"Une frite mayonnaise!"There can be few Belgians who have never said this phrase. Because “frites” or French fries occupy a special place in the culinary culture of the country.
If there is such a thing as a symbol of Belgium, then it is the “frite”. Its origins are, however, relatively obscure. The term “French fries” seems to attribute this culinary invention to our French neighbours. “Wrong!” reply the purists, “frites” were invented in Belgium. According to popular belief, this recipe was first used in the Meuse valley, between Dinant and Liège. The poor inhabitants of this region had the custom of accompanying their meals with small fried fish, but when the river was frozen and they were unable to fish, they cut potatoes lengthwise and fried them in oil to accompany their meals.
PLATS DU JOURCHEF’S DAILY SPECIALSpriced daily
CLASSIC STARTERS WITH A TWIST4 KAZEN KROKETTENTwo croquettes of “four cheeses” with a frisee-bacon salad and balsamic dressing
DUO VAN SALADE & GARNAALDuo of salade roulade and baby gray shrimp croquette
MOSSELEN GRATINÉESOven-grilled mussels on the half-shell with garlic butter
TOMAAT MET GRIJZE GARNALENThe all-time Belgian classic – tomatoes stuffed with Belgian baby gray shrimp on a bed of spicy salad
LAUWE ASPERGESALADEBaked asparagus with frisee salad, slices of salmon “mi cuit” with coriander-butter
ASPERGES OP Z’N VLAAMSPoached asparagus with a light egg-parsley-butter sauce, Flemish style
EUROFUSION STARTERSSALADE ROULADEHeart of romaine lettuce with goat cheese, blue cheese and roasted tomatoes
HET STOOFPOTJEA casserole of wild mushrooms with snails and frog legs in a light garlic sauce
FOIE DE CANARDSmoked and poached duck liver with tutti-frutti and Flemish brioche
KRUIDENSALADE MET KNOFLOOKWAFELTJESSalad of babygreens and herbs, yogurt dressing, garlic waffles and tomato sherbet
KIP & KRAB SIGAARSpicy Cigar of chicken and crabmeat with assorted sauces
WITLOF “SUSHI” SALADEBelgian endive “SUSHI” with Prosciutto di Parma, Greet’s baby arrugula salad, cheese tuile, and orange-cardamom gelée
TONIJN & COUSCOUS TERRINETerrine of tuna & couscous, wasabi-cream, and marinated seaweed salad
SOUPSKOUDE JONGE ERWTEN SOEPCold green pea soup with smoked salmon, sour cream, and tobiko eggs
WARME BLOEMKOOL SOEPCrème of cauliflower with ravioli of crab
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SIDE DISHES & VEGETARIANOTHERSPan seared salsify with nutmeg
Roasted market vegetables with balsamic and herbs’ oil
Caramelized Belgian endives sprinkled with sherry-vinegar
Grilled Asparagus, the American way
POTATOReal Belgian fries / Pommes frites / Belgische frieten
Grandmother’s potato-almond croquettes Flemish Mayonnaise
CLASSIC ENTREES WITH A TWISTWATERZOOI VAN VISA waterzooi of fish with winter vegetables in a light anise sauce
LOTTE MET JENEVERBacon-wrapped monkfish fillet with Jenever beurre blanc, yellow potatoes, cauliflower, and broccoli on a bed of red onion confit
BIEFSTUK VAN DE BEENHOUWERHanger steak with roasted vegetables, purple potato confit and a red wine sauce
VLAAMSE REUSLeg of rabbit with Rodenbach beer “Werner Vandaele”
LE VRAI STEAK BELGEBelgian steak with real Belgian fries
VLAAMSE STOVERIJFlemish beef stew with real Belgian fries and red cabbage
BELGIAN MUSSELS- Mussels marinière
- Mussels with garlic butter
- Mussels with curry crème
- Mussels with white beer
- Mussels W&G
HOEVE KIPPETJE UIT BRABANTBreast of chicken with braised Belgian endives and roasted fingerling potatoes
EUROFUSION ENTREESLAMSFILET "PH"Crusted loin of lamb "PH" with mushrooms, baby tomatoes and thyme-lamb sauce
WEST AFRIKAANSE ZEEBAARSGrilled West African sea bass with melted spinach and lemon mosto oil
COQUILLES SAINT-JACQUESPan seared scallops “three ways” with green pea star anise-mousseline, young carrots, red beets and an orange sauce
FILET VAN HERTEKALFFilet of venison with sweet potato, pomegranate sauce and a foie gras crème brulée
“BELGA” HEILBOTHalibut poached in Kasteel Brown beer with a beer sabayon on a bed of green asparagus with trumpet royal mushrooms, crispy pancetta & baby gray shrimp
EENDENBORST“Duck breast a l’orange” dusted with speculous spice with pulled duck confit, salsify and orange cacao sauce
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