This is Lastage's signature closing course — a dessert that blurs savory and sweet. Époisses is a pungent, creamy French cheese; the warm brioche mellows its intensity and creates a comforting, rich bite. It's not a traditional dessert, but it's become iconic for the restaurant because it represents Rogier's willingness to challenge conventions while respecting ingredients.
Tips from diners
If you're not a cheese person, ask Elise (the sommelier) about the pairing for this course — her recs often convert skeptics.
Rogier's approach to venison exemplifies his philosophy — the entire dish revolves around the protein's qualities. The venison is cooked precisely to maintain tenderness and minerality. Supporting sauces are refined but focused. Garnishes serve the venison rather than competing with it. Reviewers note this as the course where you understand Rogier's commitment to 'nothing superfluous' — everything on the plate justifies its presence.
Tips from diners
This is the course to understand Rogier's cooking style. Notice how each element on the plate serves the venison itself.
A lighter first course that introduces the menu's sophistication. The sea bass is marinated in gin, which imparts herbal botanicals without overwhelming the delicate fish flesh. The presentation is minimal — the curing technique is the star. Reviewers note that while this dish is simple, it demonstrates technical mastery: the marinade timing is precise, the slicing is careful, the flavor is balanced.
Tips from diners
This is the opening note — elegant, light, and setting expectations for what's to come.
This course shifts to the Mediterranean — red mullet is a delicate, lean fish; squid adds umami and textural contrast; tomato provides acidity and sweetness. The preparation is restrained but confident. Reviewers note this as a bracing course, offering a tonal shift after heavier proteins.
Tips from diners
Lastage's intimate setting means the servers know you by course two. This is the meal where you notice the personal service.
This course shows Rogier's comfort with richness and technique. Veal cheek is braised slowly until it dissolves on the tongue. The lobster adds sweetness and textural contrast. The sauce is refined but carries the cooking essence of both proteins. It's a main course that demonstrates depth without heaviness.
Tips from diners
If veal isn't your preference, mention when you book — Rogier will often have a seasonal alternative.
Chef Rogier van Dam and sommelier Elise Moeskops opened Lastage in 2010 in the heart of Amsterdam's Red Light District (Geldersekade), earning a Michelin star for their refined approach to Dutch-French cuisine. The restaurant seats only 30 guests in a historic canal house, creating an intensely intimate experience. Rogier's philosophy centers on clarity — nothing on the plate is superfluous; each element serves the whole. The sommelier team at Lastage earned the Best of Award of Excellence from Wine Spectator.
Book 4-6 weeks ahead for Friday-Saturday. The 30-seat restaurant is intimate and fills quickly. Weekday slots open up faster.
Elise won Best of Award from Wine Spectator — the wine pairings here are thoughtful and won't overshadow the food. Trust her recommendations.
The intimate canal house setting and cozy dining room make Lastage perfect for occasions. The staff notice celebrations and adjust service accordingly.
The building is a centuries-old canal house in the Red Light District. You're dining in living history. Arrive a few minutes early to appreciate the setting.
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