{"id":3335,"date":"2020-06-26T16:32:34","date_gmt":"2020-06-26T14:32:34","guid":{"rendered":"https:\/\/kingstreet-magazine.com\/?p=3335"},"modified":"2020-08-06T09:33:18","modified_gmt":"2020-08-06T07:33:18","slug":"brasserie-1640-is-bert-de-boers-new-restaurant-in-zoetermeer","status":"publish","type":"post","link":"https:\/\/kingstreet-magazine.com\/en\/brasserie-1640-is-het-nieuwe-restaurant-van-bert-de-boer-in-zoetermeer\/","title":{"rendered":"New: brasserie 1640 in Zoetermeer"},"content":{"rendered":"

Opening a restaurant just after the lockdown, you just have to dare. But for Bert de Boer, his new Brasserie 1640 in Zoetermeer is an asset. Opposite restaurant Hofstede Meerzigt<\/a> runs the founding father of wine importer Activin<\/a> the old farmhouse from 1640 - hence the name - inside.<\/p>\n

\"brasserie

Brasserie 1640 used to be a farmhouse.<\/p><\/div>\n

\"Around 60 weddings were supposed to be held in this space this year, but most of them have been postponed until next year. Well, then you can throw in the towel, but that doesn't help. You have to think counter-cyclically. Especially in these times, the real entrepreneurs survive. I find myself on the edge of my seat during this period. One idea after another bubbles to the surface.\"<\/p>\n

\n\t
\n\t\t
\n\t
\n

<\/span><\/p>\n<\/div>\n\t<\/div>\n<\/div>\n<\/div>\n

\"The move to a brasserie is one of those ideas and is actually a pretty logical one. Look, we've been doing wine and water for almost twenty-five years, so it had to be something culinary. Now we have Hofstede Meerzigt where you eat almost at star level. But not everyone is in the mood for long dinners or fancy dinners. You sometimes want to stick your fork in a burger or a salad. So you can do that at 1640.\"<\/p>\n

Goat cheese salad<\/h4>\n

When we ask him which dish he himself likes best on his new menu, De Boer says: \"The goat cheese salad. Nice dressing, fresh.\" Then with a grin: \"Nice and light too, so I still have room for a steak afterwards.\" Throughout the conversation, he repeatedly emphasises the quality of the food.<\/p>\n

\"Take our carpaccio. Yes, I see you looking. Sometimes I don't dare order carpaccio either, chances are you'll get a moist slab of meat on your plate that just came out of the freezer. But we work with fresh stuff. The meat comes from cattle from super butcher Piet van den Berg. Well, you have to taste it here. The only moisture on it is the extra-virgin olive oil.\"<\/p>\n

\"picnic

For Brasserie 1640's picnics in the opposite meadow, Activin received permission from the Zoetermeer municipality.<\/p><\/div>\n

In three weeks, De Boer and his team got the brasserie off the ground. \"The interior, the menu and wine list ('yes, of course with our own wines'), the site and a pop-up winestore.\" For the latter, he got some help from the municipality. De Boer, meanwhile at a bistro table with a glass of S.Pellegrino in front of his nose: \"For the pop-up winestore, you have to apply for a retail permit. Normally it takes a few weeks before you then have it, but thanks to the corona team the municipality set up, it was done within a week.\"<\/p>\n

Picnics<\/h4>\n

Activin also got permission for Brasserie 1640's picnics in the opposite meadow. \"The land belongs to the municipality, but given the situation, they were fine with us using that spot for picnics,\" he said.<\/p>\n

\"picnic

'People enjoy meeting outdoors'<\/p><\/div>\n

Picnics, also an inspiration from De Boer. \"We already organised many picnics for our customers, so I thought: we can do that ourselves! Besides, you notice that people enjoy meeting outdoors. They have had to sit inside for a while and besides, you have more space outside.\"<\/p>\n

\"HarbourAlso read:<\/strong>
\n<\/span>The Harbour Club is making inroads into the
\nBinckhorst a swinging relaunch<\/span><\/em><\/a><\/p>\n

 <\/p>\n

Picnicking at Brasserie 1640 is possible on weekends, for now until the end of September. There are two shifts and you can choose between economy class (rug), business class (picnic bench) and first class (picnic hut.).<\/p>\n

\"picnic

Picnicking at Brasserie 1640 can be done on weekends, for now until the end of September.<\/p><\/div>\n

Bert de Boer, who has since walked out, points out the spots. Then: \"These first few weeks a lot of reservations are already coming in. That is wonderful and I hear good reactions. Our crates are full of goodies. Just like in our restaurant, you don't have to worry about going home with an empty stomach.\"<\/p>\n

1640<\/h4>\n

\"At Brasserie 1640, you get chips and two types of salad with the main courses. If you want an extra portion, just give us a call. At the same time, we don't want to make the dishes too big, because throwing stuff away is also a waste. We are still trying to find a balance in that.\"<\/p>\n

More information: www.brasserie1640.nl<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Opening a restaurant just after the lockdown, you just have to dare. But for Bert de Boer, his new Brasserie 1640 in Zoetermeer is an asset. Opposite restaurant Hofstede Meerzigt, the founding father of wine importer Activin walks into the old 1640 farmhouse - hence the name. \"In this space this year, some...<\/p>","protected":false},"author":2,"featured_media":3344,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[146],"tags":[1886],"opmaak":[354],"acf":[],"yoast_head":"\nNieuw: brasserie 1640 in Zoetermeer Kingstreet Culinair<\/title>\n<meta name=\"description\" content=\"Een restaurant openen net na de lockdown, je moet het maar durven. 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