{"id":2888,"date":"2026-10-28T13:58:52","date_gmt":"2026-10-28T12:58:52","guid":{"rendered":"https:\/\/babette-gastrobar.043test.nl\/?page_id=2888"},"modified":"2026-10-28T16:08:39","modified_gmt":"2026-10-28T15:08:39","slug":"evening-menu","status":"publish","type":"page","link":"https:\/\/babettegastrobar.nl\/en\/avondkaart\/","title":{"rendered":"Evening menu"},"content":{"rendered":"
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Evening 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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Oysters<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Oyster Bar<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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From classic, unadulterated oysters to our own signature selection and an exclusive range for the true oyster connoisseur.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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  • Natural Oysters<\/h5>
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    3,5<\/div><\/div>
    French creuse from Normandy, traditionally served with a mignonette made from shallots and red wine vinegar, green Tabasco and a wedge of lemon.<\/div><\/div><\/div><\/li>
  • Babette\u2019s Oysters<\/h5>
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    A French creuse from Normandy with fennel, green apple, fresh citrus cream and tarragon oil.<\/div><\/div><\/div><\/li>
  • Irish M\u00f3r oyster<\/h5>
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    5,5<\/div><\/div>
    For the true oyster lover. Our exclusive Irish M\u00f3r is renowned for its full-bodied, creamy texture, refined minerality and long, briny finish. Traditionally served with a mignonette of shallots and red wine vinegar, green Tabasco and a wedge of lemon.<\/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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    A lovely way to start<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Share this<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • Bread bag with butter<\/h5>
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      A freshly baked artisan baguette from \u2018t Vlaamsch Broodhuys, served with Beurre Dupont de Paris, the renowned French butter.<\/div><\/div><\/div><\/li>
    • Homemade olives<\/h5>
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      Home-marinated olives with smoked paprika and Proven\u00e7al herbs.<\/div><\/div><\/div><\/li>
    • Eggs with mayonnaise (4)<\/h5>
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      Classic French devilled eggs with creamy mayonnaise, truffle and anchovies.<\/div><\/div><\/div><\/li>
    • Truffle fuet sausage<\/h5>
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      Traditionally dried fuet with truffle.<\/div><\/div><\/div><\/li>
    • Iberian salchich\u00f3n<\/h5>
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      Slow-cured Spanish sausage made from Ib\u00e9rico pork, delicately seasoned and with a velvety-smooth flavour.<\/div><\/div><\/div><\/li>
    • Iberian ham<\/h5>
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      15<\/div><\/div>
      Thinly sliced Ib\u00e9rico ham from the Spanish Ib\u00e9rico pig, renowned for its refined marbling, nutty flavour and velvety texture.<\/div><\/div><\/div><\/li>
    • Ortiz Sardines<\/h5>
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      Ortiz\u2019s famous sardines, carefully marinated in olive oil, served with lemon.<\/div><\/div><\/div><\/li>
    • Mussel fritters<\/h5>
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      Crispy fried mussels in a light beer batter, served with fresh lemon mayonnaise.<\/div><\/div><\/div><\/li>
    • Burgundian bitterballen (6 pieces)<\/h5>
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      Traditionally made, generously filled bitterballen with Dijon mustard.<\/div><\/div><\/div><\/li>
    • Prawn croquettes (8 pieces)<\/h5>
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      Artisanal, generously filled prawn croquettes with homemade cocktail sauce.<\/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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      Cold (starter) dishes<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Small cold dishes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      • Seasonal tomatoes<\/h5>
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        A selection of the finest French summer tomatoes, lightly smoked, served with cr\u00e8me fra\u00eeche, young goat\u2019s cheese, roasted pistachios, verbena and a roasted cumin vinaigrette.<\/div><\/div><\/div><\/li>
      • Steak Tartare<\/h5>
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        Classic steak tartare made from hand-cut flank steak, generously topped with a sprinkling of Parmigiano Reggiano, Ortiz anchovies, fresh herbs and crispy potato crisps.<\/div><\/div><\/div><\/li>
      • Homemade smoked fish<\/h5>
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        Home-smoked fish of the day, La Ratte potato salad with Dijon mustard, pickled spring onions, fresh, crisp fennel and salmon trout roe.<\/div><\/div><\/div><\/li>
      • Grey Shrimp Cocktail<\/h5>
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        Dutch prawns, a crisp salad, homemade cocktail sauce, salty herring roe and crispy potato crisps.<\/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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        Hot (starter) dishes<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Small hot dishes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        • Mushroom gratin<\/h5>
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          Chestnut mushrooms fried until golden brown, generously topped with Mornay sauce, Beurre de Paris and a golden-brown Gruy\u00e8re and herb crust.<\/div><\/div><\/div><\/li>
        • Prawns au gratin<\/h5>
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          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\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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          • Onion soup with Gruy\u00e8re<\/h5>
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            Classic French onion soup made with slowly caramelised onions, topped with Gruy\u00e8re and a crispy puff pastry lid.<\/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>
          • Bouillabaisse to share<\/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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            Larger (main) courses<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            Main course<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            • Tian Proven\u00e7al<\/h5>
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              Ratatouille slowly cooked in the oven. Layers of aubergine, courgette and roasted peppers, built up layer by layer, with a rich Proven\u00e7al tomato sauce, topped with Comt\u00e9, smoked tomato and fresh green herbs.<\/div><\/div><\/div><\/li>
            • Roast poussin<\/h5>
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              Free-range chicken, slow-cooked for 15 hours with lemon, garlic and fresh herbs, roasted until golden brown and served \u00e0 la minute with a creamy Dijon mustard sauce made with cr\u00e8me fra\u00eeche, on a creamy celeriac pur\u00e9e.<\/div><\/div><\/div><\/li>
            • Confit de canard<\/h5>
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              Duck leg slowly cooked in duck fat with crispy skin, finished with a rich orange sauce, caramelised orange and a parsley root cream.<\/div><\/div><\/div><\/li>
            • Cod with grey shrimps<\/h5>
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              Pan-fried cod fillet with grey prawns, a beurre noisette and beurre blanc sauce, and a celeriac cream.<\/div><\/div><\/div><\/li>
            • Iberian pork cheeks<\/h5>
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              28<\/div><\/div>
              Slow-cooked cheeks of Spanish Ib\u00e9rico pork, renowned for their rich flavour and refined marbling. Served in a rich gravy with garlic and bay leaf, celeriac pur\u00e9e, fried balsamic onions and fresh chervil.<\/div><\/div><\/div><\/li>
            • Iberian pork cheeks to share<\/h5>
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              54<\/div><\/div>
              Also available as a generous portion for two people.<\/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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              Side dishes to share<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              Trim<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              • Peach and goat\u2019s cheese salad<\/h5>
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                Sweet roasted peach and mild goat\u2019s cheese on fresh, crisp red chicory, with roasted macadamia nuts and a honey and mustard vinaigrette.<\/div><\/div><\/div><\/li>
              • Caesar salad<\/h5>
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                Crisp little gem, creamy anchovy dressing, soft-boiled egg, generously shaved Parmigiano Reggiano and brioche crumbs.<\/div><\/div><\/div><\/li>
              • Saut\u00e9ed fennel<\/h5>
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                Roasted fennel, generously glazed with Dijon mustard, served on a fresh, creamy feta base, with herb oil and crispy puffed grains.<\/div><\/div><\/div><\/li>
              • Roasted carrots<\/h5>
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                Golden-brown carrots roasted in caper butter, served with a fresh French dressing, crunchy capers and fresh flat-leaf parsley.<\/div><\/div><\/div><\/li>
              • Roasted peppers<\/h5>
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                Slow-roasted sweet pointed peppers with lightly smoked summer tomatoes, pickled pearl onions, a Merlot vinaigrette and Proven\u00e7al herbs.<\/div><\/div><\/div><\/li>
              • Green beans with almonds<\/h5>
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                Green beans with butter, shallots, fresh lemon, toasted almonds and flat-leaf parsley.<\/div><\/div><\/div><\/li>
              • Sarladaise chips<\/h5>
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                Potatoes fried until golden brown in our own duck confit fat, served with a light cream made from cr\u00e8me fra\u00eeche, Dijon mustard, chives and fresh chervil.<\/div><\/div><\/div><\/li>
              • Chips<\/h5>
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                Traditional fresh chips made from locally grown potatoes, served with creamy Belgian mayonnaise.<\/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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                \u201cI don\u2019t care.\u201d<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                I don\u2019t care<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                Do you like being surprised?<\/strong><\/p>

                Do you put your complete trust in the kitchen? Then *Je m\u2019en fous* is just the thing for you.<\/strong><\/p>

                It\u2019s entirely up to you to decide how elaborate you\u2019d like your meal to be. Will you opt for a starter and a main course, would you like to add an intermediate course, or would you like to finish with a dessert? From that point on, the kitchen takes it all over from you.<\/p>

                We serve a selection of our favourite dishes of the day, prepared using the finest seasonal produce and ingredients that are at their very best at that time.<\/p>

                Just say the words \u201cJe m\u2019en fous\u201d and we\u2019ll know exactly what to do.<\/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

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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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                Dessert<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                • French toast with figs<\/h5>
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                  Golden-brown pain perdu with caramelised fresh figs, acacia honey, toasted pecans, a light mascarpone cream with vanilla, and yoghurt 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>
                • Strawberries \u00e0 la Romanoff<\/h5>
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                  Summer strawberries with light and airy Romanoff cream, lemon curd, crunchy almond crumble and creamy bourbon vanilla ice cream.<\/div><\/div><\/div><\/li>
                • Cheese Selection \u2013 Het Kaasatelier<\/h5>
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                  A carefully curated selection of French and Belgian cheeses from Het Kaasatelier, served with homemade fig compote and artisanal nut bread.<\/div><\/div><\/div><\/li>
                • Caf\u00e9 dessert<\/h5>
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                  Dessert coffee, with liqueur in it (whipped cream) or on the side, served with a Ruba bonbon.<\/div><\/div><\/div><\/li>
                • Cocktail dessert<\/h5>
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                  Espresso martini.<\/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

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                  Avondkaart Oesters Le Bar \u00e0 hu\u00eetres Van klassiek puur tot onze eigen signatuur en een exclusieve selectie voor de echte oesterliefhebber. Hu\u00eetres Naturel 3,5Franse creuse uit Normandi\u00eb, klassiek geserveerd met een mignonette van sjalot en rode wijnazijn, groene tabasco en een partje citroen. Hu\u00eetres Babette 4Franse creuse uit Normandi\u00eb met venkel, groene appel, frisse citruscr\u00e8me […]<\/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-2888","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/babettegastrobar.nl\/en\/wp-json\/wp\/v2\/pages\/2888","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=2888"}],"version-history":[{"count":37,"href":"https:\/\/babettegastrobar.nl\/en\/wp-json\/wp\/v2\/pages\/2888\/revisions"}],"predecessor-version":[{"id":3039,"href":"https:\/\/babettegastrobar.nl\/en\/wp-json\/wp\/v2\/pages\/2888\/revisions\/3039"}],"wp:attachment":[{"href":"https:\/\/babettegastrobar.nl\/en\/wp-json\/wp\/v2\/media?parent=2888"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}