Bouillon d’Amsterdam has only been welcoming guests at Hotel Die Port van Cleve behind Dam Square for a month and a half, yet the owners are already announcing a second branch. If everything goes according to plan, it will open at the end of June in Amsterdam-Zuid, near the Olympic Stadium – the owners do not want to disclose the exact location yet.
“We have the perfect momentum with this concept,” says one of the owners, Nick van der Veer (38). “It is exactly what the market is asking for. People are showering us with compliments: finally, a place to eat out well and affordably again.”
The formula of the Parisian dining concept is simple: a nutritious, basic and affordable meal for a broad audience. Courses follow one another quickly; the turnaround time in such a restaurant is short. The dining rooms are large and lavishly decorated, and the service is efficient.
Quote van . Bouillon d’Amsterdam serves French classics for around 15 euros, such as boeuf bourguignon, confit de canard and steak frites
French Classics
Bouillons originated in France in the 19th century as a revolutionary concept for the working class. The name Bouillon is derived from the beef broth that was served in the eateries. Around 1900, there were bouillon restaurants located in Amsterdam, but they later disappeared.
Bouillon d’Amsterdam serves French classics for around 15 euros, such as boeuf bourguignon, confit de canard and steak frites. Dutch dishes can also be ordered, including North Sea sole, Zeeland mussels and Dutch chicken.
The first location is doing very well, says Van der Veer. “We are full every evening and afternoon. Two-thirds of the capacity is available for reservations, and one-third for walk-ins, because we promise to be a table for the city.”
Quote van Nick van der Veer, co-owner Bouillon d’Amsterdam .‘This concept also doesn’t exist in Zuid, where millions are being invested in interiors, and a steak easily costs 40 euros’Nick van der Veer, co-owner Bouillon d’Amsterdam
Zuid is the ‘perfect spot’
At around 17 euros, the steak frites is the most expensive main course, but by far the most popular. “More than one in three dishes ordered is steak frites. We are located in Hotel Die Port van Cleve, which used to be the Die Port van Cleve eatery. They started selling numbered steaks back in eighteen-hundred-and-something – there is a tag attached with information on which number steak it is that has been sold at that location. We have taken over that piece of heritage: more than five million steaks have already been sold here.”
Van der Veer calls Amsterdam-Zuid the perfect spot for a second location. “We notice that all layers of society sit at our tables, whether they live in the canal district or are visiting for the day from Purmerend. This concept also doesn’t exist in Zuid. Just look at what is opening on Beethovenstraat: millions are being invested in interiors, and a steak easily costs 40 euros.”
While most restaurants struggle with the increased costs of staff, energy, ingredients and VAT, Van der Veer attributes the success of Bouillon d’Amsterdam to three factors: volume, turnover rate and efficiency. “These are large restaurants with many seats, a single table is occupied four or five times a day, and the staff stops by less often than in fine dining.”
The owners hope to open even more eateries in the future, including locations outside of Amsterdam.
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Dining and Cooking