Hello spring! long-time no see? You certainly have taken your time but I am glad to see you! The sun is out, the flowers are blooming and summer is on it’s way.
Anyho’, out here in the Brussels streets for the weekend spending time with my young in and we decided to have our second tasting menu experience because why not? Since I have been dubbed the bougie aunty, these young in(s) of mine are sharing in ALL the experiences okay? Dinner was at IL Ramo D’oliva. First off, not Chef Giuseppe looking like a scientist with his ‘laboratory’ kitchen in his cosy restaurant ❤️🤗
When I tell you Chef G did his thing? He did HIS TING! Let’s get into it shall we? Chef G does not have a menu. He offers a seasonal menu which he creates using local produce he sources for the day and he be C R E A T I N G! The meal started with king crab in basil cream. I don’t know about you but when I hear basil, I think a green aromatic herb yes? Right, Chef G’s basil is not green but white in colour and gelatinous 🤔. It formed the base layer for the king crab and tasted amazing!
In hindisght, we should have clocked that this menu was going to have many 🤔😱😮👏🏽🔥moments because we were only just getting started 😊! The second course was beet root and parmesan. Yup, beetroot and parmesan? Like this is a thing? It is indeed in Chef G’s kitchen. The beetroot was cooked down into a rich reddish sauce that was accompanied by parmesan and asparagus. The parmesan was 2 layers. The top layer a rich green colour (as it was infused with asparagus juice) with the bottom layer the normal parmesan colour, giving cheese cake vibes!
Black Octopus, Shrimp, potato and rocket leaves was dish number three and plated up, it was pretty.
Simple looking but definitely not simple tasting! Sushi was course number four. And of course Chef G had to add his own spin, his sushi was made with risotto rice, capers and saffron on a bed of sea weed !
Pasta came next with tomato sauce, well tomato water! I know, tomato water and pasta? Doesn’t sound pleasing or tasty right? err wrong! Uno memento por favor! This pasta was bougie, came out looking like a cinnamon roll..
When Chef G presented this course, I was like say what now 🤔? His version of Coquilles Saint-Jacques aka scallops was 😘. You lot know I love me a scallop and I have had my fair share – Malta, Dubai, Sweden. However, I was not ready for the badassry of Chef G’s scallop! He really is in his food scientist bag and did his big one with this course. Not a shell in sight. Instead the creamiest mushroom sauce that I have tasted .. EVER! Plus, this course was oil free😮- not an ounce, sprinkle, dash of oil whatsoever, zilch, nada, none!
And the taste? Good heavens! The cured meat as a topping? ouuuuuuuu….it was GOODT! Pudding was colourful – cream caramel, biscuits, fraise, chocolate praline and mascarpone!
Chef G there really is a science to your food! Bedankt for a fab dinner!
Proost
Ndidi
