Spaans Dak – Revisit July 2013 (Oud Heverlee)
The Place & The Chef
Some restaurants are worth a revisit – or two, or three, or more. Restaurant Spaans Dak is one of them. We got hungry on a sunny day in July and decided to revisit this beautifully located restaurant in Oud-Heverlee, together with our colleague bloggers Be-Gusto and Le Gourmand Belge.
Chef Michel Uyttendaele and his team prepared a special tasting menu with several dishes from the lunch/diner menu and the ‘foodie menu’. All of us were pleasantly surprised by the great dishes, the creativity, the flavors and the drive for innovation that this restaurant continues to demonstrate.
Edible rose: Apple carpaccio flavored with rose water and lime
Smoked eel with apple, celery and sour cream / Herring Caviar
‘Hollandse maatjes’ with marinated shallot / Dipping sauce from mascarpone, lemon and ‘Hasseltse Jenever’
1st dish: Canadian lobster / Galanga Ointment / Sushi Rice flavored with crab / Cucumber textures
2nd dish: Rundstataki / textures of daikon (a type of radish) / Beef Tartar / Marinated Belgian Pickles vegetables / yolk made of pickles.
3rd dish: Steamed turbot / Steamed black olives cake / crunch of black olives / dressing of anchovies and black olives with sour cream / granite of tomato / tomato gel / marinated tomato / parsley chlorophyll
4th dish: Langoustines / sauce with green apple schnapps and sugar schnaps (a type of bean) / carpaccio of apple and apple blossom / passion fruit seeds
5th dish: Fried plaice / Hazelnut mayonnaise (painted at the table) / fried mushroom / Chinese cabbage salad / marinated cabbage / marinated shallot / hazelnut powder
6th dish: Baked Cuckoo from Malines / Gilardeau oyster cooked in tempura / egg yolk stained with parmesan cheese / mini zucchini / mini eggplant / mini fennel / mashed potatoes with butter / Icicle / sauce of rosemary
Asian infusion in test tube
7th dish: Belgian cheeses: Caprice Chevron (soft goat cheese), Pata Chouffe, Le pti Fagnou (washed in beer), Le Bailli, Grevenbroucker (blue mold) / Salsa celery and shallot / postage cream / apricot chutney / Fig Bread / gooseberry jams / wafer based on nuts / honey focaccia
8th dish: Sand Cookies / chervil mousse / powder of chervil / sorbet sorrel / meringue of sorrel / gazpacho of carrot and celery
Coffee & sweets
Kristof Uyttendaele displayed a great selection of (mostly French) matching wines with the dishes. For more detailed notes on the wines, please consult Be-gusto’s review.
The “Belgian Taste Buds” Experience
The Spaans Dak family succeeds in their continuous quest to impress their customers. We were really surprised with the amazing menu we tasted this time, the creativity and the motivation of the team. Highlights in the menu included the appetizer parade for its creativity; the first lobster dish for its perfect balance in flavors; the cheese course for its impressive collection of accompaniments; and the final dessert – a great combination of vegetables, sweetened to perfection and combined with the right textures. This dessert easily hits our top 5 of favorite desserts ever!
Once again, a real recommendation!
Belgian Taste Buds:
– Food Buds 8.5/10
– Wine Pairing Buds 7.5/10
– Price/Quality Buds 9/10
– Experience Buds 8/10