ça roule

The story

ça roule in Nerem: Seasonal Tasting at a Historic Chocolate Gatehouse

The kitchen and its maker

Chef Roel Linssen directs the culinary program at ça roule in Nerem, where his modern European cuisine centers on seasonal regional produce. As an autodidact, he built his technique through years of focused experimentation rather than classical apprenticeships. His menu emphasizes clean flavor layering and straightforward plating. Local vegetables and coastal seafood form the foundation of each course.

Seasonal plates

The current lineup highlights North Sea crab paired with Charentais melon and a sharp cockle XO reduction. Trout appears as a triptych alongside fermented apricot and a chilled ajo blanco base. Hay smoked beef cheeks and grass fed venison demonstrate how slow methods transform robust cuts into tender centerpieces. A white peach dessert featuring milky oolong and verbena highlights the kitchen's commitment to refined seasonal cooking.

Industrial charm and quiet praise

The dining room occupies the original gatehouse of a historic chocolate factory. Exposed brick and high ceilings create a structured backdrop that never overwhelms the table. Gault&Millau awarded the establishment 13.5 points for maintaining this balance between rustic architecture and refined service. Guests experience a warm environment where contemporary European tasting takes center stage.