A CLASSIC THAT NEVER BORES

In the kitchen of Hotel Almelo in Marly Bistro Cuisine everything is about collegiality and job satisfaction. Head chef René Bosch: 'I enjoy our colleagues' passion every day. They are always looking for innovation and development, which allows us to serve the most delicious dishes together.'

René Bosch has been connected to the Van der Valk family for more than 15 years. After a short period as owner of his own restaurant and nightclub He returned at the beginning of 2025 full of enthusiasm to Van der Valk Theaterhotel Almelo, where, as head chef, he is responsible for everything that happens on the culinary front. One of his favorite dishes is steak tartare. ‘We prepare this classic at the table and pay a lot of attention to the plating and presentation, perfectly suited to the atmosphere and experience of our restaurant Marly Bistro Cuisine. The crispy potato nest gives the steak tartare a surprising bite and thus ensures an optimal taste experience.’

Ingredients


For four people

300 grams of steak and beef tenderloin

30 grams of capers

20 grams chives

30 grams shallot

2 egg yolks

1 tsp Worcestershire sauce

30 grams gherkin

Pepper and salt

For the potato nests

1 large potato

Garnering

Truffle mayonnaise

Sprouts of your choice

Preparation method


Preparation of steak tartare:

  1. Cut the steak and the pickle into very small cubes, finely chop the chives and the shallot.

  2. Mix all ingredients in a metal bowl and add pepper and salt to taste

 

Preparation of potato nests:

  1. Peel the potato and use the spiralizer to make long strands.

  2. Form nests of the potato strands in your palm and deep-fry at 150°C until the nests are light brown

Board layout: 

Use a ring mold (cooking ring) to present the tartare nicely round on the plate. Place a potato nest on the tartare and sprinkle with a pinch of salt. Garnish with a few dollops of truffle mayonnaise and the sprouts.