Restaurant Latour is a gastronomic restaurant located inside the five star Grand Hotel Huis ter Duin in Noordwijk aan Zee in The Netherlands. Noordwijk aan Zee is a cosy, small coastal town located 45 kilometres from Amsterdam. It is one of the most popular seaside villages in The Netherlands. The Grand Hotel Huis ter Duin is an icon of luxurious hospitality and known for the exceptional service and authentic grandeur, wonderful gastronomy and an impressive array of facilities. For more information about this wonderful hotel, please click here.
Grand Hotel Huis ter Duin features several great restaurants, but restaurant Latour is the culinary flagship. Guests enter the restaurant through the impressive lobby of the hotel. The dining room is located on the first floor and offers stunning frontal views on the North Sea. Dining here during sunset truly is a mesmerising experience. The interior is in line with the rest of the hotel: classic, luxurious, and highly comfortable. Brown, blue and golden colours give the ensemble a cosy atmosphere and artworks from George van Herwaarde provide the colours on the walls. The tables are covered with white linen and all of them offer beautiful views on the beach and the sea. Restaurant Latour seats 40 up to 45 diners and is only open for dinner (or group lunches on request). The restaurant can also be rented for private events of up to 80 people.
The Chef And The Team
Executive Chef Marcel van Lier is responsible for Latour’s kitchen. The chef started working at the restaurant in the year 2000 and quickly gained recognition from the culinary guides with his classic French cooking style, combined with oriental twists. Marcel worked in other Michelin star restaurants, such as Restaurant Auberge de Kievit, Restaurant Corona and Restaurant Villa Rozenrust, before he started working as the main chef at restaurant Latour. He gained inspiration through his travels throughout the world and translates this in his dishes today. Asian influences are important, but elements from other international kitchens can be discovered in his cuisine as well.
Executive Chef Marcel van Lier offers multicourse tasting menus as well as an à la carte menu. The chef loves to incorporate different textures into his dishes, and dares to combine unusual ingredients while maintaining respect for his main products. A great example is the starter with Hamachi, combined with crab from the North Sea, watermelon, buttermilk and ponzu. The sea is never far away – in the plate as well as from your table. Most of the dishes feature ingredients from the ocean and some truly celebrate it, like the dish with seabass and squid, which is seasoned with the Mediterranean flavours of black olive and chorizo. Desserts are worth a special mention as well. They offer a well-balanced mix of acidic and sweet flavours and soft and crispy textures. One of the desserts we tasted during our latest visits, combined chocolate with exotic fruits and caramel in such a delicate way that we would return for this dessert only!
Maître and sommelier Stan Kerckhoffs started working at Latour in 2003. Stan knows how to spoil his guests and has a great knowledge of wines and hospitality in general. He loves to work with fresh, exotic, floral and mineral wines (often from Austria or Germany) to pair the dishes of the chef. The wine cellar has a lot of beautiful references, including exceptional wines of Domaine Château Latour, among others.
Restaurant Latour is one of the most established restaurants at the Dutch coast. Chef Marcel van Lier and his team offer guests a modern, delicious take on the French cuisine, combining beautiful products from the sea with oriental influences. The setting is luxurious and classic, appealing to gourmet lovers that love quality products, comfort and tradition.