Sweet Time: The Chocolate Line

Chocolate box of The Chocolate Line.

 

 

Thanks, Easter Bunny 😊

 

"De Gustibus Non Est Disputandum!

In matter of taste, there can be no disputes

 

Apr 9th, 2023.

Restaurant Session (in Hamont, Belgium): Food Emotions

During the Easter holiday, on Saturday, we drove to Hamont for lunch at restaurant Food Emotions from chef Mark Bonneu.

 

Always a joy to be back here!

 

Our table, with view to the kitchen.

 

 

 

Tuna tartare on merengue - love this appetizer!

 

Lobster bisque ice cream - soooo good!

 

Bread and butter. 

 
As first dish, langoustine with asparagus, Royal Belgian caviar and parsley.

[Langoustine | Asperge | Royal Belgian Caviar | Peterselie]

 

Beautiful plating!

 

I had a glass of Scheurebe Steiermark from Hannes Sabathi.

 

I don't remember what was this dish anymore...

 

Lobster with artichoke, tomato and burrata.

[Kreeft | Artisjok | Tomaat | Burrata]
 

Not sure, but I think this was the turbot with asparagus and true morels on a layer of champagne.

[Tarbot | Asperge | Morilles | Champagneboter]

 

 

 

It looks like sweetbread with morels and asparagus, but I'm not sure anymore.

 

 

 

 

No picture of the main dish, only the wine: I had a glass of Saperavi  Bedoba.

 

Sweet time! "Old school" sabayon with blood orange sorbet and home made vanilla ice cream.

[Sabayon "Old School" | Sinaasappel | Huisbereid vanille-ijs]

 

With the dessert, a very nice glass of 2017 Angerhof Spätlese from Tschida. 

 

And to finish a great lunch, espresso macchiato and...

 

...gourmandises.

 

Apr 8th, 2023.

Restaurant Session (in Aachen): Kim&

On Friday, we went for lunch at Kim&. I had a Korean soft drink.

I had the Ju Rin Gi

 [Ju Rin Gi - reisgericht mit fritiertem hähnchenfleisch in scharfer süss-saurer sauce auf einem bett aus eisbergsalat und einem topping aus grüuner und roter pepperoni.]

 

 Bi Bim Bap.

[Bi Bim Bap - traditionelles reisgericht im heissem tontopf mit spiegelei und gemüse (spinat, soja, zwiebeln, paprika, weisskohl, zucchini, karotten). bi bim bap wird traditionell am tish vermengt und wird mit sesamöl und chilipaste verfeinert.]

 

Apr 7th, 2023.

SunriseTime!

On my way to work.

Arrived. Beautiful sunrise!

 

Apr 3rd, 2023.

Restaurant Session (in Wittem, Netherlands): Julemont

On Saturday, we went for lunch at restaurant Julemon✨✨ from chef Guido Braeken in Chateau Wittem.

Starting with the aperitif. With a glass of champagne...

 

 ...some appetizers.

 

Oyster.

After the appetizers, we went from the bar to our table.

 

The amuse bouche, prepared at our table.

 

Bread, butter and (delicious) brioche.

 

We choose a la carte. As starter, lobster 55 with tomato, green curry, pommes soufflé and Imperial Heritage caviar. Served...

...in three...

 

...variations.

 

With the starter, a 2019 Riesling from Château Pauqué. Very nice!!

 

As main dish, Kagoshima Wagyu A5 Entrecote with onion, black garlic, artichoke and eggplant. It came...

 

...in two delicious dishes.

 

Pairing with the wagyu, a glass of 2017 Darscho from Weingut Velich.

Sweet time! Rhubarb, white chocolate, raspberry, basil and chiso.

With dessert, a glass of 2015 Riesling Jakob Auslese from Seehof.

 

To finish an excellent dinner, coffee and gourmandises.

Freshly done beignet.

Jelly (for Roger - not my thing 😊).

 

Mar 25th, 2023.