Restaurant Session (in Hamont, Belgium): Food Emotions

So nice to be back at restaurant Food Emotions, from chef Mark Bonneu!! They renovated the restaurant, also adding a big terrace to the back.

 

Enjoying the nice weather and...

 

...sitting outside. Very nice terrace!

 

 

Aperitif time! For me, a Jamaica Geuze with rum, lemon and pineapple. Very refreshing!

For Roger (the designated driver ;-) ), the mocktail Rabarberlicous with lavender and lemon.

As amuse bouche, artichoke with cheese and truffles, and sea food cappuccino. Very nice!

Bread and butter. 

Time for a quick visit to Rosvita.

 

Hello, Rosvita :-)

 

As first starter, langoustine, green asparagus, sweet onion and a chip made of fry chicken skin. Delicious!

[Langoustine, groene asperge, zoete ui, krokant von kippenhuid]

Cheers! I changed to wine...

 

...Roger stayed with the mocktails - Happy Berry, with strawberries, cinnamon and mint.

As second dish, asparagus, burrata, rosemary, orange and almonds. It came under a smoking cloche, and the flavours were fantastic! Loved it!

[Asperge, burrata, rozemarijn, sinaasappel, amandel]

With the second dish, a glass of 2018 La Ola del Melillero from Victoria Ordonez and Hijos.

 

As third dish, pork belly, aubergine, pak choi and hoi sin sauce. Excellent!

[Traag geggard buikspek, aubergine, paksoi, hol sin]

 

As fourth dish, foie gras, rhubarb, vanilla and elderflower.

Gebakken ganzenlever, rabarber, vanille, vlierbloesem]

 

Sweet time: red fruits and basil ice cream. What a great combination!

 

To end an excellent lunch, espresso macchiato and mini chocolate cake. Always a joy to be back to this great restaurant!

 

May 29th, 2021.

Walking Time

For today's walk, we explore part of the first stage of the Matthiasweg. I don't remember where we parked the car (this is what happens when you blog 3 years later - can't believe it is already three years ago!!!), but will try to find it again.

The walk goes along a little river.

 

Way to the Mularishütte - nop, we didn't go there.

The trunk of a tree replacing a bridge - not necessary to cross, so no funny pictures of me falling in the river :-)

 

So pretty and peaceful!

 

The flora and...

 

...the fauna. Lots of beetles.

 

A dead trunk serves as housing for some mushrooms. They almost look like a metal disc.

 

Impressive high trees. It is strange how the forest has such a clean ground - it looks like a fairy tail scenery.

 

Roger, with his green jacket, is blending in :-)

 

Beautiful - and exquisite - flower.

 

May 24th, 2021.

Restaurant Session (Donuts): Royal Donuts

 On Sunday morning, we went to Royal Donuts to get...

 ...donuts :-) With cinnamon, Kit Kat, Raffaello and glace.

 

 May 16th, 2021.

Restaurant Session (in Opglabbeek, Belgium): Slagmolen

Restaurants in Belgium are allowed to open their doors again!!! To celebrate, we went for lunch at restaurant Slagmolen , from chef Bert Meewis, in Opglabbeek.

As it was a nice day, we sat at the terrace. So nice to be able to go out and enjoy a full gastronomic experience again!!

Glasses ready and...

 

 

 ...a full bresse chicken in the rotisseri. They are ready to go! :-)

 

Aperitif time! I had a cocktail of vodka, lavender and raspberries. With the aperitif, very thin toast and salmon cream - with a nice spiciness on top.

Freshly baked (warm) bread with...

...butter, olive oil, lard (so good!), salt and pepper.

 

We started with two dishes to share. Lobster salad from apple - love this combination!

[Salade van kreeft met appel]

 

 And the tuna tataki with tomato and avocado. Pretty (and) tasty!

 [Tataki van tonijn met tomaat en avocado]

With the dishes to share, a glass of 2016 Riesling Estate Rauenthal from Georg Breuer.

 

As first starter, a signature dish: hand cut tartar with Belgian caviar. It lays on a bed of crispy potato chips. It is perfection, we love it!

[Handgesneden rundertartaar met Belgische kaviaar]

With the tartar, a wine from the region: a glass of 2016 Chardonnay Heerenlaak from Wijndomein Aldeneyck. Very nice!

 

As second starter, pan seared foie gras with apple.

[Gebakken eendenlever met appel]

Pairing with the foie, a glass of 2015 Sauternes Chateau Camperose du Hayot.

 

As main dish, entrecote bearnaise black angus...

[Entrecôte Béarnaise, pommes pont neuf en salade]

...potatoes pont neuf and salad. Excellent meat (full of flavour!), delicious side dishes.

With the main dish, a glass of  2016 Saint-Emilion Grand Cru from Chateau Fonrazade.

 

Time for dessert! We asked for the signature Dame Blanche dessert: a perfect creamy vanilla ice cream covered with hot chocolate sauce and whipped Cream. Soooooo delicious!!!

[Dame Blanche]

Some extra hot chocolate sauce and whipped cream at the table - just in case ;-)

As well as some thin enrolled biscuits.

 

 

Fitting with the dessert, another glass of the Sauternes.

To finish a great lunch, espresso and gourmandise in format of a delicious lemon cake. As the ice cream portion was very generous, I asked if would be possible to take the cake with us. They wrapped it in a perfect little card box. I'm always shy to ask for those things (as I got some 'Not possible' before), but it is so nice when you just get a friendly answer and they make it possible - just leaves a perfect impression!

May 15th, 2021.