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Toine Hermsen

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From Travel + Leisure, Feb 2004

“Before you've selected a cocktail, the attentive waiters at Toine Hermsen will present you with an amuse-bouche. Another arrives moments after you've ordered your main course, which might be filet mignon in truffle sauce, served with warm spinach salad...” MORE>>

–Hannah Wallace, “Holland's Secret City”

Last updated February 2004 lastArticle = 2/2004 and lastAward =