All posts filed under “Belgium

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De Jonkman, Bruges

The man who has matured

I was told, by head chef and owner Filip Claeys, that De Jonkman was translated into “The Young Man”, the phrase representative of himself when he opened this modern restaurant with rooms off Bruges’s city centre. Filip has a good culinary pedigree, having worked for Bruges’s 3-Michelin-starred institution restaurant De Karmaliet and Sergio Herman’s (also) 3-Michelin-starred Oud Sluis, and within just a few years, Filip has developed his own Flemish flair by looking back into the Flemish tradition and re-approached it with a great skill set and a playful, informed mind. The proof was in the recently awarded 2 Michelin stars, and bluntly speaking, given my dinner at De Jonkman, F is definitely on the right track to the third star.

Inventive Flemish experience

De Jonkman is a dinner-only and tasting-menu-only sort of restaurant. The price started at €75 for 4 courses, €90 for 5, and €105 for 6. The meal began with the usual parade of amuse bouche. Miniature but extremely meticulously crafted. Soft boiled quail’s egg was coated with ham and cep mushroom powder and deep fried. The result was not just the soft gooey-ness contrasting with the crispy exterior but also the aroma and the bold flavours of ham and mushroom enhanced by fleur de sel crystal. Foie gras was served with green apple and salsify. The taste was three-dimensional: sweetness, light fruity acidity and subtle bitterness. While foie gras and apple isn’t usually an extraordinary combination, I found the layering of texture unique. Loose and liquid apple gel was lube-like (excuse my comparison) and added a glistening finish to the curd-y foie gras; the crunch from two-textured salsify – fried and boiled – well complemented the dish. The following was described as mustard-infused local cheese in various textures – flan-like, grated, and biscuit-ed. Very rich and contained a good mustard-y kick. Another amuse bouche of olive-filled gougere with prawns and mayo was also a mouthful of glowing comfort. My mouth also watered very much for springy octopus in soy and orange vinegar. The dressing was remotely Japanese (of ponzu-yuzu sort) but more aromatic than its counterpart. The celeriac puree added a silky touch and sweet nutty-ness. Last but not least was veal bonemarrow served with pickled aubergine caviar. The sharp pickle-y tang cut through the delectable marrow grease very nicely.

The first course (yes, first!) of Oyster & Jerusalem Artichoke was very memorable. Plump oysters were doused in seawater goodness and served juxtaposed with nutty Jerusalem artichoke discs (a light crunch) and puree (creamy). The dish became complete with pickled cucumber strips and vinaigrette jelly and fresh non-identifiable leaves that tasted distantly like celery. Together the pickle-y tang hits first and then the creamy sweetness that lingered. Oddly enough, the garnish brought me back to a good Thai memory – barely pickled cucumber slices in sugared vinegar “ar-jaad” – but with a finer touch of creamy texture. The scallops were prepared two ways. Served at room temperature, the first was marinated chopped scallops reassembled as an intact scallop and served with zingy white turnip tartar and cream cheese. Very unctuous but also not heavy. The aromatic citrus vinaigrette made the dish alive and the dehydrated chick pea powder contributed an appetisingly sandy texture. The other serving was warm: pan fried scallop in an entourage of tarragon jus (perfuming), parsley root (crunchy and almost ginseng-like) and sweet potato puree (heavenly silky!). The vinegar dressing bound the elements together.

 

 

Cannily billed “Message in a Bottle from the North Sea”, the next dish was that of live prawns. Filip approached me with a bowl of live and very big brown shrimps – sea delicacies long associated with his Flemish root. These shrimps, as F explained, were never brought ashore alive; the fishermen boiled them in seawater. The task he set himself to was to close down that traditional gap of eating precooked shrimps and to reintroduce them in the state of primal juicy freshness. Accordingly, F caught those shrimps from the sea and cooked to order.

What arrived at my table a moment later was not a dish but a neatly halved bottle (with “De Jonkman” label of course) containing a miniature of imaginative underwater seascape. The shrimps were prepared three ways: traditionally boiled in seawater, braised in squid ink and tempura-ed. They nestled on the bed of potato puree, hazelnut foam, tiny kohlrabi cones and leaves trimmed as if seaweed. Spectacular at all levels. I loved the warmth that oozed from the dish. The curd-y puree was loosened up by the foam and reformed with earthy sweetness. The intense natural sea flavour from the super fresh shrimps shone through the combo and became contrast of one another – the more salted boiled ones, the rich squid ink infused, and the weightless and crispy-est fried.

 

The highlight did not end with the “Bottle”. Red Mullet arrived mounted by a threatening sand crab. The crab, though presented with a gaping claw, was dead, deep-fried and halved. I was advised to scoop out the brown crab meat and dilute it with the red pepper jus. I decided, instead, to pop the crab in my mouth (I’m Asian) and ground it with the help of a moist, expertly sous-vided mullet. The flavour combination was that of divine comfort. The bell pepper sauce added distinctly perfuming sweetness. The side raviolo of zingy celery root and red pepper puree balanced off quite well the richness of the main component.

The last of the savoury courses was more of a filler. Filip practices the nose-to-tail philosophy and this rump of 4-year-old Holstein cow was part of his approach. The steak was seared sous-vided and finished on the grill (I assumed). It was served with wild mushroom assortment, shallots, carrot, chicory and beef jus. The beef was a good medium rare and was pleasantly chewy. The bitterness from the chicory did not overpower the garnish. Still, unlike more dishes that preceded it, this was a taste I could guess from the look of the dish. Solid cooking. Nothing too imaginative or life-changing.



Desserts, though not as memorable as their precedents, were creatively executed and expertly textured. The first dish of chocolate with hazelnut and celery root ice cream had two sides. One was predominantly chocolate-y; the other hazelnut-y. Milky celery root ice cream oozed a subtle celeriac flavour and together with zesty lime gel it bound the bitter intensity of the choc with the loose sweetness of the nuts. Passion fruit pudding with almond cookie crumbs, mango (marinated cubes and puree) and coconut (poached meringue) was delicious but less exciting. Then came the (never ending) train of petir four – pear flan with apple crisp, sunflower seed caramel and elderberry with yogurt and elderberry jelly. All was very decent. And (finally) the meal concluded with a traditional Belgian touch of a miniature but superbly crispy and yummy waffle, marinated apple and cream. The ultimate finale of madeleine was what I could have done without as it was a little too buttery for my liking.

 


 

 

GO FOR: Extraordinary food. Casual.
RATING:
5/5
INNOVATION/COMFORT:
Both!

Restaurant De Jonkman
Maalsesteenweg 438
Sint-Kruis
Bruges
8310
Belgium

Tel. +32 5036 0767

www.dejonkman.be

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Hof Van Cleve by Peter Goossens (3)

I felt a mixture of joy and sadness after the server at Hof Van Cleve took away my plate and started clearing the table. Sad because I knew the meal was coming to the end. I knew there would be a grand finale coming, but then all I wished for was a reprise of all those dishes and the wonderful gastronomic experience.

Another server walked over and inquired whether I would like some cheese. I turned it down, thinking I was on the verge of button-breaking. So, in minutes, my pre-desserts arrived.

This duo of palate cleansers were:

(1) Milk Sorbet, Prune and Beetroot
Sweet, sour, creamy and with a bit of crunch. I tried to eat it as slowly as possible. I really didn’t want this to end!!

(2) Apple, Cucumber and Lime Cocktail
Cool and refreshing, the drink washed off the remaining strong flavours of the Pigeon and Butternet Squash and prepared me for the desserts.

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Hof Van Cleve by Peter Goossens (2)

Flipping through pages of Elle Decor magazine, I still couldn’t help admiring how attentive the service at Hof Van Cleve could be. Before the admiration faded away, my second round of amuse bouche arrived. Dish No.1 was Smoked Eel with Beetroot. The delicate saltiness of the eel was well combined with the sweet beetroot. Dish No.2 was North Sea Crabmeat in Seaweed Ball. When I bit into this one, I felt the freshness of the sea bursting in my mouth. Food is food. If it delivers, it delivers, without such need for audio assistance as Heston Blumenthal‘s Sound of the Sea.

Up to this point I was totally ecstatic and having just finished the Elle Decor, I might as well browse Hof Van Cleve‘s website on my phone to find out more about Peter Goossens.

Quoting Goossens from the website:

My cuisine is that of my land. I feel deep attachment to this Flanders which has given me my roots as a person, which has instilled its originality in me. I am proud to proclaim the virtues of this cullinary culture.

He sounds ambitious and committed, and those feelings so far had definitely shone through in his cooking.

Right, before I romanticised too much about Mr Goossens and pissed Mrs Goossens who fronted the house and ran this fantastic service, I should tell you the menu I went for Hof Van Cleve‘s “Freshness of Nature” tasting menu, which consisted of seven dishes combining the kitchen’s classics with their recent innovations. I also asked for wine pairing. Here the menu went:

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Hof Van Cleve by Peter Goossens (1)

This is the FINALE of my trip to Belgium!!

ARGHHHHHHH!!!!!!!!!!!!!

I hope you don’t mind my over-excitement. I came across Hof Van Cleve as the No.17 on the S Pellegrino list. It is, indeed, the only Belgian restaurant to make it into the Top50. So, I thought I might as well give it a go whilst in Belgium. The restaurant, possessing three Michelin stars, is about 20-25 minutes’ drive from Ghent. The problems are I don’t have a car, nor can I drive. Shit!

So, I ended up–everyone who knows me personally should be able to guess–taking a taxi.

Twenty minutes later ….

I was still in the taxi, no Hof Van Cleve in my sight!

My cabbie–am I allowed to use that word to refer to a Belgian taxi driver?–was following his TomTom and his TomTom wasn’t doing a great job! We were stuck in a muddled alley no longer accessible to motorised vehicles. Perhaps I could hail a cow; there were quite a few roaming the Flemish land.

Ten minutes later …

I arrived at Hof Van Cleve, with my cabbie asking me whether it was my friend’s house and why I didn’t call him to open the gate!? Well, the restaurant is, basically, from a point of view of people living in a big city, in the middle of nowhere and it is a barn conversion. Nothing is too imposing from the outside–it looks rather humble and personal.

At the reception room, overlooking Hof Van Cleve‘s carpark, I was greeted and led into the restaurant by the polite, welcoming Front of House. The scene was so idyllic and calm. Whilst walking in, I could feel some sort of warmth–not a burning stove from the kitchen I should hope. Kidding!! The place is just so LOVELY.

The dining room was rather understated, no gigantic chandeliers or crystal balls hanging above you, just some contemporary art pieces on the walls, roses and candles, butter (salted and unsalted) on the table. Very neat and classy. I had a feeling that this would be one of my very memorable meals.

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Bruges Off the Record: Dinner

Chagall did stuff me big time, but a few circular walks around Bruges did do wonder to my digestive system. Back at the hotel resting my weary legs–do I sound like an old lady here?–I took my map out and started planning my evening walk.

Unfortunately it started pissing down outside :(

In case you do not know, Bruges is one of the rainiest places in Europe. The weather there–can you really imagine?–is a LOT more changeable than our English weather!!

Therefore, the evening plan was immediately aborted. I would have a much busier day going to this restaurant said to be the BEST in Belgium the morning after.

A few hours later …

GggRRrrr — KkkrrrkkKKKaaarrrRRkkkKK

That was my tummy’s making a plea not to skip dinner. So, I decided to crack on at my hotel’s restaurant. For your information, I was staying at Die Swaene Hotel overlooking the canal, just about 3 minutes’ walk to the city centre. This hotel is an ex-guild building dating back to the 18th century, with rooms decorated with some vintage eclectic furniture–not an ideal place for those scared of ghosts–but modern and well maintained when it comes to amenities.

The hotel’s restaurant called Pergola Kaffee is situated on the basement, with the hotel’s car park on one side and the canal on the other. That’s it, as if you were dining just above the water level! The overall atmosphere is nice. I would say, a sort of “smart-formal” restaurant looking more fancy than cosy. I don’t mind the atmosphere as long as the food is good.

Before I tucked into my starter of Sweetbread, Rhubarb Chutney, Apple and Buttermilk Sorbet, I was given this amuse-bouche of Oyster with Orange and Beer Foam. It wasn’t brilliant.

My starter, however, was fantastically delicious! I would say, it could be a Michelin-star dish. Medallions of pan-fried sweetbread, crispy on the outside and creamy inside, were accompanied by mildly sweet rhubarb chutney and finely diced green apple. The sweetness, sourness and creaminess of the main ingredients went brilliantly together, while the sorbet added an innovative juxtaposition of hot and cold to this dish. WONDERFUL. I seriously didn’t want to finish eating it!!

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Bruges Off the Record: Lunch

Questions flew in behind the mic whether I ate anything else apart from the chocolate while in Belgium.

Of course I did. Be patient, readers! I can’t spend all day in front of the computer blogging. I have a life, too, you know.

(Really?)

Nevermind.

I did go to some good local restaurants, and what’s more exciting, I also dined at Belgium’s best restaurant!! The latter isn’t in Bruges, though. At the moment, I’ll tell you about places I went in Belgium’s famous postcard city.

Looking onto the streets and squares of restaurants and cafes, I admit I felt a bit lost, so I relied on the places recommended by Lonely Planet Encounter and also on my gastronomic instinct. The first place I picked was called Bar Choc, described in Lonely Planet as Bruges’s haven for chocolate lovers. But, once I arrived at their entrance, the restaurant appeared to have long been closed down.

Shame on you, Lonely Planet! >_<

I walked on, rather hungry as this scenario preceded the chocolate-tasting, and decided to give Lonely Planet another go. The guidebook lists another decent restaurant Chagall, on St-Amandsstraat, not far from Bar Choc. This time I was fortunate; the restaurant was running its usual business.

Chagall is a rather cosy restaurant: wooden chairs and tables, big fireplace stuck with memorabilia, burning candles and soft tune in the background.

Its thick trilingual menu, however, looks rather bewildering …

Tick

Tock

Tick

Tock

As my frustration and hunger was raging, a staff walked over, “Do you need any help?”

Bloody sure I did!!

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