Soigné

The story

Soigné Bussum – Modern Cuisine with Michelin Recommended 2026

The Experience

Restaurant Soigné sits in the historic heart of Bussum, where culinary creativity and intimate atmosphere meet. The dining room and adjacent atelier – a cozy space with an open kitchen that feels like a home living room – set the stage for a carefully orchestrated evening. Here, passion and perfection define every detail, from the plating to the service.

Patron cuisinier Dennis Jong leads the kitchen, while maître Frank Velthuyse oversees the front of house with genuine warmth. As the team puts it, “Our love for the craft and personal attention guarantee top quality.” That dedication has earned Soigné a Michelin Recommended award for 2026, a recognition of its consistent refinement.

The Cuisine

The menu showcases modern cuisine rooted in clear, bold flavors. Starters include steak tartaar with poached egg, brioche, and Caesar foam, or fresh tuna with sushi rice, wasabi mayonnaise, and soy marshmallow. Mains feature pike-perch with smoked eel, sauerkraut, and creamy mustard sauce, or Dutch duck breast with parsnip cream, polenta, and thyme-shallot jus.

Desserts are equally thoughtful: pineapple cooked in spiced syrup with pandan cream and coconut gel, or a monchou cheese tart with blueberry, Bastogne cookie, and vanilla ice cream. A cheese selection with raisin-fig bread and walnuts provides a classic finish.

A Farewell Chapter

In December 2025, Soigné is serving its “Menu Adieu & Merci” – a four-course farewell tasting that includes the tuna, pike-perch, duck, and pineapple, with optional additions of steak tartaar or cheese. From January 5, 2026, the restaurant will transfer to new owners, Claudia and Fabrice Patay of De Goede Gooier. For now, the team invites guests to experience their vision of personal, meticulous hospitality one last time.