Food Tour - Episode #2 - Savage
I've known Joel (Chef & co-founder of Savage Restaurant) for a while now. Like most cooks, he likes to party, and we've bumped into each other from time to time on the dance floor thanks to his little hat that bounces up and down. But it's his culinary passion that has always impressed me the most. He learned from the best, including San Degeimbre, whose incredible restaurant puts plants brilliantly at the center of the plate. That's also how Joel sees cooking at Savage, with a menu that changes very regularly (every week, if I'm not mistaken).
Savage offers a plant-based experience, but a selection of meat or fish is available as a side, marking your meat consumption as a conscious choice that strongly impacts our climate and ecosystem. The menu features unique combinations of seasonal products, depending on the harvest of our local producers.
The taste combinations are perfect, with an elegant and floral cuisine that's in tune with the times. There's always a little touch of peps on the plate that awakens your taste buds. In short, for those who think that vegetable cuisine is boring and monotonous, go to Savage!!! You’ll change your mind immediately!
The menu includes : two starters, a main course, and a dessert that can be combined with animal proteins.
Here's what we have chosen last night:
STARTER 1 - Radish & Bergamot
We're off to a great start with this beautiful floral starter; the sharp and sulfurous taste of raw and cooked radish, accompanied by a creamy and flavorful wild garlic pesto, whets our appetite!
STARTER 2 - Kale & Flowers
Love at first bite for this second course, where the flavors married together perfectly!
The kale was accompanied by last year's harvested and lacto-fermented asparagus! A taste that was both powerful and comforting!
Special mention for the whipped lacto-fermented asparagus juice which balances all the flavors of this dish and brings a beautiful richness to the plate!
MAIN PLATE - Rapa & Garlic
The taste of cime di rape is both mild, bitter, and pungent and pairs perfectly with the strong flavor and slight bitterness of garlic and the creaminess of the potato.
I chose to accompany this dish with a beautiful, tender and juicy pork chop.
DESSERT - Rabarber & Timut
There's nothing worse than finishing a meal with a disappointing dessert... Here, it was the complete opposite with this flavor BOMB! A 10/10 for this dessert featuring different textures of rhubarb, goat milk ice cream, timut pepper jelly & buckwheat tile!
Savage - Rue de la Paix 22, 1050 Bruxelles https://www.savage.restaurant/