Top Dishes 2021 - Part I

To celebrate our top dishes of the year, Roger and I created a list - not always easy to agree :-D Starting with a review of the first half year of 2021. The restaurants just started to open after Covid's shutdown time, we enjoyed sooo much our first gastronomic experiences again!!

 

Restaurant Slagmolen✨✨ from chef Bert Meewis. Opglabbeek, Belgium - May 15th, 2021.

 

A signature dish: hand cut tartar with Belgian caviar. It lays on a bed of crispy potato chips. It is perfection, we love it!

[Handgesneden rundertartaar met Belgische kaviaar]

 

Signature Dame Blanche dessert: a perfect creamy vanilla ice cream covered with hot chocolate sauce and whipped Cream. Soooooo delicious!!!

[Dame Blanche]

Some extra hot chocolate sauce and whipped cream at the table - just in case ;-)

As well as some thin enrolled biscuits.

  

Restaurant Food Emotions from chef Mark Bonneu. Hamont-Achel, Belgium - May 29th, 2021.

Asparagus, burrata, rosemary, orange and almonds. It came under a smoking cloche, and the flavours were fantastic! Loved it!

[Asperge, burrata, rozemarijn, sinaasappel, amandel]

 

 

Restaurant Rantrée ✨ from chef Ralph Hermans. Maastricht, Netherlands - Jun 12th, 2021.

 

 

Label rouge salmon | chives | lemon| miso. Excellent!

 

Restaurant Sankt Benedikt ✨ from chef Maximilian Kreus. Kornelimünster, Germany - Jun 24th, 2021.

 

Peach, basil, lime. The vanilla sphere with a liquid core of basil was surprising and really, really good!

[Pfirsich | Basilikum | Limette]

 

 

Restaurant De Nederlanden ✨from chef Wilco Berends. Vreeland, Netherlands - Jul 2nd, 2021.

 

Signature dish of Two Preparations of Langoustine. One version with coconut and curry...

...the second with truffle. Great flavours, perfect choice!

 

 

Restaurant De Rozario ✨ from chef Jermain De Rozario. Helmond, Netherlands - Jul 3rd, 2021.

 

Roger chose the Daikon - carpaccio grilled daikon, quinoa, fresh yuzu salad, smoked chilli emulsion, kletskop crumble and roasted wild rice. He loved it!

 

My choice: Langoustine & Pumpkin. Langoustine tartar, sweet and sour pumpkin, pumpkin toffee, quinoa, vadouvan emulsion, orange, shore crab and yellow curry sauce, kletskop crumble. An explosion of flavours, loved it!

 

 

Restaurant Vendôme✨✨✨ from chef Joachim Wissler. Bergisch Gladbach, Germany - Jul 18th, 2021.

 

Toffee from caramelized foie gras and piedmont hazelnut. This was excelent!

[Toffee von karamellisierter Gänseleber and Piemonteser Haselnuss]

 

 

Restaurant Cuchara✨✨ from chef Jan Tournier. Lommel, Belgium. Jul 29th, 2021.

 

Irish mor, wakame | beurre blanc yuzu kosho | myoga. 

Fantastic mixture of textures and flavours!

 

 

 Akami tuna ikejime | katsuobushi | cilantro | miso. Soooo good, we loved it!