Cozy and romantic - Trends-Tendances sur PC

Cozy and romantic – Trends-Tendances sur PC

Renaud Waeterloos is a key figure in the city center of Brussels which he never ceases to bring to life. A stone’s throw from the Grand-Place in Brussels, it has been the soul for more than 20 years of Ricotta and Parmesan whose reputation is second to none. The pandemic has given him wings since, in the same block of rue de l’Ecuyer and rue de la Fourche, he has created three additional addresses. L’Unik, the Ricotta and Parmesan osteria-vinoteca, has just opened its doors and offers, alongside an extensive wine list, typical Italian dishes as well as…

Renaud Waeterloos is a key figure in the city center of Brussels which he never ceases to bring to life. A stone’s throw from the Grand-Place in Brussels, it has been the soul for more than 20 years of Ricotta and Parmesan whose reputation is second to none. The pandemic has given him wings since, in the same block of rue de l’Ecuyer and rue de la Fourche, he has created three additional addresses. L’Unik, the Ricotta and Parmesan osteria-vinoteca, has just opened its doors and offers, alongside an extensive wine list, typical Italian dishes as well as antipasti. In a completely different genre, the Zotte Mouche, which is celebrating its first anniversary these days, is an ode to Belgianness with homegrown dishes, an extensive beer list and offbeat entertainment with a DJ who, among other things, revive the famous Mondays of the Lord. Last fall, Renaud Waeterloos had fun opening Il Gastronomico right next to Ricotta and Parmesan (the two restaurants communicate). He imagined a romantic atmosphere (ah those big chandeliers…) and cozy around a tiny open kitchen. It officiates Michel Wahaltere, who we met at the Belga Queen but who above all has behind him a long career as a chef in Italian restaurants in the United States, and in particular in Aspen where he has been awarded several prestigious prizes. Perfectly organized, the chef, almost alone in the kitchen, produces creative, even daring and well-executed cuisine. Alongside a short menu which offers the classic primi and secondi piatti as well as pasta and risottos available as starters as well as main courses, it offers three, five or seven course menus (from 65 to 115 euros) where give free rein to his imagination. And the latter is rather fertile since during our visit, he amazed us with an explosive combination of scallop tartare, strawberries, beets and truffles or with his bigoli with Belgian truffles. Its tartufata, unctuous and tasty, is made with slivers of truffles and based on a mushroom broth whipped with butter. A delight! Also daring was its vegetable dish with seven varieties of beans to accompany perfectly cooked lamb and its red wine and black garlic jus. So, yes, there are flaws here and there related to the culinary option taken and the almost solo work. But frankly, Michel Wahaltere’s cooking and communicative good humor are worth a look. On the other hand, we would still like the wine list to expand and become a little more Italian…

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