Pineapple drink, chocolate with mint, speculaas, ring with wasabi
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Bon Bon, Brussels (July 2016)
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Chocolate
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Bon Bon, Brussels (July 2016)
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Quail, bisque of prawn
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Bon Bon, Brussels (July 2016)
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Gnocchi, pargianno, black truffles
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Bon Bon, Brussels (July 2016)
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Turbot, geranium
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Bon Bon, Brussels (July 2016)
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Belgian herring, Dutch herring, anchovy cream, sliced kohlrabi, ponzu sorbet
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Bon Bon, Brussels (July 2016)
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Oyster, white celeriac, jelly of cucumber, jelly of vodka, caviar, mint oil
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Bon Bon, Brussels (July 2016)
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Bloody Mary explosion with bison herbal vodka jelly
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Bon Bon, Brussels (July 2016)
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Gazpacho of cherry, sweet pepper, ice cream
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Bon Bon, Brussels (July 2016)
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Green peas, nasturtium, sorbet
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Bon Bon, Brussels (July 2016)
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Marshmallows of horseradish and violet purple potatoes
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Bon Bon, Brussels (July 2016)
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Dark pepper, lemon and saffron, red bell peppers, deep fried black olives from Greece
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Bon Bon, Brussels (July 2016)
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Inside the dining room. Can you spot the little sheep ??
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Bon Bon, Brussels (July 2016)
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We sat at the kitchen counter right next to where Chef Christophe Hardiquest was working and got to see all of the action up close. As we started chatting, we learned that his signature scallop dish will be featured at In Situ in San Francisco.
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Bon Bon, Brussels (July 2016)
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A solid start to the culinary scene in Belgium at 2* Bon Bon in Brussels. The quail here may be one of the best we've ever had anywhere! The menu revolves around high quality and seasonal French and Belgian ingredients.
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Bon Bon, Brussels (July 2016)
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