Chef Abel Demeestere and Laurence De Smet in charge of the front of house have chosen to write a chapter of their own in the illustrious story of the Arenberg house, whilst respecting its timeless traditions. The former Jesuit farmstead overlooking a garden and appointed in works of art is both smart and contemporary. The house classics continue to grace the à la carte menu in particular, exemplified by pork neck fillet.
Chef Abdel cannot be rivalled for his skill with big-boned traditional fare, as his fascinating sauces and stocks bear witness, although he is not averse to slipping in the odd subtle international and Mediterranean note. For example, he may enhance sole with an amazing spicy stock that is reminiscent of a bouillabaisse. He cooks Anjou pigeon whole, stuffs the confit legs, then adds a gutsy pigeon consommé and no less than two sublime sauces, one with truffles, the other morels.
Diners can take their pick from the enticing à la carte and refined set menus (including a vegetarian option). One thing is certain: EST has already made a name for itself thanks to the talents of the enthusiastic couple at its helm.