Moes

The table is set.

Deer pastrami, salad with pomegranate, chicken liver mousse with fried onions on crispy gingerbread.

Stamppot (a Dutch take on colcannon, here featuring cavolo nero and potatoes), topped with crisp bacon and a side of sausage.

Dornfelder Terrain Calcaire from Weingut Matthias Gaul in Pfalz.

Moes
Prins Henrikkade 142 sous
1011 Amsterdam

Notes:
After my late arrival in Amsterdam last Friday, my friend JC decided to take me out for a casual dinner. Moes was the chosen destination, a restaurant located beneath the De Appel art center, emphasizing seasonal and local products in its menu. While my friend started off with a mackerel brandade (which he was very pleased with) I went with a charcuterie plate with deer pastrami and chicken liver mousse. Unfortunately some of the deer pastrimi was quite irregular and full of tendons, though the taste of the meat did not fail. The chicken liver mousse was wonderfully creamy and lovely in accompaniment with the tart pomegranate kernels. We both went with Dutch specialty stamppot for the main course - in this case a delicious mélange of cavolo nero and mashed potatoes served with crisp bacon and a very delicious pork sausage. An incredibly tasty and hearty dish. We shared a bottle of dornfelder from Pfalz during the meal, and left comfortably full. Recommended.