Month: September 2017

Hertog Jan

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1st Visit: Lunch Saturday 16th 2017 (19.25/ 20) Elegant and precise cooking with a real sense of place, set in a beautifully calm, light and informal dining room, though slightly let down by an oddly under par service. Food-wise it was one of the best meals we’ve eaten all year (and ever), but still I’m left with the distinct impression we’ve only scratched the surface of what delights can be found here. We can not wait to return.  (Click on the score to see the rating system and why I write these reviews!) €€€€€ 6 course lunch €195 3 Michelin stars since 2011 Gault&Millau 19/20 OAD Best European Restaurants No. 25 Worlds 50 Best No. 61 Hertog Jan has been high on my restaurant wish list for longer than I care to remember. Widely recognised as one of the better restaurants in Europe, probably at the forefront of innovative fine dining coming out of Belgium, and one of only three 3 star Michelin establishments in the country, this place is ‘worth a special trip’ in the truest sense. …

Lamb en croute

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This started as just an idea… can you even make lamb en croute? First there was confidence, then concern, then a strange conversation with myself. ‘If it doesn’t work first time who cares? Erm.. I care. Well then, why don’t you also cook it sous vide and then if it over or under cooks you can serve that instead and then eat the pastry one yourself later!’…. In the end both ended up on the plate (?!) Ingredients: (Serves 2) one rack of lamb a handful of frozen peas chanterelles one leak pate de foie gras (or any smooth pate) two leaves of savoy cabbage one egg for egg wash pre-rolled puff pastry parsley oil optional Method: 1.  Get your butcher to french trim the lamb rack. Life is too short to be doing this at home. Its also far to short to make puff pastry so just buy that! Cut the rack in half and remove the bones from one portion. Place the one still with the bones attached, well seasoned, in a sous …