Back to Belgian roots

In 2001, Christophe Hardiquest opened Bon Bon with his wife Stéphanie, the restaurant’s general manager and responsible for its ambience. Having established itself as a premiere food venue in Brussels, gaining its first Michelin star in 2004, in 2010 the decision was taken to relocate across town and also to live in a space connected to the restaurant. Working with the architect Michele Verhelst, the restaurant features large pieces of root on the wall of the entrance representing Hardiquest’s philosophy on ‘the roots of taste’ that tap into deep gustatory memories, while hand-polished copper mirror menus, the fruit of this tree, signify ‘the journey of the taste buds’ which participate in the sensory experience and the subtle journey orchestrated by the chef. The kitchen opens directly onto the dining room with Hardiquest directing his team quietly but efficiently in full view of the diners. Although he is keen on the latest gadgets and methods, he says his early years “marked my memory, and that‘s why my flavors come from the past. I think there is no future in food without the past.” He thoroughly enjoys deconstructing old recipes and bringing them to life again in a contemporary way to create a unique Belgian identity. There is no set menu at Bon Bon but a choice of three, five or seven courses which may change from day to day and is dictated by the produce available.

So successful has Hardiquest been that he was crowned Chef of the Year by Gault Millau in 2010 and the restaurant gained a second Michelin star in 2014 and was included in Les Grandes Tables du Monde in 2015. His book “My Kitchen Alphabet”, bringing his culinary philosophy and his personality to life, was published in 2015.

For Hardiquest identity is paramount. Diners should discover a pan-Belgian cuisine that is created using the freshest seasonal ingredients, adapted according to the weather. Memorable dishes include his take on the traditional waffle, flavored with dabs of olive puree and wild thyme; red orach beignets and spicy Bloody Mary sorbet with foamy basil cream; carpaccio of ceps served on tahini paste with Martinique rum foam; meaty cod with artichoke sauce, beans, slivers of salt-cured beef and a light jus; or a dessert of whipped Fontainebleau cheese with dill and chervil meringue shards, and a refreshing cucumber and celery syrup flavored with lemon accompanied by sorrel and peppercorn ice cream.

For flavor with a depth and delight to surprise your taste buds join Chef Christophe Hardiquest on a delicious culinary journey back to his Belgian roots at Restaurant Ikarus in September 2019.