La Sucrerie Brasserie
La Sucrerie Brasserie Restaurant
Tel: 02/352 18 15
02/352 18 88
Heigh-ho. I'm away on business again. The meeting scheduled for
Luxembourg has been cancelled, and re-scheduled to take place in Waterloo,
Belgium. I'm staying at the Grand Hotel, and very nice it is too!. I had
checked out their restaurant on their web site because it seemed quite a
way to go into Bruxelles for dinner, something I would have liked to have
The menu for La Sucrerie was very enticing, and I relaxed a bit,
because, although I don't normally find hotel fare very good, this looked
good. After I checked in, I looked into the restaurant - it was quite
empty, perhaps another three or four people. I knew that people here eat
later than we do, and I left it until after 8:30 pm local time before I
went for a table. There were a few more people there then, and it filled
up gradually as I progressed through my meal.
I elected to go for the "Menu Gastonomique" proposed by the Chef de
Cuisine, Jean-Pierre Mitaine.
Marinade de Thon aux epices ou
foie gras aux pommes a la cannelle
Frittote de Lotte au vinaigre de safran ou
scampis brille au curry doux
Filet d'agneau roti et nouilles chinoises aux
champignons noirs ou
Turbotin roti aux lentilles et
Trilogie de cremes brulees ou
Biscuit moelleux a
la papaye du Chili
A plate of olives and aioli, bread and butter arrived and the waiter
took my order for a glass of the house Medoc, and a bottle of Perrier.
The foie gras was superb: served with a fruit jelly and crisp brown
toast, this was a perfect first course. The flavour was subtle - the pate
had something else in it - I couldn't tell what, but it made the texture
The waiters were attentive, but unhurried. I appreciate this, as I'm a
slow eater and I like to give each course time to settle before ploughing
Next came the Frittote de Lotte (Monkfish). Served with a saffron
vinaigrette sauce, lattice cut crispy potatos and a spring onion and mash
base. Absolutely spot on.
Then the Lamb. I had asked for it to be served "au point" - and it was.
Beautifully pink on the inside, and properly cooked on the outside. Served
on a bed of Chinese noodles with a form of rice and black mushrooms on
top, the splash of Jus around the dish finished it off.
Finish off with what I can only describe as Papaya cheesecake,
surrounded by a raspberry coulis. More delicate and refined than your
average cheescake, I found this marred by the taste of chocolate which
came from the artistic line drawn with it to hold back the coulis from the
center of the plate. I'm not a fan of chocolate, so don't read this as a
This was one of the best dinners I've had in years. The setting is
interesting (see their website for photographs). The menu enticing (again
see their web site - which even has a recipe for one of the dishes,
including photographs of the process!). The food is delicious and the
service is accomplished.
The only downside is possibly that the portions are somewhat "nouvelle
cuisine" - fine for me, but if you're a trencherman, you may want to order
some side dishes. To cap it all, the bill came to... wait for it.... 1790
FB ...which equates to £28.
Astounding value compared to what I'm used to. I can only
hope that this is close to the norm in Belgium, so I can take advantage on
my next visit.