pindurjosef

27/03/2022

chevreuil
La blette en velouté et blanchie.
Beer spaetzle parsley.

I dont change the menu very ofen, so I also have to trust them more.

#

thank you for amazing photo. Is exactly as I wont ro see.

22/03/2022

Today 22.3.2022 is a day I will be happy to remember.
I would like to thank .kieny for her trust and for inviting me to Maison Kieny and for being registered in the history of the historic gastronomic
house.

The people wich know me, thay know how much is it for me!!

merci 🙏🏻

my right hand, thank you for your fatherly approach. Thank you machine.!

thank you for your experiance and what wines you can find and make connections. Excellent!
__ a boy after school with a such responsability and always with smile. Bravo to your talent.

this is the 3th place where we are meet and always on the high gastronomy level.

thank you for his rich product region. Whit this quality is easyer.

Thank you for importance and profesionality the rest of the team.
•Zoe
•Dorina
•Hugo
•Anais
•Orathai
•Cumar

14/03/2022

celery and apple sorbet
yoghurt mousse, lemon puree, mint, apples.

lemon confit, youzu pearls, young leaves of celery, bergamot.

14/03/2022

13/03/2022

Filet mignon and grilled bacon ,Fermented sauerkraut, mustard seeds, skin chips. boudin, apple.

08/03/2022

thank you for the way you did it.
I look forward to following your next steps.
you can be proud
bravo 👏 👏 👏

Grand courage à Amsterdam ✊

14/02/2022

salty meringue of consomme pumpkin and saffron.

chicken liver pate, dried hazelnut sponge cake

duck entrails, siphon onions, caramel onions, marjoram oil and lemon pyre

snail in snail butter, confit egg yolk with herbs and velute cersson in hazelnut butter.

📸

#

16/10/2021

Pour construire l'avenir de la cuisine, il faut savoir prendre le meilleur du Passé... garantir la tradition en l'adaptant à notre temps pour que le plaisir du bien-manger demeure.
Telle est la devise de la Maison Kieny

28/09/2021

📸

26/09/2021

1.Bol d'abats de canard, oignon espuma, oignon caramel, marjolaine
2. Escargot, escargot beurre, velouté de cresson, jaune d'oeuf confit

#

22/05/2021

Foie gras Eclair. 🍐 with pink pepper, fermented celeri stalk, hazelnuts and inside is jam from pear.


#

19/05/2021

New form foie gras eclair.
Glaze is made from dried carrot and orange juice. inside the terrine is a jam made of Japanese orange.
Finition: slightly dried grapefruit segment. caramel from carrots, lemon confit, nuts.