The two Michelin-starred restaurant at Waldorf Astoria Amsterdam called Librije’s Zusje (little sister) is a sister restaurant to the Michelin three-star restaurant De Librije in Amsterdam run by Jonnie and Thérèse Boer. Librije’s Zusje is headed up by Executive Chef Sidney Schutte and the Waldorf Astoria Amsterdam, where the restaurant shines! In a divine corner of this luxurious hotel made up of six 17th and 18th century patrician houses along the Herengracht canal, the concept here is “dining as fine art,” with menus changing with the seasons featuring international cuisine. Relax in the comfortable, fresh, understated ambiance in refined shades of blue and cream while the staff take care of you effortlessly.
Beautifully composed plates on the order of Anjou pigeon with black pudding, sea buckthorn and lemon verbena (if you choose the pairing menu, matched with Château Plamer 2010 from Bordeaux), or crispy short rib, roasted bell pepper, ginger, watermelon, and X.O. Cream (Gewurtzträminer Reserve 2011 from Gustave Lorentz in Alsace).
In just seven months, Executive chef Sidney Schutte’s restaurant achieved two Michelin stars. And Chef Schutte has also been awarded Amsterdam’s highest chef designation, “SVH Meesterkok.” Manager Sascha Speckemei, the dining room staff, and sommelier provide thoughtful service – never intrusive, but just when you think of something, they are there before you can speak. All little sisters should be this sweet!
Here Chef Schutte and the Waldorf Astoria Amsterdam share Librije’s Zusje’s Raw Charred Langostine recipe. You will have to source some Picalilly, fermented garlic, Mangalitza (a Hungarian pig) and fine goat cheese to complete the flavor profile in this fabulous dish served at the restaurant. Or just make a reservation. The dining experience here is ethereal. (Note: The restaurant is closed between July 24 and August 17 for renovations while they make this destination even better — be certain that reservations will be hard to come by when they re-open on August 18.)
Raw Charred Langoustine
By Executive Chef Sidney Schutte
- For two
- Pineapple Piccalilly, Fermented Garlic, Goat Cheese, Cauliflower, Mangalitza, Lovage
Note: The measurements are in grams because it is the most accurate and as given to us by the chef. Conversion charts are only left to the experts as each food item has a different volume, so get out your scale and weigh everything before preparing. We have converted into ounces so you can purchase ingredients but these are only estimates and we take no responsibility for the conversion if inaccurate.
- 4 Large Langoustines
- 60 grams of Piccalilly from Oos Kesbeke/2.11 ounce
- 20 grams of Pineapple chopped in small cubes (brunoise)/.71 ounce
- 50 grams of Fermented Garlic/1.76 oz.
- 110 grams of Stock/3.88 oz.
- 50 grams of fresh goat cheese/1.76 oz.
- 3 colors of Cauliflower ( three small sections one each green, purple, yellow or white)
- 50 grams of Mangalitza ( Hungarian pig)/1.76 oz.
- Sauté the langoustine in olive oil until golden and then remove from the pan.
- Blend the fermented garlic with the stock into a smooth paste, and then spread onto the langoustine.
- Freeze the goat cheese and grate it finely with a cheese grater.
- Roll the langoustine in the goat cheese until well coated.
- Mix the piccalilly with the pineapple.
- Panfry the cubes of mangalitza in a dry pan, deglaze with balsamic vinegar and remove from pan directly.
- Arrange on the plate with lovage and pour the heated stock around the langostine on plate when serving.