bon-bon – evolve
Restaurant Bon-Bon means ‘good-good’ in French and that is truly an understatement for the quality of the served courses at restaurant Bon-Bon. The restaurant is one of the culinary highlights in Brussels and is located in the most expensive green and residential area of the city. Chef Patron Christophe Hardiquest moved his restaurant five years ago to this impressive renovated villa. During the summer months one can enjoy dinner at the terrace next to the little herb garden, in which the chefs pick daily ingredients to finish their dishes.
Chef Patron Christophe has been building his culinary dream step by step in the past years and he now is at the top of Belgian gastronomy. The cuisine is constantly changing at Bon-Bon even if the core is contemporary French with modern impressions. Chef Patron Christophe Hardiquest's philosophy is to knit together the patchwork of memories of tastes and flavours and to gently work on ensuring that these memories go on and on. From his open kitchen, the chef refines products without degenerating them. With his continuous innovations he wants to surprise and delight guests, but by all means he shows respect to the main ingredients.
It depends on the season what the Chef will serve for you and great creativity is shown in the menus ‘Impro’ and ‘Best Of’. The signature of Chef Hardiquest is a classic interpreted kitchen, based on the French cuisine with an innovative twist. Fish and shellfish are very important for the Chef. In the plate, his cooking philosophy is translated into modern, honest and pure dishes. The Chef successfully combines top products like scallops from Dieppe, King Crab from the Barents Sea, white truffle from Alba, Langoustine de Guilvinec and veal from Corrèze.
One of the Chef’s signature dishes is a combination of scallops served on shallots whipped cream with a gazpacho of oysters. Another great dish is the synergy of a cheese and dessert course. Whipped Fontainebleau de Beersel cheese is paired with a sorrel and peppercorn ice cream for an intense touch. The dish is combined with little merengues from rosemary, dill and chervil merengue pieces and a coulis from cucumber, celery and lemon. You will finish your meal with an amazing selection of home-made macarons.
Once you step in to the restaurant you can feel the tradition of a fine dining restaurant being modernised with a friendly and personal touch. The team and atmosphere is very positive and energetic while the Chef knows how to motivate his staff. The team at restaurant Bon-Bon is highly skilled and motivated. Restaurant manager Jonathan Gillet constantly manages the dynamic service and sommelier Michel De Muynck exposes his experience in a very balanced and impressive wine menu.
The Chef and his team offer the guests an interesting take on the French cuisine, combining beautiful products with modern touches. Restaurant Bon-Bon serves a great dining experience in the capital of Europe in a stylish setting. Christophe Hardiquest successfully managed to build a great gastronomic restaurant that is really worth the journey.
Bon-Bon scored 87 points of 100 points in our rating system. View our Top 60 of the world. Back to the reviews.
By Sven, Frank & Adriaan
Avenue de Tervueren 453
Phone: +32 2 346 66 15