
Meet Thomas Kooijman, the chef behind BISOUS
French with Zeeland influences, the North Sea as a pantry and nine signatures on one menu: meet Thomas Kooijman, the chef behind BISOUS.
Link: Vogue
Link: Het Parool
Link: Het Parool
Link: Your Little Black Book
Link: Entree Magazine
Our own stories about the kitchen, the wine list and the people behind BISOUS.

French with Zeeland influences, the North Sea as a pantry and nine signatures on one menu: meet Thomas Kooijman, the chef behind BISOUS.

Perle Imperial and Beluga from House of Caviar, with blinis and crème fraîche. And why champagne has sat beside it for a century.

Every Wednesday our sommelier opens Bordeaux that is otherwise bottle-only. Left bank, right bank, and what to eat with it.
Albert Cuypstraat 31H
1072 CL Amsterdam
+31 6 24394831
Wed – Sat 17:30 – 01:00
Guest list from 22:30 · last entry 00:00
Mon, Tue & Sun closed (private events)
Albert Cuypstraat 31H, 1072 CL Amsterdam
+31 6 24394831
Wed – Sat 17:30 – 01:00
Guest list from 22:30 · last entry 00:00
Mon, Tue & Sun closed (private events)
Enquiries only, contacts are not for reservations
@bisous__official
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