Jean-Benoit Geeraert

MENSSA

Bon Bon is dead, long live Menssa!

After closing Bon Bon and a short detour in France Christophe Hardiquest is back in Brussels with restaurant Menssa.

Menssa allows Christophe Hardiquest to venture into uncharted culinary territories, showcasing his creative freedom in perfect harmony with contemporary trends. Exploring this innovative approach is truly worthwhile.

This culinary mastermind opted for a distinctly unique culinary experience, shifting away from conventional dining. Instead of traditional table settings, guests now enjoy their meals while seated around a cozy organic wooden bar accommodating only 22 people. This arrangement brings the entire kitchen team to the forefront.

We enjoyed enourmously rich dishes all build of from a classic base but enhanced with full flavors and the best of ingredients! The ones that rocked my senses were :

- Squid tartare topping a savarin of coco and jerusalem artichoke with Libanese thyme and drizzled with an extraction of kohlrabi and rosemary. A dish showcasing modern gastronomy with unique combinations.

- Pork belly with mushrooms and wagyu with the most insane demi glace reduction and sabayon with oil of ceps. A dish showcasing how brilliant a classical approach can still be!

- Spicy yoghurt marinated Japanese oyster mushroom charcoal grilled skewer in a heavenly reduction of mushroom and ginger with a honeycomb-figured crisp of mushroom. A dish bringing a Nordic/Japanese vibe with lots of umami!

It’s quite obvious that the drawing of Christophe Hardiquest’s memory has come to a culmination, resulting in a one-of-a-kind dining experience in a one-of-a-kind setting!

Loved every bit of this amazing visit and will be back again very soon! Top!!!
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#menssa_bruxelles #christophehardiques #kortrijk #world50best #visitbrussels #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #nicolasjoly #belgianchef #travel #bonbon Less

Rebelle 2.0!

After a summer of popupping,
our culinary hometown heroes re-opened the new style Rebelle in september! After some visits, I guess it was time for an update…

A lot has changes since first visiting so many years ago. After G&M awarded Martijn the young chef of the year, Michelin awarded Rebelle their first star, which was allready long overdue. Succeeding years of hard work, Rebelle went into renovation beginning 2023 this year opening again begin of september.

This extreme hardworking team has been a shining example of passion and hard work towards reaching their goals! Their independance and drive is something I admire immensly! So when the moment came upon opening the revamped Rebelle you could see the proudness in their eyes, no team earned it more!

However not all has changed…

Team Rebelle still holds the same meticulous precision and passion they thrive with! There’s a way in which they build the menu and implement the purest of product, deep umami flavours and a craving for perfection.

The incredible talent has always been there but it has been the hard work that entitled the status this restaurant deserves! With an incredible new setting, the transformation is complete and new goals can be set!

One thing is sure… I will be there all along the way! I hope the Langoustine XO will do alike :)

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. G&M : 15,5 (best young chef)
.⁣ Michelin : ⭐️
.⁣ OAD top 100 : R
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#restaurantrebelle #rebelle #martijndefauw #marke #kortrijk #world50best #visitflanders #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #belgianchef #travel #flemishfoodies #kaws Less

Top 10 of 2023, at number 1!

For the best dish of 2023 we head back to the Netherlands at restaurant Meliefste, where you are indulged in a delightful cuisine with a superb price/quality ratio, accompanied by professional and charming service.

I visited twice in one year and was absolutely flabbergasted by this extremely powerful creation full of intensity!

Irish Mór Oyster poached, salad and emulsion of leeks and jelly of draught juice of leeks and oyster, spicy oil of dill and caviar

This dish is a combination chef Thijs Meliefste has been serving almost since the beginning.
He looked for a preparation where the oyster really pops out!

Thijs states he likes oysters when they are very fresh or very creamy, and he opted for the latter. To enhance that taste, he makes a beurre blanc from oyster trimmings enhancing a no-waste approach.

Caviar and oyster are a golden match, as are caviar and chives. In this dish leek is used instead of chives which cuts through the oiliness of the oyster, and lifts the caviar up. The spiciness in this dish comes from the dill oil, which brings more depth and tension!

For me the dish that emotionated me the most in the last year!

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.⁣ Michelin Guide : ⭐️
. G&M : 17,5/20
.⁣ OAD top 100 : 94

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#restaurantmeliefste #thijsmeliefste #meliefste #michelin #gaultetmillau #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #wolphaartsdijk #gastronomy #oysters #caviar #art #instagram #beurreblanc Less

Best of 2023, at number 2

Restaurant NOOR is vastly growing as one of the rising stars in de Dutch gastronomic scene. In Groningen, Marleen and Jeroen Brouwer set up camp in an old church where they spoil their guests with a holy culinary encounter with food. They can invite us to church anytime!!

The dish that stayed with me the most is an exquisite dish around celeriac!

5 x celeriac - salted yoghurt - moroccan lemon - bay leaf oil

The celeriac dish is a real signature dish for Noor and we can totally grasp why. By rendering some cooking techniques and blending structure, Marlene formed 5 different creations out of one celeriac. A very intense job, but the result is quite wonderful.

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.⁣ Michelin Guide : ⭐️
. G&M : 16,5/20
.⁣ OAD top 10: -

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#noorgroningen #marleenbrouwer #jeroenbrouwer #michelin #gaultetmillau #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #groningen #gastronomy #art #instagram #celeriac #takemetochurch #top10of2023 Less

Top 10 of 2023, at number 3

Tagliolini and Caviar by chef Paolo Pollice of restaurant Stadt Van Luyck where we enjoyed an impressive meal! On of the best of 2023!

The story behind the tagliolini & caviar:

The chef realised that his environment is Belgian and his roots are (South) Italian.

Heb is equally proud of both of them and tries to blend in both worlds in his creations.

In Belgium it seemed like a pasta couldn't be gastronomic, but in Italy highend restaurants make them every day. He makes his version with Tagliolini & caviar.

Tagliolini are cooked in a broth of mussels, cockles and anchovy collatura giving it a sublime and refined taste! The dish is then finished with sour cream, lime, chives, fish eggs and caviar bring some extra pop and freshness to the dish.

Simplicity in a very luxurious way! We loved every bite of it…

📷 @jurgen_lijcops_photography

. G&M : 15,5
.⁣ Michelin : -
.⁣ OAD top 100 : -
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#stadtvanluijck #paolopollice #sinttruiden #tagliolini #caviar #world50best #visitflanders #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #belgianchef #travel #flemishfoodies #italianfood Less

Top 10 of 2023 at number 4!

Celeriac - Truffle - Vin Jaune

Back to our favorite joint @restaurantrebelle where @martijndefauw dazzled us with so many amazing dishes this year! Before renovations, during pop-up and after renovations, the level kept rising to a new high!

Yet one dish stood out this end of the year!

Layers of celeriac are baked in beurre noisette and filled with celeriac cream, grated pecorino sarde and served with two sauces! One truffle jus and the other being a vin jaune sauce…

A dish showcasing the incredible talent by creating such a rich and intense dish with only a couple of ingredients! To be honest, the saucemaking skills of the chef makes quite a difference…

Thanks @restaurantrebelle for this neverending inspiration and a big thanks to @esteban.casteur for bringing a masterclass in wine these last years, we will miss you!

. G&M : 16 (best young chef)
.⁣ Michelin : ⭐️
.⁣ OAD top 100 : R
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#restaurantrebelle #rebelle #martijndefauw #marke #kortrijk #world50best #visitflanders #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #belgianchef #travel #flemishfoodies #kaws Less

Top 10 of 2023, at number 5

For all who like classical fine dining with a twist paired with craftmanship and hospitality, restaurant Sense by chef Michiel De Bruyn is the place to be!

We were served an extraordinary dish with scallops from Dieppe ,sea urchin, butternut and furikake of scallops!

The scallops are finely cut and seasoned before being marinated in dashi vinegar being presented in a dashi marinated butternut. A cream of sea urchin is added with some fresh handdived sea urchin! The dish is topped off with some butternut and completed with lime zest and sea salt! Tableside the dish is finished with barbequed nori oil and a furikake made with dried parts of the scallops, kombu and nori!

A dish full of umami and deep flavors!

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.⁣ Michelin Guide : ⭐️
.⁣ GaultMillau : 16/20
.⁣ OAD top 100 : -
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#waasmunster #restaurantsense #michieldebruyn #gillesvanvlierbergh #michelinguide #50worldsbestrestaurants #worldofmouth #oadtop100 #instafood #gastronomy #art #jura #magic #gaultmillau Less

Best of 2023, at number 6!

Being one of the few chefs offering a more classical approach to the fine dining scene in Bali, Nic Vanderbeeken of Apéritif entertained us with a very high level of dishes!

Some of them gave a more gastronomic approach to a local dish :

This dish pays homage to Soto Ayam, showcasing tender steamed chicken breast on a delightful Koya crumble made with prawn crackers and garlic. It is drizzled with Bumbu Kuning emulsion, a flavorful sauce infused with kaffir lime and chili oil, complemented by a Chicken stock sauce. Savor it with our OTS Yellow Rice, cooked with Soto Ayam sauce, mixed tableside with Shio kombu seaweed, Crispy chicken skin, Chopped chicken breast and Scallions.

What a delight when heritage and gastronomy go hand in hand!

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. WBPstars : 89
.⁣ W50best : - discovery?
.⁣ OAD top 100 : R
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#apéritifrestaurant #nicvanderbeeken #bali #ubud #viceroyubud #cascadesubud #indonesia #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #newengland #belgianchef #apéritifrestaurantandbar #travel #luxurytravel #travelbali Less

Top 10 of 2023 : at number 7

The Librije is a remarkable dining experience that exceeds expectations in every way. From the moment you step into the elegant restaurant - and hotel - you're transported to a world of culinary artistry and impeccable service. The attention to detail is evident in every dish, with a harmonious blend of flavors and textures that showcase their immense expertise.

Each plate is telling a story of its own while bringing homage to both regional products and artisans.

The unique creations does’nt always sound like a total hit untill you have tasted them! A perfect example was the dish :

Gooseliver / Northseashrimp / Tomato

A pairing you would’nt expect to work but the balance of the flavors do match in an exceptional way!

For me it is something dat defines this culinary haven as a benchmark for gastronomic innovation over the last 30 years!

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.⁣ Michelin Guide : ⭐️⭐️⭐️
. G&M : 19,5/20
.⁣ W50best : 46
.⁣ OAD top 100 : 10

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#jonnieboer #librijezwolle #michelin #gaultetmillau #world50best #oadtop100 #wbpstars #worldofmouth #foodphotography #zwolle #gastronomy #nelsontanate #art #instagram #langoustine #naturalwine #jonnieentherese Less

Best of 2023, at number 8

End op september we enjoyed a wonderful evening at La Paix where chef David Martin served us a wonderful creation.

Marble 3D | Sujiko | Black Japanese garlic

Squid marble and ink. For this 3D cube creation, the chef only uses ink, squid meat and somewhat softer pike-perch. This preparation involves some trout eggs marinated in sake and soy and a brown sauce of fermented black garlic.

This dish seems to have become a signature dish of the chef. And we understand why. The marbré is very beautifully made and also tastes exquisite! The combination of the soft pike-perch with the more intense meat of the squid gives a nice mouthfeel and the ink provides the nice shades in this creation.

The trout eggs give a nice 'pop'and are full of flavor because of the marinade in sake and soy. The Japanese garlic sauce provides even more umami and depth to this top creation.

An inspirational chef with a Japanese inspired approach at this unique location!

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.⁣ Michelin Guide : ⭐️⭐️
. G&M : 17,5/20
.⁣ OAD top 100 : 104
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#lapaix #davidmartin #brussels #world50best #visitbrussels #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #japanesefood #belgianchef #travel #lapaixrestaurant #top10of2023 Less