Chef Guillaume from Guts & Glory | Breda | Maris Piper (Amsterdam)
Dates: 7-10 June 2018
Price: $1,180 (8 course Dutch Tasting Menu)
$380 (Wine Pairing)
$100 (Corkage)
Location: 158A Connaught Road West, Shop 3, Sai Ying Pun
Chef Guillaume de Beer from Amsterdam, whose most recent experience cooking in Asia came in a pop-up at Taipei’s renowned RAW where he was invited by chef Andre Chiang and his team.
Richard Ekkebus, Culinary Director at the Landmark Mandarin, has followed fellow Dutchman Guillaume’s rise and explains “Guts and Glory and Breda offer some of Amsterdam’s coolest menus and are restaurants that always knows how to surprise – so expect to be challenged!”
Guillaume’s food is founded on classic techniques, showing serious skill but also a playful side. Impeccable ingredients, seasonality and global influences make it some of the most interesting – but ultimately delicious – plates available in The Netherlands.
Guts & Glory is based on alternating themes, or ‘chapters’. Each theme outlines the inspiration for the chef’s menu, with the chef adding their own style and creativity to every dish. The owners clearly go out of their way to put authentic flavors on the menu. The Japanese menu was inspired by a 10-day culinary excursion in Japan, and the Dutch chapter followed a team wine trip through the Netherlands.
Here’s the latest menu with wine pairing:
| King Crab with Beurre Blanc | Domaine Bechtold Lotus 2014
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| Hamachi Ceviche with Sea Buckthorn | |
| Tomato Consommé with Burnt Juniper Lardo | |
| Scallops with Coral Sauce | Nikolaihof Wachau Gruner Veltliner 2016 |
| Dutch Asparagus with Capers and Smoked Ham Butter | Collovray & Terrier Puilly-Fuisse Vieilles Vignes 2015 |
| Lacquered Sweetbread with Fermented Garlic | Domaine de la Madone Beaujolais-Villages Le Perreon “Futs de Chene” 2015 |
| Lamb with Artichokes and Sheep Yoghurt | |
| Strawberry with Verbena | Les Vins de Roisin |
| Chocolate with Peanut and Salted Caramel |
About our chefs:
About Guillaume de Beer
Guillaume de Beer started working part-time in a catering company, before studying to become a French Teacher. At the age of 19 however he discovered his real passion for cooking, after which he switched to a culinary school in Breda. He went on to work and learn from many restaurants including the Monte-Carlo Bay hotel in Monaco (*), Bord’Eau (**) with Richard van Oostenbrugge and Envy.
After Envy, Guillaume decided to move on and work at Daalder where he stayed for four years. One evening after work he was discussing with lifelong friends Freek van Noortwijk and Johanneke van Iwaarden about opening a new restaurant together amd this ended up becoming the initial plans of Guts & Glory.
The concept of Guts developed into a more intricate one, with changing chapters every few months. After a little less than a year of existence, the trio decided they were ready for a new adventure and they opened restaurant Breda.
At this time they became independent and the sole owners of both Guts and Breda. They became quickly serial entrepreneurs by opening Pita in the foodhallen, working with free-range chicken and veal.
In 2018 they followed to open Maris Piper, a London-inspired luxury brasserie serving comfort food with an elevated twist. Last but certainly not least, they are working on opening the Maris Piper Chef’s Table which will serve an exclusive 18 course meal for real food lovers.
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