Rabbit is the type of dish that you either love or you hate. It has a lot to do with culture. Belgium, like France, Italy and even Malta, the country I come from has a certain affinity to this dish. It is a lean meat with lots of nutritional benefits though in some places people are starting to lose the tradition of eating rabbit. Christophe Hardiquest, chef of two Michelin star Brussels restaurant Bon Bon has been on a mission to recreate a traditional rabbit Brussels recipe at his restaurant.
Over the past months, he has been working and evolving dishes with rabbit and gueze, a traditional sour Brussels beer that has unique characteristics that are enjoyed by beer lovers from around the world. A gueze beer is a blend of lambics that have been produced during different years which produce a beer that is acidic and fruity with a delicate woody fragrance and a dry finish that lingers on the palate.
The rabbit dish at Bon Bon has been evolving. He has served a rabbit tartare with Gueze beer to the latest creation, rabbit served with gueze and langoustine. The basis of any culinary creation in a fine dining restaurant comes from tradition.
Christophe Hardiquest cooks rabbit with gueze at Brussels brewery Cantillon
That has led the Belgian chef to Cantillon , a special brewery in Brussels that creates lambic and gueze beer that is sought after worldwide. Christophe has developed a friendship with Jean Van Roy, the brewer and blender of one of Brussels last breweries. At the final stage, after the rabbit has cooked for minutes, he adds parsley and then serves it with mashed potatoes. The Gueze works perfectly well with the rabbit. He uses beer, lots of beer.
The second time Christophe cooked rabbit at Cantillon he also prepared rabbit kidneys. These were cooked in in olive oil with shallots, mustard, Gueze and a touch of cream.
The end result was delicious. Simplicity at its very best.
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Learn how your comment data is processed. If you want to keep in touch, please subscribe to our newsletter. It was also an emotional evening because it was a reminder of what the country is set to lose when Hertog Jan closes at the end of the year. Gert de Mangeleer with his business partner Joachim Boudens has promised the start of a new chapter, including a new fine dining experience that will pop-up in secret places and serve just a few covers. Hats off to Christophe Hardiquest for managing to convince Gert to cook in Brussels.
Christophe Hardiquest cooks rabbit with gueze at Brussels brewery Cantillon - Food and Wine Gazette
While the ew guest chefs are yet to be announced, the next dinner is set to be held towards the end of March. The first dinner at Bon Bon has set the bar very high.
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Gert de Mangeleer plating with Christophe Hardiquest looking on. Briefing before service Gert de Mangeleer in conversation with Christophe Hardiquest before the service Discussions during the service.