GET TO KNOW US
Having worked and traveled significantly around the world in the past 25 years, the international character experienced in bars and restaurants have culminated in The Brasserie as it is today. The selection of dishes on the menu have been selected by our chefs and they are continuously experimenting to come up with new ideas. Developments such as the self-tap beer dispensing wall are being added and suggestions by guests are acted on when appropriate.
The Brasserie team continues to change. The kitchen team consists of our chefs Gerard de Laure and Alwin van der Zandt. The frontend is led by Kristien and supported by Paul, who further takes responsibility for the backend. We are a tight knit team and our only objective is to ensure your visit leaves a lasting memory.
At The Brasserie we are aware that some of our customers have certain dietary requirements. For this reason, we request you to contact our on-duty manager when ordering so we can take note of your special requirements. When the Brasserie opened its doors at the beginning of 2018, we were a 100% gluten-free restaurant. For instance, our burgers and even the bun is available gluten-free. We bake homemade gluten-free bread, and our pasta is also available gluten-free. Although we cater for the mainstream too, many of our dishes remain gluten-free, and as such Coeliac and gluten intolerant folks are welcome. We can recommend which dishes are suitable for you, and we even have a selection of beverages and beers that are gluten-free.