The bistro will open from Sunday to Tuesday and will be run by Christophe’s right-hand man and sous-chef Adrien Cunnac who has worked with the Belgian chef for the past 8 years. Hugo Traineau, who worked at Bon Bon for the past four years will be responsible for the hospitality in the dining room.
“We are pleased and proud to start this new adventure,” Christophe Hardiquest said.
In the opening of our WhatNext series we hinted at the possibility for restaurants to maximise the use of their space particularly at times when the restaurants may need to reduce their covers or rethink a certain part of their function.
Restaurant Bon Bon is normally closed three days a week (from Sunday to Tuesday) to give his team the chance to rest and have a decent work life balance, Christophe has now decided to open seven days a week utilising the space of his fine dining restaurant as a bistro for six services a week.
In an interview with Food and Wine Gazette, Christophe had said that he wanted to retain all his staff despite the fact that it would not be possible to reemploy them all at Bon Bon because of the social distancing constraints.
On the menu is an aperitif platter, the seasonal herring with tomatoes and green beens, ravioli, snails as starters among others and stuffed tomatoes, a ‘tartare’ of beef or (American) as it is known in Belgium, Blanquette of veal cheeks, a rib-eye steak and cod among others.
Le Bon Bistro, Avenue de Tervuren 453B
Open from Sunday to Tuesday from noon to 1.30pm and for dinner at 6.30pm and 8.30pm. (2 services)