After two times in the summer restaurant we can now enjoy another beautiful part of this restaurant. This is quite a large contrast with l’ami Louis. It is a very overwhelming and luxurious ‘royal’ inside with many crystal chandeliers. For a Monday lunch over 30 guests is probably not bad. We deside to taste the seasonal menu of 85 Euro’s.

The amuses were overall very good. A cream made of white asperges and green pie mouse in the middle was pleasant. The lolly with foie gras with the sweat taste cotton candy wrapped around was a good combination. The amount of foie gras was enough to recognize the excellent quality. Next to the lolly there was a amuse called ‘pizza’, two pieces of very thin puff pastry full of italian herbes with a bit of sauce in between. A fantastic powerful pizza taste (more than most pizza’s). A guacamole jelly with a bit of mint was okay.

What I appreciate a lot in le bristol is the bread. You can choose between many very fresh and delicious pieces of bread. The butter served with it is of very good quality.

The next amuse is a mouse of herring with union, beetroot and croutons and a beetroot jelly under it. Not my fouvorite dish, but my aversion against herring could be the main reason. Although sometimes even a course with products your not font of can be surprisingly tasty in a three star restaurant.

The starter is the baba cake. This is a perfect dish. A layer of french cheese and whipcream with white wine on top. In the middle lays a piece of baba cake, hen and pig. The hen was infused with pine tree leaves and covered with truffle and bacon. Al ingredients combine very well and can only think of many superlatives for this course.

I was happy to see a main course with duck. Canard orange from bristol is a superb main course. This time it is Canard with szechuan pepper, pine apple and candied fruit. It was almost as good as canard orange. The quality and taste of the wild duck is excellent. There are pistache crumbs on top. The candied fruit comprise of prunes, fig, apricot. You can also taste lemon, coriander and orange zest.

The selection of cheese is impressive and derives from Bernard Anthony. I choose the mimolette, comté and salers. They are very generous with the portions.

It continues with a Cocos meringue on top of cocos ice, rum-jelly and mint.

The next desert is a piece of art. A beautiful plate with a caramel crust on top, and a caramel antenna on top with some gold foil. Under lies safran creme and hazels nuts, chantilly cream, orange ice and parts of the orange.

After tasting macarons from Ladurée you think it will never be better. But the next day in Le Bristol this appeared to be a idea of short duration. The caramel macarons are even better. They have a soft caramel filling.  They are accompanied by pleasant tasting tea jelly’s on a spoon.

We are completely satisfied and have no space left for friandices. But they prepare some boxes for us instead.

Eric Frechon gave al the guests a hand and we are invited to see the kitchen.

The kitchen is clean and modern. In the middle stands a cubicle where Eric Frechon puzzles out his new recipes. Some african women were cooking(chicken) in the kitchen to make food for an african embassy who visited Le Bristol (tree star restaurant not good enough??)

Le Bristol has a great lunch for only 85 euro’s. They try to spoil you as much as possible. There is so many personel and the portions are so generous. I doubt if they make any profit on this lunch. The visit of Eric and the possibility to see the kitchen make this experience complete.