of flavor combinations. He proves it with his langoustine and wild duck dishes. Modern French cuisine with classic flavors at their purest: vanilla, truffle, langoustine… Every single one is a hit! And no course is inferior to its predecessor.
We finish with a brioche with homemade hazelnut spread, just like Thomas's mother used to make for him. We come here often, not least because the menu changes every four weeks. Curious to try his other creations! Tannay is an ode to heritage, flavor, and hospitality, presented with the timeless allure of French cuisine.
