{"id":2162,"date":"2026-08-20T11:46:11","date_gmt":"2026-08-20T09:46:11","guid":{"rendered":"https:\/\/brandsonmaastricht.043test.nl\/?page_id=2162"},"modified":"2026-10-28T16:07:37","modified_gmt":"2026-10-28T15:07:37","slug":"lunch-menu","status":"publish","type":"page","link":"https:\/\/babettegastrobar.nl\/en\/middagkaart\/","title":{"rendered":"Lunch menu"},"content":{"rendered":"
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Lunch menu<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Soup<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Soups<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • French onion soup<\/h5>
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    A French classic of slowly caramelised onions in a rich beef stock, served under a golden-brown puff pastry lid topped with Gruy\u00e8re.<\/div><\/div><\/div><\/li>
  • Bouillabaisse<\/h5>
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    The flavours of the southern French coast in a hearty bouillabaisse made with fresh fish, shellfish and crustaceans, served with rouille, toasted bread and Gruy\u00e8re.<\/div><\/div><\/div><\/li>
  • Share this<\/h5>
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    It also makes a generous bouillabaisse to enjoy together.<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Salads<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Salads<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • Caesar salad<\/h5>
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      19<\/div><\/div>
      Grilled chicken, crisp little gem lettuce, golden croutons, Parmigiano Reggiano, a poached egg and a creamy Caesar dressing.<\/div><\/div><\/div><\/li>
    • Ni\u00e7oise salad<\/h5>
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      19<\/div><\/div>
      The flavours of the C\u00f4te d\u2019Azur, featuring grilled tuna, a fresh salad, sugar snap peas, a boiled egg, tomato, olives and anchovies.<\/div><\/div><\/div><\/li>
    • Goat\u2019s Cheese and Apricot Salad<\/h5>
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      17<\/div><\/div>
      Young goat\u2019s cheese, grilled apricot, crisp chicory, fresh lamb\u2019s lettuce, toasted almonds and a honey and mustard vinaigrette.<\/div><\/div><\/div><\/li>
    • Steak Tartare<\/h5>
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      21<\/div><\/div>
      Classic steak tartare made from hand-sliced flank steak, generously topped with a sprinkling of Parmigiano Reggiano, Ortiz anchovies, fresh herbs and crispy potato crisps, served with Pommes Allumettes.<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      Lunch dishes<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Lunch venue<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      • Tarte Flamb\u00e9e<\/h5>
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        16<\/div><\/div>
        Crispy Alsatian flammkuchen with cr\u00e8me fra\u00eeche, Gruy\u00e8re, rocket and red onion. Served with Zeeland bacon or smoked salmon.<\/div><\/div><\/div><\/li>
      • Mushroom Toast<\/h5>
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        15<\/div><\/div>
        A golden-brown brioche with mushrooms saut\u00e9ed in butter, a soft poached egg, mature Comt\u00e9, toasted almonds and delicate herbs.<\/div><\/div><\/div><\/li>
      • Iberian Brioche & Eel<\/h5>
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        26<\/div><\/div>
        A golden-brown brioche with smoked eel, wafer-thin slices of Ib\u00e9rico ham, lemon mayonnaise and fresh lamb\u2019s lettuce.<\/div><\/div><\/div><\/li>
      • Eggs Benedict<\/h5>
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        17<\/div><\/div>
        A golden-brown croissant, generously topped with smoked salmon, a soft poached egg, creamy hollandaise sauce, lamb\u2019s lettuce and garden cress.<\/div><\/div><\/div><\/li>
      • Croque Madame<\/h5>
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        14<\/div><\/div>
        The classic French croque made with toasted maize bread, young cheese, ham and creamy Mornay sauce, topped with Gruy\u00e8re and a fried egg.<\/div><\/div><\/div><\/li>
      • Vol-au-vent<\/h5>
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        18<\/div><\/div>
        Homemade puff pastry pie, generously filled with a creamy chicken ragout, mature Comt\u00e9 and a fresh salad of lamb\u2019s lettuce and rocket.<\/div><\/div><\/div><\/li>
      • Bouchot mussels<\/h5>
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        21<\/div><\/div>
        Traditionally farmed French bouchot mussels, prized for their delicate texture and rich flavour, prepared with pancetta, fennel and cr\u00e8me fra\u00eeche. Served with Pommes Allumettes and homemade cocktail sauce.<\/div><\/div><\/div><\/li>
      • Prawns au Gratin<\/h5>
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        19<\/div><\/div>
        Generously sized prawns, inspired by the classic bouillabaisse from the south of France, lavishly topped with artichoke, Gruy\u00e8re and smoked butter.<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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        Desserts<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Desserts<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        • Strawberries \u00e0 la Romanoff<\/h5>
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          Summer strawberries with a light Romanoff cream, lemon curd, crunchy almond crumble and creamy bourbon vanilla ice cream.<\/div><\/div><\/div><\/li>
        • Peach Melba<\/h5>
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          Gently poached peach with fresh raspberries, raspberry coulis, creamy bourbon vanilla ice cream, a light mascarpone cream with vanilla, orange zest and sugared almonds.<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          Pastries<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          • Babette\u2019s Pastries<\/h5>
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            4,5<\/div><\/div>
            Delicious French tartlets made for Babette by Hof van Schoor.<\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            Allergies or dietary requirements?<\/strong>
            Please let Babette know and we\u2019ll take it into account when preparing the meal.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

            Middagkaart Soep Soupes Franse uiensoep 9Een Franse klassieker van langzaam gekaramelliseerde uien in krachtige runderbouillon, geserveerd onder een goudbruin bladerdeegdeksel met Gruy\u00e8re. Bouillabaisse 16De smaken van de Zuid-Franse kust in een rijk gevulde bouillabaisse met dagverse vis, schaal- en schelpdieren, geserveerd met rouille, geroosterd brood en Gruy\u00e8re. \u00c0 partager 29Ook als royale bouillabaisse om samen […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-2162","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/babettegastrobar.nl\/en\/wp-json\/wp\/v2\/pages\/2162","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/babettegastrobar.nl\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/babettegastrobar.nl\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/babettegastrobar.nl\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/babettegastrobar.nl\/en\/wp-json\/wp\/v2\/comments?post=2162"}],"version-history":[{"count":114,"href":"https:\/\/babettegastrobar.nl\/en\/wp-json\/wp\/v2\/pages\/2162\/revisions"}],"predecessor-version":[{"id":3033,"href":"https:\/\/babettegastrobar.nl\/en\/wp-json\/wp\/v2\/pages\/2162\/revisions\/3033"}],"wp:attachment":[{"href":"https:\/\/babettegastrobar.nl\/en\/wp-json\/wp\/v2\/media?parent=2162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}