We are very proud that EAUX POSSE has been included in the GAULT&MILLAU edition with 13 points, which is good for our first Chef’s Hat, the Toque.
Their report (in Dutch) below
A southern French and Basque inspired restaurant on the Maas with a terrace and beautiful views of the passing boats in the harbor. Inside it is warm and cozy. The semi-circular sofa is placed along the panoramic windows.
The carafes of water for the house aperitif Pernod are ready on the bar. Through a window we see the tiny kitchen in which the chefs move with concentration. In the kitchen is Paul Posse, who, in addition to being a catering entrepreneur, is also active as a fashion photographer.
Dishes are delicately prepared. Memorable is guacamole with tomato salsa, cream cheese and toasted bread and then halibut with Jerusalem artichoke cream and chanterelles in fish gravy. Whole sea bass stuffed with lime, garlic and herbs, prepared in the oven and served with beurre blanc and fennel-orange salad is also impressive.
Eaux Posse is new in the selection and immediately good for a chef’s hat.