Having only two nights to spend in Belgium, I knew I didn’t want to stay in Brussels and that I would have to choose my meals carefully. This short but intense food trip proved that some of the best culinary treasures and talents lie outside the metropolitan areas.
The challenge was that most restaurants on my list were located about an hour away from each other. I decided to spend one night in Bruges and one night near Ghent. Lunch was at Bistro Bruut and Willem Hiele. Dinners were at Hertog Janand Hof Van Cleve. My meals were “four for four” and left such an impression that I am always adding to my Belgium list for next time.
Hof Van Cleve has been awarded three Michelin stars consecutively each year since 2005. Chef Peter Goossens’ culinary contributions include regional cuisine that pays respect to the seasons. Hof Van Cleve supports local Belgian artisans in that the plates, glasses, knives, chairs, artwork, chairs, linens and the drapes are made by local Belgian artists. On my way out, the staff handed me booklets featuring the Belgian artists whose pieces I asked about at dinner.
Surrounded completely by farms and fields, Hof Van Cleve restaurant serves some of the finest, high-level Belgian cuisine anywhere.
The Entrance
Hof Van ClevePerfectly-manicured entranceStarter courses on the patio while choosing between different tasting menus and an array of supplemental specialty dishes.2011 Ambonnay Grand Cru Rosé, Montagne de Reims, AmbonnaySupplemental courses at Hof Van CleveTasting menu options at Hof Van Cleve
Starters
Grapefruit, carrot, pepper, ‘timut’Grapefruit, carrot, pepper, ‘timut’Red Pepper, soja burrata and Skate Wing, bimi, houmousWagyu, basil, cottage cheeseSprot, vadouvan, turnip cabbageChicken Liver, cherry, red beetrootChicken Liver, cherry, red beetrootSquid, miso, black garlicSquid, miso, black garlic
The Restaurant
The entry at Hof Van CleveMain dining room at Hof Van Cleve. The linens, chairs, drapes all made in Belgium.Edi Keber Collio Bianco, Friuli-Venezia Giulia, ItalyCow and goat milk butterUnlimited breadAqua glass for still water. Clear for sparkling.This glass piece was designed by local Belgian artist, Anna Torfs
The Meal
Langoustine tartareLangoustine ‘Guilvinec,’ tomato, sudachi, cucumber2011 Marc Tempe Riesling Grafenreben, Alsace, FranceKing Crab, green peas, vin jaune (yellow wine), cauliflower, chanterelle2014 Francois Carillon Bourgogne Chardonnay, Burgundy, FranceCodfish ‘North Sea,’ leek, buttermilk, beaufortCodfish ‘North Sea,’ leek, buttermilk, beaufort2006 R. Lopez de Heredia Vina Tondonia ‘Vina Gravonia’ Crianza Blanco, Rioja DOCa, SpainEel ‘Grevelingen,’ eggplant, chicken wing, bouillabaisseStudio Pieter Stockmans Studio designs custom porcelain pieces for Hof Van Cleve, Alain Ducasse, Lanshu Chenc and Sergio Herman.The knives are made from a Finland birch tree, an ox from Greenland. ivory, walrus bone, and water buffalo.Knives at Hof Van CleveTalking about the different lengths of our knives.The carbon steel knives are hand-cleaned twice a day to keep their shine.Ivory handle2011 Nervi Gattinara DOCG, Piedmont, Italy2011 Nervi Gattinara DOCG, Piedmont, ItalyHof Van CleveMilk-Fed Veal ‘Correze,’ celeriac, chick pea, cevennes onion. Veal cheek, bone marrowMilk-Fed Veal ‘Correze,’ celeriac, chick pea, cevennes onionMilk-Fed Veal ‘Correze,’ celeriac, chick pea, cevennes onionBone marrow, veal cheek, celery
Dessert
Weinlaubenhof Kracher Burgenland, Neusiedlersee, AustriaCheese cart at Hof Van CleveRaspberry, curd, lemon, rhubarbRaspberry, curd, lemon, rhubarbChocolate ‘Madagascar’ 67%, almond, raspberry, sea buckthornChocolate ‘Madagascar’ 67%, almond, raspberry, sea buckthornPeter Goossens of Hof Van CleveWith Peter Goossens of Hof Van CleveWith Peter Goossens of Hof Van Cleve.Intricate grooves like a record on this beautiful plate.CappuccinoIt was like Christmas, how many desserts there were to try. These came with our coffee.2014 Pinot Gris (60%)/Pinot Blanc (40%) Santa Maria ValleySweets trolley at Hof Van CleveSweets trolley at Hof Van Cleve
Kitchen
Kitchen at Hof Van CleveKitchen at Hof Van CleveSprinking on the powdered sugarAnother station in the kitchen at Hof Van CleveMadeleinesDesserts in the pass at Hof Van ClevePeter Goossens of Hof Van CleveWith Peter Goossens of Hof Van CleveMenu at Hof Van CleveOne more look.
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