BRUGES: Bar Bulot by Hertog Jan *** is the brand new a la carte brasserie by Gert de Mangeleer and Joachim Boudens. Originally created as a pop-up seafood restaurant in summer this year, Bar Bulot has become a fully-fledged restaurant that will tempt both fish and meat lovers.
Gert de Mangeleer and Joachim Boudens launched their new project Bar Bulot this summer at the very first location of Hertog Jan which earned them three Michelin stars and the former home base of their bistro L.E.S.S. which opened in central Bruges earlier this year.
The temporary restaurant is now reopening its doors after a complete refurbishment of the interior and a new menu.
At the helm of Bar Bulot by Hertog Jan *** are host Maxime Depreitere and chef Pieter Lefevere who give French-Belgian signature dishes such as tomato with shrimps (tomate crevettes) and shrimp and tournedos with pepper sauce a contemporary twist.
There is a selection of French and European wines as well as some exclusive wines from the cellars of Hertog Jan. The restaurant will also have a terrace that will be open from spring.
For their brasserie, they have chosen the place where it all started. It was here that the two clinched three stars before moving to their new location in Zedelgem on the outskirts of Bruges.
This is the second restaurant they open following the closure of their flagship restaurant Hertog Jan last year.
Bar Bulot has been decorated to create a nostalgic brasserie atmosphere.
The restaurant will open its doors on Wednesday 23 October.
The menu of Bar Bulot by Hertog Jan *** has a number of fish dishes including seafood and crustaceans as well as various North Sea favourites such as sole and eel in a green sauce. The fish dishes are supplemented by various meat dishes such as rilette of pork and a steak tartare. Guests can compose their menu from a number of snacks, starters, main courses, side dishes and desserts based on their preferences.
Bar Bulot by Hertog Jan ***
Tuesday to Saturday from 12:00 to 13:30 and from 19:00 to 21:00. Closed on Sunday and Monday.
Photos by Kris Vlegels.