Pure-c Cadzand B.v. Cadzand

De nieuwe chef doet Pure C echt recht! Het was genieten zoals vanouds! Geweldig!! Eten: 5 Service: 5 Sfeer: 5

Teleurstellend bezoek, dit was ondermaats!!! De sommelier had geen tijd, 3 keer zonder wijn. Geen professionele bediening. Het ondermaats eten was lekker, maar de bediening echt een 0. Jammer.

A Michelin star lunch was offered to us by my dear husband 's employer *baller and Pure C was the chosen restaurant. Modern, sea themed and somewhat close to 'home ', it seemed like the perfect locale for a near Valentine 's Day lunch. It waaaaaaaas perfect. And lunch was actually the perfect way to do Pure C. One aperitif, four amuses, one bottle of wine, eight courses and a wonderful mix of dessert bites that took nearly 5 HOURS to finish!! 5 delicious, comfortable and interesting hours of eating! What could be better? nothing Ok, the location is a little difficult unless you live in Brugge, it 's a bit of a drive from anywhere. And the hotel that it 's located in doesn 't look like much from the outside. But you must look past that because the restaurant is pretty fantastic in every other way. Seaside views and seating, nice modern interior, STELLAR service truly , and excellent food and drinks worth every penny €85 per person for the eight course lunch, wines ranged from €35 €80 per bottle . So, what did we have? The eight course menu included: bear with me, this is as brief as I could be Dense, dark, hot bread with butter and a special sea eel butter interesting and good, but don 't eat a lot of it... A Pure C custom drink was offered, we chose the citrus lemongrass ginger cocktail, which was delicious... First amuse was a fish and citrus ginger soup ish bite. Fresh, clean Asian style spoonfuls to set the mood... Served with the first amuse was a little pizza bite that was said to be Sergio 's favorite the chef the crispy bread, carpaccio, tomato and cheese were fantastic! We agree with Sergio... The second amuse was some sort of egg mousse sprinkled with coffee bits interesting and nice... A third amuse was a small cannelloni filled with spinach and covered with a mega delicious creamy foam with tomatoes and oil and I don 't even know what else that was just SO perfect... The last amuse yes, #4! was a bruschetta of sorts made from fresh bread, a huge chunk of mackerel, olive tapenade and a purple cream that I did not identify this was not my thing because of the mackerel, too fishy for me but still well done hubby loved it ... Next, our wine choice was the Mas du Soleilla Languedoc and it was PERFECT... First course was an oyster pearl presentation that was gorgeous but oysters are also not my thing, so I couldn 't finish it. Buuuut, the parts I did eat were cucumber, seaweed, and super fresh. Again, my husband loved it... Second course was ... SO darn good. Hummus, chickpeas, mussels, olive oil, a black thing bean? , olive tapenade, a foamy creamy salad, a lil heat and YUM... Third course was an Indonesian veggie pair of plates with unusual but fabulous vegetable shavings and creams and peanut coconut crunches and green sprouts. So fresh... Fourth course was a Brioche mushroom dish with a broth made from water chestnut? and something else? the Brioche was fantastic and the mushrooms and broth were perfect... Fifth course was a fish soup with cod, crunchy shrimp, bouillabaisse and more; with a tomato, nut cracker?, fennel and some type of salad bite on the side. Delicious... Sixth course was the main, with duck prepared three ways baked, stewed and presented with Asian flavors, and a mousse of some sort. Good!... Seventh course was a cheese plate the lead waiter asked what types of cheeses we wanted answer=everything and prepared two plates, a mild one for me and a more robust for my husband. The cheeses were primarily Dutch, Belgian and French and were very good. They were also served with fig and nut spreads and breads, which were great. Perfect... The eighth course was a full dessert made of chocolate and beet root sauces creams, hazelnut accents an more. This was so good, my husband who rarely eats any dessert ate it all! We both ATE IT ALL! So then, we thought we were done and ordered a coffee to drink in the comfy lounge. To our surprise, there was still more food to come. Chocolate truffles, macaroons, fruit squares, apple rum raisin crumble and a multi bite sized mandarin orange and lemon or other citrus square I couldn 't even come close to finishing it all, but what I did finish was really, really great. So, the long winded conclusion is that lunch at Pure C was a great experience that I can highly recommend. Enjoy!

Syrco Bakker hat das ausgezeichnete Niveau der vorherigen Besuche leicht bestätigt. Seine Küche ist von großer Raffinesse und Originalität. Und vielleicht mehr als anderswo, die Lage des Restaurants, Küchenstil und Zutaten geben eine harmonische Einheit. Die „Pure C“ feiert die Zutaten des Meeres und der Küstenregion. Fleisch spielt daher nur eine geringe Rolle, aber wenn, wie im heutigen Fall, in großer Weise.

Wir sind unglaublich motiviert, fast euphorisiert. Ich weiß nicht, wie Sergio Herman es schafft, all seine Restaurants diese besondere Atmosphäre zu verpassen, die den Gast voll mit einer Mischung aus fabelhaftem Essen, einzigartigem Ambiente, passender Musik und einem Service, der Charme im Blut hat. Natürlich ist das Essen auch hier das wichtigste und Syrco Bakker schafft es, einen ähnlichen Stil wie Nick Bril zu entwickeln, der noch viel von Sergio Herman atmet, obwohl wir nie mit ihm aßen. Bakker's Küche nutzt die Möglichkeiten der Region vollständig und mit aller Internationalität, die es seinen Speisen durch die gelegentliche, spitzen Verwendung von asiatischen Komponenten gibt, ist es ein Spiegel dieses Streifens der Nordsee. Warum die Performance in “Pure C” immer noch nur einen Stern von Michelin erhält, ist nicht wirklich verständlich. Die Küche ist so schlau und nachdenklich für mich, so harmonisch, leicht zugänglich und dennoch mit Leichtigkeit, dass für mich eine Wertschätzung längst fällig ist.