Biz dinner
Business dinners are always fab. I am not talking about the usual company's dinners or parties, which are also nice when they organize team building games, and have fun with your colleagues, building what is called "thee network" for your own career growth...etc.
Business dinners are of course a bit more formal because you dine with your supplier (they pay, of course!!), but the nicest thing is that you see people from outside your company, so there are more things to talk about, not neccessary about business relation, can be about how good the restaurant is, what is new in Brussels, shopping experiences, travelling, husbands, wives...etc ;-)
And when you work for a multinational company, there are more opportunities to have business dinners. Of course, your suppliers will be polite enough to let you choose the restaurant (they don't know Brussels!!), and then come the fancy fine French cuisine ;-). We went to a French artisanal restaurant yesterday, very impressive. Bon Bon is just a tiny restaurant, you will be reached with a doorman, who will park the car for you. When you enter inside, the restaurant is small, not so many people but full of chef cooks or his assiatants, you see them in those big white hats-it already gives you the impression of how much effort they are into the food. We dined in a private atmosphere, music gives you the Sex and the City feeling ;-), nice jazz, wines are hmm. There is no menu, it is an artisanal resto, so they make everything themselves, breads..etc, and the food will be what they get from the market on the same day. The mise en bouche was gorgeous. We had fishes cooked with boiled vegetables, pesto sauce... for both starter and main dishes, but they just complement each other perfectly... (not that if we had fish for starter, then we should have meat for main dish and vice versa), then of course because dessert, who wants cheeses?? ;-) I have to say that I am not a fan of cheese, but I love trying everything, so, we have blue cheese (Blue Gent-OMG, very strong taste), hard cheese, camembert, goat cheese (yuk), and one type of soft cheese which I thought tasted like soap (sorry for my limited taste for cheese). Dessert comes with amande paste covered with a thin layer of hard black chocolate, amande cream (taste was pretty mild) served together with chocolate sorbet (mmmmm), drink was a killer, It tasted like Pineau, or some sort of Cider wine, sweet but strong to cut the taste of bitter taste of pure black chocolate. Then comes the coffee and tea with small cookies, ended with Cuban cigars..;-)
It's all an art, it's not about having a lot of foods on your dish, the way your food is served, the way the chef cook put his soul into making a dish, not about to eat good only but also what goes with what...If I ever open a restaurant, I would like to be an artist first! Because it will not be about making money, but appreciation! Click here
Business dinners are of course a bit more formal because you dine with your supplier (they pay, of course!!), but the nicest thing is that you see people from outside your company, so there are more things to talk about, not neccessary about business relation, can be about how good the restaurant is, what is new in Brussels, shopping experiences, travelling, husbands, wives...etc ;-)
And when you work for a multinational company, there are more opportunities to have business dinners. Of course, your suppliers will be polite enough to let you choose the restaurant (they don't know Brussels!!), and then come the fancy fine French cuisine ;-). We went to a French artisanal restaurant yesterday, very impressive. Bon Bon is just a tiny restaurant, you will be reached with a doorman, who will park the car for you. When you enter inside, the restaurant is small, not so many people but full of chef cooks or his assiatants, you see them in those big white hats-it already gives you the impression of how much effort they are into the food. We dined in a private atmosphere, music gives you the Sex and the City feeling ;-), nice jazz, wines are hmm. There is no menu, it is an artisanal resto, so they make everything themselves, breads..etc, and the food will be what they get from the market on the same day. The mise en bouche was gorgeous. We had fishes cooked with boiled vegetables, pesto sauce... for both starter and main dishes, but they just complement each other perfectly... (not that if we had fish for starter, then we should have meat for main dish and vice versa), then of course because dessert, who wants cheeses?? ;-) I have to say that I am not a fan of cheese, but I love trying everything, so, we have blue cheese (Blue Gent-OMG, very strong taste), hard cheese, camembert, goat cheese (yuk), and one type of soft cheese which I thought tasted like soap (sorry for my limited taste for cheese). Dessert comes with amande paste covered with a thin layer of hard black chocolate, amande cream (taste was pretty mild) served together with chocolate sorbet (mmmmm), drink was a killer, It tasted like Pineau, or some sort of Cider wine, sweet but strong to cut the taste of bitter taste of pure black chocolate. Then comes the coffee and tea with small cookies, ended with Cuban cigars..;-)
It's all an art, it's not about having a lot of foods on your dish, the way your food is served, the way the chef cook put his soul into making a dish, not about to eat good only but also what goes with what...If I ever open a restaurant, I would like to be an artist first! Because it will not be about making money, but appreciation! Click here
posted by Vagabonder @ 11:23 AM
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