EssenCiel
Leuven, Belgium
⭐1 Star
The Experience
From Michelin Guide
Established in a grand town house, EssenCiel is the lovingly created brainchild of a young couple, Niels Brants and Romina Charels. A smart contemporary style, mingling purity and elegance without losing sight of their signature casual vibe, sets the scene. A seat on the patio near the vegetable garden is heavenly in fine weather. Chef Brants deploys the full gamut of his culinary know-how combined with a flair for unearthing fantastic ingredients. He avows a passion for vegetables and the intricate craftsmanship of his unorthodox recipes is part of his hallmark. Our inspectors were most impressed by the culinary experience he created with three versions of gambero rosso. A stunningly fresh tartare, served with chilled, sweet and acidic sides, a mild chawanmushi of prawn in a Bellota ham aspic and a savoury emulsion of prawn heads with soy seeds macerated in Japanese herbs. The extensive choice of bread rolls means that you won’t have to miss the tiniest drop of the chef’s delicious sauces. Seasoned sommelier Luc Roelandt adds the final flourish with insightful wine tips. Today, more than ever, subtlety is the quintessence of EssenCiel.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant EssenCiel in Leuven:
1. Innovative Three Versions of Gambero Rosso
Chef Niels Brants showcases his culinary creativity through an intricate dish featuring three distinct preparations of gambero rosso (red prawn): a fresh tartare with chilled, sweet, and acidic accompaniments; a mild chawanmushi (Japanese steamed egg custard) of prawn set in a Bellota ham aspic; and a savory emulsion made from prawn heads with soy seeds macerated in Japanese herbs. This multi-textured and multi-flavored approach highlights the chef’s flair for unorthodox recipes and ingredient exploration.
2. Seamless Blend of Contemporary Elegance and Casual Vibe
EssenCiel is housed in a grand townhouse but maintains a smart contemporary style that balances purity and elegance without losing a signature casual atmosphere. This unusual combination creates an inviting yet refined dining environment, further enhanced by a heavenly patio seating near a vegetable garden, which offers a serene and lush outdoor dining experience in fine weather.
3. Extensive Bread Selection to Complement Sauces
A distinctive feature of EssenCiel’s dining experience is the extensive choice of bread rolls provided to guests, ensuring that no drop of the chef’s meticulously crafted sauces goes to waste. This attention to detail in pairing bread with sauces is a subtle but thoughtful touch that enhances the overall meal and reflects the restaurant’s dedication to culinary completeness.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Michelin-starred EssenCiel in Leuven include:
Gambero Rosso (Red Prawn): This ingredient is featured prominently in a signature dish presented in three distinct versions—a fresh tartare with chilled, sweet, and acidic accompaniments; a mild prawn chawanmushi set in Bellota ham aspic; and a savory emulsion made from prawn heads with soy seeds macerated in Japanese herbs. This showcases the chef's skill in highlighting the prawn's delicate flavors through varied textures and preparations.
Bellota Ham: Used in the aspic that accompanies the prawn chawanmushi, Bellota ham adds a rich, savory depth and a refined Iberian touch to the dish, balancing the mildness of the prawn custard.
Japanese Herbs and Soy Seeds: These are used to macerate soy seeds in the prawn head emulsion, introducing subtle umami and herbal notes that complement the seafood and reflect the chef’s flair for unorthodox ingredient combinations.
Seasonal Vegetables: The restaurant emphasizes a passion for vegetables and seasonal produce, which are integral to the dishes and reflect the restaurant’s philosophy of letting the product speak for itself.
These ingredients are significant because they demonstrate EssenCiel’s contemporary French style with a focus on purity, elegance, and subtlety, combining local and international influences to create refined, multi-textured dishes. The gambero rosso, in particular, stands out as a signature ingredient that exemplifies the chef’s craftsmanship and creativity.