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Bruxelles's Best Restaurants that are most frequently booked by customers of La Villa Emily Bruxelles
La Villa Emily Bruxelles Tripadvisor Reviews
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3 Reviews
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Fabulous food and great service!
Visited this lovely small restaurant with my wife, pre-birthday dinner, and we didn’t regret our choice, at all! The service was great, the wine very very good and not that pricy really (around 10-11 € a glass, champagne a bit more, let’s call it 20€). But the real highlight was the food, we took the five course menu with a few extras thrown in by the chef, really excellent with a good mix of fish and meat. On a whole, we could not fault it and therefore 5/5 is fully justified, and for two with a bit too much wine it came in at a reasonable 410€. We will go back!
Be the first to ReplyUne delusion, dommage.
What should I say for this restaurant « étoilé »…
I fortunately have been in other similar restaurants, but this one definitely doesn’t deserve its fame.
The place is indeed particular, a huge Murano made lamp is there, but the service and the food deceived us.
We were invited there for a particular occasion, asked for champagne, it came chambré and not the right temperature, besides, bottles should be opened at the table, we had instead an already opened bottle.
Food was so so, experimental, maybe nice for our eyes, but not perfect for our palates.
What really disturbed us was the menu. After the description of the plates, each with a price, it was written underneath the price for a “menu” without specifying that the meals in the “menu” were different. I really think this is not fair.
We will not return there.
A favourite restaurant gets a new chef
This is one of my favourite restaurants: when the first lockdown was announced in March 2020 I immediately booked a table here not knowing when we would be able to eat in a restaurant again. It was a great decision: I had a brilliant Last Supper.
And I’ve eaten there several times since. But the chef, Mathieu Jacri, whose ethos and food I liked a lot has moved on, to be replaced by Jean-Marie Bucumi, who comes with an impressive CV.
Yet a change at a favourite restaurant doesn’t come without provoking some anxiety: will standards stay as high? Will the new chef build on the tradition, or go in new directions?
Well, I haven’t yet had dinner there, but I have been for lunch twice: once with friends and once alone. So here’s a sort of preliminary take on the new régime.
The first lunch was a couple of weeks ago, so I’ll focus on the second time I went, which was just yesterday. I took the lunch menu, which is always extremely good value, although you can go à la carte which will make more of an inroad into your savings.
The amuse bouches were delicate and delightful: a rice cracker with artichoke and tomato, grilled black bread with cod, a beignet with mackerel: all well-seasoned, and beautifully presented. A very light almost un-oaked burgundy was suggested, and as the wine choices here are almost invariably excellent, I went with it.
I’ll pass over the first course, for the moment.
The main course was breast of young duck (canette) with a mushroom sauce and seasonal vegetables. This was excellent: the duck was nicely seasoned and cooked (though I would have liked a slightly crisper skin), with a simple but delicious sauce of finely chopped field mushrooms, and beautifully prepared vegetables. It was accompanied by a Syrah from the Rhône which was absolutely delicious.
The dessert was pineapple-focused: chopped candied pineapple, nicely balanced with some chopped apple topped with a light pineapple mousse and a slice of air-dried pineapple. The presentation was a tiny bit scruffy, but it was light and delicious.
But there is, of course, more: with coffee came petits fours and these were just perfect. a tiny lemon meringue with a pâte sablée to die for; a tiny financier; a cardamom pannacotta and another beautiful thing that I’ve forgotten :-)
The service was, as always, friendly and welcoming but with the right notes of formality. And the restaurant itself, with its open kitchen, amazing chandelier and intricate and warm wood panelling is a vital part of the experience.
So what about that first course? Well, I’ll be honest: it wasn’t great. Prestige ingredients: lobster and cèpes (and at the earlier lunch we had foie gras and a generous serving of truffles, which makes me wonder about the economics of the lunches :-) ) so it’s not a question of lack of generosity of the chef, but just some issues of technique and flavour.
But small imperfections are inevitable at the beginning of a journey and overall the food was very good on both occasions. I’m looking forward to having dinner there and seeing how the journey progresses.