In the last day of October, we went for dinner at Hoeve de Bies from chef Maurice Huynen. Lovely terrace in Summer time, but also...
...cozy and beautiful in Winter :-)
Starting with an aperitif: a glass of Extra Brut Crutzberg specially selected by Hoeve de Bies.
With the aperitif, some appetizers.
Smoked kohlrabi - delicious!
Salad Val-Dieu composition.
As amuse bouche, an exquisite combination of onions, almond and coffee. Cute wooden spoon :-)
Bread, butter and olive oil. Love their beurre noisette!!
Tartare of holsteiner and langoustine, kohlrabi, verbena, nori. [Holsteiner und Kaisergranat | Kohlrabi | Eisenkraut | Nori]
With the first dish, a glass of 2021 Muskateller Sand und Schiefer from Weingut Tement.
Halibut, potato, caviar, beurre blanc. [Heilbutt | Kartoffeln | Kaviar | Beurre Blanc]
With the halibut, a glass of 2019 Beauvoirs Chenin from Bonnigal et Bodet Vignerons.
Pecten maximus, topinambur, truffles.[Pecten Maximus | Topinambur | Trüffel]
As main dish, grey partridge barbecue, sauerkraut, chanterelle, green cabagge. [BBQ Rebhuhn | Sauerkraut | Girolles | Grünkohl]
With the main dish, a glass of 2020 Pinot Noir from Domaine Crutzberg.
Sweet time! Corn (love it in desserts!!), caramel, black mint.
[Zuckermais | Karamell | schwarze Münze]
With the desserts, a glass of 2015 Honigberg Riesling Auslese Edelsüß from Timo Dienhart.
As second dessert, apple from Voeren, star anise, cinnamon ice cream. [Äpfel aus 'Voeren' | Sternanis | Zimt-Eis]
To finish a very good dinner, espresso and gourmandises. Pralinés and...
Delicious food, nice wine pairings and a beautiful atmosphere: always a joy to be back!
Oct 31st, 2022.