NORRA by Le Nord in Bilthoven focuses on more accessible fine dining
Grégory en Lieke Nicole-Creemers van NORRA by Le Nord - credits Iwan Rutjes
Krab, koolrabi, gyoza, sudachi, bisque - NORRA by Le Nord - credits Iwan Rutjes
Heilbot, mosselen, spinazie, spiering, druif, pastinaak, sauce Normande - NORRA by le Nord - credits Iwan Rutjes
Restaurant NORRA by Le Nord - credits Iwan Rutjes
Restaurant NORRA by Le Nord in Bilthoven is entering a new phase. After a strong start – with the restaurant being included in the Michelin and Gault&Millau guides within its first year – owners Grégory and Lieke Nicole-Creemers are now focusing on greater accessibility. Lower menu prices, a larger à-la-carte selection and a clearer positioning alongside their other restaurant, Bistrôt Le Nord, are central to this strategy. At the same time, chef Grégory Nicole has taken on the role of executive chef for both establishments. With these changes, the couple aims to lower the threshold for guests while creating more room for spontaneous, relaxed fine dining. The new name: NORRA by Le Nord.
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More à la carte and lower menu prices
According to co-owner Lieke Nicole-Creemers, the time has come to further develop NORRA. “We want to make the restaurant even more appealing and add more joie de vivre.” The kitchen will continue to focus on creative, seasonal dishes, but the menu will offer more choice. Guests will now be able to select from around twenty à-la-carte dishes.
Alongside tasting menus of four to seven courses, the restaurant now offers a more accessible three-course menu priced at €55 and a four-course menu at €65. Both menus are also available in vegetarian versions. The à-la-carte selection includes modern interpretations of classics such as steak Rossini and steak tartare prepared tableside.
Grégory Nicole becomes executive chef for NORRA by Le Nord en Bistrôt Le Nord
Following the departure of chef Boy van Rijn, Grégory Nicole has taken charge of the kitchen at NORRA. As executive chef, he is now responsible for the culinary direction of both NORRA and Bistrôt Le Nord. At NORRA, guests will often see him working in the open kitchen.
The kitchen team is supported by sous-chef Mats Blankestein, who was trained in both restaurants and also serves as the right-hand man of chef Jet Loos in the international Bocuse d’Or cooking competition. To emphasize the connection between the two establishments, the restaurant will now operate under the name NORRA by Le Nord.
Chef Grégory Nicole van restaurant NORRA by Le Nord – credits Iwan Rutjes
Relaxed hospitality and a stronger bistro identity
Several small changes have also been made to the interior. Comfortable lounge chairs create space for guests to enjoy a glass of wine with bites, selections from the cheese trolley or coffee. In good weather, the terrace offers a pleasant place to enjoy the evening sun. Events such as Club NORRA and special four-hands dinners with guest chefs will continue to be organized.
At the couple’s second restaurant, the focus remains firmly on a classic bistro concept. Now operating under the name Bistrôt Le Nord, the kitchen serves French classics with a modern twist, including farm chicken, prawn cocktail and the well-known Pizza Thon. Both restaurants are members of Euro-Toques, while Le Nord is also affiliated with the Chaîne des Rôtisseurs.
We wrote about NORRA before.
Website: Restaurant NORRA
