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Here, on an idyllic estate where geese and ducks can be seen around the lake, this impressive historic building offers a harmonious blend of classic style and modern design. The same is true when it comes to the finesse that the chef brings to your plate.

Here, the clever and inventive combinations of flavours highlighting a touch of fresh acidity also show the clear influence of consultant chef Jacob Jan Boerma. Voltaire’s chef adds exciting combinations of sweet, sour and fresh flavours to the different varieties of carrot that accompany the langoustine. The precise technical execution of the dishes here is remarkable, ensuring a gastronomic experience that is pure class.