ABOUT BOUDOIR ♥

Welcome

Boudoir Le Mariage restaurant in Delft

Hi my name is Monif and i am pleased to formally introduce you the opening of the Boudoir Le Mariage.

As a Chef and owner, I have now the freedom to unleash my culinary creativity for those who appreciate cooking with meaning, originality, and honesty.

The Gastronomic formula is based simply on fresh products with certified origin, culinary techniques and specific procedures to enhance textures and synthesize flavours. This, combine with my experience in different latitudes around the world creates a wonderful opportunity to offer it directly, face to face in my open kitchen where you can always watch us cook.

MORE ABOUT ME –>

There are 3 unbreakable rules in my kitchen:

-Intense dedication

-Respect for the product

-No redundancy of flavors.

Come and Discover my cooking and join our gastronomic bubble in Delft at Boudoir Le Mariage.

3-way tartar| € 14
Three samples of tartar hand diced. Represent it by tenderloin, salmon and aubergine.
Each one of them separately Infused and served with thinly sliced toasted crostini.

Dorade Tiradito | € 14
Sea bream sashimi presents it in a modern version of ceviche.
Lightly infused in passion fruit vinaigrette.

Pulpo & gamba | € 18
From the grill, coated with Chorizo-Ikura oil.

Takaki bavette| € 13
Quickly seared in our Charcoal smoker
and then present it in a very Asian way.

Creamy Leek/Basil Soup | € 10
Served just warm and is crowned with fresh North Sea Crab salad.

Cod Fish loin| € 25
Confit over black beluga lentils pure and finished with tricolor paprika pickles.

Valencian risotto | € 19
All the attributes, colors and flavors of the paella with all the technique, patience and sumptuosity that only risotto can offer to accomplish this comforting dish.

Perfect Coquilles | € 22
Carefully pan seared scallops over smoked cauliflower puree and finish with a citric element.

Tenderloin & foie gras| € 29
Pan seared with thyme and butter.
Crowned with crispy folie gras and finished with spicy caramelized apples.
Served meduim rare

1/4 Lamb Rack | € 25
Sous vide and lightly roasted, aiming for a perfect pink center.

Pork belly | € 22
After 72 hours in brining is slowly cooked for 5 hours. As a result an extra crispy outside is created encapsulating all the moisture inside.
Served over sharp hazelnut Romesco and matching salsa.

Luxe slider| € 10
Hand Craft mini burger and Umami House ketchup.