Trente (Leuven, Belgium)
Trente is located in the famous ‘Muntstraat’ in Leuven, Belgium. The Muntstraat is a small and cosy street in the center of Leuven that is crowded with bars and restaurants. Trente is one of the few real fine dining restaurants in this street. The restaurant is established in a very small house with only 10-15 tables. It is a cozy and warm place and the interior was entirely renovated in the beginning of 2016. The open kitchen also is incredibly small – only a few square meters – which is surprising when you see the complex and very detailed dishes that are served. For more information, please consult our first review (2011) here.
Since the opening of the restaurant, Bart Springael has been responsible for the kitchen. The previous owner, Kwinten De Paepe, also had an important role but left the restaurant a few years ago. Bart Springael took over Trente together with sommelier and maître David Daenens. In the kitchen, Bart is assisted by sous-chef Jos Crabbé.
Bart Springael presents a seasonal, light and delicate cuisine. He does not necessarily focus on luxurious products, but tries to create outstanding dishes with ‘normal’ ingredients instead. What makes his cuisine unique is the link with art. To link gastronomy and art, the chef uses a famous artwork as the basis for the presentation in some of the dishes and appetizers.
For the 10th anniversary of the restaurant, the team created a special ‘art’ menu where each and every dish and appetizers was linked with an artwork. Additionally, all dishes were inspired by other dishes from famous top chefs. A great way to discover Bart’s kitchen, famous artworks, and famous dishes from other chefs, in one single meal! David Daenens surprised us with an interesting wine pairing with a focus on light and acidic wines. The enthusiastic maître also provided us with a comprehensive explanation of each dish, elucidating the link between the dish, the artwork, and the dish from the original chef.
The ‘art menu’ contained the following appetizers and dishes:
Crispy potato peels cooked in hay with dip of Jerusalem artichoke and walnut oil
Homage to artist Giuseppe Penone and inspired by a dish from chef Rasmus Kofoed from (Geranium).
“Petite Casserole de Moules”
Mussels with old Geuze, tarragon mustard and tomato
Homage to artist Marcel Broodthaers and inspired by a dish from chef Pierre Wynants (Comme chez Soi).
Pastry and cream of eggplant with black garlic, miso, squid ink and black sesame seeds
Homage to artist Frans Masereel and inspired by a dish from chef Pascal Bardot (L’Astrance).
Pickled haddock with crème of Tom Kha Kai, pickled mushrooms and coconut powder
Homage to artist Piero Manzoni and inspired by a dish from chef Sergio Herman (Oud Sluis).
“The Giverny Garden”
Salmon eggs with cream of smoked salmon, sorrel, apple blossom and broth of sorrel and granny smith apple
Homage to artist Monet and inspired by a dish from chefs Frères Troisgros (Maison Troisgros).
Bread & Butter
Celery, salt plants, algae, green tea and sea salt
Homage to artist Thierry De Cordier and inspired by “The Sounds of the Sea” from chef Heston Blumenthal (The Fat Duck).
“Le Sculpteur de Beurre”
Brill, cauliflower, hazelnut and beurre noisette
Homage to artist Michaël Borremans and inspired by a dish from chef René Redzeppi (Noma).
“Empire of Flora”
Duck, carrote, seeds, flowers, skins and herbs
Homage to artist Cy Twombly and inspired by the classic “Gargoulliou” from chef Michel Bras (Bras).
“Mardi: Rouge, le régime chromatique”
Rib eye of beef, red onion, beetroot and red wine
Homage to artist Sophie Calle and inspired by a dish from Kobe Desramaults (In de Wulf).
Granny Smith, chamomile and verbena
Presented on a small version of ‘The son of man’ from René Magritte, inspired by a dish from Franzen (Franzen)
“Food for Thought”
Textures of Reypenaer cheese and honey
Homage to artist Joseph Beuys and inspired by a dish from Massimo Bottura (Osteria Francescana).
“The Blind Leading the Blind # 30”
Chocolate, coffee and date
Homage to Peter Buggenhout and inspired by a dish from Albert Adriá (El Bulli).
The “Belgian Taste Buds” Experience
This was the our best visit to restaurant Trente to date. The combination between art and gastronomy was successful and brought a strong added value into the menu. But even more important was that the flavors were correct, the quantities sufficient, and the menu exciting from start to finish. A restaurant that deserves to be discovered by everybody who loves fine dining, fine art, or both.
Belgian Taste Buds:
– Food Buds 7.5/10
– Service Buds 7.5/10
– Wine Pairing Buds 7.5/10
– Price/Quality Buds 8/10
– Experience Buds 8/10
Tel.: 0032 (0)16 20 30 30