Bleu Noir Living in Leuven
Then d'Artagnan moved to Naamsestraat, came in Krakenstraat place free for a new restaurant. On June 6, 2011 Bleunoir opened there doors in the kitchen Frederic Peeters, former sous chef of D'Artagnan. I reserved a table for three on Good Friday and was looking forward to my first experience with this restaurant.
The arrangement of the tables and the layout of the rooms is largely the same as at the time of d'Artagnan. The rustic, cozy atmosphere was maintained. The decoration of the walls was drastically changed with large murals and blue and black accents, referring to the name of the restaurant. The restaurant also still a well-equipped kitchen, which certainly inspires confidence in the quality of the preparation.
We were kindly welcomed and were assigned a cozy table in the back of the restaurant. The menu at Bleu Noir is not too extensive, which suggests that the cook uses fresh produce, something I can only be. For
I went to one of the suggestions in the suggestion board: wok asparagus, spring onion, cherry tomatoes and fried skreifilet. The two men in my company opted unanimously for the specialty of the house: the giant brochette. In brochette she ordered a portion croquettes.
My friend and I drank a glass of cava as an aperitif, while our comrade unit list held in the non-alcoholic beverages. As appetizer we had three appetizers: a salmon mousse with cod, duck with chicory and vegetable soup. A little treat for the taste buds.
Our meals were served unit list quickly. The brochettes of men were indeed huge. The skewers were served hanging on an iron rod, original, and convenient to remove. Flesh of the iron spit My friend had ordered his nature mushroom brochette and got a large portion of mushrooms. The pepper sauce of our comrade was appreciated. unit list Personally, unit list I was pretty happy with my wok with skreifilet, a light and healthy dish that still left plenty of room for a dessert. At dinner my friend and I drank a glass of wine.
The men soon had their first serving croquettes behind them. However, the second portion had to wait quite a long time so that the croquettes arrived at a time when both men were working on their last piece of meat. The ministry apologized for being late serving the croquettes. A mistake that we did like the fingers.
My friend had his big brochette more than enough and decided to skip dessert and go straight unit list for a digestif: a calvados. Our comrade and myself let us tempt by the lure of the chocolate plates. And boy, there we had no regrets. On a slate a profiterole with ice cream, chocolate cake, chocolate mousse and a blissful marrowy was served with fruit. To lick your thumbs and fingers off so yummy!
Then we have had bad luck? Appetisers (of the house): frying snacks as you can find in any supermarket just thrown in fritex without any trimmings! I opted for a (more expensive) suggestion: gambas. Three prawns, or with fine herbs but furthermore served barely anything, and last but not least, they were not cooked. unit list The operation I found rather amateurish: the remaining red wine (still quite a lot) pouring into a glass and then ask if there is a bottle may come, what can you say when there are three guys with an almost empty glass? Unfortunately for them, but for that price I can find better!
Latest comments jib on Artefact shows Global Rainbow Yvette Mattern collaboration imec jerre on Artefact shows Global unit list Rainbow Yvette Mattern collaboration imec Carolien on Presentation Master DUKE SITE 04 Feb 2014 Marie-Hélène Deploige on Leuven "Urban Stitches & Words" project is looking for volunteers Marie-Hélène Deploige Leuven on "Urban Stitches & Words" project is looking for volunteers
Living in Leuven uses Wordpress. This theme is designed by pretty.nu.
Then d'Artagnan moved to Naamsestraat, came in Krakenstraat place free for a new restaurant. On June 6, 2011 Bleunoir opened there doors in the kitchen Frederic Peeters, former sous chef of D'Artagnan. I reserved a table for three on Good Friday and was looking forward to my first experience with this restaurant.
The arrangement of the tables and the layout of the rooms is largely the same as at the time of d'Artagnan. The rustic, cozy atmosphere was maintained. The decoration of the walls was drastically changed with large murals and blue and black accents, referring to the name of the restaurant. The restaurant also still a well-equipped kitchen, which certainly inspires confidence in the quality of the preparation.
We were kindly welcomed and were assigned a cozy table in the back of the restaurant. The menu at Bleu Noir is not too extensive, which suggests that the cook uses fresh produce, something I can only be. For
I went to one of the suggestions in the suggestion board: wok asparagus, spring onion, cherry tomatoes and fried skreifilet. The two men in my company opted unanimously for the specialty of the house: the giant brochette. In brochette she ordered a portion croquettes.
My friend and I drank a glass of cava as an aperitif, while our comrade unit list held in the non-alcoholic beverages. As appetizer we had three appetizers: a salmon mousse with cod, duck with chicory and vegetable soup. A little treat for the taste buds.
Our meals were served unit list quickly. The brochettes of men were indeed huge. The skewers were served hanging on an iron rod, original, and convenient to remove. Flesh of the iron spit My friend had ordered his nature mushroom brochette and got a large portion of mushrooms. The pepper sauce of our comrade was appreciated. unit list Personally, unit list I was pretty happy with my wok with skreifilet, a light and healthy dish that still left plenty of room for a dessert. At dinner my friend and I drank a glass of wine.
The men soon had their first serving croquettes behind them. However, the second portion had to wait quite a long time so that the croquettes arrived at a time when both men were working on their last piece of meat. The ministry apologized for being late serving the croquettes. A mistake that we did like the fingers.
My friend had his big brochette more than enough and decided to skip dessert and go straight unit list for a digestif: a calvados. Our comrade and myself let us tempt by the lure of the chocolate plates. And boy, there we had no regrets. On a slate a profiterole with ice cream, chocolate cake, chocolate mousse and a blissful marrowy was served with fruit. To lick your thumbs and fingers off so yummy!
Then we have had bad luck? Appetisers (of the house): frying snacks as you can find in any supermarket just thrown in fritex without any trimmings! I opted for a (more expensive) suggestion: gambas. Three prawns, or with fine herbs but furthermore served barely anything, and last but not least, they were not cooked. unit list The operation I found rather amateurish: the remaining red wine (still quite a lot) pouring into a glass and then ask if there is a bottle may come, what can you say when there are three guys with an almost empty glass? Unfortunately for them, but for that price I can find better!
Latest comments jib on Artefact shows Global Rainbow Yvette Mattern collaboration imec jerre on Artefact shows Global unit list Rainbow Yvette Mattern collaboration imec Carolien on Presentation Master DUKE SITE 04 Feb 2014 Marie-Hélène Deploige on Leuven "Urban Stitches & Words" project is looking for volunteers Marie-Hélène Deploige Leuven on "Urban Stitches & Words" project is looking for volunteers
Living in Leuven uses Wordpress. This theme is designed by pretty.nu.
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