T' Hommelhof
For my main course, I struggle as each menu item was calling me by name: Sirloin steak after the fashion of the brewer, Grilled Cod with winter vegetables and bacon in a t’ Kapittel Abt, Smashed potatoes perfumed with Truffle oil, stew of burbot with Boon Kriek. I decide on the Rabbit Stewed in t’ Kapittel Blond. The server brings out a small dutch oven, covered with a lid, hot from the oven. As he opens the present next to my plate, aromas fill the table with sweet rabbit, onions, carrots, some herds and the malty notes of the blond. The rabbit is fork tender, with a glaze of sauce that sticks to the meat and fork. Perfectly seasoned, as the meat melts on my tongue; the balance of beer and the meat is perfect.
Rabbit stew cooked in t' Kapittel blond
Chef Stefaan and I after a great meal
My friend orders a shank of Ham cooked in a local St. Bernardus Tripel sauce. The delicate beer permeated the Ham, creating a sauce that complents the meat and side dishes.
I start with a Fisherman's soup; a rich fish broth with tomatoes, fennel and leeks then used as a poaching liquid for a white fish topped with guryere cheese, toasted baguette and a spicy cayenne aioli. This rich soup warms even to coldest chill from outside.
If you are planning a trip to Belgium, love food and want to experience the West Flanders countryside, I would highly recommend the small town of Watou. Not only is it walking distance from the French boarder, Watou is home to one of the culinary institutions for Bier Cuisine, T’Hommelhof. Chef Stefaan and his wife Sabine incorporate local ingredients including beer, with an elegant touch to make unique and classical dishes shine with a brilliants not seen in many restaurants today. On the cool Spring day we had lunch, we were amazed at how perfect a meal we could have in this beautiful city.
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Along with a special Cuvee Hommelhof, brewed exclusively for the restaurant by Brouwerij Van Eecke, a wonderful crusty bread served with radishes, spiced nuts, house cured olives and a wonderful pork rillettes was brought to the table to start our meal.
