Please note that since writing this blog post, Bloesem has closed down
After tinkering with my computer for a good hour and a half, my Brussels brother accompanied me to another of my new local restaurants: Bloesem. In a rather quaint location near the Brouwersgracht, Bloesem has a ‘gezellige sfeer’ (friendly atmosphere) and a short, uncomplicated menu. Despite its length and simplicity, however, my brother and I both opted for the three course ‘surprise menu’ in the hopes that it would be seasonal and slightly more adventurous. In some ways, we were not disappointed.
Unlimited bread with various olive oil combinations and sea salt were set down in front of us, which was lucky given that our first two courses were incredibly slow in coming. The voorgerecht consisted of a very Dutch timbale of diced herring with a cucumber salsa. Raw ‘haring’ is an acquired taste, and this seemed like a bit of a risk on the part of the kitchen, but it was tasty if characteristically slightly slimy. Next came hot, clearly free-range chicken with an onion confit, carrots, asparagus and a celeriac mash. I’m going on taste here as I couldn’t quite hear the waitress’s announcement above the noise of the restaurant (bear in mind, reader, that my Dutch is also fairly limited, and this was no slur on the attentiveness of the waitress). The vegetables were well-cooked and the jus well-seasoned, but I was slightly disappointed to find chicken as my second ‘verrassing’ – for me it’s an everyday ingredient rather than restaurant food.
The dessert was the highlight – a dried fruit clafoutis, which I would have preferred made with fresh fruit, having made it with cherries (the classic clafoutis), pears, apricots and peaches in the past myself. For me, however, the fragrant rosemary ice cream with which it was served was the most memorable part of the meal, which is a considerable compliment from someone who considers herself ‘not a dessert person’. Ok, I have a slight obsession with herbs in desserts, but this one could convert even the most virginal of dessert purists. Sweet, by being refreshing and fragrant rather than saccharine or synthetic. I made a mental note to do some experimenting in my own kitchen along these lines; I will report my findings!