On the windy shore of the Nord Zee (North Sea) in The Netherlands, just across the Belgian border, is an elegant restaurant called
Pure C. It is owned by well-known chef
Sergio Herman, who had the famous (now closed) Oud Sluis in a small village a few minutes away and who currently operates
The Jane in Antwerp, Belgium. But Pure C should not be overlooked.
Panoramic views over the dunes to the sea formed a stunning backdrop to our lunch at Pure C, which began with an amuse-bouche that looked like rocks and were served in a bowl with
actual rocks. It was hard to tell the difference visually - good thing the server warned us about the seasoned but inedible stones! The edible treat was a puff crisp filled with a cream of anchovy, mushroom and bleu cheese. The flavors blended wonderfully, with the bleu cheese providing just a hint of richness. Truly a delight!
The anchovy "stones" were accompanied by spheres of carrot filled with foie gras and camomile, and a small bowl with quark, wheat and celery.
The next amuse-bouche was cockle, beetroot, rosemary and horseradish, served on the shell.
We were too full to order the tasting menu, but shared Langoustine served three ways and Lobster served two ways.
The Langoustine began with a raw preparation served on a locally grown and completely edible mini corn stalk, together with lime, lavender and soya sauce. This was a real hit at our table! The second preparation was with Chinese cabbage, a ribbon of butternut pumpkin and watercress. The third and final course was with eggplant, dashi and tarragon.
The first lobster course was served with shiso and pearl barley, followed by a second course with tomato, olive and zucchini.
Our meal concluded with a lovely berry dessert and a selection of petits fours.
It's worth a detour to Pure C for a breath of fresh Nord Zee air and a delightful meal served by a gracious staff in a modern atmosphere.
 |
Carrot Spheres (left, filled with foie gras and camomile) with Anchovy Stones (right, filled with a cream of anchovy, mushrooms and bleu cheese) and a mix of quark, wheat and celery (bottom).
Can you tell the difference between the edible Anchovy "stones" and the actual stones? |
 |
| Cockles, served with a seaweed-based crisp |
 |
| A tasty olive-based bruschetta-style appetizer |
 |
| Fabulous crusty bread served butters (one infused with seaweed) and seasonings |
 |
| Langoustine #1, on an edible mini corn stalk |
 |
| Langoustine #2, with Chinese cabbage, a ribbon of butternut squash and watercress |
 |
| Langoustine #3, with eggplant, dashi and tarragon |
 |
| Lobster #1, with pearl barley and shiso |
 |
| Lobster #2, with tomato, olive and zucchini |
 |
| A berry good dessert ;) |
 |
| Petits Fours |
