Bouchery - Ukkel

A superb lunch placed on the table in kitchen and made of vegetables. Everyone comes with his plate and serves when I went there there were dishes with mushrooms, asparagus, beets, carrots, legumes., each time with incredible products, impeccable cuisine and seasoning that transcend the taste of vegetables. I was with a person who finds that the vegetables are not funny and it was amazed at the best lunch of the kind in my opinion.

Resto we wanted a little festive and we were filled with the experience of the curry! menu services, after a delicious aperitif, from the first entry to the second dessert. A complete success! a lot of originality in the choice of herbs/perfums perfect kitchen of fish and meat (notice to vegetarians there is also at this moment a special menu of vegetables). Needless to describe each dish because the menu is surprised and the card seems to change all the time depending on the market. Don't miss: homemade cheeses! impeccable service. the frame could be a hotter suspicion but magic is in the plate.

We opted for the services imposed and do not regret it the least of the world. a particularly pleasant note concerning the discovery of plants, herbs and spices never tasted. My wife (who doesn't eat meat) and I (who loves discoveries) enjoy this moment. Bravo to the leader and his team!

First time at the spit. Probably not the last. We chose the service menu. We weren't disappointed first. Melted enough to taste the day. a sober decor, light and well studied lighting. reception, very professional, cordial and very warm at the end of the service, we must say that we like to relax the atmosphere. perfect hotel master who advised us a Serbian, tanic wine, but with fruits and so nothing excessive. to begin with, a small cup of organic and/or natural champagne perfect. light and fruity bubbles, long in the mouth. pleasant, surprising, also, with a light cheese ravioli, panais and undergrowth leaves. A real discovery. very subtle weddings of aromas and flavors. each butt is a dish in itself, architect, achi-textured too. we play on product variants, on colors, textures. has a good balance every time. Always a beautiful presentation. dishes are also at the height. Santiago-topinambour and cashew cream; the leman lake and the carrots decline; bleached foie gras and red beet with berries; Three cabbage duck magrets. well chosen titles, and better than I write here. Everything was perfect. the service followed well, a little time for the second dish, but nothing dramatic. Two desserts. chicon-leaf, a slaughter; and pear and chocolate, more classic, but with beautiful balances soft and bitter. we took a small plate of cheese before desserts (a cabbage, or a chiche cabbage, but nothing exquisite either). all homemade facts (not only refined house). a pure marvel with a small wheat salad and chutney. breads and butter (one with beer) are also homemade. I mean, it's worth it. we highly recommend.

A lot of work and research but the result is really disappointing. a mandatory menu, okay, but with services that look more like experiences, not always successful. some say, he'll be eating it, I'll tell the wine I'll go to a real wine