Menu de saison at Les Coudes sur la Table in Chaudfontaine, Belgium.
Discover an exquisite bistronomic experience at Les Coudes sur la Table, nestled in the charming town of Chaudfontaine, Belgium. This seasonal menu masterfully highlights fresh, local ingredients infused with Mediterranean flair, offering diners a delicious journey through thoughtfully crafted dishes.
Starters
Begin your meal with vibrant, delicate starters that celebrate the season’s best. Savor the Martino de carottes, featuring tender carrots paired with piquillos, sweet peppers, and aromatic caper leaves. For a unique taste of local produce, the Chicons braisés au beurre d’algues combines braised Belgian endives with seaweed butter, complemented by a tangy blood orange condiment and a crunchy seaweed crumble. Alternatively, enjoy the classic Asperges à la flamande ultra-déli(cates), where fresh asparagus is dressed with butter, egg, and parsley for a refined finish.
Mains
For the main course, indulge in a medley of flavors that showcase both earth and sea. The Linguine des Marches is a standout dish featuring al dente linguine tossed with toasted Piedmont hazelnuts and fresh wild garlic from local forests, creating a fragrant and satisfying plate. Alternatively, the Porc grillé comme dans l’Alentejo offers succulent grilled pork served with tender clams and a smoky paprika tomato sauce, evoking the rustic warmth of the Alentejo region’s culinary traditions.
Desserts
Conclude your meal with a rich and comforting dessert. The Tarte au chocolat is a decadent chocolate tart crowned with a light and airy chantilly cream infused with maple syrup, perfectly balancing sweetness and texture for a memorable finale.
Drinks and Specials
While the menu focuses on seasonal dishes, guests can enjoy a curated selection of local Belgian beers and fine regional wines to complement their meal. The restaurant’s peaceful ambiance and expertly crafted dishes make it a perfect spot for lunch or dinner in the scenic Chaudfontaine area.
- Starters Martino de carottes with piquillos, poivrons, and feuille de câprier; Chicons braisés au beurre d’algues with orange sanguine dashi and algues crumble; Asperges à la flamande ultra-déli(cates) with butter, egg, and parsley.
- Mains Linguine des Marches with Piedmont hazelnuts and local wild garlic; Porc grillé à l’Alentejo with clams and paprika tomato sauce.
- Desserts Tarte au chocolat topped with chantilly cream infused with maple syrup.
