Sans Cravate

I wasn’t planning on blogging this particular restaurant. For some reason I just wasn’t in the mood. But then the food started coming out and it was better than expected so I took a few blurry photos with my iPhone. You’re welcome.

Sans Cravate is located on the eastern edge of Bruges/Brugge, in a small house at the end of Langestraat. Much of the art displayed inside is by the co-owner/hostess/chef’s wife. This little chap was stood next to our table, providing some comic relief.

The personal touch also extended to the butter, which was topped with a piece of greaseproof paper on which had been printed a photo of the owners’ son.

Another piece of tableware which caught our eye was the ceramic charger which “folded” over the edge of the table.

Amuse-bouches: in the foreground a salad soup containing a lump of creamy burrata, in the background chicken-flavoured crackers and seaweed.

Something with red onion and cherry: an unexpected but winning combination.

Marinated pork covered with some kind of chewy disc. Sorry, I wasn’t really taking proper notes.

And they saved the best for last: foie gras “pralines” with a blob of balsamic cream. I could have eaten a dozen of these.

The rest of the course descriptions should be a little more accurate as they come direct from the menu on the restaurant website. “Tagliata of Simmenthal beef, ceviche vegetables, cream of smoked aubergine and miso”. Fairly rare meat, and at first I thought it looked like there were a few too many ingredients for such a small dish. In fact I could easily have lived without the crunchy white disc, but the tomato and onions were sharp and tasty.

“Warm Oosterschelde lobster and his tartare, sea lavendar and wild garlic jus”. The one disappointment of the evening. The lobster was bland, slimy and in desperate need of seasoning. And can we please stop with the foams now?

“Goatfish with dune aspargus and legumes, tomato cream, lardo and jus made from the bones”. Back on track; a perfectly cooked and seasoned piece of fish and the hard crunch of the beans and peas was a nice contrast.

“Corrèze suckling calf, Cévennes onion and marrow gremolata, jus with whey”. Beautifully tender meat, and again well juxtaposed with tasty, crunchy onion.

“Citrus iced tea, raspberry and rose”. A sharp and refreshing pre-dessert. In the background, my wife’s cheese selection.

“Seasonal strawberries, cheescake with orange blossom and almond ice cream”. Even better. You can’t go wrong with cheesecake in my book.

Coffee. Loved the funky wabi-sabi crockery.

And the accompanying sweeties. Excellent macaroons.

Sated and satisfied we staggered back to our B’n’B where we were welcomed by the goggled gorilla in the entrance hall.

The next day we spent the morning wandering Bruges/Brugge, visiting the fish market…

and the beer wall.