We arrived in Brussels for the first stage of our long overdue honeymoon after 24 hours of schlepping. This trip is all all about Love: love for one another and our mutual love of wine, food and joie d’vivre.
After finding a lovely place for espresso we hit the gym and then took a nap. Before we could say “voila” it was time for dinner.
Our hotel concierge recommended one of the many Moules-Frites establishments that seem to garner much of the praise and attention of tourists but we went in another direction. Following our intuition we reserved a table at a small bistro right around the corner from the Renaissance Hotel. We discovered later that the reason our concierge didn’t recommend it was that the chef had left the Renaissance because he didn’t want to conform to the Pan-Euro menu standards imposed by the hotel chain.
Maison du Luxembourg
We were magnetized to Maison du Luxembourg by the simple, elegant decor and the apparent originality on the printed menu displayed next to the door. We also discovered a 2008 Chevillion Old Vines Nuits St George on the list for 70 Euro, and that sealed the deal.
The wisdom of following our intuition was confirmed when the Amuse Bouche arrived: Mussels in a magnicent light/rich saffron emulsion and tuna sashimi in a tomato broth with capers. Our bouches were duly amused!
For the first course we had Zucchini flowers stuffed with baby sheep cheese – as good a rendition as anywhere, and the star of the meal: thinly sliced smoked duck with summer truffles and fresh herbs: OMG! When the appetizers are this good I tend to be wary of the main courses as they often disappoint. But not c’est soir. Lamb prepared 2 ways: a sashimi of leg and a loin crusted with garlic and parsley; and a perfectly cooked sea bass with a sauce of fresh tomato, baby artichokes and caper.
Thinly sliced smoked duck with summer truffles and fresh herbs
And, the real test of a wine, a lover or a restaurant is to have it again the next night. MdL was as good on the tablecloth on Friday as she was on Thursday!
Lobster in a tomato, tarragon and almond emulsion
The chef sent out a different Amuse, knowing that we were repeat guests – a luscious piece of shimmering halibut in his signature saffron emulsion. We had to have the duck/truffle salad back for an encore and we enjoyed another starter of perfectly cooked lobster in a tomato, tarragon and almond emulsion. The Sea Bream with fresh herbs was another star and the Entrecote with Bearnaise had a rich, lush flavor although this cut is a bit tougher than the ribeyes and sirloins we enjoy at home. Oh, the wine? They let us bring our own bottle of Brick House Boulder Block 2008, sans fee de corkage!!! Now you know why we love Maison du Luxembourg!
Mango sorbet, fresh stewed fig with raspberry sauce
We aren’t usually dessert eaters but we made an exception when the chef sent us an impromptu “Frequent Diner Award” of mango sorbet, fresh stewed fig with raspberry and raspberry sauce along with a glass of champagne. The flavors and textures of the dessert showed the same harmony, delicacy and deliciousness as the savory dishes.
We chatted with the chef – Philippe Lecomte – who mentioned that he had traveled to Napa to meet Thomas Keller for whom he expressed great admiration. Lecomte has chosen excellent role models, and the proof is what he’s putting on his customer’s plates at resonable prices.
Chef Philippe Lecomte
