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Bouchot
Classic French
Classic French cooking in a handsome old building in the Brabant village of Nuenen, which is the kind of place you drive to on purpose. The kitchen leans hard into Zeeland produce and proper French technique, with housemade sauces doing the heavy lifting. The sommelier doubles as host, which means the wine list gets explained rather than just handed over. Bon vivants from across the region have figured this out already.
The awards strongest first
- Lekker 500 2026 · Lekker 500
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Œufs meurette
“On retro tableware, he serves up œufs meurette – soft-poached eggs in a sweet and intense red wine sauce with bacon and mushrooms – and crispy veal sweetbreads with hazelnuts and a sauce enriched with balsamic vinegar and spices.”
Michelin Guide -
Crispy veal sweetbreads with hazelnuts
“On retro tableware, he serves up œufs meurette – soft-poached eggs in a sweet and intense red wine sauce with bacon and mushrooms – and crispy veal sweetbreads with hazelnuts and a sauce enriched with balsamic vinegar and spices.”
Michelin Guide
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