LES BRIGITTINES
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Cow's udder in broth, cabbage cooked in Gueuze, pork cheek in kriek in a Belle Époque restaurant in Brussels.
Dirk Myny opts for a short menu that evolves according to his inspiration and the seasons. For him, the most important thing is to use products that are hard to find on our tables. A few examples: cow's udder in broth, the famous Zenne pot (cabbage cooked in gueuze), pork cheek in kriek sauce, cod in beaten milk sauce... These dishes come and go on the menu according to the chef's wishes. Note the 4-course evening menu. All this in a Belle Époque setting that matches the cuisine served. Dirk Miny has a certain idea of the maximum!
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