ACB presents…
Meet the Chef!
Each month, we navigate through the paths of our great city to uncover a hidden restaurant gem that we can’t wait to share with you. Culinary delights and libations in hand, we enjoy meeting fellow members and welcoming all guests for a convivial evening together. To top it all off, we have the great opportunity to Meet the Chef, who will come out to our table and share their story. Whether new to Brussels – or like all of us at ACB, always new to (re)discovering Brussels, we invite you to join us!
This month’s culinary discovery:
Rouge Tomate
Rouge tomate, Avenue Louise 190, 1050 Bruxelles
Rouge Tomate is situated on Brussels's prestigious Avenue Louise in a lovingly restored townhouse dating back to 1883. The library features handcrafted woodworks and offers a glimpse onto the bustling avenue below, while a timeless contemporary interior stretches gently towards one of the most beautiful gardens in Brussels. A vast wooded terrace extends under the shade of century-old beech trees. Chef Alex Joseph comes from Graton in California. After honing his craft under the guidance of world class chefs Douglas Keane (Cyrus**, San Francisco) and Daniel Humm (Eleven Madison Park***, New York City), in 2009 he joined Rouge Tomate Brussels to lead the kitchen as Executive Chef. In 2015 Alex won the title of ‘San Pellegrino Best Young Chef’ for the Benelux region, and he was voted fourth best young chef in the world at the international final in Milan. Alex Joseph and Thierry Naoum are the owners of Rouge Tomate Brussels – with Alex in charge of the kitchen and Thierry taking care of management, together they lead the restaurant with rigour and passion. Eager to excite the taste buds of every visitor, Alex has surrounded himself with a cosmopolitan team of creative and dynamic young chefs. Together, they share a love for quality produce, refinement and contemporary cuisine.
Menu
Included in the price will be a starter, main dish and dessert along with a coffee, tea or 1/2 bottle of water & glass of wine – and a welcome drink of Cava.
Starter: Porcini cappuccino, parmesan emulsion, croutons
Main: Beef strip loin, potatoes, zesty green beans, smoked onions, Ghent mustard reduction
Dessert: Peaches and cream, strawberries, almond crumble, chantilly, vanilla ice-cream
Event Details:
PLEASE REGISTER HERE
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