On the other hand I think a combination of the table in the kitchen, explain the preparations by th

S amen La Mama and two of her friends a few weeks ago I went to David Selen. Due to an overload of information blog, I am not previously arrived to throw. Online report
Bon, so the story went like this. La Mama gets for her birthday a gift certificate for a workshop with David Selen. La Mama looking for three people to go and pay 75 euros per person. I agree. Always fun to eat and learn to cook, right? That particular Tuesday we leave for David Selen. Actually we do not know what awaits us. The only thing we did know was that this restaurant is recommended hiasan ruang tamu by Gault Millau and Michelin and the chef would be. Sympathetic What we would get to see, right there that night we had to guess. One thing was certain: good food, we probably would have presented. That's all I have to.
Arriving found that the restaurant was open. "Strange," thought I, "Will the chef then give us some explanation during the service perhaps?" We were led into the kitchen, where we could participate in "La table d'amis" place. The table was actually in the kitchen, right next to the chef's worksheet. "This could be interesting," I thought to myself secretly. It was just waiting for some explanation, a drink and a snack, but we did not let it come to our heart. The view and atmosphere were thick ok. An aperitif made of thyme and juniper was presented to us and there followed a series of snacks. The aperitif clearly worked in both the taste and the smell. Delicious, methinks. The appetizers were all refined and tasty. Con: this was more like a diner than a workshop and still no word from the chef. The restaurant was completely full and it turned out that two men missing in the kitchen. So we had all understanding. hiasan ruang tamu Well, the wine came and that was nice. We did not complain.
David was still a hole to get some time. From behind the stove He gave us some explanation of the method of preparation, the evening and the concept. On Wednesday it's really more cooking with him. The Tuesday - our evening - is more a combination hiasan ruang tamu of dining and some explanation. "Do not hesitate to ask for anything," he said we did not. He explained to us in great detail how he made the appetizer with tuna. For the main course, duck breast, he gave us some explanation. hiasan ruang tamu The dessert was champagne sabayon, prepared before our eyes with the necessary explanations. The ladies hiasan ruang tamu present were clearly impressed hiasan ruang tamu by the chef's clout. The sabayon a scoop of ice Espelette pepper. Came
Workshop wise came the evening bit rusty. This has to do with the bustle of the evening and the shortage of manpower in the kitchen. All natural understanding. Once the chef knew we were really sincere interest, he tried to come as far as possible - thank you. That was appreciated.
On the other hand I think a combination of the table in the kitchen, explain the preparations by the chef and good food really hiasan ruang tamu add value. It is even another - very interesting - way of dining. If I ever go back - and yes I do - I want that table. It gives a different interpretation to going to a restaurant.
In culinary terms, however, is David Selen down the line value to the West Flemish flax region. His dishes are a mix of classic and innovative elements. He dares. I remember hiasan ruang tamu especially the delicious types of salt, which were served with the bread, the perfect whipped sabayon, the flavorful duck meat and impaired streaky (photo 4). Insane? Indeed, this dish is perhaps small, but unleashed a true taste explosion.
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