Le Chalet de la Forêt, one of Brussels top restaurants will be organising a Russian night on Saturday 24 November at 8pm. Executive chef Kasper Kurdhal told Food and Wine Gazette that the dinner will inaugurate the winter season at the restaurant.
“It is the start of winter. The restaurant will be decorated for Christmas from two days before the event and we wanted to initiate the winter season with this themed dinner. Russia provided the inspiration since the start of winter brings with it the cold, the Vodka, the sour cream,” he said.
“We want to create an event that can be repeated next year. We might also have other themed nights but we will see how this goes,” Kasper said.
Chef Pascal Devalkeneer and Kasper Kurdhal will be immersing guests into the world of Russian folklore, tradition and caviar. The menu offers a range of dishes using different Russian caviar and promises to be intriguing.Sommelier Olivier De Joncker will be pairing champagne, wines and vodka with the dishes.
The menu is composed of a number of amuses-bouches from a praline of sturgeon, blini with salmon eggs, potatoes tsarine and marinated salmon with citrus fruits.
This will be followed by scallops with cresson cooked in a nut butter and served with Kaluga caviar followed by langoustine with cabbage and Imperial caviar.
Pascal and Kasper will then serve a fillet of sea bass with a champagne sauce, broccoli flowers, oysters and Baeri caviar.
For the next course, the chefs will prepare pork cheeks that have been marinated in vodka and finished with Beluga caviar.
The main course is a fillet of beef with fois gras cooked ‘a la Royale’ and served with a truffled beef jus.
The dessert promises to be surprising with Tahiti vanilla, combava and White Sturgeon caviar followed by the typical ‘lait russe’ or coffee with milk. It is a dish that Kasper created a few years ago and which he wants to recreate and serve together with the ‘lait russe’ or coffee with milk.
The dinner costs EUR 380 per person (all inclusive). Reservations can be made over the phone, by email or using the website here.