Eight luxury treats at La Buvette, Brussels

Potted rabbit and celery

I had my first eight course dinner this week, and given my complete inexperience with these kinds of luxuries, it is possible that this review will be a bit biased. But it was so much fun! When you eat eight little meals, it feels like you’re eating the Eurovision song contest. Each dish has its own character, and looks nothing like the previous one. Given the tiny size of the dishes, it’s more about tasting than eating – sometimes an investigation, trying to figure out what is on the plate. Although we were left the menu at our side, we had very vague ideas about what we were actually eating at times (and had to google some of the ingredients like sorrel and verbena).

Seaweed and trout

But aside from my excitement at the four-hour activity of eating eight little dishes in one evening, La Buvette in itself is a lovely place. It’s placed opposite its sister restaurant, the brilliant Café des Spores, but feels a bit more upmarket. When I asked for a nice red wine at Café des Spores, I was served a glass of their excellent house wine. At La Buvette you can only order by to the bottle, and if you ask for advice, the waiter goes to fetch the sommelier.

Carrot, sorrel and ricotta

La Buvette is a tiny resturant, a little bit like someone’s house – the front still looks like the old butcher’s shop it’s housed in, and the upstairs like someone’s living room. The decor is simple.  Getting lost trying to find the toilet, I ended up in someone’s artist studio at the top of the house. While the location far away from the centre, it is obvious that La Buvette doesn’t need a grand location to attract customers. The clientele seemed like local Bruxellois food lovers, not eurocrats.

Leek, plaice and potato

As soon as we were seated, we were given sourdough bread with candied sunflower kernels and truly delicious porcini butter. We ordered a bottle of red organic Merlot at the recommendation of the sommelier, which was probably the biggest disappointment of the evening – it was a bit too dry, and not very special. The first dish, however, was very exciting: sea trout, seaweed, cucumber and some kind of vinegar-y wasabi-flavoured dressing.

Confit lamb and red cabbage

The second dish was delicious, and perhaps the most visually appealing – potted rabbit with celeriac and lemon creme. The crunch of the celeriac against the tender, savoury rabbit was lovely. Fredrik, who opted for the vegetarian menu, was was served beetroot with blue cheese and celeriac, and wasn’t the biggest fan of the composition. However, the rest of the evening, I was impressed by how well they catered for a non meat-eater. The third dish was pretty: a colourful salad of sorrel, carrot, red onion, squash and ricotta cheese. Although we were delighted by the sorrel, which we used to eat in Sweden as kids, I thought the ricotta was too heavy, and there was not enough salty tangyness to the dish. It felt like a dessert-salad.

Vervier sorbet

The fourth dish was one of our favourites: plaice with hay potato in a buckwheat broth. The fish was perfect: crispy brown on the outside, but falling apart into creamy little flakes, and soaking up the flavoursome broth perfectly. This was followed by the second main, which was confit lamb with aubergine cream and red cabbage. This was absolutely delicious, and I savoured every little bit of it. Fredrik’s option was also very tasty: Peeled, fried aubergine in some kind of soy vinaigrette. We were both very pleased with our mains, and I began to feel a little full.

Rice pudding

The first dessert was absolutely perfect: white chocolate ice cream, meringue, blackberries and verbena sorbet. I think it was one of the nicest desserts I’ve ever tried. The fresh verbena sorbet unlocked a whole forest of flavours, which contrasted beautifully with the blackberry and the crispy meringue. The second dessert was a rice pudding with buckthorn sauce and salted caramelised almonds. This was also nice, but the least special dessert for me. The final dish was incredibly heavy, so it was lucky it was so small: dark chcolate tart with salty hazelnut praline. It was a grand finish of the evening, with very heavy flavours.

Dark chocolate tart,  salty hazelnut praline

We finished off the evening with a small acidic coffee each, which was best combined with some sugar – somehow very apt for the kind of meal we’d had. While the eight course dinner in itself is not entirely unaffordable given the high quality of the food (45 euros), the wine, water and coffee upped the bill quite a lot. But for a very special treat, I would completely recommend La Buvette – great service, beautiful food, and actually quite exciting entertainment for a couple of hours. 8,5 meatballs out of ten.

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Red Wine And Rabbit Stew With Polenta, And Leftovers

I know rabbit might not be for everyone, and many of you will be thinking of this:

And not of this:

But I can assure you that rabbit meat is delicious… a bit like chicken (looks exactly like it…) but gamier. I recently spent a week at my parents’ house in Paris where rabbit meat is as common as chicken’s and was presented with two rabbits to cook for dinner. I had never cooked it and did not have many ingredients so decided to go for something I know how to do well: a wine stew. I mean you can never go wrong with wine and meat… add some butter and it’s heaven!

For this recipe you will need (enough for five people)

Two rabbits cut in smallish pieces (ask your butcher to do it, it’s usually in six pieces)

– Two carrots, minced.

– An onion, chopped.

– 300 grams of mushrooms, roughly chopped (preferably a mix of nutty mushrooms).

– Two bunches of thyme.

– Half a bottle of wine (pour the rest into a glass and drink it to get over the fact you’re eating a cute bunny).

– A lot of butter

Start by adding a knob of butter to a pan and brown the rabbit pieces. Reserve and do the same with the mushrooms in batches so they brown but don’t become mushy. Put them aside with the rabbit and add more butter to the pan. Add the onion and carrots and sweat them for 5-10 minutes. When they become soft, turn up the heat and add the wine and the thyme. You can also add a bay leaf at this point.

Amazingly fresh thyme from my French greengrocer’s

Let the wine reduce to half and then add the rabbit and the mushrooms. Make sure they are covered and add water if needed. Season with salt and pepper and let cook for at least 45 minutes on very low heat, with a lid on. When the meat looks like it’s cooked and almost falling off the bone take the lid off to let it reduce. Right now is the time to prepare the polenta. If you are experienced you can have a go at polenta flour which has too cook for 45 minutes with constant turning and gives you an arm ache and possibly some burns. If you are not an experienced Italian grandma, grab a good quality semi-ready polenta and follow the instructions. When the polenta is almost cooked add some cream or ricotta cheese and some parmesan. Season with salt and pepper and serve the stew over it.

The next day, if you are lucky to have some stew and polenta left, serve them together. If like me all you had is polenta, fry it in a pan with some butter until it’s crispy. For the courgette, slice it really thinly (with a peeler or a mandolin) fry it for 2-3 minutes in some butter and sprinkle it with salt, pepper, good olive oil and goat’s cheese. And there you go: a really easy and healthy second meal after the indulgence of rabbit and wine.

(Sorry for the low quality pictures, I only had my phone)