Restaurant Session (in Sint-Martens-Voeren, Belgium): Hoeve de Bies

On Saturday, we went for lunch at restaurant Hoeve de Bies from chef Maurice Huyne.

 

Such a beautiful terrace! 

 

For the aperitif, we stayed outside. Enjoying the view with a glass of sparkling wine from the region and...

 

...some delicious bites.

 

Smoked celery and miso. So delicious!😋

 

A mini tartlet. 

 

After the aperitif, we went inside.

 

I forgot to take pictures of the menu😟- so no details of the dishes.

 

Smoked salmon.

 

With the first dish, a glass of 2020 Saint Joseph Dimanche à Lima from Julien Pilon. 

 

Langoustine - delicious😋

 

Bread and butter: with beurre noisette that is just perfection😊

 

Venison with mushrooms and beetroot.

 

With the main dish, a glass of 2017 Bönnigheimer Sonnenberg Lemberger from Dautel. 

 

Sweet time! A refreshing dessert with strawberries and crumble.

 

To finish a great lunch, espresso macchiato...

 

...gourmandises and...

 

...a little zabaione😍

 

Jul 22nd, 2023.

A Bit of Colour

Blooming Aachen 😍

 

Jul 22nd, 2023.

Boxing Scene

I love when those gloves are involved in my personal training sessions 😊

 

Jul 20th, 2023.

Floyd Session in Cute Little Paws

 

Someone wants some belly rubs 😊

 

 Love the cute little paws 😍

 

Jul 2nd, 2023.

Restaurant Session (in Kornelimünster): Sankt Benedikt

  

After a stressful week of work, we decided to go for dinner, on a Thursday evening, at restaurant Sankt Benedikt✨ from chef Maximilian Kreus. Starting with some sparkling wine and the first bites.

 

The amuse bouche. 

 

Balfego bluefin tuna, watermelon and sesame.

[Balfego Thunfish | Wassermelone | Sesam]

 

Excellent dish! And so great that the tuna is produced on a sustainable way! Each piece gets an identification, and all details can be tracked.

With dinner, we had a bottle of Dittelsheim Spätburgunder from Weingut Winter.

 

Oxtail and lettuce.

[Ochsenschwanz | Kopfsalat]

 

Dry aged sturgeon from Gressenich with Okinawa spinach (very nice!), peas and Vietnamese coriander.

[Dry aged Stör aus Gressenich | Okinawa Spinat | Erbsen | Vietnamesischer Koriander] 

 

Pike-perch with pak choi kimchi and lemongrass.

[Zander aus Gressenich | Pak Choi Kimchi | Zitronengrass]

 

Hi 😀

 

As main dish, roastbeef from Herford Rind with wild broccoli, sushi rice and shiso. Delicious!

[Roastbeef vom Herford Rind | Wilder Brokkoli | Sushi Reis | Shiso]

 

Sweet time! The sweet amuse before... 

 

 

...the dessert. Amalfi lemon with buckwheat and basil. Not so sweet, perfect for Summer!

[Amalfi Zitrone | Buchweizen | Basilikum]

 

Jul 13th, 2023.

Restaurant Session (in Maastricht, Netherlands): Rantrée

On Saturday, we went for lunch at restaurant Rantrée✨, from chef Ralph Hermans, in Maastricht.

Comfy chairs. I like very much the decoration.

 

Roger can keep an eye on his car 😄 

 

With the aperitif, delicious bites.

 

 

  

Additionally, we asked for Iberico ham with toast bread and tomato. Really nice!

 

And a portion of caviar with... 

 

...buckwheat blini's with crème fraiche, egg and chives. 

 

The amuse bouche.

 

Warm bread and...

 

...a selection of butters.

 

Second amuse bouche. 

 

We chose a la carte. As starter, fried duck liver, rhubarb, yuzu, raspberry and elderflower. 

 

I had a glass of Nr 4 Reserve from The Madeira Collection. Very nice pairing. 

 

As main dish, turbot fillet with...

 

...little jam, kohlrabi, peas, celery and... 

 

...Hollandaise sauce. Delicious!

Pairing with the main dish, a glass of Waldar Win from Weinviertel.

 

Sweet time! Classic Dame Blanche with homemade vanilla ice-cream, warm chocolate and whipped cream. I prefer the warm chocolate only instead of the fine leaves of chocolate on the top.

 

To finish, espresso macchiato and...

 

 ...a trolley of gourmandises. Always a joy to be back!

 

Jul 8th, 2023.