Dining and Cooking
Fine Dining

Bozar (Brussels)

We started out with 3 smaller plates:

  1. Veal tartare with smoked forrel

  2. Jambon persillé with horseradish

  3. Grilled oyster with algea bouillon

The menu:

  1. North sea crab from Bretagne with sorrel and ‘Caspian Tradition’ caviar

  2. Poultry from Bresse with foie gras and artichoke

  3. Porcini mushroom from Bordeaux with celeriac and buttermilk

  4. Blue lobster from Bretagne with a Bottoni, lobster bisque and tarragon oil

  5. Beef from Aubrac with confit potatoes and leek

  6. Dessert with pumpkin, mandarine and cacao

  7. Apple with cinnamon and vanilla

by Affectionate-Mix8201

6 Comments

  1. Affectionate-Mix8201

    The second preparation of the main course was a hachée parmantier made with Aubrac beef

  3. tofuimspeckmantel

    Very high on my bucket list. Only have been for lunch once but I really wanna go and try the Classics menu.

  4. immortal_and_free

    My first michelin experience back when it had *. Glad you enjoyed it too

  5. frn1

    That apple, vanilla and cinnamom tart looks so good.

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