2023-12-16 05:37:37
Christophe Pauly’s royal langoustines
From the age of twenty, the kitchens of Coq aux Champs have seen some signature dishes. But if the chef, Christophe Pauly, had to choose only one, it would be his plate of royal langoustines from Guilvinec: It’s a product that I have been working on since the beginning. I invented this dish in 2005 following a challenge launched by Baudouin Galler, then a journalist for Le Soir. I had just won a star and he wanted to tell the story of creating a dish. I started with raw langoustine which I worked with beef Cecina. This dish has evolved a lot, I have refined it over time. The langoustine is always served raw, but I paired it with smoked eel. I added raw cream for acidity, cucumber for freshness, a little green apple and caviar. The recipe no longer changes, I find it perfectly balanced, each element brings something. It is the most requested dish in the restaurant.
And if we’re afraid of missing out, we’ll go and taste it here: Le Coq aux Champs71 rue du Montys, 4557 Tinlot.
In video discover the Dilemma of Paul Delrez:
The softness of Lionel Rigolet’s dishes
In three years, the restaurant Comme chez Soi will celebrate its 100th anniversary. A century of history and high-flying gastronomic recipes. Today, Lionel Rigolet’s son has even joined the team, embodying the fifth generation of the family to participate in the life of this Brussels institution. The establishment no longer has its signature dishes, but Lionel Rigolet is particularly proud of his soft Florenville dishes with crab, gray shrimp and Royal Belgian caviar. This is one of the last creations that my father-in-law and I made together. It all started around the potato-caviar combination. We then added North Sea Prawns, King Crab and an Oyster Beurre Blanc. It is one of the great classics of the house, we can no longer remove it from the menu, because some customers come especially for this dish.
And if we’re afraid of missing out, we’ll go and taste it here : Like home23 place Rouppe, 1000 Brussels.
Ardennes trout by Rémi Colombe
At Ventre Saint Gris, no dish can boast of being on the menu all year round. The chef of this succulent Uccle address draws inspiration from seasonal products to design signature combinations that he enjoys bringing out and revisiting as he desires. The signature dish that I’m most proud of this year is our Ardennes trout cooked at low temperature accompanied by grilled Flemish white asparagus and a white butter with dashi. What I liked about this dish is that it highlights Belgian products. It also represents my journey: it notably combines dashi, an ingredient that I worked on a lot at David Martin (La Paix) and the fish that I enjoyed preparing at the Sea Grill.
And if we’re afraid of missing out, we’ll go and taste it here: Holy Gray Belly10 rue Basse, 1180 Uccle.
The Gillardeau oyster by Sébastien Hankard and Jean Vrijdaghs
Just one year after taking over the Gastronome restaurant, the talented duo won their first star. Each year, he offers two signature dishes: a comforting dish for fall-winter and a dish as fresh as it is explosive to celebrate the richness of the summer season. This summer, we offered a Gillardeau oyster poached in satay oil, with parsnip cream and iodine emulsion. We have collected products that we particularly like. It was originally part of our menu, but customers loved it so much that it became a signature dish. The recipe has changed somewhat since its creation in 2019. We have added more shellfish, ginger and dashi to our broth. We worked the parsnip to obtain different textures. Today we arrived at a dish that suits us. We even designed a plate especially for him with a local ceramist, Eva Kengen.
And if we’re afraid of missing out, we’ll go and taste it here: The Gastronome2 rue de Bouillon, 6850 Paliseul.
Lobster à la Kriek by Eddy Münster
We go to Wine in the City to discover the establishment’s immense wine cellar overflowing with treasures, but also to taste the contemporary and deliciously creative cuisine of its talented chef, Eddy Münster! Not knowing which dish to choose from his classics, he asked his wife and son for advice and they were unanimous: They chose lobster kriek. Every year, we put it back on the menu, but we revisit it slightly according to our desires of the moment. I created this dish about five years ago. I was working on a lobster cooking technique. I wanted something very salty, pearly and translucent, so I cooked it at a low temperature. We used kriek Lambic vinegar to season certain salads and I found it interesting to include it in a white butter. I garnished it with beetroot and, this year, I formed little drops with cherry juice and agar-agar to obtain a sort of caviar that explodes in the mouth. It returns every season, but with a few small modifications.
And if we’re afraid of missing out, we’ll go and taste it here : Wine in the City34 place Reine Astrid, 1090 Jette.
Le Royal Belgian Caviar de Gert De Mangeleer
After closing their three-star restaurant, then at the height of its glory, Gert De Mangeleer and sommelier Joachim Boudens reopened the illustrious Hertog Jan, but this time, in Antwerp. The dish I am most proud of? My Royal Belgian Caviar aged with kombu served with Dry Aged beetroot with algae oil and sake white butter, says the chef. It took me nine months to develop this recipe, I served it on the occasion of the opening of Hertog Jan at the Botanic Sanctuary Antwerp, in 2021. It is a very complex dish, which requires seven days of preparation. The kombu and soy give the eggs a salty flavor that is balanced with the slightly sweet notes of the mirin. The beets are slowly dried before being transformed into tartare.
And if we’re afraid of missing out, we’ll go and taste it here : Duke Jan41 Lange Gasthuisstraat, 2000 Anvers.
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