Thursday 9 september 2021

Rouge Tomate, Barge, Gramm, La Fruitière, Nikolas Koulepis Pâtisserie, Chez ta Mère, Brasserie Cantillon

This evening is devoted to the theme of flavour and a quest for aesthetic and creativity.
With the Californian (and therefore cosmopolitan) know-how of Alex Joseph (Rouge Tomate), the radical gastronomy of Grégoire Gillard (Barge), the poetry of Erwan Kenzo Nakata (Gramm), the passion for raw milk of Véronique Socié and Léo Begin (La Fruitière) and the Eastern flavours of Nikolas Koulepis, the culinary experience of the day will certainly delight the tastebuds, eyes and heart. To accompany this journey, there is signature cocktail from Chez ta Mère and famous beers, which are the true pride of Brussels, of Brasserie Cantillon.

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

Menu

Aperitif of your choice

Cocktail

Grape juice, malt alcohol and lambic vinegar (Chez Ta Mère)

Mocktail

Lightly fermented elderberry (0.5% alcohol) (Chez Ta Mère)

Beers (Brasserie Cantillon)

  • Lou Pepe Kriek 2013: Blend of two-year-old Lambic and Schaerbeek cherries
  • La Gueuze 2015

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

Tomato Shrimp: cherry and heirloom tomatoes from La Finca (market gardener in Wezembeek), shrimp coral "cocktail" sauce, peeled shrimp tails, spicy tomato water vinaigrette, vegetable oil, herbs and seasonal flowers (Barge)

Bordeaux Wine Pairing: Château Saint-Hilaire, Graves, 2019 White wine (Biodyvino)

Starter

Raw bonito, katsuobushi milk emulsion (homemade), fine beer jelly, redcurrant, mackerel, vanilla oil (Gramm)

Bordeaux Wine Pairing: Natural Circus, Bordeaux, 2019 Red wine (Santé Wines)

Main Course

"Beak to tail": Lacquered duck breast, duck leg croquette, foie gras mousse, freekeh, kohlrabi, kriek reduction (Rouge Tomate)

Bordeaux Wine Pairing: Château Citran, Haut-Médoc, 2018 Red wine (Cora)

Cheese

Cheese preparation around Brillat-Savarin (La Fruitière)

Bordeaux Wine Pairing: Château Loupiac-Gaudiet, Loupiac, 2016 Sweet wine (Magnus)

Dessert

Soft olive oil and honey biscuit, milk cream, fresh figs, almond tuile (Nikolas Koulepis Pâtisserie)

Rouge Tomate

Ixelles. Rouge Tomate is located in the sumptuous setting of a 19th century townhouse. Chef Alex Joseph takes the reins in the kitchen while Thierry Naoum manages the restaurant. Alex is originally from California and has sharpened his skills in some of America's most famous restaurants. He draws on this experience to present elegant and aesthetically pleasing cuisine with an international flair.

Barge

Brussels. Barge is the story of a meeting between chef Grégoire Gillard, Young Chef of the Year 2020, and sommelier Barbara Hoornaert. Both are passionate about beautiful products and driven to offer a cuisine that respects the environment and producers. After being second to Sang Hoon Degeimbre at L'air du temps** for 4 years, Grégoire offers radical gastronomy at Barge that dares to be playful with vegetables and dream up surprising combinations.

Gramm

Brussels. Gramm owes its success to the duo of Erwan Kenzo Nakata, in the kitchen, and Alexis Berthelot, behind the bar. The chef composes his dishes as a master painter would his paintings; colours, textures, flavours,...they have it all. He suggests pairing his original menus, influenced by this Japanese and Breton origins, with a selection of wines, which are often organic, or a delicious cocktail. The duo recently won the “Chef & shakers 2021” competition in Antwerp.

La Fruitiere

Brussels. Véronique Socié, winner of Belgian Cheeseemaker of the Year in 2016, and her son Léo Begin, have created this multifaceted place which holds a cheese dairy, maturing cellar and a cheese bar.  You can stop by for a cheese tasting, a glass of natural wine, a craft beer or even a traditional fondue.

Nikolas Koulepis

Ixelles. Nikolas Koulepis, a pastry chef of Greek origin, is well known on the Brussels gastronomic landscape. He earned his stripes in the kitchens of Villa Lorraine, Bouchéry and Notos before launching his own pastry shop. His pastries are inspired by the great French classics but also by the flavours of his native Greece.

Chez Ta Mere

Chez ta Mère is the trendy creation of three youngsters from Brussels, Pierre Millour, Thuan Lam and Stefano Bedani. With its sleek decoration and elaborate cocktails, Chez ta Mère has quickly become a must-visit address on Place Fernand Cocq. Here you can enjoy homemade cocktails, some of which are served on tap. Chef Sean Vandeweyer (ex-Villa in the sky, Bozar Restaurant and Chalet de la Forêt) offers world cuisine and delicious brunches. 

Brasserie Cantillon

Anderlecht. Cantillon brewery has a family history, that of the Van Roy-Cantillon family. This historic brewery, founded in 1900 in Anderlecht, still brews in the traditional way. This is where the famous local bacteria, Brettanomyces bruxellensis, spontaneously ferments the wort, before it is put into barrels and becomes lambic, then gueuze. The gueuzes and lambics from Cantillon brewery are true legends that are exported around the world. But luckily you don't need to go far, as you can taste on site.