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

In February, we went for lunch at Hoeve de Bies, from the chef Maurice Huynen, in Sint-Martens-Voeren (Belgium). Such a beautiful restaurant! They have a great terrace, but for winter days...

...inside is also very nice and cosy.

 

At the backroom, view to the kitchen.

 

 

To start lunch, a glass of sparkling wine from the region: Brut Nature from Domaine Crutzberg.

With the aperitif, a selection of amuse bouche: kohlrabi spring rolls...

 

...sushi with vegetables gado-gado and miso and...

 

 

...a salad Val-Dieu composition. Great flavours, beautiful execution!

 

The menu - a full menu or a la carte.

As second amuse bouche, a mushroom foam...

 

...with brioche.

The butter arrived :-)

 

Keffir butter and noisette (I loved this one!!!) with...

 

 ...warm bread.

 

The first dish: beetroot 4x.

[Bete - 4x Bete]

Pairing with the first dish, I had a glass of 2020 Riesling from Weingut Robert Weil. Very nice!

 

Roger went for a non-alcoholic version: a mocktail with beetroot. Very tasty and with a great color. 

 

As second course, monkfish, sepia, yuzu and kale. So good!

[Lotte and Sepia - Yuzu | Grünkohl]

I like the support for the cutlery.

With the monkfish, a glass of 2017 Saint Romain from Alain Gras.

 

Cheers!

 

Roger had a refreshing drink from Fentimans: Gently Sparkling Elderflower.

 

As third dish, Pecten Maximus scallop, celery, Pata Negra and caviar. Delicious!

[Pecten Maximus - Sellerie | Pata Negra | Kaviar]

 

As fourth course, sweetbread ravioli, winter truffle, jerusalem artishoke and mushrooms.

[Kalbsbries Ravioli | Wintertrüffel |Topinambur |Pilze]

 

With the third dish, a glass of 2018 Pinot Noir from Crutzberg.

Some additional bread slices - because the beurre noisette is just irresistible :-)

As main dish, we changed the dish from the menu (duck - I'm not a fan of it) and chose from the a la carte instead: sashi beef, fries and grilled salad. Excellent - including an amazing sauce Bearnaise.

[Sashi Rindfleisch -Frische Pommes Frites | gegrillter Salat]

 

Meat à point.

 

 

Belgian fries and Béarnaise sauce.

 

Let the sweet time begin! As first dessert, caramel and rice - with crunchy milk puffs and maple sirup.

[Karamell und Reis - Knusprige Milch | Ahornsirup]

 

With dessert, a glass of 2016 Sauternes from Chateau Petit Vedrines.

 

As second dessert, the classic Dame Blanche. Loved the vanilla ice cream (perfect creamy consistency) topped by the hot chocolate sauce and cream. Just perfect!

[Vanille und heiße Schokolade - Schön zu teilen]

 

Before coffee arrived, I went for a walk in the terrace.

 

What a beautiful view!

 

Espresso macchiato and...

...gourmandises.

 

 

Loved the fresh madeleines, still warm from the oven! 

 

We enjoyed it very much!! When the weather gets a bit warmer, we are looking forward to enjoy also the beautiful terrace! It won't be long before we are back again :-)

 

Feb 12th, 2022.