Lagrange

Chef Lionel Zimmerman has now become the owner of the charming restaurant Lagrange, located in the former barn of a historic 17th-century farmhouse in the heart of the Betuwe region. Irene Christoffel, the previous owner, remains involved as a hostess and, together with host Stan Even, manages the front of house. She does so in her own disarming way. Lionel prepares a pure cuisine featuring predominantly local, seasonal ingredients. The menu changes monthly, offering between four and seven courses, while on weekdays (Tuesday, Wednesday, Thursday) a three-course surprise menu can be ordered, complete with a glass of sparkling wine to start and coffee or tea with treats to finish. As an aperitif, we sip a glass of Courtier Tradition champagne, which boasts a pleasant mousse. We sample an excellent sweetwater crayfish salad featuring various preparations of avocado, including mousse and sorbet, accompanied by crisps of brick pastry and basil. It is bursting with flavor and makes for a wonderful start to the meal. The main course of Dutch lamb from Lith is equally impressive. Perfectly cooked medium-rare and served sliced, it comes with pea cream, artichoke, and roasted La Ratte potatoes. Paired with this is a red Nero d’Avola Colosi from Italy, which we enjoy alongside an outstanding cheese plate from Fromagerie Guillaume. Lagrange is a delightful destination for unwinding and truly enjoying yourself.

Lagrange is located in a seventeenth-century barn in the artists' village of Buren. Chef Lionel Zimmermann recently took over the kitchen. The setting is warm and well-appointed, with art on the walls and soft music playing in the background. On the table appears...

Situated in the picturesque little orange town of Buren, housed in a former old barn (La Grange). In this beautiful, historic, and atmospherically decorated building, Irene Christoffel and her son Lucas run a welcoming establishment where hospitality holds pride of place. We soon sample a glass of refreshing Spanish Gramona La Cuvée Corpinnat Brut sparkling wine and enjoy welcome bites such as a white chocolate lollipop filled with asparagus mousse and a paper-thin Turkish cracker with hummus and curry oil. Light and inviting for what is to come. Chef Lionel Zimmerman prepares international cuisine using predominantly local ingredients. The first course is a king crab salad in puff pastry, finished with basil cream and tomato bavarois, accompanied by a vinaigrette of crab oil and tomato vinegar. Every bite is a delight. The 'gado gado' is quite surprising, featuring a cashew and coconut crumble, surrounded by an airy coconut beurre blanc with red pepper and lime, and a poached quail egg. A refined take on an Eastern classic that truly captivates. Perfectly cooked veal loin follows, served with lardons and veal jus, a salad of green asparagus with cucumber vinegar, boiled asparagus, black garlic cream, and pommes dauphine. Paired with a glass of ruby-red Spanish Monastrell from Pepe Mendoza in Alicante. A perfect match. We conclude with sweet-and-sour rhubarb and pistachio crèmeux, accompanied by fresh strawberries and ice cream, freshly grated kaffir lime zest, and a meringue stick. All enjoyed in a relaxed atmosphere, with a bill that is entirely commensurate with the quality offered. A fine establishment.

Charmingly renovated old barn (La Grange) in the heart of picturesque Buren. Since 2019, owner Irene Christoffel has been operating a fine dining kitchen here, forming a tight-knit team alongside her son, sommelier and host Lucas Christoffel, and head chef Falco Lens. Both Lucas and Falco have honed their skills at top-tier restaurants, and it shows from the very first bite: excellence shines through in every aspect. The atmosphere is warm and welcoming, and the food is excellent across the board. No wonder the place is consistently filled with elegantly dressed diners who truly appreciate an evening at LaGrange. Accompanying a glass of rich, sparkling Gramona Corpinnat cava are welcome canapés, including a crispy potato tower served with chive cream and citrus gel, garnished with delicate purple borage blossoms. A promising start. Chef Falco prepares seasonal cuisine, with a frequently changing menu. What stands out in his dishes is a creative approach to flavor. Bright acidity is balanced by creamy textures, delicate mousses receive a bitter kick, savory notes are lifted with a hint of spice, and every dish delivers its own delightful surprise. Take the starter, for instance: a quenelle of cauliflower mousse with hazelnuts and yuzu, crowned with paper-thin slices of pristine scallops, finished with crisp shards of marinated Nashi pear, kohlrabi, and a tangy Japanese berry seaweed. Paired perfectly with a refreshing, saline-tasting 2022 Jongieux from Domaine Chevallier Bernard in Savoy. Equally impressive is the main course: perfectly cooked lamb loin and neck braised in its own jus, served with creamy pommes Anna, lamb ear, and sea mustard. Kudos to hostess Irene. Her composure and command of the floor are highly professional. Be sure to set aside a full evening for dinner, as the intervals between courses are quite generous. Also, ask clearly about the water package beforehand to avoid any surprises on the final bill. Buren now boasts another culinary gem. Welcome to this guide.