Nowadays Yellow isn’t only a color but a Pop-up Bistro in Bruges run by *** Michelin Chefs Gert De Mangeleer and Joachim Boudens. Again a great opportunity to eat delicious food without having to sell one of my beloved organs…
We got all our friends excited and had a chance to book a table Sunday at 18.30.
Whether it were my very high expectations or temporary insanity but the experience wasn’t what I thought it would be.
Don’t worry my dear readers I am not becoming the culinary Anna Wintour.
The food was good, meat was cooked to perfection, delicious produce and the Menu was a mix of classical dishes with a twist.
My deception was maybe the concept of “Bistro” : food was served at an impressing speed, one could perceive this as incredible preparation skills and fantastic Teamwork and surely part of the Bistro idea but prices weren’t according to this concept.
Overall worth the experience especially the food which was delicious but by 20h we were done and preparation was made for their second shift.
Which leads us to our second item: Vitello Tonnato, the highlight of my evening! Thin slices of Sweetbread (I think) with a delcious caper & tuna sauce served with potato slices.
Today I serve you: Vitello Tonnato my way 🙂 Slices of crispy calf’s tongue, caper and tuna sauce and some Black Radish.
Recipe will appear later on.
Third item of the day: a small town celebrity! ( trust me being a celebrity would be as horrible as eating tinned food for the rest of my life)
Crombé wines has recently moved into a wine’s lover paradise and they were so kind to put When Spoon Meets Pot as a link on their new website! From now I present you matching wines with my dishes.
So with this cold starter we serve you:
***Centine 2013 (white wine) from Tuscany by Banti, a delicious blend of Chardonnay, Sauvignon Blanc and Pinot Grigio grapes.
Full, sharp, round taste which I absolutely loved!
For the calf’s tongue:
Soak a calf’s tongue into cold salty water for 24h, rinse well and cook slowly for 90 minutes with
2 Stalks of Celery, 1 leek, 2 shallots, 1 bay leaf, 3 carrots and 3 cloves of garlic all coarsly chopped.
Add beef stock and season the water. After the meat is cooked leave to cool down.
Cut into very thin slices and bake in a very hot pan with olive oil, season.
For the Sauce:
Make a classic Mayo and add the juice of half a lemon ( I added a bit more) together with a can of tuna, 2 anchovies and 1/4 cup of capers. I sieved the sauces because the tuna gives it a “grainy” texture which I don’t appreciate.
Voilà! In my opinion the ideal starter again without the stress and the calf’s tongue is much juicier than calf’s meat.
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