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| - You know how when you go to a Hot-Dog joint, you'll pay more for a toasted Hot-Dog than you would for the tastier steamer? This is obvious because the toasted Hot-Dog takes more time to prepare and more steps, hence why you pay that extra 40¢. EASY MATH right? So why would getting COLD Foie-Gras with untoasted bread cost me 30% more than the pan-seared (and also tastier in my opinion) Foie-Gras served on pain-perdu? This is one of the mysteries that confounded me when visiting with Le Petit Moulinsart this week-end.
Don't get me wrong, the Foie-Gras with its prune compote and fruity bread accompaniment was foodgasm inducing, though I still prefer my Foie-Gras seared boiling hot and with a tiny crunch on its edges. But why so expensive? This plate was a joke to prepare compared to my preferred preparation where you have to prepare a pain-perdu (French toast) and then pan sear the foie-gras. While here all you have is plating. The price factor left me hanging.
Then I had the Duck breast with raspberry and honey sauce was delectable but not unlike many duck-breasts I've eaten in so many other restaurants. The duck fat on the breast alone makes it delicious. I rarely see restaurants that serve the more diverse tasting duck thigh, and with the bone properly presented make for very elegant platting, but this is simply my opinion. The side vegetables were unimpressive, because I've done steamed broccoli and cauliflower fleurettes at home, an effort from the chef would have made the dish more complete. But duck is duck and when well prepared it's always delicious.
I sweetened my palate with their famous apple pie, prepare to order and it's was an interesting mix of different apples but the aftertaste of liqueur added was a miss in this otherwise hit of a desert. I seriously didn't know what else to choose from the desert menu, since it was replete with clichés, cheesecake, crème brulée, etc of which I tire. These deserts are fine and delicious but there comes a time to get out of the cliché factory.
And this restaurant claims to be a Belgian restaurant yet serves Onion Soup which despite its many variations is French in origin, so is Foie Gras. The menu offers many Tartar dishes which are polish in origin and to add to the confusion it offers a VEGETARIAN tartar which is completely ignoring what a Tartar is to begin with. So just how Belgian is this restaurant? The homage to Tintin from the name of the restaurant is noted but other than the décor makes no appearances in the menu.
Speaking of décor. Dressing up cheap rattan chairs with fake red velvet does not comfortable chairs make. I had trouble standing up because my legs had become numb. The service was bad, but wasn't particularly good either, it was ordinary.
Vaguely original menu with subpar service in a dubious décor with and expensive check. 3 outta 5
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