Bon Bon means ‘good-good’ in French and that is truly an understatement for the quality of the food at restaurant Bon Bon. The restaurant is one of the culinary highlights in Brussels and is located in the most expensive residential area of the city, just outside the centre. Chef Patron Christophe Hardiquest moved his restaurant to this impressive renovated villa after successfully managing the previous Bon Bon in the centre of Brussels. The interior today is modern but timeless. Golden, beige and brown colours, lots of dark wood and comfortable seats set the cosy atmosphere. 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 with at 19/20 score in the Belgian Gault&Millau guide and 2 Michelin stars. The cuisine is constantly changing at Bon Bon, with a core that is contemporary French with modern touches. Chef Patron Christophe Hardiquest’s kitchen philosophy is grafted on top quality products, from luxurious ingredients such as oysters to more common ingredients such as figs and cheeses. In his open kitchen, the chef refines those 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 his menus. Since a few years, the signature of Chef Hardiquest has changed and he now calls it his ‘Origins’ kitchen. Within this new philosophy, he serves classic Belgian dishes with an innovative twist. One of the signature dishes that demonstrates this philosophy is the reinterpretation of the Belgian classic ‘tomates-crevettes” (tomatoes with shrimps). Cristophe serves the shrimps (from the Belgian North Sea) raw, with a jelly of tomato, and caviar. A deceivingly simple but so delicious dish. Another starter combines onion and grevenbruecher cheese in two preparations. An exceptional combination of these two ingredients results in a fine balance of salty, savoury and sweet. Next 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.

Once you step in to the restaurant you can feel the tradition of a fine dining restaurant being modernized 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 open kitchen ensures a dynamic view on this teamwork from almost all of the tables. The service team at restaurant Bon Bon is highly skilled and motivated, too. Restaurant manager Benoît Brochard constantly pushes the limits of the professional service and sommelier Antoine Lehebel exposes his experience in a very balanced and impressive wine menu.

Restaurant Bon Bon definitely is one of Belgium’s most interesting fine dining restaurants. Chef Christophe Hardiquest and his team offer the guests an interesting take on the Belgian/French cuisine, combining beautiful products with modern, well-balanced touches. Pureness remains key in the preparations, resulting in an elegant, product-driven, delicious experience in a stylish setting.

Gastronomy

Exterior/interior

Chef Christophe Hardiquest

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Written by Sven & Frank