Thursday 2 september 2021

Racines, Brinz’l, VerTige, Julien Hazard Affineur, Cokoa, Cipiace, Nanobrasserie de L’Ermitage

A journey to explore the origins and passions of the chefs and artisans present this evening. With the Italy of Francesco and Ugo (Racines), the Mauritian influences of Laure Genonceaux (Brinz’l) and the very rustic-style Brussels of Kevin Perlot (VerTige). Next, a selection of cheeses by Julien Hazard, the most Flemish of the Brussels Walloons, and the floral dessert of Anaïs Gaudemer (Cokoa). Not forgetting the melodiously-named CiPiaCe cocktail bar and the Brussels beers of the Nanobrasserie de l’Ermitage.  A flavourful evening inspired by multiple destinations…with plenty of local terroir too!

Doors open at 18:00. Service starts at 18:30 sharp.

Menu

Aperitif of your choice

Cocktail

Cristallino (Cipiace)
(Rum blend (Santa Teresa 1976, Trois Riviers Blanc Agricole, Plantation Barbados 5y), pineapple, lime, lemon, cocoa beans, Jamaican pepper, spicy black tea, clarified milk)

Mocktail

Clear Colada (Cipiace)
(Coconut water, homemade clarified pineapple juice)

Beers

  • Théorème de l'Empereur. A green tea and jasmin flower pale ale. 6.4 %
  • Holy Passion. A passion fruit Berliner weisse. 4%
  • Dipatout. A Citra & Chinook double IPA. 8%

Bordeaux Wine

  • Crémant de Thieuley, Crémant de Bordeaux, 2018 Sparkling white wine (Cora)
  • Château Penin, Bordeaux Rosé, 2019 Rosé wine (Mondovino)
  • Château Peybonhomme Les Tours – Le Blanc, Bordeaux Blanc, 2019 White wine (Pinot)

Starter

Tomatoes from our various local regions, Aubergine caviar, Vegetable oil, Fermented tomato water (VerTige)

Bordeaux Wine Pairing: Château Chavrignac Cuvée Bacchus, Bordeaux, 2018 Red wine (Biodyvino)

Starter

Ravioli filled with Carbonara and red Mazara del Vallo gambas tartare (Racines)

Bordeaux Wine Pairing: Château de la Grave Nectar, Côtes de Bourg, 2016 Red wine (Palais du Vin)

Main Course

Cod fillet, lemongrass butter, Pumpkin fricassee, potato samosa (Brinz'l)

Bordeaux Wine Pairing: Château Rahoul, Graves, 2016 White wine (Lesage)

Cheese

Selection of cheeses by Julien Hazard Affineur:

  • Brillat-Savarin
  • Chabis cendré
  • Taleggio DOP ‘di muntagna’
  • Manchego DOP ‘viejo’

Bordeaux Wine Pairing: Château Treytins, Lalande de Pomerol, 2014 Red wine (Colruyt)

Dessert

Apricot heart biscuit and fir shoot ganache, Roasted nectarine and Sobacha crumble (Cokoa)

Racines

Ixelles. Francesco and Ugo, from Florence and Capri respectively, are the stars of the show at Racines. These two friends share their passion for Italian cuisine with lovers of fine dining. Trained in some of Italy’s most prestigious restaurants, their take on gastronomy is demanding, sustainable and local, using Belgian products where possible and high-quality Italian products imported directly.

Brinz'l

Uccle. Laure Genonceaux, Lady Chef of the Year 2017, has been at the helm of Brinz'l for four years. She has chosen to focus on a “bistronomic” cuisine subtly enhanced with the flavours of Mauritius, as a tribute to her mother, of Mauritian descent.  Brinzelle actually means “aubergine” in Creole. The scene is set!

VerTige

Brussels. The latest addition to the Sang Hoon Degeimbre family, VerTiges (formerly San) is headed by young chef Kevin Perlot. He has set his sights on the gastronomy of tomorrow, mainly based on nature and sustainability. A fresh and creative cuisine that reinvents itself each time with seasonal vegetables. In fact, Kevin adapts his menu every day to the harvests of the local producers with whom he works.

Julien Hazard affineur

Uccle. Julien studied philosophy and sees his profession as a fully-fledged science, both human and artisanal.  This farmer's grandson who likes the good things in life stocks the best cheeses from passionate producers and craftsmen he meets all over France and Belgium. It is also in his four cellars that Julien Hazard matures his cheeses, bringing out each of their characters.

Cokoa

Ixelles. Each creation by Anaïs Gaudemer is a pleasure for the taste buds and the eyes. A landscape architect by training, Anaïs creates delicate floral pastries. From seasonal desserts to biscuits, cakes, and macaroons, this bubbly business woman brings delicious, colourful landscapes to life.

Cipiace

Saint-Gilles. Renowned for its Italian dishes as well as for its unmissable cocktails and aperetivo italiano, Cipiace bar is a high-quality, trendy address. This little piece of Italy offers you cocktails with singing names: Fiorito, Rotolando Verso Sud, Mambo Salentino... All served in a typical warm atmosphere.

Nanobrasserie de L’Ermitage

Anderlecht. In 2013, Henry, François and Nacim were roommates and passionate about beer. They lived together on rue de l'Ermitage in Ixelles, hence the brewery's name. It was in their kitchen that they tested their first brews. After several years of trial and error, the beers with the sweet names of Lantern, Emperor's Theorem, Soleil and Noire du Midi were born and are a real success. Taste them in their Anderlecht taproom or in their famous bar on rue de Moscou in Saint-Gilles.