Q & A with Chef Rogier van Dam & Sommelier Elise Moeskops

Q. What led you to open your own restaurant?

A. Like with many chefs it was a long time dream, one I only half expected ever to really happen. Good friends of ours (owners of Restaurant Beulings) tipped us off that this place was on the market. We walked in, looked at each other, and at our bank account, and knew within seconds we were going to take the plunge.

Q. Elise, is there a particular style of wine that you think pairs best with Rogier's cooking?

A. Rogier’s style of cooking is quite robust in flavors. The framing is elegant, so not necessarily a lot of butter and cream, but packed with freshness, sturdy flavors and generally just high in taste. The elegance and freshness ask for European/colder wines, but with enough ripeness. Mediterranean wines in general work well, and Northern Italian wines, with their high acidity and minerality tend to make dream combinations.

Q. What hidden gems or lesser known wines are your favorites on the wine list? 

A. I’m a sucker for weird grapes, so don’t be surprised to be served a Nerello Mascalese, Teroldego Rotaliano or Treixadura. However, my main pride is my list of cellar finds. I love wine auctions, retain close contacts with some importers, so I tend to get my hands on the last couple of bottles of an old vintage for a reasonable price. 2000 Gaja Barbaresco, 1999 Tour de By Bordeaux, 1996 La Bousse d’Or Burgundy, all still quite affordable and a great experience for wine nerds like me to drink.

Amsterdam City Guide

- Rogier & Elise’s Guide To Amsterdam

Recipes

- Sot l’y Laisse (Chicken Oyster) with Cauliflower Flan and Porcini Sauce