My favourite spring dish by far, Petit Pois à la Française. Every printemps I love to cook with green peas, the vegetable I liked the most growing up. This season I combine it with pancetta and raspberry. And of course a touch of butter 💚
ZERO ZERO X THOMAS DEMUTH (chef @tannay.amsterdam )
30 May - from 10:00 till sold out
A special collab with chef @thomas_demuth at Zero Zero Elandsgracht.
A sciacciata stacked with French butter, comté, jambon & marmalade, built with some of the best French products out there. Simple, rich, stupidly good.
Together with Thomas we will be serving this sandwich at our new spot on Elandsgracht 148.
Limited sandwiches. Once they’re gone, they’re gone.
See you there
For me, cooking is a craft. And therefore I like to work with ingredients as pure as possible. Working with a whole animal like lamb teaches a lot about the purposes of every part and its beautiful how it makes you think about all the types of recipes and different ways of cooking for people. That for me, is what it is all about. Working respectfully with what nature has to offer every season.
A Bientôt!
Thomas
Introducing my Menu du Marché! Every Wednesday we receive a lot of beautiful products in Tannay from our beloved suppliers. Many for our current menu but also always some new taste to try, test and prepare. For that I decided I will create a Menu du Marché, a 3-course menu (€53) with flavours of the season. A taste of Tannay, served every Wednesday and Thursday along side our 5-course Tannay experience.
Starting tomorrow so see you soon,
Thomas & Tannay 🤍
Not every day you get picked up by a boat with champagne to celebrate life.
I had the pleasure of being invited to the first edition of “TANNAY à la ferme,” where Chef Thomas was cooking Bourgogne-style dishes at the beautiful Over-Amstel Farm -basically the kind of place you imagine when you think of a farm from the movies. Beautiful, clean, seasonal, artisanal.
We had a four-course dinner, some exceptional wines, and then sailed back to the city of bicycles.
Chef Thomas cooks French cuisine, and it’s not the first time I’ve had the opportunity to enjoy his food. But every time I do, it feels like it gets a little bit better, more precise, deeper and while using intense flavors, maintaining balanced flavors that are pleasant but punchy.
Merci, Chef.
AN EASTER WEEKEND WITH TANNAY AT LOUF OUD WEST (03/04-06/04) 🐣
Serving delicious RELIGEUSE at LOUF OUD WEST!
A walk down memory-lane as this pastry has been embedded in spring all of Thomas’ life. A pastry to celebrate Easter and the joy of getting together with your family.
We’re teaming up with Louf to bring this elegant pastry to you, filled with either rich chocolate or delicate coffee cream. Choose your flavor or don’t choose and order both Religeuses this Easter at Louf!
Louf Oud West only
Friday 3rd - Mon 6th april
until sold out
Shot by @dvirshastel
LA CHIMÈRE
De dagen worden langer, de klok gaat bijna een uur vooruit en de eerste zonnestralen laten zich weer zien, de lente is begonnen!
Tijd voor het voorjaarsmenu met daarin deze lente een CHIMÈRE van poussin en kreeft als hoogtepunt. Geserveerd in morilles en vin Jaune.
à bientôt.
SOUPE À L’OIGNON & Viognier van Vignoble de Boisseyt uit het hart van de Rhône vallei.
De expressieve abrikoos, honing en perzik aroma’s verenigen vlekkeloos met de ui en Gruyère op het bord!
