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

  

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...

 

...cheese cake :-)

 

Delicious food, nice wine pairings and a beautiful atmosphere: always a joy to be back!

 

Oct 31st, 2022.