Restaurant Session (in Lananke, Belgium): Ralf Berendsen

For Valentines, we went for dinner at restaurant Ralf Berendsen🌟🌟 from chef Ralf Berendsen. It is located in our hotel - in this way, we both can also enjoy the wine pairing 😊

 

Unfortunately, it was far from a perfect experience. From the start it was already annoying: as it was Valentines, they probably were over booked, and put tables were normally you have the lounge area. It is a small and cozy room, with a fire place. But it is not the same as to be seated in the big dinning room with view to the kitchen. We also stayed quite some time alone at our table in the lounge, so it felt weird - specially as the new arriving guests going to the main dinning hall would have to pass by our table, so it is not like if we would be in a cozy niche.

The pace between dishes was not good - it took far too long. The wine came also several times too late, also when the dish was already served. And the dishes were sometimes tepid. Maybe they were waiting to serve the dish went the sommelier would have time to come to our table? And at a certain point, they just gave up waiting? 😀 Wine pairing was a big mistake in such a crowded restaurant. 

I had loved this restaurant in my first visit some years ago, but this time, the entire experience was really disappointing. Not sure if it was because of the entire atmosphere, or because it just got worse with all details getting wrong. I can't remember one single dish that gave me the wow effect, and that's such a pity in a gastronomic experience. Anyway, at least I was together with my Valentines 😊💗

 

Nice flower arrangement.

With the aperitif - a glass of champagne Billicart Salmon Rose - we started with the first bites.

 

Green Olive | tomato | vermouth | basil.

Parmesan | black pepper | Arbequina 'Priorat' olive oil.

 

Brioche Ijsselmeer eel | aioli | wasabi.

 

Cornetto | chu-toro | foie gras | truffle.

 

Gillardeau oyster | green apple | red sorrel.

 

Bread and...

 

...brioche.

 

Iceland langoustine | watermelon | pulpo 'a la gallega' | chorizo.

 

In two dishes.

 

John Dory | razor clam | pumpkin seed | edamame | Imperial Heritage caviar Oscietra Royal.

 

Pairing with the John Dory, a glass of 2020 Rully Montagne La Folie from Claudie Jobard.

 

A signature dish: scallop | Périgord truffle | Jerusalem artichoke | smoked butter | dashi.

A glass of 2019 Verdicchio di Matelica Riserva from Cambrugiano.

 

Sweetbread | sturgeon | chives | celery.

 

With the sweetbread, a glass of 2004 Pinot Gris Philippi.

 

Zaragoza lamb | eggplant | tempeh | Thai basil | 'tom kha kai'.

 

Refined cheeses - selection from the chariot.

 

My selection.

 

With a glass of traditional xeres wine from the House of Ximenez-Spínola.

 

Sweet time!

 

Figs | red wine | poppy seed | fennel.

 

With dessert, a glass of 2020 Beerenauslese Zweigelt from Weingut Racher.

 

With espresso, a selection of gourmandises: mellow cake | cannelés de Bordeaux | frangipane | raspberry pie | Bollinger truffle | pralinés.

 

Feb 14th, 2023.