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Alain Bianchin takes part in the unusual project of
"Nature Chic"

Born after confinement, the “Nature Chic” project offers lovers of gourmet tables to dine outdoors, in the heart of nature in Brabant (Barbant Wallon) in an original and little-known natural space. At the edge of a river or in a wood, the cutlery (in silver) is laid out on tables (tablecloths) for 6, 8 or 10 guests. It was to the starred Mastercook Alain Bianchin that the organizers entrusted the creation of a gourmet menu, in 4 courses, best suited to this unique initiative. With Alain Bianchin's cuisine, a "food & wine" pairing is planned by a renowned sommelier.

In practice, every Thursday, Friday and Saturday evening, guests meet at the Ferme d'Odenge in Orbais (Rue d´e, 31 - 1360 Orbais) from 7 p.m. for an aperitif. This is composed of champagne or a creative cocktail with vegetal appetizers made by Atelier Brigitin.

After the aperitif, the guests are taken for dinner to an unusual and little-known place but still surrounded by nature. If the weather does not allow it, the dinner is either postponed within 5 days or organized, with a special staging, at the Odenge Farm itself.

In addition, "Nature Chic" also gives the possibility of organizing private evenings and dinners or lunches for up to 50 people (according to current health safety instructions).

Evan receives Antoine Pétrus, big name of the French sommellerie

It is at "Boutiek by le Gril aux Herbes" (Wemmel) that this Monday, August 3, the Mastercook Evan Triantopoulos will receive the MOF, Antoine Pétrus.

The notorious (double) MOF will come to dedicate his latest book, “Le VIN”. Book, published in 2019, focusing on the world of contemporary wine and the often award-winning experience of Antoine Pétrus. The preface to this attractive book is co-signed by three other big names in France: Alain Ducasse, Michel Bettane, Philippe Faure-Brac.

Antoine Pétrus, despite his young age of 37, is already a great personality in the French oenological landscape and in restaurant management, having been crowned with the title of Meilleur Sommelier de France (MOF Sommellerie 2011) as well as that of Meilleur Maître d'Hôtel and Tableware (MOF 2018). Other prestigious titles have enriched the career of this brilliant thirty-something who, in addition to his function as Room and Cellar Manager of the Restaurant "Le Clarence" (Hotel Dillon - Paris) is also the CEO of the Taillevent Group. Proof if there is that, once again, "value does not wait for the number of years.

A nice invitation from Evan Triantopoulos who manages to give a superb direction to his new "Boutiek", already widely (re) known well beyond the borders of Flemish Brabant.

Boutiek by le Gril aux Herbes - Chaussée Bruxelles, 21 - 1780 Wemmel - www.evanrestaurants.be

Alain Bianchin takes part in the unusual project of "Nature Chic"

Born after confinement, the "Nature Chic" project offers lovers of gourmet tables to dine outdoors, in the heart of nature in Brabant (Barbant Wallon) in an original and little-known natural space. At the edge of a river or in a wood, the cutlery (in silver) is laid out on tables (tablecloths) for 6, 8 or 10 guests. It was to the starred Mastercook Alain Bianchin that the organizers entrusted the creation of a gourmet menu, in 4 courses, best suited to this unique initiative. With Alain Bianchin's cuisine, a "food & wine" pairing is planned by a renowned sommelier.

In practice, every Thursday, Friday, Saturday evening, the guests meet at the Odenge Farm in Orbais (Rue d'Odenge, 31 - 1360 Orbais) from 7 p.m. for an aperitif. This is composed of champagne or a creative cocktail with vegetal appetizers made by Atelier Brigitin.

After the aperitif, the guests are taken for dinner to an unusual and little-known place but still surrounded by nature. If the weather does not allow it, the dinner is either postponed within 5 days or organized, with a special staging, at the Odenge Farm itself.

In addition, "Nature Chic" also gives the possibility of organizing private evenings and dinners or lunches for up to 50 people (according to current health safety instructions).

 

Bart De Pooter imagines 10 "commandments" or health safety instructions for Pastorale

During the lockdown, Mastercook Bart De Pooter, two-star chef at his restaurant "Pastorale" in Reet, always continued to work and have new ideas for the future. This is how he grew his huge vegetable garden, made up of vegetable plantations, meadows with sheep and orchards with fruit trees by adding 120 tubs of vegetable and aromatic plantations.

At the same time, with his team, he exploited the productions of his garden by preparing jams and compotes with fruits, pickled vegetables and weks with other vegetables which have already been used in the restaurant since the deconfinement.

For the reopening and relaunching of restaurants, Bart has imagined putting into practice the health instructions and obligations by creating the “10 commandments of Pastoral”.

These ensure perfect health security for both clients and staff of Pastorale. This gives the place a serene spirit, a touch of humor, a restful environment and, always a cuisine, of the highest standard. As for the first incomes at Pastorale, they were offered a small pot of rhubarb compote or even Bart's beautiful book “Biotope” published by Editions Lannoo in 2019.

Finally, for all those who would like to be inspired by Bart De Pooter's "10 commandments", here are the details of these instructions very nicely put into practice at Pastorale:

  1. You won't have to worry about parking - parking is free next to Pastorale, on the street and on the ‘Brooikensplein’.
  2. You will be greeted warmly - the doors are kept open.
  3. You will use hand sanitizer - at the entrance, during the meal and after each health break.
  4. You won't be afraid of the Belgian weather - you can safely leave your coat in the locker room.
  5. You will sit on chairs and around disinfected tables - before and after each service.
  6. You will receive an individual menu that you can take home as a souvenir.
  7. You will choose your favorite wine from a digital menu - disinfected before use.
  8. You will have enough napkins at the table - you will have two new ones during the service.
  9. You will use sanitized sanitary facilities - disinfected every half hour.
  10. You will preferably pay by card - cash is still possible.

Restaurant Pastorale ** - Laarstraat 22 - 2840 Reet - T 03 844 65 26 - www.depastorale.be 

Christophe Hardiquest opens the doors of Bon Bon to
"Good Bistro"

Everywhere in Belgium and elsewhere, chefs - Mastercooks or not, large or small, known or anonymous, are trying to stick their heads above water, to bring gourmets back to their homes and to forget the Covid 19 crisis. .

Many have added other strings to their bow, other formulas and services or who have rethought their original cuisine.

This is the case with Christophe Hardiquest who, in addition to continuing to offer his contemporary gourmet cuisine from Wednesday to Saturday, or even a delicatessen at Rob (The Gourmet's Market), handed over his stove to his second, Adrien Cunnac. .

“Le Bon Bistro by Bon Bon” was therefore born on June 14th. It is installed in place of the original Bon Bon restaurant only three days a week (Sunday to Tuesday). These days that previously were Bon Bon's closing days. This opening is therefore special since it is always created in the same neighboring villa of the Etangs de Tervueren,

The Bon Bistro by Bon Bon is entrusted to Adrien Cunnac, Christophe's second for 8 years. The "bistronomic" room has been orchestrated by Hugo Traineau, a collaborator of the brand, for four years. And it is a whole team of dynamic young people who help the two protagonists to better animate this beautiful house during the owner's days of rest.

For example, here is what the seasonal and personalized menu of this Bon Bistro offers at more democratic prices than its predecessor: maatjes, small grays from Namur, back of Sambre and Meuse cod, veal blanquette, cheese fondue, head in a hurry, pissaladières with three onions, iced minestrone “North Sea”, Baba à la Kriek Cantillon, white lady, mature cheeses,… and much more on the horizon if… affinities!

"Le Bon Bistro" by Bon Bon - Avenue de Tervueren, 453 - 1150 Brussels - T +32 (0) 2 346 66 15 - www.lebonbistro.com