paulbrussel

This dicussions have gone on for ever in France as well as in Belgium, notably in view of elections. The European Union has already allowed in the past some high VAT exceptions for labour intensive work: European countries could choose which branch they would like to have a lower VAT applied. This was done in some countries for example for hairdressers: nowhere did I see lower prices, which I can understand since the difference between a haircut of 20 € at 21 or 6 % VAT is not that big, so the hairdressers said that it gave them the necessary help to continue in economic cutdown. However, since the checks are much higher in restaurants in general, there could be a big difference. When I went to a good restaurant (bib gourmand) here in Brussels, just before federal elections, that restaurant did already mention the difference on the menu: I paid really the 15 % less. Since the restaurant business is in difficulty, it could make a difference if they lower their prices. (By the way: taxes are in general not a matter that falls into the law of the European Union, but are only fixed by national law; 'Brussels' has therefore almost nothing to do with it. The relation between Brussels and the lower VAT in the mentioned example of hairdressers is therefore not quite clear to me, but nevertheless it happened.)

True, but nevertheless, I found Àbac the most formal restaurant of BCN and people are more dressed up there then in the other modern restaurants, like Comerç 24, Alkimia or hisop.

The most easy way to get to MB from SS, is by cab. We paid last month about 12,50 € a one-way drive. Booking is absolutely necessary. We booked months ahead but needed to change are culinary schedule, since the day we wanted to go, it was already fully booked. By the way, we were very impressed by his meal that gave an overview of the last ten years of MB, indicating at each course the year of creation.

Naylor has worked almost all the time with Robert Kranenborg. Kranenborg was the chef of La Rive before he started Vossius in order to achieve his third Michelin star; he only got one, and went bankrupt. Then Kranenborg started in Le Cirque, the upscale restaurant of the (Fortis) Circus Theatre in Scheveningen / The Hague, which theatre has a simple restaurant as well. Difficult to say what Naylor's style is. Pascal Jalhaij of Vermeer worked as the sous of Kranenborg at La Rive, but I find Jalhaij much more creative then the more classic-modern Kranenborg. Whether Naylor is more into creative Jalhaij-style or more in the classic, but not old fashioned Kranenborg-style, I don't know, especially since he does not seem to have worked as a chef himself.

Some references of books: Dutch cooking : the new kitchen / Manon Sikkel, Michiel Klønhammer ; [transl. from the Dutch: World Wide Translations (Steve Cranko) ; photogr.: Gerhard Witteveen ... et al.] Dutch cooking today / [recipes: Clara ten Houte de Lange ... et al. ; ed.: Chantel Veer ; transl. from the Dutch: Lynn George ; photogr.: De Studio ; commissioning ed.: Inmerc] Certainly the latter author, Clara ten Houte de Lange, is a good writer about food.

De Karmeliet is the best, of course. I am not very into classic cuisine. In the modern interesting range, I would certainly recommend the more creative, if not inventive cuisine of: Den Gouden Harynck Groeninge 25 8000 Brugge West-Vlaanderen (B) 050/337637

Last May I spent a long week-end in Dresden and went to the following restaurants with a local couple interested in good cuisines [my personal notes between brackets]: Caroussel * [15/20] Alte Meister, Café [11.5/20] Alte Meister, Restaurant [12.5/20] Gambotti [11.5/20] Lesage [13.5/20] Rue, La [12/20] Caroussel of course is good. Most surprising, quite modern and best quality for the price was Lesage, in the very modern and worthwhile visiting, transparant factory of VW. Alte Meister (in the museum of art, near the Semper Opera), the food and ambiance in the evening [restuarant] are much different as in the afternoons [café]. By the way, except for Caroussel, Dresden is not expensive at all and quite pleasant to visit.

Of course, it is all what you like and very personal. I made a day trip to Bergamo last year, just to have lunch at Da Vittorio. I was very disappointed. It was all OK, but I had the feeling to come in a restaurant of years ago. Afterwards I talked to two of the brothers, one being the chef, and expressed my disappointment with the rather old fashioned and expensive meal I had, with mainly a lack of any creativity or modernity. Later, I maid a day trip again, but now to go to Milan where I had a wonderful lunch at Cracco-Peck, just before it officially got it's second Michelin star.

Eating alone is no problem in Brussels, since many people, even locals, do that. Monday evening however is a bad evening: many restaurants are closed. Besides the discussion above, the main questions are: what sort of kitchen are you looking for, and what is your budget. Since I know a lot of restaurants in Brussels, you can always ask me directly. Anyway: the main tourist trap is everything around the Grand Place, and mainly the Rue de Bouchers / Beenhouwersstraat (except for the restaurant Aux Armes de Bruxelles).

Indeed, I do agree that the absence of Gagnaire should not play a role. I have been three times at Gagnaire, of which at one occasion the chef was not in. I didn't notice any difference. (However, I wasn't that much impressed by Sketch, and I am sure that the precense of Gagnaire there [but that wasn't the case] would probably have made a difference.) Furthermore, everything that happens in such a restaurant kitchen is team work. So there are many times in the cycle in which the several levels can correct. So I suppose you are right that you noticed a concept problem. (The comparison with a Chopin player seems more difficult to me. Performances at that level are not at all team work but highly depending on that person at that very day; at the top there is never routine, and you may have as a person a bad day as performer.)

Thanks for your interesting observations! Are you suggesting that since Gagnaire was not in that day, that the meal was inconsistent? (Isn't he some days a week at Sketch.)

The only alternative if you want to stay in the centre of town, will be chef Edwin Kats of La Rive, in the Amstel Hotel. He has two stars, is not inventive, but modern.

But I think this is much to classic for ginger chef.

Sea Grill would be the best restaurant, but mainly fish of course. If you go, and you have enough money to spend, do take the "Homard à la Presse". Wine list is OK, but expensive. Staff is one of the best I know, but that is perhaps because I have been there about 50 times in the last 10 years, and they don't change much. Bruneau is a lovely restaurant: much more creative as CCS (which I personally don't like that much because of being so classic). The wine list at Bruneau is also excellent, and not expensive at all. I had two months ago a Château Palmer 199 there for 110 €, which is the same price which you will pay on the market. Bruneau lost its third star this year, although I haven't understood why. Dupont is a very classic restaurant, and for me not very interesting. The same for Barbizon, in my opinion. Sea Grill and Bruneau are surely open in September, Bruneau also on Sundays. If you want to see them both: Bruneau offers a good lunch for only 65 €, drinks included (edit: also on Sundays). Sea Grill is open from Monday to Friday; you certainly need to reserve for Sea Grill on Mondays, since it is the only top restaurant open that very day, and the restaurant is very well known. Bruneau is less necessary to make a reservation since it lost its third star.

Indeed, asola: you are quite right: you get two times 7 courses an 2 desserts (at one plate for two persons, as you explained!) for 23 € each, so indeed 46 € for the two times 9 courses.

OK, you are right: at Comerç 24 I had 20 tapas and four desserts for 42 €, so that is even cheaper; but they were quite small as well. At Cata 1.81 I had 7 courses plus two desserts for 20 €, indeed quite small. The most expensive tapas (foie gras) at Cata 1.81 was 7,25 €; at Comerç 24, the most exepensive was 16 €. My total check at Comerç 24, including wine was 90 € p.p. At Cata 1.81, with less wine, I paid 30 € p.p.

November 2003 I staid in Hotel Condal, quite in the center of town. A single bedroom only costed 26 € and I found it fine. From the hotel, it was only a 6 € cab drive to Can Roca.

Indeed, I think you can't compare the more simple cooking at Cata 1.81 with the more complex cooking of Comerç 24. IMHO Cata 1.81 is by far the cheapest modern tapas restaurant you can get in BCN. A 7 course menu costs 20 €, another menu with more luxurious ingredients costs 30 €. The degustation menu at Comerç 24 costs 42 €. Indeed, it is more interesting, but it is at least about 30 % more expensive.

Last Monday at about noon time, there was no problem at all to get in. And that is a nice thing, because it is not well known that in July and August the museum is open on Mondays.

What a mess! I am very sorry for you. However, may it comfort you that I wasn't that impressed by Comerç 24 a couple of months ago?

How very sorry! When I was there a couple of months ago, it was one of the two best meals I had in BCN, and service was fine with me. But I must admit, I went for lunch, and there were not that many guests, although Xavier Pellicer told me in the evening (when I had dinner at his Àbac) that he had spotted me, so there was a table which could have been given more attention to then mine.

My recollection was that there were really two tasting menus the night we were there. One was a bit bigger than the other and probably too much to do two nights in a row. They were both very interesting. You are quite right! I just visited a week ago Michel Bras and they have two different menus.

The last time I was in Luxemburg, I had lunch at Clairefontaine, and ate in the evening at Le Bouquet Garni-Salon Saint-Michel. At Clairefontaine, the young sous-chef had just taken over of the former chef, who was quite well known in Luxemburg city. I was very much impressed by the meal I had at Clairefontaine and the excellent service. Le Bouquet Garni was not very impressive, although I had only one à la carte dish. However, I don't know whether they are open for lunch at Saturday or Sunday. Just have a look at the site of Michelin. August normally is the month in which many restaurants are closed.

Interesting. Txs for the info, LKL! Do I understand well that they have only a menu at lunch time? Nevertheless, it seems very nice for only 70 €. For me, the dining room of Les Ambassadeurs is one of the most beuatifull I have ever seen. Besides, the wine list was good too.

Since it still has two Michelin stars under a chef who worked with Boyer during 15 years, the last 8 as chef, I suppose the quality will still be good. But I have never been there; soon I will visit Foch*, which should be less classic cuisine as Les Crayères.