Una stella MICHELIN: una cucina di grande qualità. Merita la tappa!
Prodotti di prima qualità, finezza nelle preparazioni, sapori distinti, costanza nella realizzazione dei piatti.
Bar Bulot is redefining the concept of luxury brasserie and is now housed in a handsome farmstead that was home to the star restaurant Hertog Jan for many years. The view of the garden is magnificent, while the interior is a masterclass in elegance. A high-flying restaurant, whose chef rolls out a stripped back version of gastronomic classics, underscoring their intensity by original touches. Under the auspices of owner Gert De Mangeleer, the chef has forged a name for himself as the maestro of contemporary Franco-Belgian cuisine, with dishes ranging from breaded calf’s brain and eels in sorrel to a premium cut of beef served rare, blue, yet hot – a rare feat! Finely chopped shallots in a bordelaise sauce set off the meat’s full-bodied flavours, further flanked by a cognac sauce. Fried sauerkraut, foie gras and French fries add subtlety to bavette steak and shallots. Satisfying flavours of stunning simplicity that bring a smile of unadulterated pleasure to the lips of diners. The Bar Bulot has clearly mastered the art of irresistibility!