A visit to Cuines 33 is a genuine experience. You are first invited to take a seat in the comfortable sitting room, whose peaceful sand-coloured zen interior unveils a tasteful tribute to Japanese minimalism. Edwin Menue’s passion for ceramics (which he himself also crafts) and silverware adds a distinctive personal dimension to the portrait. Right from the first bite, you will taste the chef’s creativity tinted with cosmopolitan accents and his determination to allow the ingredient to shout its name.
The chef, backed by Fleur in the front of house, then invites you to step into the dining room, where sixteen seats around the counter enable diners to appreciate the exquisite handiwork and virtuoso skill with spices of the kitchen team, together with the major role played by sauces.
An example: quickly seared langoustine on one side with smoked paprika powder, before laying it on kimchi-style hispi cabbage for added contrast. A lightly whipped, but seriously punchy bisque of langoustine heads adds a final flourish, ensuring that this dish will linger long in your tasting memory bank. Surprise follows surprise as the chef invites you into the kitchen for a bread dish, before returning you to the sitting room where further delicacies await. Chef Menue’s incredible culinary expedition, available in a single set menu, is definitely worth embarking upon!