In the evening, we went to restaurant Julemont🌟(at our hotel) from chef Guido Braeken. At the bar, we started with an aperitif - Kir Royal for me, a Belsazar Dry White for Roger - and some...
Tomato tartlet, Parmesan foam and basil pearls.
Time to move to our table in...
...the dinning room. Beautiful chandelier!
As amuse bouche, a variation of foie gras and beetroot.
Including a beetroot macaron with foie gras filling. Very good!
Starting our menu, balfegó chutoro, passionfruit, oyster, sambai and Imperial Heritage caviar.
It came prepared in two dishes.
Pairing with the first dish, a glass of 2017 Riesling Sous la Roche-Rue from Chateau Pauque.
As second
course, kagoshima wagyu: as tartare with unagi wrapped on two stripes,
black garlic, puffed onion and hollandaice sauce. So full of flavour!!
Pairing with the wagyu, a glass of 2018 Meursault Les Malpoiriers from Domaine Changarnier.
Sea bass, yuzu, mussels, miso, pumpkin.
Pairing with the sea bass, 2019 Le Clos de la Meslerie from Peter Hahn.
As fourth dish, turbot, porcini mushroom, vin jaune, parsley root, brioche - and complemented with 3 grams of white truffle on top. Great sauce, loved it!
Pairing with the turbot, a glass of 2018 Marsannier from Weingut Knipser. Very nice!
The signature dish: Norwegian lobster, sepia, tandoori, coconut, basil. Excellent!
As main dish, roe, jerusalem artishoke, hazelnut, mole and fig.
With the main dish, a glass of 2000 Gaston Hochar from Chateau Musar.
Dessert time! Valrhona chocolate, sea buckthorn, pecan nut, banana.
Nov 16th, 2022.
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