Bridges

Restaurant Bridges serves 'Dutch fish with a French twist': locally caught, seasonal seafood prepared by French chef Aurélien Poirot. The restaurant’s location in five-star The Grand Hotel means this twist doesn't come cheap, but it's a gastronomic splurge to savour.

Poirot’s cooking style is characterised by stunning flavour combinations, and just as stunning presentation. The innocuous-sounding ravioli had almost too many ingredients to list, and for the same reason could easily have been a disaster. Under Poirot’s steady hand, the result was magnifique. A mound of ravioli, stuffed with candied chicory, was topped with foie gras drizzled with sweet port. Around it, like waves lapping at a beach, was a cluster of creamy scallops.

Image of fish at Restaurant Bridges The main course was Moroccan- style sea bream that had been slowly steamed with a beautifully aromatic blend of saffron, cumin, lemon, tomatoes and olives. It was brought to the table with a flourish in a ceramic tajine.

My mouth filled with saliva just looking at Bridges’ desserts: pumpkin and chestnut pie, pear crumble, marinated pineapple with mascarpone sorbet and hibiscus tea foam. I almost chose the latter, but ultimately couldn't resist the chocolate option. The rich chocolate fondant was baked to order and arrived with a warm, gooey centre.

restaurant bridges amsterdam We started the evening in the adjoining wine bar, where we were plied with gourmet nibbles and glasses of fabulous wine while we waited to be seated. The wine bar is worth a visit in its own right, and you may find me ensconced in a corner sipping a glass of Chorey-les-Beaune on occasions when the high life beckons but my finances don't stretch to restaurant Bridges’ food.