On the way back from Paris, we met up with my bf's sister and fiancé for dinner. They had many…read moregreat meals at Le Fox and it was just passed the border of Northern France at the most western point of Belgium. A nice drive through the countryside took us to De Panne, a quaint seaside resort town where Hostellerie Le Fox was located. The restaurant was in the hotel by the same name owned by chef/owner Stéphane Buyens. It was pouring down rain the hotel offered free valet at the door. We were running a little behind but the restaurant staff warmly welcomed us. We sat in the hotel's lounge area which was a cozy space filled with Chef Buyens' paintings as well. Shortly after ordering some champagne, we decided on taking the Mer Sauvage or Wild Sea menu the two Michelin star chef came out to greet us he was quite a humble and down-to-earth chef.
To start we were treated to an amuse bouche at the casual lounge, three creations of seafood - crab salad with foam, a dual soup with fish and fried shallots, and lastly a smoked eel with beets and a beet crisp. They were all very fresh, high quality ingredient with a fresh taste.
We were led into the formal dining room, the room was part traditional part British gentleman's club and part hunting lodge. We had a very nice table by the window it was cozy and warm. The service in the dining room was immaculate from beginning to the end.
The first course was the wild Breton turbot with mushrooms, tomato and olive oil snow. The fish was very fresh and cooked perfectly.
Second course was a fresh salad of brussels sprouts leaves, postelein, scallop, cockle and hazelnut topped with a poached farm egg and caviar cream. It was a classically prepared dish with a hint of surprise in textures and rather decadent.
Third course was a slow cooked ocean pout or eelpout with a fondue of Jambon de Trevelez aged 42 months, an emulsion of celeric root and green celery lavas chevril mousse and Perles Blanches oysters. Unusual fine ingredients that were subtly used in the dish but with much thoughts.
Fourth course was venison mignonettes from the Ardennes, flan of broccoli and bouchon potato, with preserves of onions and reduction of red wine and grand veneur. It was a perfectly cooked venison went well with the sweetness of the onion preserve.
The two men had the cheese course for an additional 17 Euro, the cheeses were unpasteurised. A good selection of cheeses with really great flavors.
Before the last course, was a variety of palate cleansing desserts in particular one that had calamansi lime it reminded me of home, of Asia, such exquisite take on ingredients.
Fifth course was a tart of fresh figs, pears, bananas and cacao with spring honey ice cream and meringue.
In each course the wine was paired with the food. Fine selection of wine including a Sauvignon Blanc from South Africa which I loved.
After the last course we had more desserts from a tray of beatifully handmade desserts such as tarts, belgian cookies, pound cake and bokkepootjes, which we enjoyed with good coffee and tea.
It was a very enjoyable meal, most of all the food and service were fantastic!
