Spaans Dak Revisited (Oud-Heverlee)
The Place & The Chef
For more information about the place and the chef, please consult my first report here.
One of our next visits of Spaans Dak was on 13/04/2012. We chose the “Asparagus menu”:
Salmon triptych, confit asparagus, orange butter,
roasted sunflower seeds
A fresh but salty dish to start with, sweetened with the orange butter.
*** Sautéed duck liver, caramelized asparagus,
tonka beans (*** suppl. 12 / with wine 16)
Special, greasy dish with nice sweet accents.
Duck breast, asparagus, asparagus gel, butter purée,
cep-flavoured mousseline, balsamic caviar
Duck is always a winner for me, and yes, it was tender inside and crispy on the outside.
Café glacé: dulche de leche, scorched marshmallow, cinnamon ice cream, coffee gel, Kahlua yolk
A nice “dual dessert”, a little bit sweet though.
Selected English cheeses and their preparation (suppl. 6)
As usual, I really like the presentation of their cheeses… Bombastic!
Coffee & sweets
Kristof Uyttendaele presented some fine wines once again and let us sample some of his discoveries too. Thanks Kristof!
The “Belgian Taste Buds” Experience
The team at Spaans Dak made us feel home again! For more information about our experiences at Spaans Dak, please consult my first report here.
Belgian Taste Buds:
- Food Buds 8/10
- Wine Pairing Buds 7/10
- Price/Quality Buds 8/10
- Experience Buds 7/10