Bar Bulot is redefining the luxury brasserie concept and is now housed in a handsome farmstead that was home to the star restaurant Hertog Jan for many years. The view of the garden is magnificent, the lush green terrace is utter bliss, while the interior drips in stylish elegance. A high-flying restaurant, whose chef rolls out a stripped back version of gastronomic classics, underscoring their intensity with original touches. Under the auspices of owner Gert De Mangeleer, the chef excels in the art of enhancing a Franco-Belgian score of the likes of sole meunière with buttery mashed potato, a poached egg and Zeebrugge shrimps. The quality of the hanger steak, served blue, yet hot (a rare feat!), is simply out of this world and is served with finely chopped shallots in a bordelaise sauce that sets off the meat’s full-bodied flavours, further flanked by a cognac sauce, while melting foie gras and piping hot crispy fries add the final flourish and a whole new dimension to your run-of-the-mill hanger steak with shallots. Satisfying flavours of stunning simplicity that bring smiles of pleasure to the lips of diners, all the more because of the knockout value for money ratio!