The story
Auberge cuisine française sits at Albert Cuypstraat 58 in Amsterdam, a French kitchen that earned a Michelin Bib Gourmand in 2026 for good quality, good value cooking. It is run by restaurateurs Richard van Oostenbrugge and Thomas Groot, with former owner Jan Grijspeere, known as Jean, still on hand for the hospitality.
The menu keeps to French classics: steak tartare, a salad with confit duck gizzards, homemade boudin noir and mushroom pasties. Fine de Claire oysters come still attached to their shells, which makes them a little awkward to eat. A customizable three-course menu draws from the dishes on offer.
The pork trotter croquette, served with a mustard sauce, is crisp and generously filled. Fricassée de poulet arrives as stewed chicken in a mildly tangy sauce of mustard, Swiss chard and tarragon. Ray wing in a grenobloise sauce, finished with crispy fried capers, is cooked well. The wine list is French throughout, with bottles at many price points. On summer days, try for a table on the street-facing terrace.
Recognition
Ambience
Details
History
good quality, good value cooking
Where Auberge Jean & Marie used to be located, Auberge cuisine Française now resides. A new branch on the culinary tree of restaurateurs Richard van Oostenbrugge and Thomas Groot. Former owner 'Jean', aka Jan Grijspeere, has stayed on and ensures an unmistakable touch of hospitality at the Auberge. Here, French cuisine reigns supreme, and the menu features classics such as steak tartare, salad with confit duck gizzards, homemade boudin noir (blood sausage), mushroom pasties, and more. The wine list is equally French and, wonderfully so, filled with labels to suit every budget. Paired with a lightly sparkling Masse Cremant de Bourgogne, we indulge in plump, salty Fine de Claire oysters that, curiously enough, are still attached to their shells, making them somewhat awkward to eat. We opt for a customizable three-course menu drawn from the dishes on offer. The pork trotter 'croquette', served with a delightful mustard sauce, is absolutely excellent. Crispy, generously filled, and served at the perfect temperature. The steak tartare made from Flemish bavette is richly seasoned, but arrives rather bare on the plate. The only garnish consists of two halves of dark-brown toasted bread. The fricassée de poulet fares better: stewed chicken in a lovely, mildly tangy sauce of mustard, Swiss chard, and tarragon. My dining companion savors a generous portion of perfectly cooked ray wing with a classic French grenobloise sauce containing crispy fried capers. In the glass, a vibrant 2023 Château Ollieux Romanis Cuvée Rose. After deducting the advance payment, the bill is exemplary, making it something of an exception in Groot and Van Oostenbrugge’s hospitality empire. Tip: on summer days, try to secure a table on the street-facing terrace. Amsterdam at its finest. Welcome to Lekker.
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