OUR CUISINE


Welcome to our restaurant the Echoput! More than 60 years ago, my grandfather Jaap Klosse came to visit this place with his moped looking for an internship. A lot has happened in the meantime. At that moment, the Echoput was a tearoom you could visit for a quick snack that cost a few guilders. Yet, Jaap was far ahead of his time and closely followed the developments of the French cuisine. Except for game.

Too long a period of maturing and thick, rich and noble tasting sauces gave him the opportunity to develop a more sophisticated cuisine. With these game specialties, the Echoput became one of the first starred restaurants in The Netherlands. My father Peter Klosse took over the job and became fascinated by taste. Our kitchen specialises in wine and food combinations and courses with multi-sensory elements.The taste of nature is still at the centre of our cooking. This way, the boys and girls of the kitchen go out to have a look at the most beautiful products of the moment, on a daily basis. We process trees, bushes, herbs, plants, vegetables, wildlife, mushrooms and other forest fruits from our area into the best dishes and we place these dishes on our menu. We sincerely hope that you will enjoy the best nature has to offer!

On behalf of the kitchen and service staff of the Echoput:

Karel Klosse and Diana Lodewijkx

 


Restaurant De Echoput Vintage dishes

Foie Gras €21,50 p.p.

Fried, with glaced beetroot, caramelized apple wedges, Calvados gravy and warm brioche bread
Mosel, Haus Klosterberg, Markus Molitor, 2015  (price per glass €8,90)

Game specialty – Back of Red Deer* €42,50 p.p.

Cannelloni of purple carrot, sweet potato and watercress
Languedoc, Le Long Chemin, Terrasses de Larzac, 2016  (price per glass €9,50)

 * can be ordered from 2 persons, price per person     

 Soufflé* €17,50 p.p.
Soufflé of verveine, with a mousse of lemon thyme and verveine, a crumble of dark chocolate and granola, served with yoghurt ice-cream and honeycomb
Rhône, Beaumes de Venise, Muscat, Gigondas la Cave, 2015   (price per glass €10,40)

 * In view of the preparation time of at least 30 minutes, it is recommended to order this in advance.


GASTRONOMIC MENU


Wild Goose
Filet, glazed in a gravy of laurel, onion, kimchi and juice of pak choi
Côte Roannaise, Saint-Sulpice, Domaine du Fontenay, 2015 (glass price €13,50)
Or: Zennevallei, Brouwerij Timmermans, Lambicus Blanche

Celeriac
Fermented and as a crème, stewed lentils, Marsala enriched with cardamom and beurre noisette
Languedoc, Cabernet Blanc, La Colombette, 2017 (glass price €7,10′
Or: Rijk van Nijmegen, Nevel Artisan Ales, Rust

Rabbit
Rouleau with leek ashes and a gravy with winter beer, chard and a crème of mustard
Corsica, La Robe d´Ange, Clos Fornelli, 2015 (glass price €7,60)
Or: Zennevallei, Lindemans, Gueuze

Wild Boar
Grilled saddle and braised cheeks with scorched garlic, cannelloni of purple carrot, sweet potato and watercress
Languedoc, Le Long Chemin, Terrasses de Larzac, 2016 (glass price €9,50)
Or: Zandleemstreek, Brouwerij Verhaege Vichte, Duchesse de Bourgogne

Dutch Gorgonzola
By Italian recipe, as a cream in poached pear, dried pear and lacquered with pear syrup
Côte Roannaise, Plaisir Brumaire, Domaine du Fontenay (glass price €8,90)
Or: Kroondomein het Loo, Twee broers brouwen, Veluwse Cider

 Cepes
Cepes mousse, rum and cinnamon, ice cream of nutmeg, hazelnut-oat crumble and green apple
Loire, Les Fondreaux, Champalou, 2017 (glass price €9,40)
Or: Zennevallei, Lindemans, Faro

 Several possibilities in the menu:

3 courses: Wild Goose, Wild Boar, Cepes:  €55,00 per person
4 courses: Wild Goose, Celeriac, Wild Boar, Cepes:  €65,00 per person
5 courses: Wild Goose, Celeriac, Rabbit,  Wild Boar, Cepes: €75,00 per person
6 courses: Wild Goose, Celeriac, Rabbit, Wild Boar, Dutch Gorgonzola, Cepes: €85,00 per person

Minimum of 3 courses on Saturdays

Drink pairing:
3 courses €29,50
4 courses €38,50
5 courses €47,50
6 courses €56,50


COURSES BESIDES THE MENU

Beef Tartar*
With smoked herring broth, pickled mushroom, cream of dill and radish
Bourgogne, Cuvee Claude Seigneuret, La Saraziniere, 2016 (glass price €9,90)

Mushrooms*
Gnocchi, pumpkin ravioli with gorgonzola and a foam of trompette de la morte
Languedoc, Chardonnay demi-muid, la Colombette, 2016 (glass price €10,20)

Zander**
Filet fried on the skin, cream of parsnip and white chocolate, pomme souffle, cream of tarragon, eel lacquered with tarragon and chorizo oil
Mosel, Erdener Treppchen, Markus Molitor, 2014 (glass price  9,30)

Thymus*
Crispy fried, crème of corn, baby corn, saffron and an oxtail broth
Loire, Le Portail, Champalou, 2014 (glass price  €13,30)

Pear*
Marinated in Champagne, grapes, pear compote, gel of pear and pine and a yoghurt champagne ice-cream
Rhône, Ce Beaumes de Venise, Muscat, Gigondas la Cave, 2015 (glass price  €10,40)

Cheese*
Assortment of Dutch cheeses served with honeycomb, fig bread and marmalade and raisin bread
Porto, The Tawny, Grahams (glass price €6,50)

Additions or changes tot the menu : €10,00 per course

*to order separately for €17,50
** to order separately for €32,50

 


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