Alain Bianchin - Overijse

We enjoyed dinner in couple in this excellent restaurant, certainly its 1 star michelin say goodbye. Let's remember, we paid ?100/person for 4 teller menus and 3 glasses (win champagner) and water, its about 3 times more expensive than normal restaurants that we go so that the expectations were also 3 times higher. we received about 3 different aperos d gustations such as foie gras/parmesan/porto very tasty, then the dishes were surprising, kreatiw and tasty. white wine la griffe d’isa was a good choice and red wine was intense. the fish (bacalhau) had an excellent combination with lemon paste, and then a pigeon(squab) plate, which was not our cup tee above all, as the whole n finger was on the plate. the desert was very simple, chocolates/Marshmallows. and very tasty. service was excellent and cook is very friendly. excellent culinary experience and will certainly come back at special locations.

Business lunch with a few glasses of wine was unlikely hot. To taste, presentation, service, wine choice, and that was fantastic. Bravo for the whole team!

If you are looking for a good gourmet restaurant on overijse, you found the setting, staff or kitchen, everything was beautiful. the kitchen is excellent, inventive and with local products, a real pleasure the staff is pro with a very hot and listening side we have the table on the kitchen, which allows a pleasant interaction with the kitchen that we also enjoyed as the chef passes to see each table at the beginning of the service a great bravo! https

We enjoyed dinner in couple in this excellent restaurant, surely pampered his star michelin. Let's remember that we paid for dish menus and glasses (wine champagne) and water, its approximately time more expensive than normal restaurants that we go so that the expectations were also higher. we received over various aperos d gustations such as foie gras/parmesan/porto very tasty, then the dishes were surprising, kreatiw and tasty. white wine la griffe d’isa was a good choice and red wine was intense. the fish (bacalhau) had an excellent combination with lemon paste, and then a pigeon(squab) plate that wasn't our cup tee above all, since the whole tin finger was on the plate. the desert was very simple, chocolates/Marshmallows. and very tasty. service was excellent and cook is very friendly. excellent culinary experience and will certainly come back at special locations.

In the belgium, we have the chance to have very many excellent restaurants the chefs, whether they are men or women, are dazzling, demanding people, artists, courageous but above all great enthusiasts in addition to these shared qualities, each chef has his own characteristics, his personal traits, his ambitions and his dreams after several meals at the restaurant alain bianchin, one can obviously find his own desire always of extreme vigilance, the chef listens to his clients, their desires and he puts a point of honor to satisfy each person with his precise idea of what a successful meal is. for some, the amount spent will be essential, for others the quality, the discovery, the surprise, the originality of the meal will be the strong point, when for another part, the important points will be the service, the wine card, the cleanliness, or all those points if I attach a lot of importance to all these points, I especially like to get out of a restaurant with the feeling that the restorer has made my whole team, this feeling that I am present. and every time, at least one dish is engraved in my memory. This time, it was “the chicken egg poached, in degree, smoky foie gras shavings, wild mushrooms of our ardennes, its emulsion of coffee chartreuse”.