Served at
Bord'eauA gastronomic restaurant located in Hotel De L'Europe in Amsterdam, known for its modern European cuisine with a Dutch influence and a focus on fine dining seafood.
Slow-cooked oxtail, often barbecued, served with rich bone marrow, smooth polenta, and a sweet onion confiture.
Oxtail is the culinary term for the tail of cattle. Historically, it specifically referred to the tail of an ox, but now encompasses tails from other cattle as well. Oxtails are typically sold skinned and cut into sections, weighing approximately 3.5 kilograms.
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A gastronomic restaurant located in Hotel De L'Europe in Amsterdam, known for its modern European cuisine with a Dutch influence and a focus on fine dining seafood.
Chef leading the two-Michelin-starred Restaurant Flore in Amsterdam, focusing on sustainable and plant-forward cuisine.
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