Restaurant Le Sable

The picturesque village of Zandoerle near Veldhoven serves as the backdrop for this modern restaurant helmed by chef Chiel Sap and hostess and sommelier Laura van der Velden, who are not only business partners but also married. Chef Chiel builds his cooking on classic French cuisine but infuses it with his own distinctive signature, plus boundless creativity. There is no glitter or glamour here, just stylish Brabantine warmth. The meal opens with no fewer than six delightful amuse-bouches, beginning with a 'stone' of meringue paired with balsamic vinegar, duck liver, and cocoa, and concluding with a poached Irish Mór oyster. Alongside the fresh and herbaceous king crab remoulade served with apple, ponzu, coriander, curry, and shore crab, Laura pours a glass of Senteurs des Vignes, an aromatic blend by Albert Mann from Alsace. Bold, yet it hits the mark perfectly. The marinated and seared red mullet with leek and pumpkin is accompanied by two separate sauces: a saffron bisque and a passion fruit vinaigrette. These gradually merge to create a third, unexpected sauce. A true discovery. Paired with the perfectly cooked veal escalope served with salsify, morels, hazelnuts, and Manchego foam, we enjoy a Pinot Noir from the Mosel region by Markus Molitor, the very pinnacle of refinement. The lamb main course arrives in multiple parts: a medium-rare fillet crusted with wild garlic, alongside lamb neck slow-cooked in both Provençal jus and rendang. A crisp Mencía from Galicia proves to be the ideal companion. Laura, an experienced pastry chef, treats us to a parade of confections with our coffee after the refreshing dessert—each one more than worth the indulgence. All of this unfolds in a relaxed and welcoming atmosphere. No wonder the place is always packed. It climbs an impressive 13 spots to reach number 83.

Chef Chiel Sap has put the once-deserted Zandoerle on the culinary map in a former farmhouse that feels stylish and warm. Here, cooking is done at a high level, with excitement and depth. The dinner begins with a series of amuse-bouches, including a v...

From the first amuse-bouche to the last petit four, it is pure enjoyment at Restaurant Le Sable, located in the hamlet of Zandoerle near Veldhoven. Chef Chiel Sap and his partner, sommelier and hostess Laura van der Velden, opened their establishment in June 2021 and have brought it to the brink of the top 100 in just those few years. Chiel knows what flavors are; he knows how to combine them perfectly and bring them out to their full potential. He also knows where he gets them from: exquisite ingredients and spot-on preparations. For example, as a side dish, we taste a very lightly poached Irish Mór oyster with jalapeño vinaigrette and lemongrass foam. Despite the bold additions, the oyster has remained remarkably intact. A grilled red Carabineros prawn with ginger-marinated watermelon, fennel, pine nuts, and bisque foam forms a wonderfully soothing harmony thanks to the burrata, which acts as a perfect complement. A divine dish, visually stunning as well. Paired with it is the Dr. Loosen Rotschiefer, a dry Riesling with red slate in its terroir. A mineral-driven wine with nonetheless some tropical aromas. This pairs beautifully with the sweet notes in the dish and the delightful grilled flavor of the prawn. The chicken ballotine is also insanely good. Served with morels, black olives, Albufera sauce, and grated Belper Knolle, a spicy Swiss cheese that can be shaved or grated like a truffle. The chicken meat is wonderfully soft and flavorful, and the cheese adds an extra kick. Wrapped in chicken skin, the whole thing swims in Albufera sauce, a classic white sauce enriched with foie gras, butter, and Armagnac. Once again, we enjoy delicious flavors and textures. The lightly chilled Fleurie Cuvée Christie (2022) from Domaine Coudert certainly contributes to this. A full-bodied Gamay with fruity notes, but also earthy tones. A spot-on pairing. And so it continues with wonderful, cool wines that elevate the dishes and help them excel. The young team moves smoothly through the restaurant, is attentive, well-informed, and in doing so supports the ambition of Laura and Chiel. The petit fours served with coffee and tea (do not skip them!) are crafted by Laura, who invariably starts her days working as a pastry chef. It takes number 96 in the Top 100 of this guide.

Vorig jaar gedebuteerd in deze gids en dit jaar met glans geprolongeerd. Het jonge en ambitieuze stel chef Chiel Sap en zijn partner, gastvrouw en sommelier Laura van der Velden hebben in korte tijd een topzaak neergezet in het pittoreske Zandoerle, behorend tot de gemeente Veldhoven. In hun mooie verbouwde boerderij zijn zij hun culinaire droom aan het waarmaken. De klassiek-Franse keuken staat hier centraal maar Chiel, onder meer stagegelopen bij Margot Janse van The Tasting Room in het Zuid-Afrikaanse Franschhoek, voegt daar eigenzinnige moderniteiten aan toe met gastronomisch resultaat. Vooraf gerookte paling met groene appel en gel van gember in palingbouillon en rasp van kaffirlime. Apart erbij geserveerd in bouillon gepocheerde Irish Mór-oester met vinaigrette van jalapeño-pepers en luchtig palingschuim. Delicaat, in opperste smaakbalans en beeldschoon gepresenteerd. Laura schenkt hier een goed matchende Spaanse albariño, Adegas Castro Brey, Rías Baixas bij. Vervolgens verrast de chef ons met zijn signature dish: lichtgebrande en met gember afgelakte langoustinestaart met langzaam 16 uur gegaard buikspek en sabayon van sherry. Op crème van pompoen met krokante pompoentjes, omgeven door vinaigrette van duindoornbessen en basilicum. Een feestje voor de smaakpapillen. De hoofdact wordt in twee delen geserveerd. Roségebraden lamsrack met crunch van pistache, compote van groene linzen, lavascrème, groene asperges en mosterdjus. En daarna in Provençaalse jus gestoofde lamsnek met een rouleau van ratatouille. In een apart schaaltje lamscurry met aardappelkrokantjes. Bourgondische taferelen die met een glas 100% susumaniello, Masca del Tacco, Puglia, Italië luister bijgezet worden. Een stevige, maar elegant zachte wijn met geuren van specerijen en tabak en veel rijp rood fruit en bosbessen. De kaaswagen is uitgebreid en dat zijn de friandises ook. Houd ruimte, want deze zijn in de ochtend door gastvrouw Laura, in het verleden chef-patissier bij De Lindehof in Nuenen, met liefde en aandacht bereid. Op de drempel van de Top 100.

Zandoerle is a former brink village belonging to the municipality of Veldhoven. Chef Chiel Sap and his partner, hostess and sommelier Laura van der Velden – both shaped by the Netherlands' top hospitality scene – opened their dream restaurant at this beautiful location at the end of 2021. They belong to the generation of young professionals who are rapidly conquering the culinary world. Here, we are pampered in a relaxed atmosphere, starting with six delightful amuse-bouches, among them a balsamic meringue filled with foie gras and chocolate shavings that will leave a lasting impression. All dishes stand out for their flawless preparation, exceptional refinement, and beautiful presentation. Smoked eel with braised kohlrabi and Granny Smith apple is followed by a seared langoustine tail, belly pork, sabayon, and sea buckthorn vinaigrette. Not to be forgotten is the braised Iberian pork cheek, served with fried polenta, morel sauce, and sherry vinegar pearls. The wine selection also speaks volumes: an Austrian Zierfandler pairs with the eel, an aromatic German Riesling accompanies the langoustine tail, and a biodynamic red from Provence complements the Iberian pork. The main course arrives in two parts: first roasted loin, then a stew made from the hind leg. Pure indulgence. Even the dessert, a lychee sorbet with rhubarb, white chocolate, and almond sauce, is preceded by an amuse-bouche. The Eindhoven region now boasts another top-tier gem. Welcome to Lekker!