This well thought of eatery was established by Georges Cuvelier in 1926. Since that time, generations of the family have carried on the tradition of creating fine cuisine which has a taste of home for customers. This is the end meaning of Comme Chez Soi after all.
The present location affords visitors with a more modern and roomy atmosphere while still adhering to the principles that made the food and service so famous in the first place. Today, offering the best and most hearty dishes possible, along with food preparation exhibitions by noted chef Lionel Rigolet, completes one of the most interesting culinary venues in Brussels.
Master chef Pierre Wynants presents dishes which are both a taste of home, and quite the extraordinary as well. For the participatory type, Chef Wynants set up a table in the kitchen so they could watch
They surprised me with yet another Amuse Bouche, which happened to be a combination of Fried shrimp with seafood tartare underneath, Smoked mackerel with apple mash and a Shellfish soup.
The soup tasted a bit oriental due to its ingredients- ginger and spring onion. It also contained clams. Shrimp was very enjoyable and so was the smoked mackerel as both had rich flavours.
A very good appetizer as the lime and coriander tastes were not only evident but refreshing. The fish was not fully cooked and hence gave a very chewy texture which I enjoyed very much. The North Sea shrimps were fresh and sweet, and were perfectly accompanied by the lobster sauce underneath. Drips of wasabi mayo supplemented the dish well.
Another impressive course. The fried redfish with the subtle hazelnut crumbs on top went very well with the mushroom foam. The rich foam also accompanied the veal’s head and mustard seeds perfectly. The veal’s head reminded me of the British Gastro Pig’s head on toast. The fish was fresh and this was particularly highlighted due to the generally rich sides of the course.
I was expecting a lot from this main course, given the high standards of its predecessors. Unfortunately it turned out to be a disappointment. The French duck breast was slightly overcooked and dry despite being pink. The honey sauce on the side was very appetizing and the potato crisps with berries were equally appealing. I requested for a slightly less cooked duck but was turned down by the waiter, who insisted that it was the perfect texture. I was hence obliged to continue with the dish which I felt could have been better.
I found the dessert a bit too sour, a bit towards the fruity end since I personally prefer a chocolate based dessert. Nonetheless a decent course to end the meal.