Meet Thomas Kooijman, the chef behind BISOUS
French with a Flemish accent, the North Sea as a pantry and nine signatures on one menu: meet Thomas Kooijman, the chef behind BISOUS.
Author: bisous_admin
Caviar and champagne at BISOUS: BISOUS × House of Caviar
Perle Imperial and Beluga from House of Caviar, with blinis and crème fraîche. And why champagne has sat beside it for a century.
Bordeaux Wednesday at BISOUS: great wines by the glass in De Pijp
Every Wednesday our sommelier opens Bordeaux that is otherwise bottle-only. Left bank, right bank, and what to eat with it.
Oysters and mussels in De Pijp: autumn starts at BISOUS
September brings the R back: oysters, mussels, the Menu Dégustation du Chef and Bordeaux Wednesday at BISOUS.