Plateau de Fruits de Mer at Bistrot Neuf
Imagine yourself in a blissful summer on the French coast with a traditional plateau de Fruits de Mer! The typical etagères full of delicious seafood that boost the ultimate holiday feeling at Bistrot Neuf Amsterdam! Fresh oysters with shallot vinaigrette, cockles cooked in herbs, razor blades and winkles, mussels fried in garlic butter, a delicious crab leg and (peeled) Dutch shrimps served with bread, butter, cocktail sauce and filled eggs.
“Eager and greedy food at a top level without cutlery and without guilt. A dream meal if you ask us. ”
Plateau de Fruits the North Sea
How French is such a plateau of Fruits de Mer? Almost all delicacies on the plateau come from our own Dutch sea! The North Sea is full of delicious shellfish such as crab, mussels, razor blades and of course our Dutch shrimps. In France, the shrimps are never served peeled, but we have already done this (rotten) job for you. Of course you want everything to be as fresh as possible on the table, so where better to order than as close as possible to where all the goodies are caught?!
“A delicious glass of Pinot Blanc or Chablis and you are directly in that picturesque village on the French Riviera with the water in your mouth.”
The outdated “R” in the month
In the 18th century, many people in the French Court suffered food poisoning from Fruits de Mer with a fatal outcome. The cause was linked to the higher temperatures in the summer months and the associated risks of transporting the seafood. Lodewijk the Fifteenth therefore decided in 1759 that Fruits de Mer should only be eaten in the months when it was cold enough outside to transport the oysters and seafood in a safe way. Since refrigerated transportation is available, seafood can be safely transported and eaten all year round.
Dutch Fruits de Mer in Guinness-Book of Records
Our Dutch Topchef Herman Den Blijker built the largest tower with Fruits de Mer in the Netherlands in 2011. He set the world record Fruits de Mer with a life-size serving stand filled with more than 75 kilos of lobster and crab, 250 kilos of shells and 400 oysters. The salty blisses were served to over 250 guests.