Restaurant Session (in Hamond, Belgium): Food Emotions

In the end of December, on a Friday, we decided to go for lunch at Food Emotions, from chef Mark Bonneu, in Hamont. We love this restaurant, always nice to be back!

 

The inside.

 

Cool cutlery :-) 

Starting with an aperitif - I chose a Bonanto Spritz with Bonanto, tonic and cava.

[Bonanto Spritz - Bonanto | Tonic | Cava]

Roger had a Dzjingzu: ginger, lemon, elderflower and yuzu. Very refreshing.

[Dzjingzu - Gember | Limoen | Vlierbloesem | Yuzu]

 

With the aperitif, a beetroot sorbet with foie gras foam (so good!) and...

 

...seabass ceviche with avocado.

 

Bread and butter.

 

As first dish, salmon, vadouvan, chickpeas and jerusalem artichoke.

[Kort Gebrande Zalm - Vadouvan | Kikkererwt | Aardpeer]

 

I had a glass of Quatre Cepages from the winery Entre Deux Monts.

 

Steak tartare, oyster, pickled celery and bloody mary. Very nice!

[Steak Tartaar - Oester | Gepekelde selder | Bloody Mary]

 

 Scallop, parsnip cream, herbs oil and caviar. The cream was sooo good!

[Sint Jakobscrucht - Crème pastinaak | Kruiden olie | Haring kaviaar]

With the scallop, a glass of Tantaka Seleccion from Juanjo Tellaetxe. Great!

 

Halibut, trompette mushroom, beetroot and potato foam. So full of flavour!

[Heilbot - Trompette | Rode biet | Aardappel schuim]

 

With the halibut, a glass of 2019 Bellmunt from Mas d'en Gil.

 

Foie gras, figs, apple and vanilla.

[Ganzenlever - Vijg | Appel | Vanille]

A glass of 2020 Gewuerztramina Scharf from Weingut Seeperle. Love it!

 

As main dish, deer "Rossini" with wild mushrooms, quince and foie gras.

[Hert "Rossini" - Bospaddenstoelen | Kweepeer | Eendenlever]

With the deer, a glass of Sanguedel Diavolo Raboso del Plave from Ca' di Rajo.

 

As dessert, Dame Blanche, with excellent vanilla ice cream, hot chocolate sauce and whipped cream. Delicious!

 

To finish an excellent lunch, espresso macchiato and...

 

...gourmandises.

 

Dec 17th, 2021.