Taules del món (Tables du monde)

MEET MEAT, Bruselas

2009-12-22T23:42:00.006+01:00

A mi entender, el 'argentino' Meet Meat merece una mencion particular en este blog, y ello por las razones siguientes:

1° Por haber dinamizado el a veces aburrido panorama gastronomico del barrio europeo, superpoblado de lugares sin encanto - y muchos de ellos de efimera existencia - en los que se sirven potajes de cualquier legumbre, de ensaladas 'déjà vu' y de bocadillos sin imaginacion.

2° Por haber fidelizado a un publico exigente y multicultural en poco tiempo (restaurante abierto desde hace un par de anos).

3° Por haber conseguido normalizar las especialidades argentinas como alternativa de calidad (el chef es antiguo alumno de la Escuela de Lausanne, Suiza) y de uso cotidiano en latitudes no siempre propicias para ello.

Y es que si por algo me gusta ir al Meet Meat, a parte de por la excelente coccion y calidad de sus carnes - incluida la hamburguesa o el pollo! - es porque me ha guiado hacia otra manera de entender los almuerzos de trabajo y de querer compartirlo con todos aquellos a quienes aprecio.

A nivel de la carta, y aunque todo lo que aparece en ella este bueno (o incluso muy bueno), al Meet Meat se va para degustar rib-eyes, sirloins, rumpsteaks y filetes de buey argentino - el cliente decide el peso de la pieza y la salsa que lo acompana, 'chimichurri' la mayoria de las veces - y, mas aun, para recrearse con el 'secreto iberico', que pido sin ni tan solo mirar el menu.

Entrados ya en los postres y bajo la atenta mirada de un cuadro en el que aparece el maestro Gardel, aconsejo acabar tan digno festival con el apoteosico 'tiramisu spéculoos', algo que, como todo vicio, te hace sentir culpable al tiempo que te engancha hasta la ultima cucharada...

Meet Meat es tambien un excelente lugar para adentrarse en el conocimiento de los buenos caldos agentinos (aunque la carta tambien incluye algun vino chileno, espanol y frances). Finca Bombal, Luigi Biosca o Mestre del Campo, todos ellos malbecs de Mendoza, son grandes ejemplos de ello.

MEET MEAT

Rue Stévin 124

1000 - Bruselas
Telefono: 02.231.07.42
Cierre : sabado y domingo.

Abierto de 12h00 a 14h30 y de 19h a 22h (horarios bastante estrictos!)

http://www.meetmeat.be/

Nota: 7.3/10

BRASSERIE DE LA PAIX (*), Bruselas

2009-12-15T23:10:00.009+01:00

Fuente fotos: http://www.sensum.be/

Inaugurada en 1892, la Brasserie de la Paix nacio como pequena taberna informal a la que acudian los trabajadores del matadero de Anderlecht / antiguo mercado de animales (situado justo en frente) antes, despues, o durante las pausas de su dura actividad laboral.

Con el tiempo, la gestion de Nathalie Obbiet (hija de Roland et Jeannine Obbiet, que todavia corretean por la sala para prestar su ayuda), y la presencia del chef David Martin (Corte de la Reina de Inglaterra, chef adjunto de Alain Passard y del 'Jules Verne' de Paris, chef del restaurante del Hotel Meridien 'L'épicerie' de Bruselas y chef adjunto de Jean-Pierre Bruneau), el lugar evoluciono hacia lo que es hoy : una referencia absolutamente imprescindible dentro del panorama gastronomico de Bruselas y uno de sus lugares mas emblematicos.

El lugar guarda el encanto de las sillas de madera mil veces reparadas en las que un dia se sento una generacion que todavia no conocia los coches, otro dia la de las guerras mundiales, y al siguiente la de la exposicion de Bruselas del '58, hasta hoy; de la autenticidad de los platos blancos de brasserie, de un lugar en el que, como antano, los "annonces" transitan del comedor a la cocina (moderna y abierta al comedor) en voz alta y sin miramientos, de las cosas bien hechas, de la elegancia como traduccion de la mas desbordante simplicidad, de un servicio talentoso, profesional y conocedor del producto que tiene entre manos, de la regularidad y la calidad a lo largo de las decadas.

A degustar sin ambiguedades entradas especialidad de la casa como los 'Croustillants de pieds de porcs Basque désossés, à la moutarde' o el 'Chaud-froid de boudin Basque poêlé et tête pressée'.

En cuanto a los platos, merece caer en la tentacion de la 'Blanquette de jarret de veau de lait de Corrèze « Tradition / Evolution', el 'Filet pur de boeuf Simmental de Bavière', el 'Filet de selle d'agneau de La ferme de Belle-Vue, Alexandre & Véronique Dupont, tartufata', la 'Echine de porc pi noir du Pays Basque, chez Pierre Oteiza au jus de cuisson' o el 'Poulet Pattes noires des Landes « Label Rouge » rôti au foin en cocotte'.

Tratandose de una brasserie, el 'Filet américain préparé en salle' es siempre una opcion segura y acertada.

En relacion a los vinos, la Brasserie de la Paix cuenta con 120 referencias y una filosofia dificil de encontrar en algunos restaurantes actuales laureados con estrellas Michelin : margenes modestos, el precio de una botella siempre debe permanecer proporcional al montante de la cuenta.

http://www.lapaix1892.com/

La Brasserie de la Paix ha recibido, entre otros, los siguientes reconocimientos:

- Mejor brasserie del ano 2008 (Gault & Millau)
- Grand de Demain Bruxelles (para el chef David Martin), Gault & Millau 2009
- 1 estrella en la Guia Michelin, 2009.

BRASSERIE DE LA PAIX
Rue Ropsy-Chaudron 49
1070 Bruselas (Anderlecht)
Tél. : +32.2.523.09.58
Cierre : sabados, domingos, y todas las noches excepto la del viernes.

Nota: 8/10

L'EPICERIE FINE DE LA SENNE, Bruselas

2009-11-30T23:12:00.006+01:00

He aqui una tienda de comestibles (épicerie) gourmet ubicada en el centro de Bruselas que conoci hace poco gracias a mi amigo Marco.

El lugar, de toque informal y desenfadado, propone una cocina belgo mediterranea de corte sano y con estilo.

En su carta no faltan las sopas del dia, las quiches, los tortellini, los antipasti o las lasagnas, todo hecho en casa y con cierto carino.

Las estanterias de madera que rodean el espacio y que le confieren un estilo rustico y acogedor sobresalen por la cantidad y la calidad de los aceites de oliva, de los vinagres, de las mostazas, de los vinos y las salsas para aderezar los platos de caza, asi como por las conservas, las pastas y las especias, todo ello a la venta en el mismo establecimiento.

Servicio atento, joven, natural, y con ganas de hacerlo bien. Degustaciones periodicas de cualquier cosa buena. Posibilidad de encargar cestas. Ideal para antes de un espectaculo en l'Ancienne Belgique.

L'Epicerie Fine de la Senne

Rue du Bon Secours 4

1000 - Bruselas

http://www.epiceriefinedelasenne.be/

Nota: 6/10

Fuente foto : http://noisette-et-renard.over-blog.com/

1st YEAR of TAULES del MON !

2009-11-11T23:51:00.010+01:00

Taules del Món (Tables du Monde) was 1 year old on 4 November!

Thank you all very much for keeping this blog alive through your great contributions and your enthusiasm from all over the world!

As you see, I decided to give the blog a very special present... a new look!

Since 4 November 2008, the blog has been visited 6,483 times (3,490 unique visitors, 2,210 first time visitors, and 1,280 returning visitors).

The top-5 countries where the blog is most visited from is the following one: 1) Belgium (43%), 2) France (20%), 3) Spain (18%), 4) Canada (2%) and 5) USA (2%), etc.

From the period between 4.11.2008 - 4.11.2009, there were posts from restaurants in countries such as Belgium (29), France (2), Greece (2), Sweden (1), The Netherlands (1) and the USA (1), totalling 36 different posts.

In addition to this, the blog has provided two recipees (thank you Isabel and Peredur), 6 articles on Belgian beers (thank you Olivier), and a wealth of photographs of specialities from several countries (from Brazil to Lithuania and from the USA to Spain).

I really hope we can celebrate the second year of this blog in 2010!

Antoni

LA BRANCHE D'OLIVIER, Uccle, Bruselas

2009-11-11T00:03:00.005+01:00

Fuente fotos : http://www.sensum.be/

Hacia muchisimo tiempo que no disfrutaba tanto en un restaurante. Y es que la experiencia del pasado sabado en 'La branche d'olivier' dejo tan precioso recuerdo que mis papilas gustativas tardaran en olvidarlo.

Situado en el limite sur del barrio de Uccle (Bruselas), al lado de la reserva natural de Kinsendael, 'La branche d'olivier' (propiedad de Pascal Grare y con Jean-Claude Demurger en la cocina) es una brasserie gastronomica acogedora, de aspecto calido, y de servicio atento, agradable y dispuesto a ayudar.

Sus platos, perfectamente ejecutados tanto a nivel de contenido como de presentacion, destacan por el frescor y la altisima calidad de los productos utilizados, generalmente de temporada (ciervo, setas, caza en general, caracoles, calabaza, etc.), por la intensidad de los sabores y tambien por la sencillez elegante que respiran.

Merecen una mencion aparte platos como el 'filet pur boeuf avec girolles', 'le pot-au-feu aux coquilles de St. Jacques et aux poissons', 'le filet de biche' (acompanado de una manzana rellena de granada, verduras y 'stoemp').

Todos los postres, absolutamente todos (y eso que yo prefiero el salado al dulce!), estan deliciosos, empezando por la 'tarte très chocolat', siguiendo con 'la tarte tatin faite maison' y 'la dame blanche' y acabando con la especialidad de la casa, un 'café bruxellois' (hecho aqui con 'glace aux spéculoos' y no con moka).

La carta de vinos tiene verdaderas joyas, sobre todo en forma de pequenos grandes Bourgogne. A descubrir.

Como dicen los belgas, el restaurante 'vaut bien le détour'!

Nota: 7.8/10

La Branche d'Olivier
Rue Engeland, 172-176
1180 Bruxelles
Tel : +32 (0)2 374 47 05
Ouvert de 12h à 14h 30 et de 19h à 23h.

Fermé le samedi midi et le dimanche.

BELGA QUEEN, Brussels

2009-08-29T23:31:00.007+02:00

Source photos: http://www.belgaqueen.be/

Whereas some people will say that Belga Queen is a chic, pretentious and superficial restaurant obsessed to show off but where you can indeed get the same Belgian traditional food as in any brasserie in a hidden neighbourhood, others will say that this original restaurant was absolutely necessary to give Brussels a new shed of light to the town's contemporary food scene.

Whatever the truth is however, the fact is that Belga Queen, the former Hôtel de la Poste and Crédit du Nord building reshaped by acclaimed designer Antonio Pinto (sometimes Belga Queen is better known by its designer than by its chef!), has the ambition to be an ambassador of the food and drinks made in this country.

More than that, the place offers fresh and good seafood (écailler), nice (Belgian) wines and good Belgian specialities (many of them cooked with national beer).

However, from all the good things I have learnt in this restaurant, I have to highlight the (re)discovery of the smooth but tasteful "coquilles de Saint Jacques", a delicious starter that I have spotted in most of the menus of modern French and Belgian restaurants recently.

The place is quite noisy and the toilettes hide a (nice) surprise, but Belga Queen, where the service is quite attentive and the clientele is quite diverse, is as nice for a dinner with friends as for a business lunch or a cocktail in the basement bar in a more romantic mood.

Belga Queen has a brother restaurant in the Belgian city of Ghent. Antonio Pinto has recently designed "Midi Station", a new, modern, contemporary restaurant in the South of Brussels.

http://www.belgaqueen.be/

Rating : 7.3 / 10

Belga Queen

Rue Fossé aux Loups 32

1000 Brussels

Tel. +32.2.217.21.87

LE GRILL DU VIEUX BOITSFORT, Brussels

2009-07-30T23:20:00.004+02:00

It is with great pleasure that I went to 'Le Grill du Vieux Boitsfort' (opened in 1993) again after my first visit 4 years ago, when I was there for a business dinner and I left with the expectation to go back again and pay more attention to the food, the service and the place.

This 'brasserie bourgeoise', which is placed in the middle of Boitsfort - a green neighbourhood that really looks like the central square of a small village - is a convivial and welcoming place whose very Flemish-like rustic decoration seems to have been directly pulled from 'Flamant', the famous furniture store (big white counter, elegant brown and orange painted strips on the walls, etc.).

The place, run by restaurateurs Philippe and Nadine Gillet (runners of other restaurants such as Au Vieux Boitsfort, Mamy Louise and Table de Mamy), and who were once awarded with a Michelin star, prepares classic, somewhat foreseeable brasserie style dishes, but quite tasty and with an innovative touch.

Starters may include the unavoidable 'fondus aux deux fromages' (cheese croquettes), the 'salade de pommes de terre à la ciboulette et boudin blanc grillé' (potato salad with a white sausage typical from Belgium), the 'croquettes de petites grises' (shrimp croquettes), but also things such as the 'saucisson de Lyon aux pistaches et pommes nouvelles aux échalotes' (sausage from Lyon with pistaccio, potatos and oignons) or the 'œuf poché la moelle et croûtons frits à l’ail' (smashed egg with garlic bread dies).

However, I strongly recommend to try the 'tartare de thon et roquette au vieux parmesan et fleur de sel'. The mix of the tuna with the rocket is very well balanced and the salt grains found in the mixture add a very tasty final touch without the whole becoming too salty.

Some good examples of classic brasserie with a refined style are proposed among the mains : 'poêlée de filets de bar aux pâtes fraîches, beurre de tomate à l’estragon et olives' (sea-bass), 'blanc de cabillaud, stoemp de poireaux et crème de ciboulette' (cod), 'jambonneau rôti au four, mousseline moutardée à la ciboulette' (quite decent indeed!), 'andouillette de Chédeville "5A" grillée sauce dijonnaise' (typical French sausages) or the 'cuisse de canard confite, persillade et mijoté de lentilles du Puy' (duck).

If you are still hungry, do not hesitate to order the typical dessert in this place, that is, a 'trio of chocolat mousses'. It is really caloric (a lot!) but it is a delicious composition of black, light black and white chocolate... and you don't eat this everyday, do you?

The service is clean and attentive but not enthusiastic (it even seems a bit tired from time to time), even if the cook, Daniel Lopes, who works in an open kitchen, seems to have a good time while cooking.

However, I found that Le Grill du Vieux Boitsfort has two downsides: 1) The music. I really believe that the place could be a more pleasent restaurant if the radio was simply switched off and some jazz or a similar music style was played instead and; 2) The chairs. Why most chairs in brasseries are so rigid and unconfortable?

The place is mentioned in the (Michelin) Bib Gourmand Guide Benelux 2009, which gathers the best finding combining price and quality, but despite of the more than acceptable quality of this place, I would not put this restaurant it in the same basket containing names such as 'Notos' or 'De la Vigne à l'Assiette', which are a step further than 'Le Grill du Vieux Boitsfort'.

http://www.grillduvieuxboitsfort.be/

Rating: 6.7/10

LA MAISON DU LUXEMBOURG, Brussels

2009-07-26T20:37:00.005+02:00

In June 1964, the government of the Belgian province of Luxembourg decided to buy a building not far from the European institutions (rue de Luxembourg / rue Marie de Bourgogne), in Brussels.

The idea was that the place became a meeting point for Belgian Luxembourgers in Brussels and that the house gathered the economic, cultural, social, touristic and culinary expressions of this Belgian province.

The building however was given other uses until 2006, when a huge revamping took place and the management was given to chef Philippe Lecomte (Renaissance), a Belgian Luxembourger himself, who, at the beginning of 2009 opened an elegant, clean, contemporary restaurant with an open kitchen and decoration using chocolate, grey and vanilla colours.

Now the place proposes a tasty, elaborated and original French and Belgian cuisine (please be advised that the portions are not very big here). However, the genuine, distinctive true aspect of the restaurant is not the Belgian cuisine istelf (as you could find this somewhere else), but to ensure the promotion of the products and the culinary arts of the Belgian Luxembourg province.

By the way, most of the products used or served in this place bear the typical certification symbol of the province (a wild pig) and are directly delivered to the restaurant by the producers themselves.

As far as the menu is concerned, which combines more meat than fish, the place proposes perfectly executed treats such as the ‘Ravioles au fromage de chèvre’ (starter), the ‘Agneau de la ferme Belle-vue en croûte d’olives, orge perlé, jus au thym citron’, or the ‘Faux filet de veau, asperges meunières et jeunes oignons, sauce béarnaise’.

The service is welcoming, helpful and smiling, and Philippe Lecomte is a very easy-going and friendly lad.

Among the international clientele that enjoy ‘La Maison du Luxembourg’, it seems that the Czechs are especially recidivists. This is maybe because the restaurant is one of the few places in Brussels that serve the iconic Czech liqueur Becherovka.

http://www.maisonduluxembourg.be/

Rating: 6.8/10

TOUCAN, Brussels

2009-07-21T19:58:00.008+02:00

Everytime I walked down Av. Lepoutre / Chaussée. de Waterloo I used to look into this glamorous brasserie bourgeoise from the street expecting to have a good reason to get in.

The years went by and I went to many other places to have lunch, to have dinner, with friends, for business, but never to Toucan... until yesterday. And I was deeply disappointed!

I am not saying I would have not preferred not to try it either, as now I know I won't repeat it for a long, very long time.

I know this article may dislike those who like thinking they are smarter than the rest, or at least smart enough to have the good taste to go to a trendy, chic, colourful address in Brussels placed on one of the best corners in town, which is indeed true, but the fact is that Brussels offers better, in fact much better in terms of quality, cuisine execution, emotion, atmosphere, service, comfort and price.

To me it's simply not enough that a bunch of good guides such as Gault Millau, Delta or newspapers such as Tribune de Bruxelles or L'Echo write good articles about this restaurant (or any other) and highlight the merits of the chef, the freshness of the menu, the care taken to the decoration using specific carrelage, nice chaires and a big sculpture of Armand Jonckers, point out the great culinary influences of Southwest France, that is, where Jean-Michel Hamon (the owner) comes from if people I go with / myself don't enjoy what we eat.

And I am indeed not very exigent either with what I eat and what I like and what I enjoy, but I simply think that a 'beef carpaccio with piquillo peppers and citronnelle' should never be a lake of olive oil where you don't even see the parmesan cheese slices, which are drown into the oil, and that a 'carré d'agneau rôti au thym frais' should never taste to other dishes (they may have used the same pan or put it into the oven with other food...), and that the 'soup of the day' should never be so salty that you can't even finish it, even if it is served in a relatively small bowl.

By the way, this is as unacceptable as a 'millefeuille de thon rouge à la ventrèche et fondu de poireaux' that had no taste, or a 'dos de cabillaud vapeur au fondu de tomate' which was as tasty as the 'millefeuille' but with a couple of sad potatoes, carrots and broccoli as a garniture...

And finally, the apple cake, which had no taste, no sugar, no caramel, nothing, was too cooked and had the bottom completely burnt... A shame.

I should probably try this brasserie bourgeoise again in the future and avoid a second disappointment ordering more classic, less adventurous brasserie dishes such as 'croquettes de crevettes', the 'jambonneau', the 'pure beef fillet with pepper sauce and French fries'... but given that there are thousands of good brasseries in Brussels that execute such dishes extremely well, it is unlikely I go to Toucan (and not recommend it either) to eat this.

A pitty!

I hope that the new Toucan in the family, the recently opened 'Toucan-sur-mer', improves the level of its brother.

http://www.toucanbrasserie.com/

Rating: 4/10

MAXBURG, Brussels

2009-07-19T21:36:00.005+02:00

Andrea Hauptmann, a German national, took over the 'Maxburg', an iconic German restaurant in the heart of the Brussels European quarter (and one of the very few German restaurants in Brussels) around 10 years ago.

However, this culinary institution has been serving excellent schnitzels and other tasty German specialities for more than 30 years!

But not just the food, the beers (namely the Bitburger, Kölsch, König Pilsner et Weissbierand) the wine are German here. The wooden hut-like place itself seems to have been pulled from a genuine German town too.

Apart from schnitzels, which are prepared in more than 20 different ways, the place is famous for dishes such as the stuffed roulade of beef, the soups (starters), charcuterie, pasta with Swiss cheese and onions, smoked pork with sauerkraut (choucroute), and jambonneau.

The place also offers more seasonal preparations such as white aspargus and game, and mushrooms such as chanterelle.

Maxburg has become a very popular, informal and international meeting point for all kind of people.

It is said that Colin Powell, who does not eat pork, had lunch in the Maxburg once and that he ordered a veal schnitzel, not a pork schnitzel, so there is always an alternative for those not eating pork in this such special restaurant.

http://www.maxburgbrussels.be/

Rating: 6.3/10

L'ATLANTIDE, Brussels

2009-07-07T23:42:00.005+02:00

I have to admit that the restaurant 'Onder de Linde' (see my previous article) was so good that it probably neutralised my ability to write about any other place for a while...

Anyway, I thought I knew everything about restaurants in the Brussels' European district until I realised I was wrong when a colleague in the office introduced me to 'L'Atlantide', a Greek restaurant with genuine, excellent and unpretentious food.

Quite wisely, the place forgets about columns, agoras and decoration filled with scale Parthenons... to give the small pleasures of the authentic Greek cuisine the leading role.

Good examples of the above are the starters "dolmadakia" (rice stuffed vines), "pikilia" (assortment of tarama, tzatziki, eggplant puré in olive oil, sheep cheese, lemon marinated mushrooms), "saganaki" (panned kefalograviera cheese), "tyropita" (cheese puff pastry), "kolokithokeftedes" (zucchini balls)...

The mains are also excellent, especially those with lamb shoulder such as "arnaki ladorigani" (with origan), "arnaki kokinisto" (with tomato sauce), "arnaki fricassé" (with lemon sauce and salade), "yiouvetsi" (with small Greek typical pasta)...

The 'must-eat' "moussaka" and the different combinations of "souvlakia" are typical and foreseeable but also deserve a try as they are perfectly executed.

The place is a well known address for Greeks, who make the half of the tables of the restaurant (a good sign).

The restaurant has a varied Greek wine menu with excellent proposals for all budgets.

Finally, the service is kind and the place is clean.

http://www2.resto.be/atlantide/

Rating : 6.5/10

ONDER DE LINDE, Noordwijk, The Netherlands

2009-05-31T23:39:00.015+02:00

It is often said that apart from harengs, cheeses, good bread and some broths that the locals eat proudly, the Dutch cuisine does not exist and that the culinary traditions of this huge maritime nation is a mixture made of the influences and the ingredients brought from all over the world, i.e., South America, Caribbean, Asia, Africa...)

However, in the same way every rule has an exception, The Netherlands has 'Onder de Linde', led by the cook Herman van Manen, a former student at the prestigious 'Hotelschool Ter Duinen' (promotion of 1987) in Koksijde, Belgium.

Born on the ashes of a former restaurant 8 years ago, 'Onder de Linde' is a cosy, romantic, and contemporary place with a wide range of well executed dishes and an excellent cuisine.

Once you get into the place, do not rush to the table.

Instead, I advise you to take some time to have a look to the menu while seating at the fireplace with a glass of champagne. You will realise the quietness of the place, the simplicity and the elegance of the lights, the flowers everywhere, and the painted walls depicting characteristic scenes of Noordwijk at the beginning of the XXth century.

It is while waiting at the fireplace where you have more chances not only to understand the place and to be offered a couple of excellent starters ('bisque de homard' - balanced, tasty, excellent texture - and a 'mousse of serrano ham' - innovative, different, surprising, light), but also to guess that you have not mistaken the address.

Once at the table, we advise you to go for the three course menu (there is also a 4 and a 5 course menu) with the wine arrangements per dish. We did not regret it at all!. All the wines perfectly matched our food choices.

Starter: "Tartar of salmon with herbs, 'tsarine' potatoes, and home-marinated salmon with a honey mustard dressing" (accompanied with the French white wine 'Clos de la Vierge, Jurançon, 2006').

Mains: "Gratin cod with persil butter and brandade of cooked mackerel with a crispy fish croquette and Noilly Prat sauce" (accompanied with the Australian white wine 'Oxford Landing', Chardonnay 2007') and "Guinea fowl filet on a truffle risotto with wild spinachs and sauted greens and mushrooms" (accompanied with the Chilean red wine 'Botalcura, Carmenère/Merlot 2006').

We could have ordered a coffee instead of the dessert and stop the experience there, but we went for the mild and excellent "Lukewarm Vacherin Mont d'Or served on a home-made brioche and decorated with hints of blackcurrant - balsamic syrup" (accompanied with a Graham's fine ruby port, 2007)... I am sure it will take a lot of time before I can forget that dessert...

No doubt about it, "Onder de Linde" (and the cook Herman van Manen and his excellent team of attentive and extremely kind people in the dining room) deserve to be and remain in the Bib's Michelin Guide for many many years!

http://www.onderdelinde.com/

Rating: 7.8/10

KUZINA, Athens, Greece

2009-05-17T18:15:00.006+02:00

It is quite unavoidable to identify Greek cuisine with fresh and seasonal products such as, among others, red tomatoes, cucumbers, zucchini, eggplants, lamb, feta cheese, olive oil, olives, fish, octopus, chicken, lentils, white beans, and garlic, peppers, lemon and herbs to season. By the way, Greeks are the world’s largest consumers of olive oil, around 30 litres per capita annually, and those who eat more cheese too!

With such a basis, it is not strange that the country gave birth to dishes such as ‘souvlakis’, ‘moussaka’ and ‘stiphado’.

In addition to this, the cradle of the Western civilisation is a crossroads between continental Europe, the Mediterranean and Minor Asia, and has influences from all these places, even if it has successfully managed to keep its own Greek style.

Bearing this in mind, I wondered whether it would be possible to find a real Greek fusion restaurant that combined the best of the Mediterranean creativity while keeping it genuinely Greek and the answer was ‘Kuzina’, a restaurant that opened its doors in 2006 in a pedestrian zone in Thissio, a colourful and lively neighbourhood with views over the Acropolis and the Hephaestus temple, near Monastiraki, in Athens, Greece.

‘Kuzina’, chef’s Aris Tsanaklidis awarded restaurant, takes the pillars of the Greek cuisine and transform them into something provocative and unexpected but tasty, as the ‘calamari with ginger, sesame oil and chili’, the ‘yellowfin tuna with thyme and Mediterranean herbs crust’, ‘the sikomaida fig tart marinated in anise seeds and ouzo, wrapped with walnuts leaves’, ‘the salad of watermelon with feta cheese, rocket greens and balsamic vinegar sauce’ and other treats.

At ‘Kuzina’, the athmosphere is contemporary, and the decoration combines modern and traditional elements with a predominant white on the walls and wooden furniture. The multi-shelved bar is quite impressing, the staff is kind and helpful, and there is a terrace for private events (‘Tarazza’) and an art gallery (‘Porta’).

There is another ‘Kuzina’ in the Cycladic island of Mykonos.

Rating: 7/10

NIKOLAS, Fira, Santorini, Greece

2009-05-10T19:42:00.010+02:00

Do not expect a sophisticated cuisine in this traditional place with a blue painted door and white walls, just as any other house of the Cyclades Islands, at the heart of Fira, Santorini's most populated town with around 2,000 citizens.

Unlike many restaurants in the island, Nikolas has not a view over the 'caldera', the breathtaking hole that the local volcano left in form of cliffs when it erupted around 1650 years BC, and that is indeed used by many as a tourist hook to overprice the final check.

Instead of this, Nikolas, a long-established restaurant where both locals and visitors like to go (and queue!) has no pretentions but offers an excellent traditional Greek cuisine such as rice stuffed zucchini, excellent home-made moussaka, fava (a tasty small yellow bean from the island which is served boiled and smashed), meatballs, some good fish, i.e., cuttlefish in wine, and fried saganaki cheese.

This family owned business is run by Nikolas himself, who is not especially extroverted at first sight but who becomes progressively confident and even ends up explaining you the menu in other languages than Greek...

Rating 7.2/10

THE BEST RESTAURANTS IN THE WORLD!

2009-05-01T01:07:00.004+02:00

On 20th April, ‘Restaurant’ magazine published the ‘San Pellegrino World’s 50 Best Restaurants’ list.

http://www.theworlds50best.com/page/home.html

As in 2002, 2006, 2007 and 2008, ‘El Bulli’ (Ferran Adrià, Spain) was considered the best restaurant in the world followed by ‘The Fat Duck’ (Heston Blumenthal, UK).

‘Noma’ (Rene Redzepi, Denmark, who had trained in Adrià’s ‘El Bulli’), was awarded as the third best restaurant worldwide.

The ranking of the ‘San Pellegrino World’s 50 Best Restaurants’ is the following one:

1. ‘El Bulli’

Ferran Adrià, Roses, Catalonia, Spain

2. ‘The Fat Duck’

Heston Blumenthal, Berkshire, South East England, UK

3. ‘Noma'

Rene Redzepi, Copenhaguen, Denmark (up 7)

4. ‘Mugaritz’

Andoni Luis Aduriz, Renteria, Basque Country, Spain

5. ‘El Celler de Can Roca’

Joan Roca, Girona, Catalonia, Spain (up 21)

6. ‘Per Se’

Thomas Keller, New York, USA

7. ‘Bras’
Michel & Sébastian Bras, Laguiole, Aveyron, France

8. ‘Arzak’
Juan Maria Arzak, San Sebastian, Basque Country, Spain

9. ‘Pierre Gagnaire’
Pierre Gagnaire, Paris, France (down 6)

10. ‘Alinea’
Grant Achatz, Chicago, Illinois, USA (up 11)

11. ‘L’Astrance’
Pascal Barbot & Christophe Rohat, Paris, France

12. ‘The French Laundry’
Thomas Keller, Yountville, California, USA (down 7)

13. ‘Osteria Francescana’
Massimo Bottura, Modena, Emilia Romagna, Italy (new entry!)

14. ‘St. John’
Fergus Henderson & Trevor Gulliver, London, UK (up 2)

15. ‘Le Bernardin’
Maguy Le Coze & Eric Ripert, New York, USA (up 5)

16. ‘L’Hôtel de Ville’ – Philippe Rochat’
Philippe Rochat, Crissier, Vaud, Switzerland (up 11)

17. ‘Tetsuya’s’
Tetsuya Wakuda, Sydney, Australia (down 8)

18. ‘L’Atelier de Joël Robuchon’
Joël Robuchon, Paris, France (down 4)

19. ‘Jean Georges’
Jean Georges Vongerichten, New York, USA (down 2)

20. ‘Les Créations de Narisawa’
Noshihiro Narisawa, Tokyo, Japan (new entry!)

21. ‘Chez Dominique’
Hans Välimäki, Helsinki, Finland (up 18)

22. ‘Ristorante Cracco’
Carlo Cracco, Milano, Lombardy, Italy (up 21)

23. ‘Die Schwarzwaldtube’
Harald Wohlfahrt, Baiersbronn, Baden-Württemberg, Germany (up 12)

24. ‘D.O.M’
Alex Atala, São Paulo, Brazil (up 16)

25. ‘Vendôme’
Joachim Wissler, Bergisch Gladbach, North Rhine-Westphalia, Germany (up 9)

26. ‘Hof van cleve’
Peter Goossens, Kruishoutem, East Flanders, Belgium (up 2)

27. ‘Masa’
Philip Aviles, Boston, Massachusetts, USA (re-entry!)

28. ‘Gambero Rosso’
Fulvio Pierangelini, San Vincenzo, Tuscany, Italy (down 16)

29. ‘Oud Sluis’
Sergio Herman , Sluis, Zeeland, The Netherlands (up 13)

30. ‘Steirereck’
Heinz Reitbauer, Vienna, Austria (new entry!)

31. ‘Momofuku Ssäm Bar’
Thien Ho, New York, USA (new entry!)

32. ‘Oaxen Skärgardskrog’
Magnus Ek, Oaxen Island, Sweden (up 16)

33. ‘Martin Bersategui’
Martin Berasategui, Lasarte / Oria, Basque Country, Spain (down 4)

34. ‘Nobu London’
Nobu Matsuisa, London, UK (down 4)

35. ‘Mirazur’
Mauro Colagreco, Menton, Provence-Alpes-Côte d’Azur, France (new entry!)

36. ‘Hakkasan’
Alan Yau, London, UK (down 17)

37. ‘Le quartier français’
Margot Janse, Franschhoek, South Africa (up 13)

38. ‘La Colombe’
Luke Dale-Roberts, Cape Town, South Africa (re-entry!)

39. ‘Asador Etxebarri’
Victor Arguinz Oniz, Axpe-Marzana, Atxondo, Basque Country, Spain (up 5)

40. ‘Le Châteaubriand’
Iñaki Aizpitarte, Paris, France (new entry!)

41. ‘Daniel’
Daniel Boulud, New York, USA

42. ‘Combal.Zero’
Davide Scabin, Rivoli, Piemonte, Italy (re-entry!)

43. ‘Le Louis XV’
Frank Cerutti, Monaco (down 28)

44. ‘Tantris’
Hans Haas, Munich, Bavaria, Germany (up 3)

45. ‘Iggy’s’
Ignatius Chan, Singapore (new entry!)

46. ‘Quay’
Peter Gilmore, The Rocks, Sydney, Australia (new entry!)

47. ‘Les Ambassadeurs’
Jean-François Piège, Paris, France (down 2)

48. ‘Dal pescatore’

Nadia Santini, Canneto sull’Oglio, Mantova, Lombardy, Italy (down 25)

49. ‘La Calandre’

Massimiliano Alajmo, Sarmeola di Rubano, Veneto, Italy (down 13)

50. ‘Mathias Dahlgren’

Mathias Dahlgren, Stockholm, Sweden (new entry!)

Classification by country:

1. USA, 8
2. France, 7
3. Spain & Italy, 6
4. UK, 4
5. Germany, 3
6. South Africa, Australia & Sweden, 2

7. Denmark, Switzerland, Singapore, Monaco, The Netherlands, Belgium, Finland, Japan, Brazil & Austria, 1

KOKOB, Brussels

2009-04-25T21:29:00.013+02:00

Once upon a time there was an Ethiopian engineer, his Belgian - Moroccan friend and a Belgian partner who decided to open an Ethiopian restaurant in the centre of Brussels. That was 2 years ago.

Since then, this lively, colourful, original, and trendy place, which has wisely enough avoided the (too easy) temptation to open an ethnic appealing place with plenty of masks and arrows of invented tribes on the walls, is always full with a clientele in their late 20's and above ready to have fun and to discover a world of exciting tastes and flavours while entering in the sensuality of the black continent.

Kokob, which translates as 'raising star' in Ethiopian, is a true star in the current Brussels' resto scene, an absolutely must go even for those who may be a bit reluctant to taste unknown African food or eating with... the hands !

If this is the first time you go to the restaurant, just let you guide by the service, who may perfectly propose to start with an aperitif made of rum, pineapple juice and hibiscus flower while waiting to be given a table, to follow with a discovery menu made of some meat dishes and some vegetable dishes (you will be served a random combination of either lamb, chicken or beef depending of the mood of the chef unless otherwise stated), and finish with an Ethiopian coffee.

The discovery menu consists in a series of small dishes the content of which is delicately spooned on the injera (a staple bread made of teff, a cereal similar to the millet) laying on the bottom of a big plate in which, following the Ethiopian tradition, everybody helps oneself.

To eat the dishes, pieces of injera (served in a side basket) are torn off and used to grab the food. All the dishes served in the discovery menu may be eaten together, so you may combine some yellow lentils with a home-made white cheese, a bit of salad with fried cubed chicken with spicy spinach, stewed cabbage and potato with chopped beef and curcuma, etc.

The service is friendly, efficient, kind, smiley, and always ready to advise the customer on how to get the best of the menu, how to tear off the injera, and to explain how the Ethiopians eat their food. By the way, the service has no complex in introducing the first injera crêpe into the mouth of the client to show him/her how it works...

Apart from being a restaurant, Kokob also organises concerts, photo exhibitions and other cultural events (not only about Ethiopia).

Finally, interesting to know that although the food is heated and the dishes finished in the open kitchen that you see at the end of the room, the food is made by female Ethiopian cooks during the day, as most stews may take long hours to prepare.

Do not go without booking!

For more information, please visit http://www.kokob.be/

Rating : 7/10

THE SUSHI SHOP, Brussels

2009-04-25T20:26:00.005+02:00

It is clear that my colleague Florence Paquay is a lover of Japanese food and restaurants and that she even seems to become the reference of this kind of food in 'Taules del Mon'...

Please find below her impressions about a new franchise of Japanese food that recently opened in Brussels and that she has (no doubt about this!) already discovered.

Do not hesitate to add your comments at the bottom of this e-mail or to send them at taules.del.mon@gmail.com

A new sushi place opened a while ago on avenue Louise 144, B-1050 Brussels: http://www.sushishop.be

I never tried the restaurant, which is always full, but did try the delivery services for lunch recently: very easy on-line order, quick delivery (within the hour, the promise was kept!) and the sushis & sashimis were simply delicious and fresh.

They have a huge variety of products for all tastes and unusual savours like beef tartar sushi, foie gras & figs California rolls, etc.

The Sushi Shop delivers in: 1000 Brussels, 1040 Etterbeek, 1050 Ixelles & 1060 Saint-Gilles. Creating your account & ordering just takes a few minutes.

Deliveries 7/7 (except Sunday noon): 11.00 - 14.30 & 18.00 - 23.00

Florence Paquay

P.A. & Co., Stockholm, Sweden

2009-04-16T23:02:00.010+02:00

You may believe that Stockholm is the capital of that welfare state placed in the middle of the European Nordics whose blond, tall and fit population only drive Volvos and Saabs, stare in front of the TV watching the Nobel awards ceremony, enjoy commenting the royal family gossips, are able to screw and unscrew thousands of times the same IKEA do-it-yourself furniture and support their ice-hockey national team, the whole of it admired and respected while having a shot of Absolut Vodka (or two!) and listening to ABBA hits. You may also think that there is nothing to eat up there...

Surprise, this is not exactly the case!

Believe it or not, Stockholm is a great city to eat and to have fun (at the same time), a town with plenty of lively restaurants and a good choice of atmospheres, cuisines and prices. As The New York Times put it in an article, ‘Stockholm’s restaurant scene is overheated’...

A short recent visit to this beautiful city was enough to realise that people like going out (a lot!) regardless on whether they go to a recently opened place or to a well known address, on whether the restaurant is in the trendy, elegant Östermalm or in the somewhat bohemian neighbourhoods of Södermalm and Kungsholmen, and whether it is a mainstream address with wi-fi internet connection and some couches to lay on with the lap-top or a posh Michelin starred restaurant with clients aged 50 and more with a shiny Porsche waiting at the door.

For those who would not expect it or simply do not know it, please bear in mind that Sweden and Norway are the countries where most of the recently awarded cooks in well known international contests come from.

In my opinion, this is certainly not because these cooks may be able to only prepare eels, salmons and herrings like anybody else in the world, which is indeed true, but because of their creativity and their confidence in providing something different and tasty yet remaining well rooted to their culture and culinary sources.

Such creativity blossoms a bit everywhere in town, not just in restaurants like the well known "Sturehof", the "Riche", the "Muggen" (a midday informal café with wooden tables and candles everywhere serving simple and a bit too cooked yet tasty pasta and a glass of Jacob’s Creek shiraz – cabernet, the same place where Stieg Larsson advised to have lunch in his bestseller ‘Millenium’), the "Brunnsgatan 1", the "Gondolen", the "Grill", the "Kungsholmen" and "The Veranda" (Grand Hotel), but also the "Mathias Dahlgren", the only Swedish restaurant to have ever been awarded a two Michelin stars ("Edsbacka krog" was the first one). By the way, the chef Mathias Dahlgren is only 40!

"PA & Co." was discovered absolutely by chance when a blond woman clerly in her late fifties and with a hint of Pippi Langstrumpf hippyness stopped pedalling her bicycle next to me in the middle of the street and asked me if I needed some help. The map I was handling may have given her the impression that I was lost.

When I told her I was looking for a restaurant where I could try good Swedish specialities she immediately recommended to head to the somewhat hidden "PA & Co.", an informal place with a clubby atmosphere, small tables and wooden chairs, a couple of chandeliers hanging from the ceiling, a lot of candles (remember we are in Sweden!), a single board with the menu on the wall (only in Swedish), and filled with a clientele ranging from cool intellectuals to media, literature and fashion types.

The reindeer terrine covered with bacon on a mushroom sauce and lingonberry jam, smashed potatoes and sliced cucumbers in a side dish might not be a very original choice if you are a Sweed, but it was very very good! (as was the starter - fish eggs on a crispy potato basis -, the jazzy music and the service).

Do not try to go without booking.

Rating: 6.5/10

MITSUI TEPPAN YAKI, Bruxelles

2009-04-08T13:23:00.005+02:00

My colleague Florence Paquay recently visited MITSUI, one of the best, yet unpretentious, Japanese restaurants in Brussels, and wanted to share her experience with Taules del Mon.

MITSUI is the first Japanese restaurant appearing in this blog.

Visité par hasard un dimanche soir, le Mitsui Teppan Yaki est situé derrière la place du Châtelain, rue de Prévot 86 à 1050 Bruxelles.

Accueil chaleureux, service impeccable et souriant, les sashimi mix et makis au thon étaient très frais et tout simplement délicieux. Choix de vins à prix très abordables (nous avons pris le Pinot Noir frais).

Le restaurant était bien rempli un dimanche soir, donc mieux vaut réserver par téléphone au 02/534.09.53 (ouvert 7/7). Il y a la possibilité de réserver autour des plaques de cuisson afin de profiter du spectacle, un kimono vous sera alors prêté.

Le parking dans le quartier n'est pas toujours aisé dans cette rue à sens unique.

http://sites.resto.com/mitsui/

Florence Paquay

SPARKLING WINES from CALIFORNIA, USA

2009-03-28T10:48:00.009+01:00

Catherine Banet, a French friend living in San Francisco for 3 months, recently had the opportunity to visit the wine producing region laying some miles north that city and discovered a new world of tastes.

Please see below the report she kindly provided to 'Taules del Món' about her experiences in that magic region:

« Champagne ? Did you say Champagne ? »

Essayez ceci: prononcez le nom de Champagne et décrivez la première image qui vous apparaît. Il est à peu près certain que les côtes vallonnées d’Epernay, Aÿ et Reims surgiront plus vite à votre esprit que celles de la Californie. Et pourtant …

L’origine de la production de vins mousseux à la méthode champenoise - la plus délicate - remonte à 1882 dans la région de Sonoma au nord de San Francisco sous l’influence des frères Korbel (qui signifie « gobelet », cela ne s’invente pas) originaires de Bohème, l’actuelle République Tchèque.

De nombreux grands noms européens sont par la suite venus bénéficier des atouts des vallées de la région en apportant leur savoir faire et notamment le Domaine Chandon, le Domaine Carneros de la maison Taittinger ou Gloria Ferrer.

Partir à la découverte des vins mousseux californiens offre des expériences très variées. En voici quatre de teneur bien différente.

Iron Horse se situe au cœur de la Green Valley (Russian Valley, Sonoma), à la fin d’une petite route qui vous conduit au paradis du « precision farming ». La dégustation se fait en extérieur, face aux vignobles baignant dans la brume matinale si typique de cette vallée et qui permet à cette dernière de garder une fraîcheur bénéfique au raisin. La spécificité du terroir est exprimée ici à la perfection. Huit 'champagnes' proposés, dont un remarqué Blanc de Blancs 2003 (100% Chardonnay) et une Cuvée Joy inoubliable (10-15 ans d’âge, magnums uniquement).

Pour un 'champagne' à la française, pas besoin de chercher ailleurs que Roederer Estate, logé dans la vallée Anderson (200 km au nord de San Francisco, Mendocino). Malgré un accueil déplorable, les vins sont élégants, travaillés dans la pure tradition de la maison mère. Le résultat en est quatre 'champagnes', uniquement à base de Pinot noir et Chardonnay, dont un Brut Rosé tout en rondeur mais sans trop de douceur. La grande baie vitrée vous permet d’admirer un des plus jolis points de vue sur la vallée (après celle de Navarro Vineyards).

Exemple du compromis réussi, les caves Scharffenberger (toujours vallée Anderson). L’accès au comptoir de dégustation se fait par une petite salle d’exposition d’art aux murs blancs. Le contraste n’est pas sans déplaire. Le vin « estate » promu est un Brut, 65% Pinot noir et 35% Chardonnay. Mais laissez-vous aussi tenter par le Crémant qui n’essaie pas de ressembler à un champagne comme bien trop d’autres vins de sa catégorie.

Scharffenberger Cellars a survécu à une histoire mouvementée qui a vu se succéder les propriétaires depuis sa création en 1981 et fait aujourd’hui parti de Maisons Marques & Domaines. A ne pas confondre avec le chocolatier du même nom situé à Berkeley. Dans ce cas, plutôt associer que confondre ! De nombreuses dégustations thématiques sont d’ailleurs organisées dans la région sur les accords vins et chocolat.

Enfin, Korbel dont rien que le nom, Champagne Cellars, annonce ambition et tradition (vallée de Sonoma, Russian River Valley). Il fut d’ailleurs servi à la cérémonie d’inauguration des cinq derniers présidents américains, y compris Obama (« Special Inaugural Cuvée »). Chacun devrait y trouver son bonheur tant l’éventail de choix est vaste. Onze vins annoncés et en dégustation, y compris des secs, demi-secs, rosés, moscato et un nouveau « Champagne Chardonnay » pensé pour être un « champagne suitable for everyday ». Cependant, l’originalité laissera peut-être ici un peu trop de place à la conventionalité et à la force commerciale.

Ce rapide aperçu se doit de conclure sur deux réflexions. En premier lieu, les vins mousseux du nord de la Californie sont aussi divers que les champagnes français. Ils jouent pour cela sur la richesse du terroir et la variété des raisins utilisés. Alors qu’en France seuls Chardonnay, Pinot noir et Pinot meunier sont acceptés (pour la production de champagne), la législation californienne autorise l’ajout d’autres raisins (Chenin blanc et Colombard chez Korbel) et ne réglemente pas le niveau de sucre.

Autre différence, les vins mousseux californiens seront souvent millésimés. En second lieu, et pour ceux qui en douteraient encore, les Californiens savent élever des vins mousseux de grande qualité qui ne sont jamais aussi bons que quand ils expriment toute leur spécificité, sans copier leurs cousins européens. Doit-on s’en inquiéter ?

Comme pour les autres vins du nouveau monde, la compétition doit être vue comme une opportunité d’excellence et de renouvellement perpétuel.

Catherine Banet

LE SAINT BONIFACE, Bruxelles

2009-03-22T22:07:00.007+01:00

Après l’avoir découvert à l’occasion d’un déjeuner de travail il y a un peu plus de 4 ans, je me suis toute de suite demandé ce que serait la Place Saint Boniface, voire le cartier d’Ixelles où il est placé (et presque caché !) et même Bruxelles toute entière sans un restaurant comme le Saint Boniface.

Toujours au rendez-vous d’une vraie cuisine de terroir française aux clairs accents de la moitié sud du pays, le Saint Boniface est avant tout l’art de Véronique et Philippe Pasquier (salle et cuisine respectivement) dans l’assiette et leur amour pour les produits de qualité, les exécutions toujours parfaites, l’exigence du résultat et la réussite de la régularité dans le temps (très difficile à trouver dans nos jours).

Temple gastronomique à l’ambiance tranquille, chaleureuse et accueillante, au service personnel impeccable, aux murs remplis d’une très belle collection d’affiches et des produits anciens, et aux nappes aux petits carrés blancs et rouges sur les tables, il est sage de demander sans hésiter, juste à l’arrivée, un Lillet (l’apéritif bordelais par excellence - à base de vin et aux écorces d'orange -), afin de mieux entrer en matière et bien sonder les propositions du menu.

Déjà dans les options, celles-ci sont diverses et succulentes : rillettes, cassoulet des saucissons de Lyon, les lentilles du Puy, le pied de porc désossé en crépinette, les œufs en meurette, le sabodet,…sans mentionner la quantité et la qualité des vins.

Le Saint Boniface a fait l’un des lauréats 2004 des Grands Prix de la Cuisine de Tradition (Guide des Connaisseurs / Bel RTL). Malgré ceci, je pense que l'endroit mériterait de plus de visibilité, d'une bonne page web mise à jour, et peut-être de l'organisation d'activités (dégustations de vins français, atéliers de cuisine de terroir avec M. Pasquier...).

Note: 7.5/10

TARATATA - Hasselt, Belgium

2009-03-03T22:42:00.011+01:00

In the middle of Hasselt (Limburg province), there is Taratata, a refined place for mid-30's to have a relaxed dinner on a Friday night either with friends or couple.

The restaurant, whose name derives from 'mixture', 'madness' in Latin, is a clean, quiet place where sober, minimal, modern and elegant architecture (by architects Jo Broukx and Bart Amerika) plays an important role.

The restaurant proposes a fusion, a mixture and a redefinition of tastes and textures by using high quality fresh ingredients to create a well-defined Taratata style.

However, the choice in the menu is a limited one and the too much use of asterisks in the menu indicating the change of price of some dishes draws too much the attention on this (avoidable) aspect.

Among the starters, Taratata is known by its 'Crispy open lasagna with grilled chicken and mushrooms' and the tasty 'Sushi Taratata style'.

Several executions outstand among the mains : the 'Marinated duck fillet, sourdough, mashed sweet potato and Granny Smith apples, sauce of sun-dried cherries and black pepper', the 'Salmon fillet cooked in truffle broth, mushroom ravioli with leek' or 'Grilled lamb with artichokes, mashed lentils and green sauce of black olives and anchovy'.

The concept is good but the restaurant is so worried to define the ideas and values that are claimed to match with the phylosophy of the place and to explain so many things at the same time that it all becomes a bit confusing and ends up by killing the magic.

I regret to have ordered a cinnamon flavoured aperitif, too sweet, unbalanced and which did not match with the food that was about to come to the table.

http://www.taratata.be/

RESTO.BAR - Brussels

2009-02-28T10:27:00.020+01:00

Do not feel impressed by what could seem a trivial name, the Resto.Bar has nothing of a normal restaurant or bar.

Rather, this trendy place with small Jackson Pollock-like paintings on the brick walls, round bubble lights and rolled cylidrical menus in changing colours, develops an innovative, international and fusion cuisine whose main concept is to serve everything in glass containers, either it be glasses, jars, test tubes, jam pots, etc.

The restaurant, which opened 4 years ago and which is managed by Caroline, proposes a menu divided in five sorts of food, each of which has a completely different personality and taste : starter (made of 4 different finger food composed by the chef and changing every week), fraîcheurs (with compositions made of vegetables, cheeses, mushrooms, etc.), pâtes (pasta), inédits (dishes made either with fish or meat), and after (desserts such as the 'panacotta printemps' or the 'choc show').

However, in order to have a good idea of the different sort of treats, the best option is to go for a menu combining 3 different types of food : a fraîcheur (i.e., the 'Tralala', a tasy composition with eggplant and white cheese in the bottom of the glass, mmmh !), a pâtes (i.e., 'Les Diamants Noirs', penne with white truffle and red coloured cheese !), and an inédit (i.e., the not-so-classic 'Tuna burger').

If you go there during the lunch time, a lighter version of two compositions (instead of three) will be also proposed : either a fraîcheur and a pâtes or a pâtes and an inédit, or a fraîcheur and an inédit).

The service is always ready to help and to try to adapt the menu to the customer preferences and needs.

My female tablemates pointed out that the atmosphere gives the restaurant a predominant ladies' touch which makes the place an ideal one for a true girls night out (even if boys enjoying the music and the food did not seem to be spending a boring night either !)

Resto.Bar is a place to taste and discover!

http://www.restopointbar.be/

DE LA VIGNE A L'ASSIETTE - Brussels

2009-02-26T22:51:00.020+01:00

I have always been a fan of this restaurant (which has been wisely kept far away from the routes of 'fashion' restaurants the city is excelling at these recent days) since the very first time I went there for a business dinner some years ago.

The place, which combines a hint of high quality fine French cuisine with an austere, simple, clean and somewhat cold atmosphere (go there better with friends than in couple), is perfect to appreciate the wide range of tastes and textures.

'De la Vigne à l'Assiette' is a place that offers a great deal of knowledge, perfectionism, detail in the dish, perfect cooking and tasty combinations. Always!

On the top of the project, a great duo made of Eric Van den Bergen (the cook, the one who writes the menus) and Eddy Dandrimont (1st sommelier of Belgium in 1995, a true wine lover who proposes plenty of interesting things) has been a compact one since the restaurant first opened more than ten years ago.

On the dishes side, the menu is renewed on a regular basis, but it's always delicious, really. The last one to date highlights treats such as "Langoustines douces des profondeurs rôties et asperges vertes gratinées au parmesan, sauce bisque", the "Filet de bar grillé, vinaigrette aux herbes et pointes vertes", the l'"Agneau de lait des Pyrénées et haricots coco Tarbais à la tomate séchée".

Small downside: a certain rush to serve and remove plates (perhaps to ensure a perfect coordination between the service at the table and the kitchen) and, in my view, too much routine in the waiter's management of the tables may have led to a loss of spontaneity between the customer and the service (which sadly has a final impact - even if a non-deserved one though - on the overall image of the restaurant itself!).

However, this should not be a deterrent to enjoy this great address, whose customers will head home waiting to go back to the restaurant again.

In relation to wine, the menu includes great classic names, but without forgetting the small denominations of origin coming a bit from everywhere. Everybody agrees (so do I) that the ratio quality / price / discovery of new stuff is perfectly balanced here. In addition, the restaurant organizes regular wine tastings and sells wine in the restaurant too (on demand).

Do not feel astonished if you see a Commissioner of the European Commission, a MEP, the CEO of a big multinational company, or a known Belgian politician / musician... dining opposite your table because... it might perfectly be the case !

The restaurant still receives prizes and awards from time to time.

http://sites.resto.com/delavignealassiette/

Rating : 7.1/10

ARAUCANA - Brussels

2009-02-08T23:01:00.003+01:00

To talk about "Araucana" (name given to a local no-tail hen whose eggs are somewhat blue/green and to a conifer from Chili) is to talk about Adela Baraquett Jorat, a formet Chilean trade unionist (now aged 80 and sometimes still present in the restaurant to dance with the customers!) whose leftist ideas brought her to a forced exile to Europe during the Pinochet regime.

Fully covered with press articles, masks from the early civilizations, photos, and other colourful stuff, the walls of Araucana perfectly witness the history, the people and the way of life of both Chili and the rest of South America.

Although one should primarily go to this informal restaurant to have fun, to feel that the world is a place where everybody could live in harmony with the rest of human beings, that values such as respect and conviviality are not necessarily outdated in our times, and to remember that values have nothing to do neither with the age nor with the tough living conditions one might have had in life, no visitor should miss the opportunity to taste the home-made "ceviche" (Chilean national dish), the "empanadas" and the steaks (Argentinian beef).

Please be advised that nobody visiting this folkloric place will be able to go back home without listening a genuine live compilation of the best South American hits of all times from Peruvian José, who confirms with no hesitation that "all women in the world are beautiful, even those who are not".

Note: 5.4/10

Articulo dedicado a Rodrigo, a quien espero ver de nuevo pronto, quizas en su pais.

LA CUEVA DE CASTILLA - Bruselas

2009-02-03T23:43:00.013+01:00

Cuando Gemma, persona de gran humanidad y de valores asentados con la que además comparto apasionantes y animados debates literarios, me comentó que había probado una de las mejores paellas de las que se acuerda en el corazón del barrio de Schaerbeek, simplemente relativicé.

Pensé que después de tanto tiempo fuera de España, quizás demasiado, nuestro paladar podría estar dando síntomas inequívocos de aceptar cualquier arroz más o menos bien resuelto con algún guisante descolorido y alguna que otra gamba congelada de decoración.

Pero me equivoqué. Y mucho!

De hecho, empecé a ser consciente de que me equivocaba en el preciso instante en que Roberto, cuya amabilidad y apurada noción del servicio eficiente y de la calidad parecen no tener límites, me aconsejó - durante la reserva por teléfono - que si algún comensal quería arroz (paella incluída), avisara 20 minutos antes de llegar. Buena señal.

Cuando llegué al restaurante pude comprobar el resultado: arroz de grano perfecto y en su punto, buena textura y consistencia, gambas bien cocidas, guisantes sabrosos, marisco muy apetecible, buen pollo, cantidad generosa pero sin excesos, y lo más importante, la sensación general de estar recuperando parte de los sabores con los que crecimos, aquellos que compartimos con la familia en la playa los días de verano, y que algun día quedaron guardados en la memoria.

Pero paellas a parte, los amigos que probaron la fideuá, igualmente de excelente factura, salieron gratamente satisfechos y con ganas de aconsejar este dignísimo ejemplo de la España culinaria a todo su entorno. A juzgar por las risas, también parecian contentos y animados los comensales de las mesas de nuestro alrededor...

Pero alguien que leyera este artículo podría llevarse a engaño pensando que "La Cueva de Castilla" es un sitio de paellas y fideuás. Nada más lejos de la realidad!

En este restaurante acogedor y elegante abierto hace 12 años y gestionado por los hermanos Ponte - Roberto en el comedor y Javier en la cocina - y que practica una cocina clásica pero abierta a nuevas propuestas, también estan presentes, aparte de las entradas como la bandeja de jamón pata negra cortado a mano, la "dorada al horno al sofrito de tomates y anchoas al Jerez", la "zarzuela de pescado", el "arroz negro con chipirones", el "filete de cochinillo envuelto con una capa de aceitunas negras y lentejas al chorizo", el "filete de cordero al ajo con pimientos del piquillo y vino Albariño", la "fabada asturiana", etc.

Y para terminar, chupitos para todos los gustos y humores: melón, anís, manzana verde, avellana, etc.

A destacar también que "La Cueva de Castilla" aparece en el Gault et Millau (desde 2006) y en la Guía Michelin (desde 2008).

http://www.cuevadecastilla.be/

Nota: 7.8/10

LA TUPIÑA / AU COMESTIBLE – Bordeaux, France

2009-02-01T02:37:00.016+01:00

La découverte de cette magnifique institution gastronomique à la cuisine régionale bordelaise s’est produite tout à fait par hasard, juste après le déroutement et ultérieur atterrissage à Bordeaux de l’avion qui devait m’emmener de Bruxelles à Bilbao pour y passer un week-end.

Crée en 1968 par Jean Pierre Xiradakis, « La Tupiña » (« chaudron » en basque), est sans nul doute une de ces institutions gastronomiques éparpillées dans le monde qui, définissant et résumant à elle seule toute la palette de sensations et de saveurs d’un terroir bien défini, finit par en devenir une ambassadrice, l’ambassadrice de la cuisine du sud-ouest français, de son goût, de son savoir-faire, de l’authenticité, des textures des produits, et de la complexité qui exige d'en bien travailler leur noblesse tout en assurant la simplicité des exécutions.

Mais si une visite à « La Tupiña » vaut déjà bien le détour à Bordeaux, il en va de même pour « Au Comestible », épicerie datant de 1920 (ouverte toujours dans nos jours) qui partage la cuisine avec le frère du trottoir d’en face (ce qui oblige à des multiples voyages ‘assiettes en main’ de Marie-Pierre dont le sourire, l’accueil, la sympathie, les conseils, la connaissance, et l’amour pour le métier font partie intégrante de l’identité de ces temples culinaires).

Avant de commencer, Marie-Pierre nous propose un assortiment de chou-fleur, de radis, d’olives, une baguette entière (à couper avec les mains), un petit verre d’huile de Crète, et un Lillet – apéritif local à base de vin et d’écorces d’orange qui est de plus en plus apprécié.

Déjà dans les plats, nous commençons par les « Cèpes en persillade », simple, savoureux, très bonne option pour saisir les textures de l’excellent Château Lestrille Capmartin (Bordeaux Supérieur 2003 – http://www.lestrille.com/) et inviter à ouvrir ses notes d’élégance.

A continuation, il est temps de passer à « la morue de Bègles (déjà présente en région bordelaise depuis 1830 – à savoir que le restaurant privilégie les poissions d’estuaire) dorée à l’huile d’olive et pommes de terre ‘Grenaille’ sautées » et « l’épaule d’agneau braisée dans son jus et ail en chemise », le tout accompagné d’une poêle d’haricots blancs, tomates et herbes et d’une assiette de frites au sel et au poivre.

Et comme desserts, les excellents « pruneaux à l’Armagnac », délicieux tout simplement.

Nous n’avons donc pas goûté la « lamproie » (poisson typique de la région bordelaise) au goût très spécial et certainement bizarre aux non habitués…

Finalement, il ne faut pas oublier que « La Tupiña » (http://www.latupina.com/) a fait l’objet de plusieurs mentions de reconnaissance telles le « Meilleur bistrot du monde » (International Herald Tribune, NY), « Restaurant de l’année » (Times, Londres), « The Best Bistrot in France » (Zachys Gazette, NY), et qu’il a été classé dans les 50 meilleurs restaurants du monde par le magazine britannique « Restaurant » ainsi que parmi les 10 restaurants au monde « qui jouent avec le feu » par le magazine américain « Gourmet ».

Mais évidemment, tout ça ne serait rien sans la phrase qui définit bien l’idéal qui se cache derrière « La Tupiña » (sortie du site) : « Tous ces honneurs ne doivent pas nous faire perdre la tête, notre ambition n’est pas de devenir un grand restaurant mais de donner du plaisir simplement et de rester ce que nous avons toujours voulu, un lieu « authentique ».

A savoir que le restaurant vend tout une série de livres sur « La Tupiña », la cuisine du sud-ouest, ses recettes, ses vins…

Evaluation : 8/10

LE CRABE FANTÔME - Bruxelles

2009-01-22T23:23:00.008+01:00

Ouvert en 1979, Le Crabe Fantôme est un restaurant atypique, singulier, au décor maritime élégant dont l'ensemble des salles semble évoquer le luxe d'un ancien paquebot.

Ici, toutes les salles ont été soigneusement décorées avec du bois, avec des longues cordes blanches, avec des bouées de sauvetage et d'autres éléments similaires afin de nous rendre dans la cabine du Capitaine, dans la salle du pêcheur ou encore, sur le pont proménade.

Par rapport à la carte, cet endroit propose à la fois des mets classiques de la cuisine française et belge que de la cuisine thaïlandaise. Même si la qualité est au rendez-vous, je ne sais pas si je me suis vraiment trouvé à l'aise avec un mélange d'"entrées thaïes" (nouilles, vapeurs et croustillants divers) et l'excellent, il faut le dire, "carré d'agneau en croûte d'herbes et moutarde, légumes grillées, pommes de terre au lard maigre" qui les a suivi.

Mon conseil donc serait que pour des soucis de cohérence organoléptique, vous vous concentriez soit dans la partie thaïlandaise soit dans la partie française du menu, mais pas dans les deux en même temps!

Chez Le Crabe Fantôme (http://www.lecrabefantome.be/), le service est agréable, décontracté, mais un peu lent et distant du client. Je vous conseille aussi de commander des vins rouges, les blancs étant servis presqu'à temperature ambiante...

Restaurant à revisiter (notamment en été lorsqu'on pourra être à l'ombre des tilleuls dans la superbe terrasse) car j'ai eu la sensation d'avoir raté beaucoup de détails la première fois.

Attention au "macaron" proposé en dessert...il n'en est pas un!

Valoration : 5.7/10

HET GEBAAR - Antwerp

2009-01-22T20:44:00.005+01:00

Erika informs about the discovery of this lunch restaurant.

The owner of this wonderful place in the very centre of Antwerp (nearby the botanic garden) is a specialist in bakery and desserts.

The restaurant, which offers a delicate, well finished, well presented and tasteful cuisine in an elegant but unpretentious atmosphere does not offer mains, so people may directly make their way to the desserts.

The place is open from noon to 18h. Bookings are not allowed on Saturdays but you would certainly find a free table if you go there around 14h.

http://www.hetgebaar.be/

Source of the photo: http://www.youropi.com/

LOLA - Brussels

2008-12-20T19:06:00.016+01:00

Opened more than a decade ago, Lola is a cosmopolitan and contemporary place in the middle of the very elegant Sablon.

Lola is also a concept about a stylish, elegant, beautiful black young woman that you would imagine behind the kitchen burners whistling while cooking, fully in love with her boyfriend, serving the tables with grace, a woman that represents the happy side of life, the kind of woman you would like to write a song about if you were a musician...

In a less poetic mood, however, Lola's magic recipe for success is a continued and balanced combination between the quality of the food, the freshness of the products, the creation of new executions and a dose of innovation (when needed), an good offer of wines (good to know that white one is always served the perfect temperature here!), the attentive service and... above all, the regularity through the years and a very well-defined personality.

Indeed, Lola is one of those places where you would like to invite your friends, your relatives, your most beloved visits to Brussels, and you would still be never tired to try once and again.

As far as the starters are concerned, Lola proposes some reminiscent plates from the best brasserie tradition like the 'croquettes de crevettes grises' and a hint of Asian food like the 'tempura de scampi sauce aigre-douce'.

However, a visit to this place should be the opportunity to taste the typically Lolan 'tourelle de crabe, remoulade de céleri rave et tomates sechées' or the 'salade gourmande de haricots verts au foie gras'.

The mains are even greater : 'cabillaud rôti, parmentier au cerfeuil, émulsion de poireaux au beurre de ferme', 'filet de bar au lait d'amandes, risotto aux champignons des bois', or the 'fricassée de volaille aux morilles, tagliatelles', 'cuisse de canard confite aux lentilles vertes de Puy'.

Do not try to go to Lola without booking!

http://www.restolola.be/

Rating : 7.2/10

DEAR FRIENDS !

2008-12-14T16:11:00.007+01:00

Taules del Món (Tables of the World) was born a month ago with the intention to become a gateway to gastronomy in Belgium and provide useful information of good restaurants from all over the world.

Although the main idea was more to focus on gastronomy than on culinary aspects, many of you have shown an interest for the blog to provide relevant food information i.e. recipes, too.

In order to enable this, please do not hesitate to send your recipes, comments, ideas, photos and anything you might wish to share at the following e-mail address:

taules.del.mon@gmail.com

Enjoy Taules del Món, a haven of taste and pleasure !

Antoni

LES BRASSINS - Brussels

2008-12-10T20:27:00.011+01:00

Placed in a back street of Ixelles, Les Brassins is a classic 'estaminet' (word used in the Northern departments of France and Belgium to describe the 'small cafe on the corner'), furnished with wooden chairs and tables (not very comfortable, I must admit) and old liquor and tobacco tin plates on the wall (Kwak, Palm, Bastos, Sandeman, Oude Hasselt Feyten Genever, Bière des Houillières and Spa, just to mention some of them).

It is also a culinary institution in Brussels (even if I discovered it just a month ago) where food is made with the heart!

The restaurant is a genuine, simple and unpretentious place gathering all sorts of herds, but with a majority of young, informal and slighlty 'alter-mondialiste' style people of all nationalities whose main idea is to have a great moment in couple or with the colleagues while repeating once and again (as it is clear that most of clients are recidivists!) the excellent home-made style, Belgian cuisine of this tiny, iconic place.

A true experience at Les Brassins starts with the unavoidable taste of one of the 40 excellent Belgian beers available at the counter (by the way, sometimes this is going to be the best way to wait before you are given a free table in this often crowded place).

Once with the menu in your hands you will immediately realise that the list of proposals is not very extensive and that some big stars of the classic Belgian cuisine such as 'moules et frites' or 'jambonneau' are missing.

However, it will not take you that much either to realise that the size of the menu is just a minor detail if we compare it with the quality of the food. You will certainly experience some difficulties when trying to choose between one of the best 'carbonnades à la flamande' in town (slightly sweet thanks to the beer sauce), an excellent 'onglet de boeuf aux echalottes', a home-made 'boulettes sauce tomate', a true 'soupe d'oignon' or simply when ordering my favourite : a 'boeuf simple face' (a medium cooked beef steak coated with a thin layer of mustard, smashed onions and parsley...).

As in many other places, French fries (beware that French fries always came from Belgium, not France!) are happy here to accompany the main orders.

However, it is fair to point out that French fries here are not taken out from an industrial bag stored in the freezer before being put into a fryer, but rather peeled and sliced manually, which not only makes a real difference in the taste, but which is also the pride of the waitress!

You will realise that Les Brassins serves low salty food.

Still hungry? Do not hesitate to have (or share!) a 'moelleux au chocolat', a delicious home-made dessert with chocolate drops overflowing the spoon...

As far as the service is concerned, it's all about young, kind and ready to listen waitresses here. By the way, one of them, a graphic designer during the day, told me she is currently giving a lift to the website (http://www.lesbrassins.com/) and mentioned that this tiny restaurant receives good critics from newspapers from around the world such as The NY Times from time to time.

Les Brassins is mentioned in the Guide du Routard 2008. Take away service available.

Rate: 6.4/10

AU STEKERLAPATTE - Brussels

2008-12-03T21:24:00.012+01:00

Located in the popular district of Marolles (behind the Palais of Justice), this is an unavoidable must, a mythic restaurant in the world of genuine Belgian brasseries whose lively and unpretentious atmosphere makes of any guest a happy person.

Just next to the entrance, the view from the street of a crowded kitchen full of pots and pans and the restless ups and downs of the cooks (including chef Thierry Courtois) preparing sauces, mounting plates or baking 'jambonneaux' provides a hint of what we will enjoy at the table later on.

This place, which once shifted from blue plastic tablecloth to yellow paper one (considered to be a major change), is a true success story both before and after its not-that-recent reopening (a 'lourd contrôle fiscal' kept it shut for a while), and even after a younger generation (headed by Jeanine Van Avermaet-Van den Hende) took it over from the founders.

Well, my friend Olivier would argue that, apart from the change in the tablecloth, the mentioned control did provide other significant changes to the restaurant as the portions of 'jambonneau' were significantly shrinked... Our discussion on this important issue remains open...

Nevermind, the Stekerlapatte ('freshwater fish' in brusseleir, the local Brussels dialect), a restaurant to which I might have been around fifteen times (!?!), is a funny option and a good place to go when receiving guests not started with Belgian brasseries, a place where you might wish to stop before heading home after a film in the cinema, a concert, an exhibition, or simply when looking for a tasty meal without having to think too much, perhaps late on a Friday night after a stressing working day.

Every option in the menu is a great treat and the identity card of the real Belgian cuisine, that of the people, the one that really identifies and summarises the country the best.

So, do not hesitate to try any of the following masterpieces! : 'demi-poulet de grain rôti à la bruxelloise flambée à la fine champagne, crème sauce aux champignons', the 'daurade royale grillée, beurre d'anchois, olive oil and pommes nature', the 'nage aux trois poissons et scampi, pommes nature, rouille et croutons', the 'magret de canard rôti aux échalotes, à la sauce de pamplemousse, miel et gingembre', the 'côtes d'agneau, tomates grillées, sauce béarnaise, haricots verts étuvés au beurre, stoemp aux carottes, miel et amandes', the 'onglet de bœuf poêlé aux échalotes entières fondues au beurre', the 'steak tartare "minute", either prepared or not, petite salade verte, pommes frites', the 'bloempanch à la bruxelloise: large tranche de boudin noir poêlée, pommes de quartiers caramélisées'...

...even if Stekerlapatte is reknown by a star dish prepared like anywhere else and this is the famous, the unique, the great, the incredible 'jambonneau entier rôti au four, à la crème sauce moutarde en grains et pommes rissolées' a real delight and a decent gateway to culinary Belgium!

If Stekerlapatte had to disappear again, Brussels would probably remain a great place to have fun while discovering new places and eating delicious plates but I presume it would certainly lose one of its most iconic references.

Stekerlapatte is also a good place for concerts. Styles as varied as folk, jazz, cabaret, French music... are often performed on the first floor on Fridays night and on weekends.

http://www.stekerlapatte.be/

Rating: 6.5/10

SWITCH - Brussels

2008-11-29T00:29:00.013+01:00

Located in the heart of the old gastronomic Brussels (near Place Sainte Catherine), Switch is a clean, bright, and black and white stripped decorated restaurant serving contemporary French cuisine with a light hint of Greek soul.

Apart from that, Switch is a two-fold concept.

First of all, a switch is what happened to the professional career of Marc Boutsen, a former culinary journalist when he decided to create this trendy gastronomic bistro whose kitchen is open and whose service is always attentive and discreet.

Secondly, Switch is also the mixture of concepts such as compatibility and adaptability in the treatment of a wide and tasty range of products that the customer can combine according to his/her hungry, mood and preferences.

However, it is precisely the drifting apart of the compatibility and adaptability concepts, both of which had made of Switch a distinctive and innovative place in the landscape of high quality Brussels restaurants, what is currently lacking and what is pushing the restaurant towards the style of other good, but not different, quality bistrots.

The Switch is the restaurant where I once discovered what the French mean when they talk about a "corsé" wine (intense and structured one).

This restaurant is a must in the address book of any good gourmet and believe me I always leave the restaurant with an excellent impression and ready to go back again.

http://www.switchrestofood.be/

Rating: 6.5/10

LE RELAIS DE VENISE - L'ENTRECOTE - Paris

2008-11-23T03:15:00.018+01:00

Founded in Paris in 1959 by the winegrower Paul Gineste de Saurs, the "Relais de Venise - L'Entrecôte", so called because it was built on a former Italian restaurant called the same name, is located in one of the streets perpendicular to the "Sartrian" Blvd. Saint Germain-des-Prés.

This iconic restaurant is one of those classic spots with a typically Parisian red canopy and the name of the restaurant written in gold, paper tablecloths and an exclusively female service dressed in a black dress and a white apron.

The place is famous for the single, simple, yet very successful menu they propose, which has remained the same since the restaurant first opened.

It all consists in a single menu made up of a salad with walnuts and mustard vinaigrette (starter) and an excellent beef entrecôte with thin French fries à volonté (too floured in my opinion, though) accompanied with a herbs sauce whose recipe is a well kept family secret (some people believe this tasty sauce is made of smashed chicken livers...)

Please beware that a true debate seems to exist on whether the meat served is actually an entrecôte - rib-eye - or a contre-filet - sirloin !

Apart from the drinks and the desserts, gourmets will only be able to ask for the cooking of the meat, information that the waitress will pen on the tablecloth.

The place is generally crowded by both locals and tourists at any season of the year and is a great stop during the long walks when visiting the French capital.

Please keep in mind that the restaurant does not allow bookings and that a 20-minutes queue at the entrance of the venue is quite the rule.

Important differences between possible misleading names:

After the death of Mr. Gineste of Saurs in 1966, his daughter Mrs. Hélène Godillot took over the restaurant in Paris ( "Relais de Venise - L'Entrecôte"). Some years later, she decided to open branches in Barcelona (1999) and London (2005).

Mr. Henri Gineste of Saurs (son of Paul), was responsible for the restaurants of similar concept (“L'Entrecôte”) in Toulouse (1962), Bordeaux (1966), Nantes (1980), Montpellier (1990) and Lyon (1999).

Finally, Marie-Paule Burrus, another daughter of the founder, was at the origin of three new restaurants in Paris (this time under the name of "Relais de l'Entrecôte"), one in Geneva, three in Beirut and one in Kuwait City (the last four operated under license).

Web site: http://www.relaisentrecote.fr/

Once the entrecôte is over, I advise you to have a coffee in the nearby classic but always trendy (and crowded!) "Cafe de Flore" (http://www.cafe-de-flore.com/), another of the city’s icons.

Rating: 6.8/10

CAFE DES SPORES - Brussels

2008-11-18T22:55:00.027+01:00

Born in 2003, the Cafe des Spores (Saint Gilles) is a restaurant specialised in mushrooms.

In general terms, the style of the place is urban, modern, convivial and funny, and the atmosphere still keeps some reminiscences of a quincaillerie (old ironware store).

Its original concept consists in rethinking and reshaping a series of more or less traditional recipes, some of them from the very terroir style and 'mushroomize' them in order to get the best organoleptic properties from such a tasty (even if not so seasonal anymore) product.

Just behind an open counter, a quite inspired chef (not very communicative, though) manages 4 kitchen burners and an oven at the same time, achieving as tasteful results as "sautéed mushrooms with paté" (good), "a custard cream with mushrooms and foie gras (curious), "the eggs cocotte with fresh truffle" (excellent, smooth, good balance), "the caramelized Belgian endives with trompettes" (very good), a "melted vacherin cheese with sautéed mushrooms and parsley on it (quite vicing!), a more than bizarre "crumble of cèpes" (interesting contrast of sweet and salty), and other similar treats.

On the desserts side, a special mention needs to be made to the "white truffle muffins" and the (very mild) "tiramisu with cèpes and half apple in the bottom".

Apart from products of the menu (Attention ! : when I say 'the' menu I am referring at the single exisitng menu available in the restaurant in the form of distant, almost invisible wall board), the restaurant offers a more than exciting option to go for an 'eat as much as you can mushrooms-based tapas depending on the mood of the chef'.

However, the execution of what could be a unique idea proposing original, tasty and well-finished dishes is sadly overshadowed by the service of a couple of poor memory waitresses as well as by the forgotten dishes that never made their way to the table (but which appeared in the final check!).

In addition to this, due to the single menu available and the pressure of the waitresses it becomes extremely difficult to have a quiet look to the proposals before ordering.

If that was not enough, the restaurant does not provide plates on the table (unless you ask for them), wines are overpriced in relation to their quality and credit cards are not allowed !

The website of the restaurant (http://www.cafedesspores.be/) is modern, clean, visually appealing, with lots of pictures, focused on young people and with some useful links to taxi and baby-sitting services. However, detailed explanations about the concept, the origins and prices are to be missed.

Finally, a reference needs to be made to the former 'delicatessen' store now converted into restaurant 'La Buvette', just opposite of Cafe des Spores, which is the meat arm of the mushroom restaurant.

Rating : 6.5/10

L'OGENBLIK - Brussels

2008-11-15T01:50:00.032+01:00

'L'Ogenblik' is a restaurant with the appearance of an unpretentious bistro. Located in Galeries des Princes in downtown Brussels, the restaurant is fully impregnated by the elegance and lavishness that surround it, even if the restaurant itself lacks of a clear own soul.

Opened in 1968, this charming restaurant - famous by its green lamps pending from the ceiling -, proposes high quality French cuisine even if its interior could mislead the visitor by making him / her believe that this is just another informal place among its nearby restaurants.

Unlike the others though, 'L'Ogenblik' proposes tasty and unforced combinations.

A good example of this are the outstanding starters such as the unbeatable "duck breast carpaccio with pesto", the "carpaccio of Saint Jacques scallops with radish salad and hazelnut oil" or the "eggplant flowers stuffed with prawns."

As far as the mains are concerned, a special mention needs to be made to fish dishes : "small pot of fish in bouillabaisse", the "half-cooked tuna filet on Espelette peppers" or "monkfish filet with asparagus."

All in all, 'L'Ogenblik' is a restaurant that everyone should have in its address book for the quality of the food and the consistency in delivering well presented compositions over time.

However, after having had several dinners in the restaurant during the last 4 years, the menu has remained always the same. In this regard, the creativity in the dishes has not found its correspondant by adding new entries in the menu.

Some downsides : the restaurant is a bit too noisy (perhaps due to the proximity of the tables), the service is not noted for their attention and value for money may be a bit unbalanced (probably because of its location in downtown Brussels) in relation to similar restaurants.

The great Taittinger is everywhere in the restaurant, so take advantage of this and do not hesitate to taste a glass of this excellent champagne as aperitif.

Rating : 6/10

't PANDREITJE - Bruges

2008-11-10T22:30:00.022+01:00

Crée par Guy Van Neste en 1980 après une quinzaine d'années passés dans différents restaurants dont "Comme chez soi", 't Pandreitje offre une cuisine raffinée, créative et savoureuse dans un cadre contemporain et accueillant.

A l'arrivée au restaurant, c'est Hillary, la femme très sympa (d'origine anglaise) de Guy Van Neste qui vous installe dans le living et vous invite à vous asseoir aux fauteuils très relax à côté de la chéminée lorsqu'elle vous sert (d'office) une petite assiette d'olives vertes géantes et une assiette d'amendes légèrement salées en compagnie d'une coupe de champagne Gosset ou de Lanson (selon le jour).

A table, on n'y compte que des délices.

Parmi les entrées proposées, ce sont le "le saumon d’Ecosse «Red Label» légèrement fumé par nos soins, parfumé à l’aneth et à l'huile d'olive et accompagné d’un toast ciabatta", "le carpaccio de thon bleu parfumé au pesto et à la truffe de Bourgogne", le "risotto aux cèpes et à la truffe blanche “Tuber Magnatum” ou encore les "filets de rouget barbet enrichi de fenouil et brocoli" qui méritent une attention toute particulière.

Par rapport aux viandes,'t Pandreitje propose "la noix d'entrecôte de bison grillée et sa sauce au vi rouge", sans doute un regal pour le palais et assez rare à trouver, mais à mon avis, ce sont peut-être les poissons, tous de grande qualité et traités avec grand talent, ceux qui vaut le detour.

Côté poissons donc, laissez vous guider par la première idée qui vous vienne à l'esprit car leur fraîcheur et la créativité des exécutions de Guy Van Neste en la matière sont au rendez-vous : "le dos de bar sauvage rôti sur sa peau, sa sauce crémeuse au cresson et aux dés de tomates de trochet et aux artichauts violets", "la sole sautée aux endives et aux sucs de tomates de trochet" ou encore, "le blanc de turbot sauvage grillé et sa sauce mousselines aux crevettes grises".

Grâce à l'amour de Guy Van Neste pour les vins (n'oublions pas qu'il est Maître Sommelier en vins de France), 't Pandreitje dispose d'une cave remarquable et bien assortie de vins de toute provenance, notamment de France, Espagne, Portugal, Italie, Chili, Argentine, Californie, Australie et Nouvelle Zélande.

Personnellement, c'est dans ce temple gastronomique, où l'on peut commander du vin au verre et en petits formats, où je me suis laissé envoûter par l'élégance, le corps, la couleur dorée, les notes de la terre minérale de l'Aragon espagnol qui empreignent l'Enate Somontano 1999 ou que j'ai fait la découverte de Punto Final Reserva, un malbec de Mendoza (Argentine) de 2005 - pas comme les autres - et qui me fait toujours partager des grands moments quand j'en debouche une bouteille avec les copains à la maison.

't Pandreitje est une grande expérience, même si peut-être un peu cher, mais idéal pour un week-end calme à deux à Bruges.

Le restaurant fait partie des associations telles "Les Disciples d'Auguste Escoffier", "Les etapes du bon goût" et la "Communauté des sommeliers flamands".

Seul bémol : la page internet du restaurant (http://www.pandreitje.be/) doit être beaucoup améliorée. Elle ne correspond sans doute pas ni à la qualité du produit, ni à l'ambiance qu'on y respire ni au cadre (belles baies vitrées donant à un jardin) proposé.

Note : 7/10

NOTOS - Brussel.les

2008-11-09T23:02:00.008+01:00

Sovint considerat el millor restaurant estranger de Belgica, el Notos va ser fundat el 1996 per Constantin Erinkoglou, el seu xef i propietari, i ha esdevingut una clara referencia de la bona cuina grega a la capital belga i a bona part de l'Europa no hel.lenica.

La cuina d'en Constantin proposa plats plens de sabors i colors mediterranis, productes sempre frescos i nobles, i una execucio d'expressio contemporania, refinada i de vegades minimalista (pero no pobra en quantitats!).

Es marca de la casa començar els apats proposant un mini bol de llenties a la menta amb un raig de llimona espremuda i un timid polsim de sal, una delicia que obre la gana i otorga una nota de frescor al pal.ladar.

Per aquells que vulguin un entrada-resum de la identitat culinaria grega, aconsello l'entrada de peces individuals a base de : fullat d'alberginia a la mousse d'ametlla, pollastre de Ciscaria filatejat a la crema de nous i cumi, tendres fulles de vinya farcides i la jaleia de llegums.

Tot seguit, es pot continuar amb un gustosissim pit de pollastre daurat (servit tallat) farcit de formatge fos i envoltat d'una crosta de festucs esmicolats i salsa de taronja.

I per a aquells que encara tingueu gana, degusteu sense dubtar-ho el "pantespani" (un pa de pessic grec de llimona) a la crema d'ametlla perfumat a la flor de taronger. No calen paraules!

El Notos es el restaurant que em va fer descobrir un vi grec robust, amb caracter, intens i fosc, el "Gerovassilou", una barreja de varietats syrah i merlot de la regio de Tessalonica (nord), pero n'hi ha molts, molts mes a descobrir i a comprar, ja que el restaurant tambe te un bonic taulell de fusta massissa on es poden adquirir els vins que es proven durant els apats (aixi com olis d'oliva i mels).

Com s'indica a la pagina http://www.notos.be/, "tous les produits utilisés au Notos sont soigneusement choisis auprès des meilleurs fournisseurs. Les produits grecs sont choisis sur place : fava (pois cassés) de Santorin, légumes secs du lac de Prespes et de l'Ile de Lefkada, huile d'olive artisanale et olives du Mont Athos et de l'Ile de Thassos, avgotaracho (sorte de caviar) de Messolonghi, fleur de sel de Île de Karpathos, gomme arabique de Chios, pastourma (viande sechée) de Thrace, fromages artisanaux, - autant de joyaux qui rarement se sont retrouvés à la carte d'un même restaurant, en Grèce ou ailleurs."

Apart de la tecnica, el coneixement i la imaginacio d'en Constantin, la seva gracia es sens dubte el de saber transformar en moderns els gustos perennes de la cuina tradicional i regional grega, evitant aixi que se'n esborrin uns contorns sovint ofegats pel ritme de la vida actual i la perdua del saber fer.

El servei del Notos es atent, rapid, net i servicial, tot i que en Constantin, sempre solitari i mes aviat introspectiu, transmet una sensacio d'una certa distancia.

Finalment, cal destacar que el Notos es un "Bib". En el llenguatge de la guia Michelin, un "Bib" es un restaurant sorpresa, un establiment que ha creat un "coup de coeur" als seus inspectors degut a la bona relacio qulitat / preu, i que es considerat com una petita gran adreça a l'abast de la majoria.

A descobrir a qualsevol epoca i a repetir tant com es vulgui.

Nota : 7/10

AUX ARMES DE BRUXELLES - Brussel.les

2008-11-08T01:32:00.012+01:00

Prop de la Grande Place de Brussel.les hi ha un mini barri anomenat l'Ilot Sacré on s'hi concentren, juntament amb la Place Sainte Catherine, la majoria de restaurants de marisc i musclos de la capital belga.

Sens dubte, l'objectiu principal de la majoria de restaurants d'aquestes dues zones de la ciutat son els turistes, els quals massa sovint es deixen entabanar per l'assalt directe dels porters de restaurant i els seus reclams sobre el marisc exposat...

Tot i aixi, de tots els restaurants situats a banda i banda del peatonal Rue des Bouchers, nomes n'hi ha un que destaqui per la qualitat de la seva cuina : l'emblematic Aux Armes de Bruxelles (on, curiosament, ningu no intenta convencer-te perque hi entris).

El 1921, la familia Veulemans, originaria de la regio belga de Limbourg (Flandes), compra el que era una petita taberna de barri i decideix fer-hi un restaurant. Amb el temps amplia el local gracies a la compra del cafe del costat i en renoven la façana. Amb els 4 fills de Calixte i Anne-Marie Veulemans treballant al restaurant, el local es converteix en una gran referencia gastronomica de la ciutat, molt estimat per artistes, cantants i musics del Théatre de la Monnaie (l'opera de Brussel.les) i els musics de jazz que hi van a sopar acabada la funcio, i per les families que hi van els caps de setmana.

Actualment, el restaurant segueix sent una referencia de noble factura i un gran lloc ple de petits detalls i de bons plats.

A nivell d'entrades, destaquen la mitja endivia envoltada de pernil dolç i gratinada al forn (una delicia ben calorica i ben belga!) o els daus de formatge empanat (fondues de formatge).

En relacio als plats, cal esmentar les ostres, els musclos, la gran varietat de plats tipics belgues que utilitzen productes nobles com per exemple el "watezooï de turbot", la diversitat de plats a base de llagosta, l'excel.lent carta de peixos (llenguados, bacalla, raies, salmo i els mateixos turbots) amb delicies com l"assiette aux trois poissons" (atencio al pure que l'acopanya!) o el "filet de bacalla rostit Brabançonne a la cervesa blanca de Haacht", les escalopes de vedella i la "carbonade de bou a la Gueuze", una cervesa tipicament brussel.lenca bastant amarga i consumida sovint a temperatura ambient.

Guardeu gana pel final ja que Aux Armes de Bruxelles es conegut per la preparacio d'excel.lents crêpes à la Mandarine Napoléon utilitant un fogo situat al bell mig d'una de les sales!. La flama que surt de la paella en el moment mateix de flambejar el crep es un espectacle que justifica per si sola l'assistencia al restaurant.

No ho dubteu, si mengeu peix opteu per un Pouilly Fumé (zona de Nièvre, Bourgogne), un vi blanc, equilibrat, un pel sec i lleugerament, molt lleugerament afruitat i curt en boca, prou agradable per acompanyar-te durant l'apat sense molestar. Eviteu els Sancerre (Cher, Centre), generalment massa joves i amb notes acides.

El servei d'Aux Armes de Bruxelles es majoritariament masculi. Correcte i amable pero no entusiasta.

Les galetes Gavottes (originaries de Normandia) servides amb el cafe son una delicia i una raresa a les botigues de Brussel.les, fins i tot al Rob (supermercat gourmet), aixi doncs que degusteu-les be!

http://www.armebrux.be/

Nota : 7/10

LE CHALET DE LA FORET - Uccle, Brussel.les

2008-11-07T23:16:00.017+01:00

De tots els restaurants on acostumo a anar, aquest es sens cap dubte un dels meus preferits, un d'aquells que m'hi fa tornar una i altra vegada, hipnotitzat en pensar el que hi descobrire. El Chalet de la Forêt es per al gourmet com un bon cep pel bon boletaire, un secret ple de sabor que agradaria nomes guardar per a un mateix.

El restaurant, temple del pal.ladar, raco de gust i gran estil, es troba en una de les parts mes boniques i tranquil.les d'Uccle, un dels barris de mes alt nivell de Brussel.les, prop del sempre verd i de vegades nostalgic, solitari, Forêt de Soignes, el gran pulmo verd de la capital belga.

La decoracio, sobria, contemporania, acollidora i elegant, es a carrec de Coralie Michiels (la dona del xef) i combina perfectament amb les menges que s'hi degusten.

D'entre totes les meravalles no gastronomiques que ofereix el restaurant cal destacar la possibilitat de sopar en una taula rodona de dimensions generoses pero una mica separada de la resta, conferint aixi una sensacio d'intimitat i recolliment, la de dinar en una 'veranda' on les gotes d'aigua ploren, els molts dies de pluja, sobre el vidres de marcs verdosos, la intensitat sempre adequada de les llums, la quantitat de gerros transparents, sempre nets, amb grans flors de temporada a l'interior i en perfecta harmonia amb la decoracio, la calidesa de la llar de foc, la separacio de l'espai de l'aperitiu i del menjador, un servei a taula d'altissima qualitat (començant pel Cédric), de gran discrecio i de coneixement del producte i, obviament, els fogons del gran, molt gran, Pascal Devalkeneer.

Pascal Devalkeneer, ex co-xef de la Truffe Noir ja al 1987 (quan tenia 22 anys!) i xef propietari del Bistrot du Mail que ell mateix va crear amb un amic d'infancia quan en tenia 27, prepara delicies com "l'amanida de llagosta fumada al foc de llenya i al laminat de foie i vinagreta de peres" o "el llobarro amb pell rostit sobre llit de petites carxofes al pebre i llimona confitada"...

Pels vins no us preocupeu gaire, demaneu el que us faci el pes perque sempre, sempre l'encertareu. El celler d'en Pascal Devalkeneer es extens i variat, pero amb una tendencia clara pels vins francesos.

Sens dubte una de les grans adreces de Belgica !

Per a tots aquells que vulgueu emular una de les receptes d'en Pascal Devalkeneer, visiteu l'apartat "Recettes et conseils du chef" a la pagina http://www.lechaletdelaforet.be/

Pascal Devalkeneer esta valorat a les guies Gault et Millau i Michelin (1*), i es membre de l'Associacio Maîtres Cuisiniers de Belgique.

Nota : 8/10

LE SANGLIER DES ARDENNES - Durbuy, Bèlgica

2008-11-04T01:15:00.015+01:00

Aquesta es epoca de caça, de senglar, de cervol, de bolets, de castanyes, de formatges ben afinats, i aixo es el que hem volgut comprovar a 'Le Sanglier des Ardennes', restaurant emblematic i parada obligada pels amants de la bona cuina, catalogat com un dels grans de Belgica pero sense pretensions sobreres.

El xef i propietari, Frédéric Caerdinael, segona generacio del negoci familiar fundat pel seu pare Maurice, es un gran mestre dels fogons, i en el seu historial consta haver passat 2 anys de formacio al restaurant de l'hotel 'Negresco' de Niça (2** Michelin), una de les grans referencies mundials, i 2 anys de formacio al 'Dorchester' de Londres (2** Michelin), entre d'altres.

La seva dona, la Caroline, serveix amb elegancia i atencio, com la resta del servei, que es mostra sempre encantat d'ajudar i aclarir dubtes.

Amb fotos emblematiques sobre personatges il.lustres, el restaurant mostra la seva historia nomes arribar : el xef amb en John McEnroe, amb els Princeps de Belgica Philippe i Mathilde, amb en Jacques Chirac, amb el Sr. Davidoff, amb musics coneguts com l'harmonica sempre magica de Toots Thielemans, amb artistes diversos...

Mentre analitzes la carta i decideixes els plats i el vi al salo, degustacio amb copa de xampany (fet embotellar expressament a Champagne amb l'etiqueta "Sanglier des Ardennes" i copa de vi espumant rosat.

Al cap d'una estona, potser mes de la desitjada, arribada a una taula assolellada amb vistes a l'Orthe, el riu que passa per la localitat.

Entrades (2 persones) : plat de pernil de senglar amb cassoleta de bolets i les ostres de Gillardeau amb una vinagreta d'echalottes (cebes allargades). Les porcions correctes, sense exagerar.

Plats (2 persones) : costella de senglar coberta amb crosta de pebre verd i cassoleta de quinoa amb bolets i 'airelles' i filet de truita de riu a la Matelote (salsa de vi) amb un gran escamarla d'acompanyament.

No postres, pero compartiment de 'plateau de fromages' de la regio i d'altres de francesos.

Per beure al llarg de l'apat, Château Siran Grand Cru 2004 de la regio de Margaux, a Bordeus. Opcio molt encertada.

El restaurant disposa d'una cava de vins d'uns quants passadissos, d'una cava d'Armagnacs (l' "Armagnothèque") i d'una cava de cigars cubans al.lucinant, tots ordenats per tamanys i preus.

http://www.sanglier-des-ardennes.be/ (cliqueu sobre 'Visite virtuelle' a dalt a l'esquerra de la pagina)

El restaurant es membre de l'Associacio Maîtres Cuisiniers de Belgique.

Nota : 7/10

QUI DIU QUE A BELGICA ES MENJA MALAMENT ?

2008-11-04T01:12:00.006+01:00

Recordo la primera vegada que vaig arribar a Brussel.les. Anava sol amb una Samsonite blava i moltes il.lusions. No parlava frances. L'unica moneda acceptada eren els francs belgues.

Era el mes de març de 2001, estavem a 0° i queia aigua neu. La ciutat em va semblar grisa, lletja i una mica bruta.

Vaig arribar a la que havia de ser la meva primera llar durant uns dies, un alberg al centre de la ciutat, cap a les 13h00. La porta estava tancada ("c'est l'heure de table, monsieur!") i em vaig quedar passant fred a fora, la meva maleta i jo sota aquell vent gelid.

No quedava cap mes remei que intentar dinar. Vaig entrar al primer bar que vaig trobar, prop de l'alberg, i vaig demanar un entrepa. Veure com un entrepa de tonyina es convertia sobtadament en un parell de trossos de pa untats amb mantega als que s'afegia una pasta de tonyina que l'empastifava de manera grollera em va causar un gran impacte.

Ho vaig captar de seguida: la cultura de l'oli d'oliva i, en general, dels sabors del Mediterrani, s'havia acabat. Aquella sensacio semblava confirmar-se en adonar-me de la gran quantitat de salses i crema de llet utilitzades en la preparacio de plats ben diversos, el que no va fer sino augmentar la sensacio de que Belgica seria un suplici en termes gastronomics.

Tot i aixi, el pas del temps, la vida a Brussel.les, la possibilitat de coneixer be la gastronomia gracies als meus compromissos professionals, unes quantes passejades per tot tipus de mercats i supermercats, de provar els resultats amb gent d'influencies culinaries diverses, i una mica de curiositat per part meva no nomes m'han demostrat que la primera impressio no sempre es la que compta, sino que han eixamplat considerablement i de manera positiva els meus coneixements sobre la Belgica gastronomica.

Mes que aixo, Belgica demostra cada dia que es un pais plagat de cuiners imaginatius (sovint gens mediatics) i de gourmets entesos, de pacients col.leccionistes de vins dotats de cellers amb millésimes remarcables, de grups d'amics de gent jova disposada a gastar diners per descobrir els plaers del paladar, per atrevir-se a provar, per deixar-se sorprendre per la creativitat d'uns bons fogons, de l'organitzacio periodica de jornades especials on la gent pot anar a restaurants poc assequibles per preus raonables...

I sens dubte Belgica es tambe, degut a la seva historia, tamany i "terroir", un punt de trobada d'influencies que van de la cuina francesa a les porcions holandeses, de la sobrietat alemanya als productes de les Ardennes, de la presencia d'italians, grecs, espanyols i portuguesos, al bagatge america, arab, turc, asiatic i de l'est europeu.

Aquest blog, basat nomes en experiencies viscudes, neix uns quants anys mes tard amb unes quantes descobertes destacables a les espatlles i amb l'intencio de donar a coneixer i compartir opinions i sensacions amb tot aquell que hi tingui interes, pero tambe i de manera molt especial amb tots aquells nouvinguts a Belgica que encara no han tingut temps de descobrir els matisos gastronomics del "plat pays".

El blog intenta tambe unir gastronomia i cultura, els sabors i l'entorn que l'ha fet possible, la idea de que el plat es l'expressio d'una manera de ser, d'una identitat i d'una historia, i preten recordar la importancia de que l'esser huma s'alimenti i disfruti fent-ho al ritme de les estacions, dels productes de temporada tot apreciant-los de manera equilibrada. Potser aixi no nomes disfrutarem descobrint, sino que tambe posarem fi a importants problemes de salut publica com l'obesitat i els transtorns alimentaris.

Benvinguts a Taules del Mon!

Antoni