The initial impression of romanticism conjured up by the historic edifice in which Bruut is located, quickly gives way to a pared-down, almost brutal interior that is emblematic of its colourful, rock ‘n roll chef, Bruno Timperman. He crafts a single surprise menu that elegantly showcases his unconventional streak and technical ingenuity. He may pair the breast and thighs of slow-cooked partridge in a winter recipe with cèpes, a gutsy jus of the carcass, thyme, marinated pine buds and capers marinated in garlic. “When food meets wine” is the baseline…