La Nouvelle Auberge

A restaurant and boutique hotel in a wooded area on the outskirts of Tilburg. Located in a chic country house next to Park De Oude Warande, which was laid out in 1712 by order of the German Prince William of Hesse-Kassel. Here, culinarian Ralph Blaakenburg, together with his chef Pim de Weert and team, runs the kitchen, where French cuisine is highly esteemed. We start with a glass of rosé sparkling wine from Gérard Bertrand, the Papilou. A fine beginning, and the amuse-bouche, a cream of white beans and green herbs with a red wine vinaigrette gel, looks simple but excels in pure flavor. Menus for lunch and dinner are available alongside a bar menu featuring small bites. The wine list draws from both Old and New World regions, with wines available sparingly by the glass. We begin with super-fresh sashimi of saku (Japanese for cube) tuna, served with a lightly spicy wasabi cream, basil oil, and cherry tomatoes. Simple yet flavorful. Paired with a fitting Muscat wine from Alsace by Joseph Cattin. Next, cannelloni with a hearty stuffing of salmon and prawns, fennel sauce, polenta, bimi, carrots, and ratatouille. It is a pity that the flavor of the prawns does not fully come through. The glass of wine from L'Hospitalet et la Clape by Gérard Bertrand, from the Languedoc, harmonizes perfectly. The pre-dessert of dark chocolate mousse and crumble with olive oil is delightful, as is the dessert of cake and nut crumble, vanilla ice cream with yogurt, skyr, pickled peach, and raspberry. The cheese board offers a nice selection of cheeses, well-tempered, accompanied by an information card placed on the plate. The cheese is complemented by nut bread, dried apricots and strawberries, grapes, and nuts. The service staff could demonstrate more expertise; there are still points to be gained there. Nevertheless, we see potential. Welcome to Lekker.

Beautiful and characterful property, stylish interior, and beautiful green surroundings. High-quality staple ingredients, classic craftsmanship paired with playful accents, we see and taste it in the bouillabaisse with stuffed turbot fillet, fresh herbs...

A charming hotel-restaurant situated in a villa in the woods, yet still close to civilization. The group behind this establishment operates several hospitality venues in the region, and this one is their flagship. We dine in the semicircular conservatory overlooking a spacious, meticulously maintained garden. From the kitchen of chef Ralph Blaakenburg come classics given a contemporary twist. We don’t order the vegetable menu, but are nonetheless delighted by several excellent and original vegetarian dishes. We’ve never had a salad of marinated fennel and tarragon, nor asparagus served on a mirror of strawberry sauce, but both turn out to be real finds. Just like the gently cooked tempeh with wild carrot cream, puffed quinoa, and glasswort. The star of the main course is lamb prepared in two ways: a pink-roasted fillet and a braised lamb neck, accompanied by a Madeira sauce alongside pea and potato preparations. The wine list offers solid choices. We enjoy, for instance, a Garnacha Blanca from Penedès, Spain with the carrot dish, and a lush Tschida Spätlese Blaufränkisch rosé from Illmitz in Carinthia with the dessert of ruby chocolate crèmeux, raspberry ice cream, meringue, and lavender water. Kudos to the delicious house-made chocolate '1712' served with coffee, named after Stadsbos013, founded in that year, which has been the romantic home of this delightful establishment for decades.

La Nouvelle Auberge is part of Boutique Hotel Auberge du Bonheur. Ralph Blaakenburg has been steering the culinary direction here for quite some years in this beautiful country house with its attached conservatory, and he does so with great flair. You can visit for lunch or dinner, and the menu offers multi-course options. If you follow a vegetarian diet, please indicate this when making your reservation. There are two private dining rooms available for intimate dinners. During the aperitif, featuring the house champagne Louis Roederer, two amuse-bouches are served, among which the lettuce gazpacho with quail egg is particularly promising. For the starter, a surprising preparation of steak tartare, surrounded by cherry tomatoes and basil vinaigrette, topped with watermelon ice cream, and decorated with flowers and thinly sliced chioggia beet. Paired with it, sommelier Jordi de Graauw pours a lovely 2021 Spanish Albariño Atlantico from Mar de Frades, Rías Baixas, from a magnum bottle. The main course features classically prepared duck breast with duck liver (additional charge), served with confit blackberries and courgette stuffed with duck leg. The plating could have used a bit more attention. The dessert is once again a creative touch from the chef: a white chocolate and almond crèmeaux, shaved almonds, oven-roasted peach pieces with sugared peach juice, ice cream, snap pea juice, and a currant preparation. What a delight!

Lunch, dinner, and overnight stays are all available at Boutique Hotel Auberge du Bonheur, home to the restaurant La Nouvelle Auberge. The former chic ambiance has given way to a more understated approach. Following a renovation in 2018, the atmosphere in the historic manor house has taken on a more modern feel. Ralph Blaakenburg remains behind the stove, and Jordi de Graauw has served as maître sommelier since 2019. The kitchen serves French-inspired dishes with modern touches. The wine list features a diverse selection from both the Old and New Worlds, available by the half or full glass, while unlimited water is served for a fixed fee. Pre-marinated strawberries with an Argentine prawn, ricotta "snow," and watercress. This combination does not entirely win us over. Fortunately, the grilled sea bream with pea cream and foam, olive oil, blanched almonds, and diced chorizo is simply outstanding and expertly prepared. Highly flavorful, the fish is cooked to perfection, and the delicious sauce blends beautifully with the olive oil. The veal shank is also well-executed. Tender and seared to a rosy pink, it is served with fregola pasta, green asparagus, chanterelles, pickled peach, and a mustard cream. It is paired with a delightful glass of Clos des Jacobins Saint-Émilion Grand Cru 2007. So far, everything is excellent. However, the service team could improve its performance. Communication is minimal to nonexistent, it takes far too long to be offered an aperitif, and plates are sometimes set incorrectly. These aspects definitely need improvement.

La Nouvelle Auberge is part of Tim Wijdemans' Boutique Hotel Auberge du Bonheur. However, you do not need to be a hotel guest to dine in the atmospheric conservatory of the old country house. A cozy atmosphere prevails in the modern, stylishly furnished restaurant, featuring a dark herringbone parquet floor and fresh, modern color accents in its elegant furnishings. Built-in wine cabinets line the walls, accompanied by large planters and eye-catching wallpaper. The clientele is highly diverse, ranging from young couples to older families and everything in between. Chef Ralph Blaakenburg prepares a contemporary take on classic French cuisine, resulting in delicious seasonal dishes bursting with pure flavors made with produce from their own herb and vegetable garden. La Nouvelle Auberge is a wonderful spot, whether you are staying at the hotel or not.

We are escorted past the bar and a separate dining room to the conservatory of the old country house, where it is cozy and bustling. Pleasantly and smoothly, we are presented with our choices: à la carte or surprise. Although the menu features only five dishes, several of which are certainly tempting, we opt for the four-course surprise menu. A lovely arrangement, as you don’t have to think about anything; wine, water, coffee, and tea with friandises are all included. After a few tasty amuse-bouches, we get down to business. We had never seen so many preparations of asparagus and peas on a single plate: cremeux, gazpacho, panna cotta, relish, and ice cream; a visual delight that was equally delicious to taste. This is followed by a chicken roulade with fried asparagus and a warm watercress dressing. Tender meat, crisp asparagus, beautifully balanced. The lamb neck, served as the centerpiece, causes a moment of confusion, as we initially mistake it for pork tenderloin or prosciutto; the sous-vide cooking method has altered its flavor so significantly. The Celeste Crianza 2015, a Ribera del Duero from Torres, holds its own alongside it. As we enjoy the well-curated cheese board, sommelier Ruben van Aert reveals his secret agenda and recommends a beer: Duchesse de Bourgogne, an oak-aged ale! Delicious, but no match for the grand finale on the board: Shropshire Blue. Nice touch: Ruben has been given permission by 'the boss' to expand the beer selection. Prepare to be delighted! Overnight stays are also available.

The hotel restaurant of Auberge Du Bonheur has received a new interior and a new name this year: La Nouvelle Auberge. The restaurant is located on the edge of the city forest and housed in a stately old villa surrounded by lush greenery. It is busy, but the atmosphere is cozy and relaxed. Executive chef Ralph Blaakenburg cooks French cuisine using seasonal regional products. Alongside our aperitif, a 2017 Sauvignon Blanc from Santa Digna, Chile, we are served three amuse-bouches that prove to be a harbinger of a flavorful dinner. The first course is a beautifully presented cod and langoustine ceviche accompanied by shots of frozen passion fruit. The accompanying Albariño from Rías Baixas by Torres, generously poured by host and sommelier Bart Verbunt, shows lovely maturity. The highlight of the evening is rose-roasted domestic duck breast, glazed with Oriental spices and sprinkled with sesame seeds, served alongside white and green asparagus, morels, and a lightly sweet garlic jus. The dessert is preceded by a refreshing pre-dessert of orange granité with coffee foam. And, very nicely, when we ask for tea to round off the meal, we receive a tea menu featuring ten different loose-leaf varieties. The tea is served in beautiful Japanese teapots where you can add the leaves yourself to your liking. Pastries can be ordered separately.