Two stars shine especially bright in the Capital of Europe's gastronomic constellation. These are those of Jean-Pierre Bruneau's restaurant, which for 30 years has been perfecting a culinary art that is unanimously acclaimed by real gourmets. Although he respects tradition and well-known recipes, the chef is always seeking to offer a cuisine that is innovative and imaginative yet excludes any eccentricity. Working with the finest products in the tranquillity of his elegant house, Bruneau is therefore not the least bit proud to offer only the very best to a clientele as loyal as it is cosmopolitan. Not only does the caviar come direct from Iran and the truffles from the Carpentries, but the fish, the shell fish, the meat, the poultry and the game are also chosen with the greatest care. And if the cook receives only the 'nec plus ultra' from his numerous suppliers, it is because he has a secret shared by only a few of the country's restaurateurs today: rising early, in order to go to the morning market, as fresh produce is a guarantee of quality. Maintaining good and strong friendships is equally as important.

Bruneau in Brussels, whose establishment (with private lounge and garden) nestles in the elegant avenue Rousting, in the shade of the imposing Koekelberg Basilique, is therefore an address that cannot be ignored. But it is reserved for real connaisseurs!

Opening hours:
Tuesday, Wednesday, Thursday (if holiday)

Sample Dinner menu:
AVAILABLE FOR MINIMUM 8 PERSONS
The composition of the menus is given to title indicative. This one can change according to the seasons and the market. before fixing your choice, contact us, assure you that all the dishes prensented are always topicality.

N° 1 - "CLASSIC" MENU " 70.- (57,85 HTVA)

- SMALL APPETIZING TASTING
--------------------------------------------------
- SALAD of LOBSTER and GREEN APPLES
emulsion of soft curry.
--------------------------------------------------
- VIENNESE of WHITE of TURBOT
sabayon of mostard and crushed tomato.
--------------------------------------------------
- CARRE of SUCKLING VEAL with GIROLLES
pasta croquettes with truffels.
--------------------------------------------------
- THE CHOCOLATE DESSERT
with the exotic fruit perfumes.

N° 1b -MENU ALL INCLUSIVE 100.-
INCLUDING APERITIF, COFFEE and WINES:

- 2004 Edelzwicker
Alsace blanc de Colette Faller et Filles.
- 2005 Pouilly Fuissée " Les Vignes Blanches "
Côte Maconnaise du Dom.J. Curveux.
- 1998 Château Haut Plantade
Bordeaux Rouge, Pessac Leognan.

N° 2 - "TRADITION" MENU 85.- (70,25 HTVA)
- SMALL APPETIZING TASTING
--------------------------------------------------
- CRUMBLE with ARTICHOKE and GOOSELIVER
lentils from Puy vinaigrette.
--------------------------------------------------
- CRUSTY of CRAUWFISHES
hot gooseliever and lentils.
--------------------------------------------------
- PIE with CUCKOO from MALINES with TRUFFLE
with gooseliever.
--------------------------------------------------
- LOSTED BREAD with SPECULOOS
and chicory ice cream.

N° 2b -MENU ALL INCLUSIVE 120.-
INCLUDING APERITIF, COFFEE and WINES:

-2006 Château Terre - Blanque
Bordeaux blancs, 1ière Côtes de Blaye.
- 2005 Roussanne
Côtes de Thongue du Domaine Mont Marin.
- 1998 Château La Grave A Pomerol
Bordeaux Rouges.

N° 3 -"SEASON" MENU 95.- (78,52 HTVA)

- SMALL APPETIZING TASTING
--------------------------------------------------
- ROSETTE of LOBSTER and BLACK TRUFFLES from CARPENTRAS
parmesan chips and white truffel oil.
--------------------------------------------------
- EPIGRAM of SEA BASS with LANGOUSTINE MOUSSE
with tétragone and butter white.
--------------------------------------------------
- VELOUTE of BELGIAN ASPARAGUSES
shives cream.
--------------------------------------------------
- MARBRE of BEEF "ANGUS"
taglioni with vegetables.
--------------------------------------------------
- ASSORTIMENT of DESSERT

N° 3b - MENU ALL INCLUSIVE 145.-
INCLUDING APERITIF, COFFEE and WINES

- 2003 Château Chantegrive " Cuvée Caroline "
Bordeaux blancs - Graves.
- 2006 Menetou - Salon " Domaine de Châtenoy "
Loire blanc du Dom. Pierre Clément.
- 1996 Château de Padere
Bordeaux Rouge, Côtes de Buzet.

N° 4 -"PRESTIGE" MENU 115.- (103,31 HTVA)

- SMALL APPETIZING TASTING
--------------------------------------------------
- CARPACCIO of LANGOUSTINE
with cream of Iranian caviar.
--------------------------------------------------
- FILET of SOLE " BLACK DIAMOND "
cream with poultry livers.
--------------------------------------------------
- PIGEON from "THE VENDEE"
in a pastry and its leg caramelized with soja.
--------------------------------------------------
- CREAMY GORGONZOLA
poached pear.
--------------------------------------------------
- STRAWBERRY in ROMANOV
scented with orange.

N° 4b - MENU ALL INCLUSIVE 160.-
INCLUDING APERITIF, COFFEE and WINES:

- 2005 L'Intemporel
Bordeaux blancs du Château Braneyre.
- 2004 Saint - Romain
Côte de Beaune blanc , Dom. Henri Boillot.
- 1999 Château Saint - Brice
Bordeaux Saint - Emilion.
- 1998 Santenay " Vieilles Vignes "
Côtes de Beaune de Bernard Morey.

N° 5-"DEGUSTATION" MENU 135.-(111,57 HTVA)

- SMALL APPETIZING TASTING
--------------------------------------------------
- JAVANAIS of GOOSELIEVER and SMOKED EAL
with apples.
--------------------------------------------------
- VIENNESE of WHITE of TURBOT
sabayon of mostard and crushed tomato.
--------------------------------------------------
- CRAB "MERUS" WINGS with ASPARAGUS
and butter white.
--------------------------------------------------
- SORBET with GREEN APPLES
--------------------------------------------------
- RAVIOLES of CELERY with TRUFFLES
aromatic emulsion.
--------------------------------------------------
- RIBS of LAMB "PROVENCALE"
stuffed vegetables.
-----------------------------------------------
- CRUSTY of COFFEE
bitter chocolate.

SUGGESTION of WINES:

-2003 Château Talbot " Caillou Blanc "
Bordeaux blancs. 46,-
-2001 Mercurey " 1er Cru Champs Martins "
Côtes Chalonnaise blanc du Dom. Juillot. 58,-
-1996 Château Guillot
Bordeaux Rouges - Pomerol. 82,-
-2004 Schistes
Roussillon - Collioure de Coume Del Mas 42,-

N° 6 - "DEGUSTATION" MENU 160.-(132,23 HTVA)

- SMALL APPETIZING TASTING
--------------------------------------------------
- ARTICHOKE HEART with CRABE
spicy sorbet with tomato.
--------------------------------------------------
- RED MULLET FILET of CRUSTY " PROVENCALE "
emulsion of lemon basil.
--------------------------------------------------
- COFFER of LOBSTER with MORELS
wine braised.
--------------------------------------------------
- VELOUTE of BELGIAN ASPARAGUSES
shives cream.
--------------------------------------------------
- WHITE of TURBOT "SARLADAISE"
met vleesjus.
-------------------------------------------------------
- SWEATBREADS and DRIED BREADCRUMBS with HAZELNUT
with asparagus.
--------------------------------------------------
- "PARFAIT GRATINE" of EXOTIC FRUITS
espuma with coconut and sorbet with letches.

SUGGESTION of WINES:

-2003 Montlouis " Taille aux Loups "
Loire blanc de Jacky Blot. 40,-
-2004 Châreauneuf - du - Pape
Côtes du Rhône blanc du Château de Mont - Redon. 46,-
-1999 Château Rollande By
Bordeaux Rouges - Médoc. 54,-
-2000 Morey - Saint - Denis
Côtes de Nuits de Joseph Drouhin. 44,-

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