Bon Bon (update), Brussels, 4/25/19

building
building

We last visited Bon Bon, a 2 star Michelin restaurant, 2 years ago.  The interior decorations of the old mansion haven’t changed much but now the whimsical sheep are also by the front door to greet you.  The white painted tree branch still extends into the room and the lovely old wood floors have nice rugs that provide sound absorption.  Tables are well spaced and with the ceiling sound panels, noise level is really not a problem, even with soft music playing in the background.  The large open kitchen is still humming and there are some counter seats for those who want an even closer view.  Windows around the perimeter look over the lush gardens outside.   They now offer a 6 course surprise tasting as well as a 5 course vegetarian one, in addition to an a la carte menu.  After a heavy lunch we chose the vegetarian option and ordered our own wine.  Pacing of the meal was good as was portion control.  Chef Christophe Hardiquest was in the kitchen and cam out to speak with each of the tables.

sign out front
sign out front
siggns at door
signs at door
welocme sheep
welcome sheep
Frankie played with the sheep
Frankie played with the sheep
interior
interior
interior
interior
table set up
table set up
Frankie made friends with the purse stool
Frankie made friends with the purse stool
menu 1
menu 1
menu 2
menu 2
menu 3
menu 3
menu 4
menu 4
menu 5
menu 5

 

We started with a Negroni that was served in a fun slanted glass while we munched on an amuse of crunchy corn dotted with cream of corn.  A great crisp with intense flavors of corn made a nice snack.

Frankie enjoyed a negroni
Frankie enjoyed a Negroni
chips
chips
antoher angle
another angle
girl amnd Frankie
Friendly and helpful server Fiona and Frankie

 

A combination of white cheese, Lambic beer, radish and thin crispy bread had a beautiful color but only mild flavors and would rate an okay.

sgarter
amuse bouche
turned
turned
wine
wine
Frankie noted the embroidery on the napkin
Frankie noted the embroidery on the napkin

 

Bread was in the form of really thin sheets dotted with lemongrass and served with a carrot and cumin purée.  The crisp was a something different and the fun spread was very mild in flavor.

chips
bread
another angle
another angle
turned
from the top
carrot spread
carrot spread
knife holder
knife holder
Frankie inspected the flatware
Frankie inspected the flatware

 

The tasting started with a mushrooms de Paris with mushroom juice and avocado mousse.  A work of art dish.  The avocado was more gelatenized and smooth than a guacamole, but it was tasty as were the mushrooms.  The standing pieces were ultra fresh and nicely earthy and they went great with the subtle avocado.  A good, cool plate.

mushroom
mushroom and avocado
closer
closer
from the top
from the top
turned
turned
IMG_6120.jpeg
Frankie found interesting salt and pepper dispensers

 

Vichyssoise of peas was served with peas, pea shoots, horseradish ice cream and a bit of olive oil.  The tiny raw peas and shoots were really sweet and the ones cooked into the purée were mixed with more pea shoots to yield a magnificent strong pea flavor.  The excellent ingredients and perfect preparation made this dish sing.

peas
peas
closer
closer
another angle
another angle
turned
turned
Frankie played with the toilet paper stickers
Frankie played with the toilet paper stickers

 

Green asparagus from the Brussels area were plated with spinach purée and lemon.  They were absolutely wonderful.  You could smell the enchanting aroma of the perfectly cooked asparagus went it was set down on the table.  The lemon was an ideal accent for another lovely dish.

asparagus
asparagus
closer
closer
tips
tips
Frankie checked out the hand towels
Frankie checked out the hand towels

 

Morels with Vin jaune mousseline were covered with a small round of pasta.  Some thick brown jus on the bottom of the plate was richly flavored with the mushroom to a meat like intensity that really accentuated the taste of the morels.  This dish was wonderfully filled with excellent strong flavors.  They also brought more of the mousseline sauce which was too hard to resist.

presentation
presentation
with wauce
Morels with Vin jaune mousseline
closer
closer
turned
turned
turned
turned
underneath
underneath
Frankie wanted to clean up the sauce
Frankie wanted to clean up the sauce

 

White cheese from Beersel was plated with meringue with herbs and a sorrel-pepper sorbet.  The juice of cucumber and celery along with strips of raw green asparagus and dill meringue crackers finished the plate.  It was light and left a great flavor in your mouth.  Lots of texture also made this plate interesting.

presentation
presentation
green
White cheese from Beersel, meringue with herbs and a sorrel-pepper sorbet
turned
turned
closer
closer
turneed
turned
from the top
from the top
Frankei liked the sink
Frankie liked the sink

 

Dessert was a combination of things.  Powdered sugar coated beignets were hot, great and messy.  White chocolate was filled with a tart creamy filling.  A delicate thin crisp roll was filled with delicious gooey caramel and was excellent.  A speculoos macaron tasted of gingerbread and was a good taste of a typical Belgium flavor.  Beetroot and blueberries were in a thin coronet and were fruity but rated only okay.

final treats
final treats
closer
beignet
inside
inside
closer
caramel roll
inside
inside
closer
white chocolate closer
inside
inside
closer
speculoos macaron closer
inside
inside
closer
beetroot and blueberry coronet
inside
inside
Frankie climbed the pipe
Frankie climbed on the pipe
bill delivery
bill delivery
all the staff wore white sneakers
all the staff wore white tennis shoes
Cheff an Frankie
Chef Christophe Hardiquest and Frankie

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