The story
On Amsterdam’s lively Albert Cuypstraat, chefs Richard van Oostenbrugge and Thomas Groot have opened a new chapter in their acclaimed restaurant group. Auberge - Cuisine Française is their take on the classic French bistro, serving lunch and dinner seven days a week. The restaurant has already earned a Michelin Bib Gourmand for 2026, a recognition that speaks to the consistent quality and value of its French cooking.
The space reflects the chefs’ ambition to create a welcoming, all-day destination. With counter dining, outdoor seating, and a relaxed Sunday service from noon to 9pm, Auberge is designed for both a quick lunch and a leisurely evening. The atmosphere is informal yet polished, in line with the bistro tradition.
The menu draws on classic French techniques and ingredients, prepared with the precision that van Oostenbrugge and Groot are known for from their work at Restaurant 212 and De Juwelier. While the specific dishes change with the seasons, the cooking is rooted in the kind of straightforward, flavour-driven French cuisine that has made the Bib Gourmand a trusted mark for diners seeking excellent food at a fair price.
Auberge is the latest addition to a portfolio that also includes Bistro de la Mer and Kama Handroll Bar, each with its own distinct character. Here, the focus is squarely on French cuisine, served in a setting that feels both contemporary and timeless.
Recognition
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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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