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Making the delicious unforgettable. Turning an enjoyable meal into a unique experience… In Haute Gastronomy, the pursuit of excellence is a constant requirement. It has been my guiding principle, since 1984, and then for the ten years of my apprenticeship in the top restaurants in the Netherlands. And it is even more so today than ever before, since 1993 when I opened Restaurant Da Vinci with my husband Petro Kools. At Maasbracht, nothing is left to chance: welcoming our guests, ensuring they are comfortable…, and also our meticulous choice of ingredients, scrupulous use of equipment, respect for tradition, awareness of the latest techniques… The kitchen, which is wide open to the dining room, leaves no room for error. Nor do my expectations, nor those of my guests. To see smiles appear on their faces as they enjoy a series of delicate, subtle dishes which sensitively revisit the classics is my greatest reward.
Eel is usually rather oily, but the ones from our region, caught in the Meuse just across from our restaurant, have a nice, slightly smoky flavor. Our eel fisherman, Mr. Clabbers, has been supplying us for years. Eel is a constant on our menu. We serve it simply smoked with a sweet pea cream — a little Asian touch while remaining very classical. One of our other dishes is sea bass on a bed of Yanté (a creamy yogurt) with leeks, bean sprouts, shallot-soy-tarragon chips and glazed eel. It also goes very well with other fish, and you can create some surprising pairings of eel with wine or meat.