Bon Bon, Brussels, 4/26/17

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building

Bon Bon has been in this location for 6 years, a medium sized place with a cozy fun vibe.  There are 6 counter seats where the chef interacts with guests but all the tables have good site lines to the open kitchen.  Soft jazz music plays in the background and lighting is low.  The convivial atmosphere is demonstrated with the whimsical sheep purse stools, which separate the seats at the bar and watch over the room.  Service is very friendly and good English is spoken.  Tables are well spaced and the lower ceiling with dampening tiles keeps the noise at a good level and your table conversation private.  Each table is placed on its own rug and you can’t help but notice the large painted white tree branch that extends into the back portion of the dining room.  They offer a la carte as well as a 5 or 7 course surprise tasting menu.  Wine pairings are available as well as an optional cheese course.  We chose the 7 course tasting menu and ordered our own bottles of wine.  

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sign out front
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interior
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interior
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table set up
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bar seating
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kitchen
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Frankie made friends with our sheep
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menu
tasting options
tasting options

 

The amuse bouche were an eggplant bar and a crispy roll of spelt flour stuffed with a creamy infusion.  Both were quite tasty.

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amuse: eggplant (rectangle) spelt roll
cutest purse stools ever
cutest purse stools ever

 

A meringue of beet root with cream of radish inside was next.  With its crisp outside and creamy interior, it on a crisp, short cracker.  This was excellent.

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amuse: beet root with radish cream
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closer

 

Next was sea herbs with shrimp and wasabi.  Another yum here.  Lastly was a vermouth bite which unfortunately was one liquid bite that went in faster than my camera turned on, but trust me it was a cold explosion of tart liquid flavor on your tongue.

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amuse: sea herbs with shrimp and wasabi
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closer
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flatware pouch
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Frankie found what was inside
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wine
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wine back

 

With their bread they served a carrot puree for a spread that was okay.  Breads were crisp flat breads and a tasty roll that was a bit crumbly and spiked with espelette pepper.  It left a nice burn in your mouth.

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breads
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inside roll
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carrot puree

 

Oyster jewelry was oysters with Concord grapes and a little caviar with cubes of brine and grape.  Something creamy was underneath.  It was interesting looking and all the flavors blended in a spectacular way.

oyster
The oyster jewelry
closer
closer
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Michel De Muynck, Sommelier and Jonathan Gillet, Maître d’hôtel with Frankie

 

Mackerel was smoked and adorned with ginger mayo in an aspic of sprat (Norwegian anchovy) jelly.  This was mackerel anybody would like.  It was very savory, almost like ham.  There was a sprinkling of something crunchy on top that provided a good textural contrast and the smokiness and hint of ginger really worked with the tasty dish.

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Mackerel in sprat jelly
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closer
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Frankie posed with the flowers

 

The Shrimp Tomatoes were in a shrimp roux from shrimp that are brought to the restaurant alive from the south of France.  The tomato jelly was accented with caviar.  The shrimp were really tiny and incredibly tasty.  Another dish where a number of tasty ingredients come together to produce an even better end product.

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The shrimp tomatoes: Brussels patrimony
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closer

 

John Dory was cooked whole with herbs, ginger and white wine, filleted and presented with avocado, peas and radish.  The nice moist fish worked great with the slightly warmed avocado and lovely fresh peas.  Another wonderful dish.

John Dory
The garden John Dory
closer
closer
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wine

 

A faux ravioli was filled with morels, comté cheese and pork paté.  The “pasta” was made from vinegar, salt, pepper and morel juice.  It was accented with a yellow wine sabayon sauce that was rich and thick.   This was a tasty dish but not my favorite.

faux ravioli
Yellow wine morel
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closer
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inside
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Frankie inspected the knives
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chef in the kitchen

 

The French duck was served with turnips, broccoli mousse, fried potato with chives and a red wine sauce. The duck was seasoned with anise and cooked nicely rare with most of the fat having been rendered yet not a hint of livery taste.  It was lovely.  The garnishes were also tasty but I wasn’t a fan of the fried potatoes.

duck
Duck
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closer
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sauce
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with sauce
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Frankie checked out the hand towels

 

Dessert was a violet sorbet with crystallized violet, jasmine aioli, almond, Japanese biscuits with amaretto and jasmine musk mousse.  It was a nice combination of flavors and textures.

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The violette and almond
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closer
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from the side
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Frankie found flowers

 

Then came the dessert cart with baba au rum, lemon tart, chocolate tart, nougat caramel, chocolate with hazelnuts, and pastries galore.  All very tasty and appealing to look at – you wanted one of each!

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dessert cart
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burning the sugar on a creme brulee
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one plate
creme brulee and baba au rhum
creme brulee and baba au rhum
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caramel?
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Frankie helped
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interior
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Chef Christophe Hardiquest with Frankie

2 thoughts on “Bon Bon, Brussels, 4/26/17

  1. This place sounds and looks fabulous. The menu looks outstanding though I did not recognize much! Beet meringue!

    The blog is great fun to read. Love 🇧🇪 Belgium. Mary

    Sent from my iPhone

    >

    Like

    1. Thanks Mary! It was such a fun place – all the people there made you feel really welcome – and tasty food too. We had a good time taking trains from Brussels and seeing more of Belgium. Some amazing restaurants not far away.

      Like

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