Bruges, Belgium
Chef: Geert Van Hecke
(First Flemish chef to be awarded three Michelin stars in 1996)
In the year 2011, it dropped to #54 on the San Pellegrino World's Restaurant List
Unknown to most people, but Belgium has more Michelin-starred restaurants per head than France. Due to that reason, L and I decided to check out this dazzling place. Located in this lovely building with nice spaced tables. The atmosphere was fairly quiet but relaxed.
Passing through a modern entrance there is a lounge where patrons browse through the menu and have a drink. The dining rooms are located upstairs in several rooms in classical settings with high ceilings.
Getting lost in the wine list...
Before ordering, five amazing amuse-bouches paraded in front of us....
All with such intricate compositions.
Oyster in hot broth with foam
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Ahi Tuna with ratatouille and BBQ meat
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King crab with goose liver, black sweet sesame cracker and legumes bean puree
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Olive custard with tomato
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Pate with pickle, cracker
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Baked goose liver, green apple, Belgian endive en dried duck, sauce with spices
The sweet goose liver was prepared in a teppanyaki style creating a charcoal sweet taste.
Sweet fried bread, caramelized apple, seeded grapes and green mashed apple to complement the dish was superb.
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Marinated Salmon label rouge, slightly smoked, vermicelli with boutargue, sweet and sour pink onion from Roskoff
The salmon was slightly smoked along with the seaweed vermicelli coded with cod caviar (boutargue).
Incredible.
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Codfish, brandade, some shellfish and Belgian endive
Potato and caramelized onion wrapped mussel and endives.
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Pheasant with green cabbage, parmentier of the legs with goose liver, autumn fruits and vegetables
Pâté with cabbage
Pheasant wrapped with cabbage.
Completed with figs
Goose liver soup - mash potato with pheasant meat.
Bernardaud's fine china solely for De Karmeliet.
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Chocolate creation with Belgian chocolate with cassis, Belgian pear and chocolate lava cake.
Chocolate lava cake
Chocolate pieces
Pineapple basil sorbet meringue.
Mignardises
Parfait on a stick with banana, foam and nuts.
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Dark chocolate macaron with wine
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Diced apple tart
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Passion fruit cake
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Chocolate mango cake
Hazelnut puff
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As a habit, I'd like to order hot water to end the journey. They presented a Staub cast iron pot for my water, filled with slices of real already peeled lemon with mint leaves! This was one of the best finale compare to other restaurants of the same caliber.
The service was slightly stiff and de rigueur. At times, we felt like we were being watched as the waiters were overly attentive, standing by the corner of the room and waiting to serve your every whim.
The bill came to us in a handwritten note pad paper.
They even produce their own water!
Despite the negative reviews that we've read, we were overall pleasantly surprised that this trip to De Karmeliet was truly spectacular. We walked away feeling satisfied with the whole experience, the meal, the service, the presentation and its price.
We left this cute little town full and happy. =D
Food: ★★★★★
Service: ★★★★☆
Ambiance: ★★★★☆
Presentation: ★★★★☆
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