An explosion of flavors - Trends-Tendances sur PC

An explosion of flavors – Trends-Tendances sur PC

Olivia Sauvage and David Heine, members of the Jeunes restaurateurs d’Europe (JRE), have been based in Houffalize for a good fifteen years. First in the center and today in a pretty little house on the heights of the city. This allows them, in the summer, next to their warm room where the hunting decor is never far away, to have a beautiful terrace lined with a gazebo which can accommodate fifteen people outside. shelter from an unexpected downpour.

Olivia Sauvage and David Heine, members of the Jeunes restaurateurs d’Europe (JRE), have been based in Houffalize for a good fifteen years. First in the center and today in a pretty little house on the heights of the city. This allows them, in the summer, next to their warm room where the hunting decor is never far away, to have a beautiful terrace lined with a gazebo which can accommodate fifteen people outside. shelter from an unexpected downpour. La Fleur de Thym is a real institution in Houffalize. Moreover, during our visit on a Sunday afternoon in July, almost all the indoor and outdoor tables had found takers. It is easy to understand why. David Heine offers high-priced menus: lunch (three courses – 35 euros), market menu (50 euros – three courses and appetizers) and the JRE menu (four or five courses and appetizers – 62 or 75 euros). To energize Tuesday, his quietest day, he launched Mad Tuesday where he only serves a single menu priced at 50 euros. The latest to date offered monkfish, sea bream and duck breast… Generous and authentic, the chef’s cuisine gives pride of place to what he calls his aromatic whims. In fact, all the dishes are particularly tasty and the cooking is perfectly controlled. However, be careful not to overdo it. As in the first entree he served us from the JRE menu. The lobster, otherwise excellent, was literally lost to the point of becoming superfluous in a hodgepodge of explosive flavors: cucumber and wasabi sorbet, watermelon macerated in soy sauce, candied tomatoes, tomato dumplings, guacamole, etc. This will be the only downside, with the dessert a little behind but without reproach, of a meal worthy of its 15/20 at Gault & Millau. Special mention for its red mullet accompanied by bouchot mussels, rouille foam, red mullet bisque and candied (and tender!) fennel with Gouvy saffron. Or for his amazing line-caught seabass enhanced with parsley butter, maritime aster leaves and cannelloni with small vegetables where the squid plays the role of the dough. Considerate and unpretentious service well orchestrated by Olivia whose food-wine pairings are successful. A great initiative, it also offers L’Insoumise as an aperitif, the great bubbles from the Vin de Li├Ęge cooperative.

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