La Provence

Huiskamerrestaurant La Provence can be found in a stately building on the edge of the fortified town of Zaltbommel. Here, owner-chef Luc van Iersel has been wielding the culinary scepter for years, and his solid French cooking style remains unchanged. Alongside a set menu, the à la carte list features many classics, and since there is no sommelier, we select our own glasses from a range of wines by the glass listed on a separate card. Additionally, there is a lovely wine list featuring mostly French references. One of the amuse-bouches, a toast with foie gras terrine topped with kumquat, is worth mentioning. It is a standout in both taste and presentation. For the starter, served in a somewhat awkward little bowl, comes a delicious scallop ceviche on a crème fraîche and bulgur dressing, accompanied by a crispy sesame cracker. This is followed by buttery-soft foie pâté surrounded by port jelly, served with a Sauternes. Classic French cuisine at its finest. For the main course, pan-fried French duck breast arrives at the table, served with boiled potatoes, sweet potato cream, marinated apple, broccoli, and ratatouille on zucchini. The port jus is so delicious that we request an extra portion. Afterward, a substantial dessert featuring seasonal ingredients: a raspberry mousse cake on brownie, white chocolate mousse, raspberry ice cream, vanilla sauce, strawberry compote, and a beautiful Fragola strawberry dipped in white chocolate. The service could use some polishing, as the staff are not sufficiently knowledgeable about the offerings, both regarding the food and the wine.

A pleasant establishment housed in a monumental building opposite the small harbor of the picturesque town of Zaltbommel. The French ambiance is unmistakable: long tablecloths, heavy silver cutlery, and the robust cooking style of owner-chef Luc van Iersel. That said, the atmosphere here is decidedly relaxed. The à la carte menu offers a wide selection of classic French dishes, but this time we opt for the tasting menu, which, incidentally, changes daily. The starter immediately delivers a pleasant surprise: slices of marinated hamachi, hamachi tartare, avocado tartare, and a mirin-soy dressing create a well-balanced and invigorating interplay of flavors. From the extensive and affordably priced wine list, we select the Mâcon-Lugny by Louis Latour. This wine also pairs excellently with our second course: a generous portion of skin-on grilled cod, scallops, risotto, wild asparagus, and hollandaise sauce. Truly classic is the fried côte de bœuf served with a generous slice of marinated foie gras, accompanied by a mixed vegetable garnish and a red wine and thyme sauce. This pairs impeccably with a glass of Spätburgunder from Weingut Korell in Germany's Nahe region. Our dessert provides a fitting conclusion: a bombe of cream cheese, brownie, mango, and passion fruit, featuring three distinct mango textures including ice cream, hung curd with passion fruit, and vanilla cream with almonds. Delicious, especially when paired with a glass of Sauternes from producer Kressmann. Thanks in no small part to the reasonable prices, we look back on a thoroughly enjoyable evening. Keep it up.

Chef-owner Luc van Iersel has long been synonymous with a consistent, artisanal French cuisine. The restaurant is located in a monumental villa from 1860 just outside the city walls of the beautiful town of Zaltbommel and features a beautifully attached orangery. Hostess and sommelier Iris de Hertogh warmly welcomes us and leads us to a lovely table where a small bowl of marinated olives with honey-ginger dressing already sits proudly. Alongside the aperitif come delicate bites such as toast with smoked salmon and crème fraîche, and a spoonful of tomato jelly, pesto cream, and cheese crisp. Simple yet satisfying and bursting with flavor. The menu selection is modest, as are the à la carte dishes. The wine list features superb and especially affordable classics from France, alongside selections from the New World. We begin with a tuna trio: lightly seared tuna on cucumber and rice with soy sauce, rich and creamy tuna tartare, and raw tuna with sesame and soy dressing, accompanied by an avocado salad, a cream of Middle Eastern spices, and papaya as a garnish. Beautifully executed with exceptionally fresh ingredients. The Austrian Grüner Veltliner from Weingut Kummer in Burgenland, with its bright acidity and minerality, complements the dish perfectly. The main course features turbot pan-seared skin-side down, served with cherry tomatoes, carrots, potatoes, lamb’s lettuce, green asparagus, and capers, finished with an olive oil jus. Absolutely divine and generously portioned. Dessert offers fresh fruit—blackberries, blackcurrants, and strawberries—paired with creamy blackberry ice cream topped with a light, frothy sabayon. Simply perfect!

For years, this intimate dining room restaurant, beautifully and elegantly appointed within a historic 1860 villa, has been a firm favorite in this guide. That is hardly surprising, given that the artisanal French cuisine helmed by owner-chef Luc van Iersel and his team is of exceptional quality, something guests genuinely appreciate. The attached orangery provides a comfortable setting, where the warm hospitality of hostess and sommelier Iris de Hertogh plays a key role. From every angle, you feel thoroughly pampered. The menu offers multi-course tasting menus alongside a selection of à la carte dishes. The wine list is extensive, featuring a strong focus on French wines while also showcasing selections from the New World. What stands out most is the highly competitive pricing. We begin with a goose liver terrine served at the ideal temperature, accompanied by port jelly, apricot and golden raisin compote, and poached apple. The skin-on pan-seared sea bass, served with truffle risotto, green asparagus, and a creamy hollandaise sauce, is equally excellent. Iris pairs it with an elegant 2016 Chardonnay from Domaine Road in Central Otago, New Zealand—a spot-on choice. The main course consists of guinea fowl thigh and fillet served with a somewhat subdued porcini and morel sauce. For dessert, strawberry sorbet is presented with white chocolate and balsamic vinegar, then drizzled tableside with homemade elderflower syrup. Overnight accommodation is also available at the recently launched Chambres La Provence, which features two comfortable rooms on the first floor.

The restaurant has undergone a complete makeover. The main colors are now brown, green, and aubergine, the table linen is cream-colored, and new sound-absorbing flooring has been installed. Additionally, a covered conservatory has been built that flows into the spacious outdoor terrace, and two guest rooms have been constructed upstairs. Everything radiates freshness, warmth, hospitality, and a new energy. Owner-chef Luc and hostess-sommelier Iris van Iersel remain, and they serve a large following of fans from across the country. We sample several delicious amuse-bouches with a pleasant glass of Louis Latour’s Chardonnay de l’Ardèche, followed by perfectly cooked North Sea turbot with green asparagus, sea vegetables, and truffle pasta, accompanied by a classic beurre blanc. A fresh, briny, and creamy starter. Iris pairs it beautifully with a white Graves made from Sauvignon Blanc and Sémillon grapes (Château de Cérons, Grand Enclos, 2016). Fragrant and lovely. The main course is roe deer with red and Chinese cabbage, potato, apple, and morel jus. Tender and flavorful, it strikes an excellent balance with the dark red Côtes du Rhône made from pure Syrah grapes (Château Saint Cosme, 2016): juicy and peppery. Finally, an assortment of red fruits (prepared in various ways) served with white chocolate, paired with a glass of Lingot Martin sparkling wine. La Provence is pure traditional, artisanal class in a beautiful setting.

Founded in 1977 by Rien and Anne van Iersel and taken over in 2003 by their son Luc, La Provence is housed in a beautiful old listed villa on the edge of Zaltbommel’s historic city center. Extensive renovations are currently underway, including the addition of an orangery to the restaurant and the creation of two luxury B&B rooms on the first floor, while private dining has been discontinued. Chef-owner Luc and his sous chef Bob de Jonge, together with their team, craft artisanal dishes rooted in French tradition but infused with a contemporary flair. All sauces, soups, ice creams, and pastries are made in-house using honest, local, and regional ingredients. Additionally, they source products from specialized, often small-scale suppliers in France and Belgium. It goes without saying that everything is cooked here with great passion and expertise. The dishes achieve perfect flavor balance and are served with generous portions. The same level of expertise shines through in our warm hostess and sommelier, Iris de Hertogh, who pours exquisite wines while sharing plenty of interesting insights. During the mandatory closure, the La Provence team remained active and launched a guest catering service, which proved to be a major success and continues to be one. They also supported healthcare workers: “In the first week alone, we handed out 100 three-course menus to people working in healthcare.” A truly wonderful spot!

Since 2003, Luc van Iersel has been at the helm of the kitchen in this beautiful, old, and charmingly decorated villa on the edge of Zaltbommel's historic city center. And he does it exceptionally well! The handwritten menu (where do you even see that anymore?) offers plenty of options, primarily dishes rooted in French tradition. Yet Luc isn't afraid to get creative with it. Vegetarians are catered to with a separate menu. Paired with a glass of Gosset Brut champagne, generous amuse-bouches arrive: a goat cheese roll with honey and macadamia crumbs, brioche with mackerel mousse and citrus cream, and a game pâté terrine. For his dining companion, there is a small endive salad with pine nuts and citrus dressing. It soon becomes clear that hostess-sommelier Iris van Iersel brings not only charm but also deep expertise. She delights us throughout the evening with exquisitely paired wines. We savor perfectly cooked turbot with hollandaise and morel mushrooms, accompanied by a glass of Eden Trail Chardonnay showcasing notes of ripe fruit and citrus. We conclude with a Valrhona chocolate mousse featuring kumquat and blood orange, accented with kalamansi and hints of bergamot. Simply delicious! A quick tip: save a little room for coffee and tea with pastries; they are truly outstanding. Also very guest-friendly: unlimited coffee and tea can be ordered. Hats off to La Provence, please keep it up!

It feels as though we have arrived in the French Provence. Yet we are truly situated on the edge of Zaltbommel’s historic old town, right against the ancient city walls. The monumental 1860 villa exudes a classic, homely atmosphere, featuring floral murals, elegantly set tables adorned with silver and fine glassware, while on the terrace, rattan garden furniture sits nestled behind boxwood hedges, allowing you to dine beneath grapevines and lime trees. From the kitchen of owner-chef Luc van Iersel come, as one might expect, French classics. The wine list features predominantly French selections, though there is ample choice from other countries as well. The charming hostess and sommelier, Iris van Iersel, offers expert guidance. The amuse-bouche of marrow and veal rillettes is delightful, just like the intermediate course: a marbled preparation of pork neck and foie gras. Iris pairs it with a 2016 Gewürztraminer Grand Cru Zinnkoepflé. Mon Dieu, absolutely superb. With the ultra-fresh scallops served over vegetables in a saffron sauce, we savor a 2014 Menetou-Salon from Domaine Anne Pellé. The main course—turbot with pearl barley, truffle, summer vegetables, and hollandaise sauce—is another classic, expertly executed yet not particularly thrilling or unexpected. We round out the meal with a flawlessly prepared crème brûlée. Pure joie de vivre at Gelderland’s La Provence. Welcome back to Lekker!