Restaurant Session (in Hamont, Belgium): Food Emotions

During the Easter holiday, on Saturday, we drove to Hamont for lunch at restaurant Food Emotions from chef Mark Bonneu.

 

Always a joy to be back here!

 

Our table, with view to the kitchen.

 

 

 

Tuna tartare on merengue - love this appetizer!

 

Lobster bisque ice cream - soooo good!

 

Bread and butter. 

 
As first dish, langoustine with asparagus, Royal Belgian caviar and parsley.

[Langoustine | Asperge | Royal Belgian Caviar | Peterselie]

 

Beautiful plating!

 

I had a glass of Scheurebe Steiermark from Hannes Sabathi.

 

I don't remember what was this dish anymore...

 

Lobster with artichoke, tomato and burrata.

[Kreeft | Artisjok | Tomaat | Burrata]
 

Not sure, but I think this was the turbot with asparagus and true morels on a layer of champagne.

[Tarbot | Asperge | Morilles | Champagneboter]

 

 

 

It looks like sweetbread with morels and asparagus, but I'm not sure anymore.

 

 

 

 

No picture of the main dish, only the wine: I had a glass of Saperavi  Bedoba.

 

Sweet time! "Old school" sabayon with blood orange sorbet and home made vanilla ice cream.

[Sabayon "Old School" | Sinaasappel | Huisbereid vanille-ijs]

 

With the dessert, a very nice glass of 2017 Angerhof Spätlese from Tschida. 

 

And to finish a great lunch, espresso macchiato and...

 

...gourmandises.

 

Apr 8th, 2023.