Tram Experience
The Tram Experience is back for even more gourmet adventures!
Building on the success of 2012, when it was the undeniable hit of Brusselicious, the Tram Experience is back and this time it comes back even more tempting and delicious than before.
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CONCEPT
A Tram Experience that is now a showcase for the finest food that Brussels has to offer
While 2012 saw double Michelin-starred chefs from every corner of the country come up with fabulous dishes served onboard, this year we will be turning the spotlight on Michelin-starred chefs from Brussels. In just one meal, passengers will be invited to discover dishes by two or three different chefs, sometimes in surprising combinations. This fourhanded cooking experience makes the Tram Experience, already a unique concept, even more unique!
We are especially pleased to benefit from the expertise and advice of Lionel Rigolet of Comme Chez Soi this year. Lionel, who had already created a set of brilliant menus last year, is sponsoring Tram Experience 2013 in a way by providing us with his perspective as a chef with two Michelin stars.
We are especially pleased to benefit from the expertise and advice of Lionel Rigolet of Comme Chez Soi this year. Lionel, who had already created a set of brilliant menus last year, is sponsoring Tram Experience 2013 in a way by providing us with his perspective as a chef with two Michelin stars.
Another new feature is that the Tram Experience is no longer just for chefs, as some menus will now include desserts by some of our best chocolatiers and pastry chefs.
A three-course menu with even more to offer
We’ve pulled out all the stops to make sure that the Tram Experience is an even more exciting experience for your taste buds.
Vadouxvent
With its youthful chef Stefan Jacobs at the helm in the kitchen, the Vadouxvent offers contemporary cuisine calling on unique flavours and occasionally home-made spices. The critics are spot on, awarding the restaurant a single star only one year after its opening. It has a great future in Belgium’s gastronomic world!
Jaloa
A finalist in the famous ‘Le Bocuse d’Or’ competition and awarded one star by Michelin, Gaëtan Colin is a young chef known for his passion and creativity. The cuisine he offers at Jaloa Gastronomique is based on authentic local produce, the inventiveness of his culinary concoctions and the simplicity of his straightforward dishes. Gaëtan Colin also has two brasseries: the Brasserie-jardin Jaloa and D’Oude Pastorie.
Pierre Marcolini
A genuine craftsman in the field of first-class chocolate, Pierre Marcolini is a very familiar name. He is dedicated to perfection and always on the lookout for the rarest and most precious beans. With this dessert, he highlights his skill in getting the utmost from chocolate within a gastronomic dish.
The menu available until June 30 includes:
Pommery Champagne and appetisers by Gaëtan Colin from Jaloa
Capuccino of shellfish with yuzu and a dash of smoked bacon
Tartare of fera fish and oysters, espuma of passion fruit and crusty bread with seaweed butter
Starter by Gaëtan Colin from Jaloa
Large freshwater shrimp, mayonnaise of foie gras, cream of artichokes and citrus oil
Main dish by Stefan Jacobs from Vadouxvent
Saddle of rabbit with confit of legs, and white asparagus with lard featuring brewer’s spices
Dessert by Pierre Marcolini
Chocolat Primitif
Veggie menu
Appetisers
Capuccino and clear vegetable soup
Tartare of vegetables, espuma of passion fruit and crusty bread with seaweed butter
Starter
Vegetable maki, cream of artichokes and citrus oil
Main dish
Crumble of brewer's spices, duo of asparagus, pickled tomatoes and gnocchi with capers and parsley juice with green tea
Dessert
Chocolat Primitif
All of these dishes will be created onboard by chef Denis Roberty from the catering company Les Garrigues. Please note that the chefs signing the dishes are not on board.
Winning partnerships
The Tram Experience is only possible thanks to careful collaboration with different complementary partners.
Since the beginning, VISITBRUSSELS, the organisation behind the project, has enjoyed the valued contributions of the STIB, who are responsible for technical and operational organisation, and of Electrolux, who are responsible for the spirit of the concept, the interior design and the kitchen and dining equipment.
Bru contributes its famous water to bring the gastronomic experience to life. Delhaize opens up the doors of its cellars, offering carefully chosen wines to suit each menu, for the ultimate combination. Pommery pops its champagne corks for every journey, to the delight of the passengers, offering its Brut Royal, for a deliciously harmonious and vibrant experience.
There will be eight trips per week on Tuesday, Wednesday and Thursday evenings at 8pm, Friday and Saturday evenings at 6.30pm and 9.30pm, and Sundays at midday. In the summer, the Sunday meal will be served at 7pm instead.
Please note that departures and arrivals are occurring from Place Poelaert excepted on Fridays where they will take place in front of the Tram Museum, Avenue de Tervueren 364, 1150 Brussels.
The price for three courses, amuse-bouches, champagne, wines and water is €89 per person.
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16/05/2013 22:53
Dats said:
I am selling 2 tickets for tomorrow 17/5/13 at 21;00h. Please contact me at erdall@abv.bg
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