Walking Time (in Aubel, Belgium)

On Sunday morning, we went for a walk in Belgium. Driving through...

...to a market visit first. 

 

Arriving to Aubel at...

 

...Val-Dieu Abbey. It was founded in 1155😮 by a group of Cistercian monks from Eberback (Germany). 

 

Poppies!

 

Interesting window 😊

 

Going for a walk at the abbey park.

 

 Hello!

 

So beautiful!

 

A bridge over...

 

...a little stream.

 

Before leaving, we still visit the abbey church.

 

May 28th, 2023.

Walking Time (in the Aachener Forest)

Going for a walk on Saturday late afternoon at the Aachener forest. I love that there are so many paths to explore!

Here it goes! 

 

Rough trunk patterns. 

 

So peaceful and beautiful!

 

Is it a powered paragliding? We have lots of hot air balloons, but this one is a first around here.

 

May 27th, 2023.

Restaurant Session (in Kornelimünster): Sankt Benedikt

 Saturday lunch at restaurant Sankt Benedikt. So nice to sit outside and enjoy the terrace!

 I took only pictures of the dessert: a trilogy of sorbets. Perfect for Summer time!

 

May 27th, 2023.

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

Sunday lunch at restaurant Hoeve de Bies from chef Maurice Huynen. As the weather was nice, we went outside and...

...enjoyed the terrace! I love that they have a tent now, so there is shade over the tables. 

 

Will never get tired of this view! 

 

The first bites. Celery and miso (I love this one!) and...

 

...little cake with herbs from the garden.

 

The amuse bouche. 

Bread and butter. Including the beurre noisette that I just love 😍

 

As first dish, trout from 'Commanderie 7' with dashi from Voeren, watercress and trout roe.

[Forelle 'Commanderie 7' | Dashi aus Voeren | Brunnenkresse | Forellenrogen]

 

Pairing with the first dish, a glass of 2019 Muscal from Château Bon Baron. I enjoyed it very much!

Roger had the non-alcoholic pairing: very refreshing!

 

Red mullet with artichoke, fennel and ketchup 'Tasty Tom'.

[Rouget Barbet | Artischocken | Fenchel | 'Tasty Tom' Ketchup]

 

With the red mullet, a glass of 2020 Viognier from Maison Baptiste Souillard.

 

'Oosterchelde' lobster with white asparagus, wild garlic musselin and peas.

['Oosterchelde' Hummer | Weisser Spargel | Bärlauch Musselin | Erbse] 

 

Sweetbread with morels, sweet onions and mushrooms. Delicious!

[Kalbsbries | Morchel | Süße Zwiebel | Pilzen] 

 

Pairing with the sweetbread, and also with the main dish, a glass of 2015 Blaufränkish Eisenberg from Schiefer.

Full prepared for the main dish😊

In the menu, there was lamb. We asked it if would be possible to get an alternative, and we swap for sashi from beef with...

...Belgian fries and grilled salad. Perfection!

 

As first dessert, rhubard with strawberries, tarragon, yoghurt mousse and Madagaskar pepper.

[Rhabarber und Erdbeeren | Estragon | Joghurt-Sorbet | Madagaskar Pfeffer]

 

With the dessert, a glass of 2020 Bernkasteler Badstube Kabinett from Joh. Jos. Prüm. Very nice! 

 

As second dessert, Valrhona Schokolade 70% with tahini ice and chocolate crumble.

[Valrhona Schokolade 70% | Tahini-Eis | Choco Crumble]

 

Coffee and... 

 

...gourmandises.

 

Always great to be back: such a beautiful restaurant, with excellent food and nice pairing!! 

 

May 21st, 2023.

Restaurant Session (in Kornelimünster): Sankt Benedikt

In the middle of May, we went to restaurant Sankt Benedikt✨ for dinner. Starting with an aperitif: I had a glass of sparkling wine, Roger had a glass of Würzgarten Vermouth (what a beautiful bottle!). 

 

The first bites. Profiterole tapenade | croquete with apple jelly and onion marmalade | braised fennel and orange (very tasty!).

 

The amuse bouche: mintake tempura, foam of sushi rice and soy coated mushroom.

 

(Warm) bread, olive oil and butter.

 

We started with a dish from the vegetarian menu: tomato with mustard seeds, couscous and curry.

[Tomate | Senfsaat | Couscous | Curry] 

 

Roger had the shabu shabu from wagyu with Japanese broad, Chawanmushi and enoki mushrooms. Full of flavour!

[Shabu shabu vom Wagyu | Japanische Brühe | Japanischer Eierstich | Enokpilze] 

 

I had the Scottish Label Rouge salmon, white asparagus, miso. Very nice!

[Schottischer Label Rouge Lachs | Weisser Spargel | Miso] 

 

Green asparagus, tarragon and radish. Love the sauce!

[Grüner Spargel | Estragon | Radieschen] 

 

Pikeperch from Gressenich, pak choi kimchi.

[Zander aus Gressenich | Pak Choi Kimchi]

 

As main dish, tail of rump, sweet potato, grilled romaine lettuce (I love it!) with lemon salt.

[Bürgermeisterstück vom Rind | Süsskartoffel | Romersalat | Salzzitrone] 

 

Sweet time! Starting with the sweet amuse.

 

The dessert: dark chocolate with rhubarb and hazelnut. Not my favourite combination of flavours, but it looks nice.

[Dunkle Schokolade | Rhabarber | Haselnuss]

 

May 18th, 2023.