Philippe Meyers
Braine-l'Alleud, Belgium
â1 Star
The Experience
From Michelin Guide
Philippe and Valerie Meyers are sincere, warm-hearted folks, adjectives that also depict the interior design of their dinky eatery which showcases a magnificent collection of Michelin Guides. ValĂ©rie plays the role of hostess with great spontaneity and adores waxing lyrical about the chefâs passion for Walloon produce and his ability to tell a tale with just a few ingredients. Take for example his signature dish of speck, cooked for 17 hours, which he pairs with lemon-flavoured Eau de VillĂ©e, seared, still translucent langoustine tails and a gutsy sauce of hoisin and confit lemons. Alternatively, how about a lovingly reduced (and highly addictive) gravy rich in suave green pepper notes to enhance a dish of crispy sweetbread? Authentic generosity is the baseline of the attractively priced menu that will enable you to make your choice from a wide range of thoroughly tempting dishes. Philippe Meyers is seventh heaven for foodies!
Unique Things
From Visitor Experiences
- Signature Dish with Extended Cooking Time: Philippe Meyers is known for a signature dish featuring speck cooked for 17 hours, paired with lemon-flavored Eau de Villée, seared langoustine tails, and a sauce of hoisin and confit lemons.
- Unique Ingredient Pairings: The chef is noted for his ability to tell a culinary story with just a few ingredients, such as pairing crispy sweetbread with a rich, addictive gravy featuring suave green pepper notes.
- Magnificent Michelin Guide Collection: The restaurant's interior showcases a magnificent collection of Michelin Guides, reflecting the owners' passion for culinary excellence.
Ingredient Stars
From Visitor Experiences
- Speck: Cooked for 17 hours, it is a central component of a signature dish paired with lemon-flavored Eau de Villée and seared langoustine tails.
- Langoustine Tails: Served seared and still translucent, they complement the slow-cooked speck in a signature dish.
- Confit Lemons: Used in a gutsy sauce combined with hoisin to enhance the speck dish.
- Sweetbreads: Featured in a dish with a rich, reduced gravy that highlights suave green pepper notes.
Menu & Pricing
Current Offerings & Prices
Menu Carte 80âŹ
- Mises en bouche:
- ĂmiettĂ© de tourteau de nos cĂŽtes, pommes, poireaux, lĂ©gĂšre mayonnaise au gingembre et curry doux
- Raviolis de queue de bĆuf au citron confit, oxtail, brunoise dâasperges de Malines, huile dâherbes
- Bar de ligne en carpaccio, langoustines snackĂ©es, fruits de la passion, caviar dâAquitaine (sup 12,00âŹ)
- Salade dâasperges vertes, crevettes grises Ă©pluchĂ©es main, sucs de crevettes aux herbes fraĂźches, jambon Bellota
- Plats principaux:
- Escalopes de ris de veau, duo dâasperges sautĂ©es Ă cru, lĂ©gĂšre crĂšme au poivre voatsipĂ©rifĂ©ry
- Noix dâentrecĂŽte de veau cuite Ă basse tempĂ©rature, artichauts aux petits lĂ©gumes, jus brun lĂ©gĂšrement Ă©picĂ©
- Dos de cabillaud injectĂ© et cuit Ă lâhuile de codium, comme une niçoise croquante, crĂšme mousseuse de langoustines
- Le demi-homard bleu pochĂ© puis snackĂ©, confiture dâaubergines, rĂ©duction de bouillabaisse, rouille (par 2 pers, sup 22,00⏠pp)
- Pré-dessert et desserts: Not specified in the menu details.
Price: 80âŹ
Special Options:
- Bar de ligne en carpaccio: SupplĂ©ment 12,00âŹ
- Le demi-homard bleu: Supplément 22,00⏠par personne pour deux personnes minimum.