Sel et Poivre
It is always exciting to discover a restaurant. To apprehend its cuisine, to perceive its approach, to grasp its soul and finally to rejoice in both the good time spent and all those to come.
A little more than four years ago, Julian Vanhaelter and Maelisse Rossetti moved into this beautiful house in the corner of Jumet, just across from the streetcar terminal. This house, previously dedicated to transalpine cuisine, they have converted into a beautiful space, with a sure taste, and it is a beautiful modernity that now welcomes a clientele that is characterized by its beautiful loyalty.
The place is sober, bright, decorated with taste. Here the bar and the cellar and the main dining room, lined with wood, benches and seats. There, the veranda, bright and welcoming, which opens onto a beautiful terrace when the weather is fine. It's comfortable, it's spacious. We like it.
The plate? It's really good! On this day, there was this beautiful starter that brings us back to a true gourmet experience, crispy monkfish and scampi, young shoots and a very good homemade tartar sauce, followed by an impeccable 'Black Pearl' fillet of beef cooked with mastery in the Josper oven.
In the menu of the moment, we spotted this Sliced yellowtail, minute marinade with kalamansi lemon, young herbs, the roasted eggplant 'cima viola', piquillo peppers, borettane onions, burrata siphon, or the Beef Tartar, anchovy mayonnaise, caper flowers, crostini, vegetable pickles Julian does not forget the Italian roots of his walls and the pasta remains very present, as evidenced by these Spaghetti nero di seppia al limone, langoustine tartar, micro basil shoots.
The menu of matured meats lives according to the arrival and at the moment, let's make a choice between the Entrecote de veau de Galice, ratatouille, marrow bone, veal juice, grenailles in olive oil, the Rib with bone matured 'Aubrac', the Faux filet matured 'Swami' Denmark. Fish lovers will find refuge with a roasted Halibut on skin, langoustine tail, local asparagus, raw fennel, fennel cream.
Le Sel et Poivre is already one of the addresses that you should visit. To discover and to stay in touch with the cuisine of Julian Vanhaelter, a young man who only proposes tasty plates, acting at the moment and going to the only destination that speaks to us: the taste.
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