{"id":11278,"date":"2024-08-06T09:00:50","date_gmt":"2024-08-06T08:00:50","guid":{"rendered":"https:\/\/thetaishotels.com\/brasserie\/"},"modified":"2026-10-22T15:38:52","modified_gmt":"2026-10-22T14:38:52","slug":"brasserie","status":"publish","type":"post","link":"https:\/\/thetaishotels.com\/en\/brasserie\/","title":{"rendered":"La Brasserie by Pierre R\u00e9simont unveils a new menu featuring the finest flavours of Belgium"},"content":{"rendered":"

The new menu recently launched by La Brasserie by Pierre R\u00e9simont at Bah\u00eda del Duque offers extraordinary creations of Belgian and French cuisine. The menu proposes a journey into a universe of flavours and culinary emotions, with dishes offering a contrast of innovation and tradition.<\/p>\n

A culinary experience by Pierre R\u00e9simont<\/h2>\n

The hotel restaurant located in Costa Adeje gives dinners this highly exceptional experience in a sophisticated ambience. With two Michelin stars at his Belgian restaurant \u201cL\u2019Eau-Vive,\u201d the chef Pierre R\u00e9simont, who has been part of Bah\u00eda del Duque<\/a> family for nearly a decade, delights the most discerning palates at the hotel’s La Brasserie.<\/p>\n

Situated in the central square of Bah\u00eda del Duque, the restaurant offers panoramic views of the pool, creating a charming and relaxing atmosphere. This unique setting for French cuisine offers a refined menu<\/a> combining seasonal produce.<\/p>\n

French-Belgian haute cuisine<\/h2>\n

On the menu, Pierre R\u00e9simont, together with head chef Eliana Real, provides a selection of typical brasserie dishes that have been adapted to suit the tastes of today. According to the chef: \u2018The ingredients in my cooking are passion, creativity, and flavour\u2019. Among the starters, highlights include the Seared langoustine with fish pie and herb butter sauce; and the Pan-seared foie gras with spiced bread, blackcurrant, beetroot and apples.<\/p>\n

The menu combines both meat and fish, from lamb to salmon. New offerings include the Turbot with shellfish ceviche and buckwheat souffl\u00e9; and the Parmentier with duck, caramelised onion and fresh salad. These join the restaurant’s signature dishes such as the Sole meuni\u00e8re, with \u2018R\u00e9simont\u2019 style pur\u00e9e and salad and the Veal tenderloin with asparagus, olives and confit tomato. \u00a0For the sweetest palates, the selection of desserts includes the new \u2018Floating Island\u2019, a creation made with meringue baked at 88\u00b0C, roasted almond, caramel and custard; alongside classics like the Cr\u00e8me Br\u00fbl\u00e9e; the Dame blanche; and the Belgian chocolate coulant. Also, there is a children’s menu specifically devised to suit the tastes of the little ones<\/p>\n

The wine menu features, among others, a selection of renowned French wines, as well as national and local varieties. The sommelier recommends starting with Chablis 1er<\/sup> Cru, a wine produced in the French region of Burgundy. To accompany meat dishes, a Tom\u00e1s Postigo 5th<\/sup> year of Ribera del Duero and, for dessert, the suggestion is a sweet Canarian wine such as Paisaje de las Islas Malvas\u00eda Arom\u00e1tica Dulce, produced with the distinctive Malvasia Aromatica grape, renowned for its floral notes and sweetness.<\/p>\n

The restaurant opens from 7 p.m. to 11 p.m. It is recommended to book beforehand to enjoy the suggestions of this exquisite gastronomic venue.<\/p>\n","protected":false},"excerpt":{"rendered":"

From the sweetness of Belgian chocolate to the most sophisticated ingredients, this restaurant creates irresistible gastronomy that puts produce centre stage<\/p>\n","protected":false},"author":4,"featured_media":16195,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[174],"tags":[],"class_list":["post-11278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nbrasserie<\/title>\n<meta name=\"description\" content=\"The fusion of Canarian produce with recipes from Belgian and French cuisine creates an extraordinary pairing at La Brasserie.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thetaishotels.com\/en\/brasserie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Brasserie by Pierre R\u00e9simont unveils a new menu featuring the finest flavours of Belgium\" \/>\n<meta property=\"og:description\" content=\"The fusion of Canarian produce with recipes from Belgian and French cuisine creates an extraordinary pairing at La Brasserie.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/thetaishotels.com\/en\/brasserie\/\" \/>\n<meta property=\"og:site_name\" content=\"The Tais\" \/>\n<meta property=\"article:published_time\" content=\"2024-08-06T08:00:50+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-22T14:38:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/dev.thetaishotels.com\/wp-content\/uploads\/2024\/08\/la-brasserie-pierre-resimont-dish-bahia-del-duque.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2320\" \/>\n\t<meta property=\"og:image:height\" content=\"1160\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta 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