An excellent lunch, but it's dinner too. There is only a chef's menu, and a vegetarian menu, available for lunch or dinner. I was very pleased with the caviar atop a small sheet of tomato gel and mound of small shrimps. Not too complicated, but well presented and, of course, delicious. I sort thought that we were under some kind of secret psychological test when we were presented with a bucket of destictive knives, each one different, and select one to use for the lamb course. But I enjoyed myself greatly, and will have to return on my next trip. 2021 09 23. M2. read more

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Came out here in September 2019 for brother's birthday. What a beautiful experience with being acknowledged and taken care of on immediate entrance into the restaurant. Incredible attention to detail, delicious food and impeccable service. The chef made a memorable interaction by thanking the guests and acknowledging us and also made a video of lighting up the birthday cake and singing happy birthday. Truly a memorable experience! Also how cool to be able to select your own knife composed of some fun elements! I hope this place gets 3 Michelin stars soon!!! read more

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I loved bon bon! My wife and I made a special detour to Brussels to visit this restaurant on our 1st anniversary vacation. They were hosting one their Origins Collaborative Dinners with famous chefs from other fine restaurants. I also recognized a handful of restaurant critiques in the dining room. I very much appreciate, and applaud, Chef Hardiquest for conceiving such events where the spirit is indeed one of convivial collaboration for the benefit of diners, as opposed to one of caustic competition. The ambiance was festive and celebratory. The decor is definitely modern, with a few touches of levity (e.g. the stuffed goats :). The dishes were absolutely remarkable and delicious -- not a surprise given the A-list talent in the kitchen, which was in full view of the dining room, a nice perk. The service at bon bon is also deserving of particular mention. We were very well taken care of by the manager Benoît -- he is gracious, accommodating, and a true professional. He will take care of you. In addition, the head sommelier, Antoine, paired our courses with wines that made the experience more than the sum of its parts. I always appreciate a sommelier that listens to what you want and is able to deliver. In conclusion, bon bon is a must if you're in Brussels. I would gladly make another detour to revisit. bon bon is deserving of its third Michelin star, and should be seriously considered for it. read more

Tasting Menu: Jamon Iberico, Sweet and Crispy Nest, Olive Fritter Horseradish Marshmallow, Tomato Meringue Sardine and Herring Croquette Radish Granite, Horseradish Smoked Cream, Peas Trimmed Oysters, Jelly of Cucumber, Vodka, Celeriac, Crème Fraiche Crispy Bread with Eggplant Spread Sourdough with 4 Butters - Esplette, Salt, Black Pepper, Spring Garlic Langoustine Carpaccio, Fish Cake, Squid Emulsion, White Garlic Cream, Seaweed Crisp White Asparagus, Anchovy, Rhubarb, Peas, Soju Wild Garlic Veloute, Bacon Chantilly Cod Loin, Legumes, Nasturtium, Basil, Salt Cod Fritters Potato Gnocchi, Black Olive, Garlic Flower Smoked Wild Pigeon, Mousseline of Shallots, Gin-Ginger Jam, Wild Spinach, Hazelnut Pan Jus "Burned" Beef, Sweet Onions, Parsley, Artichokes, Beef Jus Pineapple, Passion Fruit, Meringue, Sage Ice Cream, Pate de Choux Macaron Cart - Chocolate-Ginger, Saffron, Speculoos, Roses, Olive Oil, White Chocolate and Yuzu Walnut Pie Toqued by Christophe Hardiquest with a lovely location in the pricy outskirts of Brussels, Bon Bon has been slowly building on concept of "boundless exploration, sharing and complicity" ever since opening, the accolades arriving from Michelin, Gault & Millau and Grand Tables du Monde with each passing season as the restaurant continues to evolve its experience into something more than just 'fine dining.' Considered by many to be the best restaurant in Brussels, the day of this meal a truly daunting one with a workers strike causing a nearly two-hour traffic delay en route, it was nearly forty-five minutes after 19h00 that arrival was finally made at the white brick building on Avenue de Tervueren, the staff completely understanding of the situation and as pleasant as they were accommodating with a table in full view of the open kitchen still ready in waiting. Offering several tasting menus in addition to a la carte selections, the spontaneous discovery a nine-course experience flanked on each end with no less than a dozen canapes, amuses, mignardises, candies and breads it was with little indecision that the decision was made to partake in anything Chef Hardiquest and his team felt like creating, the next two-hundred minutes well invested with steady nearly every bite a resounding success and very few delays in pacing. Reportedly upping their style in recent years, small touches like a selection of elegant cutlery for meats and purse stools styled as sheep not seen by a friend who dined there one year ago, the tasting at Bon Bon began with a flurry of small bites including a nutty ham and fried fritters as well as savory marshmallows and meringue, the most memorable taste a briny croquette of Sardine and Herring as well as the liquid nitrogen charged Radish with spicy Smoked Cream and Peas. Serving two styles of bread, the leaflets of lavash served from a folder with pureed eggplant while toothsome Sourdough comes with soft house-blended butter in four forms, the start of the tasting is announced by delivery of a "toolkit" containing everything from Chopsticks and Tweezers to polished forks and knives, the Chef's signature oysters soon to arrive with each perfectly trimmed circle's brine punctuated by vodka, cucumbers and cream. A progressive tasting if there ever was one, the lighter flavors leading effortlessly into red meats with a vegetable-centered focus that looks seasonally at the surrounding lands, courses such as the Carpaccio of Langoustine were beautiful expressions of taste, color and texture, the White Asparagus somehow striking a balance between Anchovy and Rhubarb while a particularly poignant potage of garlic was reined in by smoky pork Chantilly. Larger in portions than the standard upscale tasting, the longest menu potentially overwhelming those of modest appetites - or at least those unable to resist the bread - Cod Loin served with a sidecar of Brandade fritters delivered perhaps the most invigorating dish of the night with several beans and peas beneath Nasturtium and Basil, tender potato dumplings arriving next so light that they threatened to raise off the plate against gravity with a base of Black Olive and Garlic Flower crown. Told that a "bonus" course would be served as "thanks for visiting from so far away," the menu's original climax of Smoked Wild Pigeon with Shallot Mousseline was another stunning offering before another signature of "Burned" Beef, Sweet Onions, Artichokes and Parsley. Falling short on dessert, not for lack of trying but because Passion Fruit's cloying flavor is rarely something that lends to the balance seen in Hardiquest's savory plates, it was with good fortune that Bon Bon's elegant Macaron Cart was there to immediately rectify the situation, options including Olive Oil, Chocolate-Ginger, Saffron, Speculoos, Roses and White Chocolate with Yuzu each topped with a dollop of cream or fruit plus garnishes before ending the night with a bittersweet finale of Black Walnut Pie. read more

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In my search for that new special place in Brussels, I had been wanting to try "Bon Bon" for a long time and decided to use the occasion of my wife's birthday as an excuse. I made the reservation well in advance and we both expected an enjoyable, gastronomic evening. In short, the experience was underwhelming. Most importantly, the food lacked flavour. The courses were insipid and uninspiring. Very much a style over substance affair, minus the style. One can choose from a small a la carte menu or choose a "surprise" tasting menu of either a 'standard' 5-courses; or 5-courses with white truffles; or 7-courses. We opted for the 7-course option with wine pairings. One of the surprises of the surprise tasting menu - apparently known to regulars, of which there appeared to be many - is that no one tasting menu is the same and diners are expected to specify in advance what they would like.... So, for instance, if you would prefer that 5 of your 7 courses on a cold autumn evening did not comprise of cold seafood then you should say so...! The wine pairings were mediocre. The front of house service team, with the exception of the very friendly sommelier, seemed to be largely comprised of teenage boys with little or no experience/knowledge. The chef spent most of the evening glad handing with the local "celebrities" who all found the food exceptional. Maybe they should get out more and perhaps the Chef should spend more time focused on the kitchen. I've had better seafood from ostreet vendors. If you are looking for a quality, Michelin star evening then look elsewhere. I can't believe (or understand why) this place has 2 stars! We will not be back. read more

Fantastic cullinary experience with our beloved host. Take the surprise dinner a'd you will be well teated. I promise. read more

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Ambitious gastronomic destination in Brussels, the new venue gives us front row seats to the kitchen. Trust the chef and you'll be rewarded with innovative dishes, prepared with technique. read more