Alex Joseph (11/10 – 27/11)

Californian chef Alex Joseph has been behind the kitchen of Brussels restaurant Rouge Tomate for 7 years. He has worked under chefs Daniel Humm (Eleven Madison Park***) and Douglas Keane (Cyrus**) His simplistic apraoch to cooking focuses on vegetables and sessional ingredients. He finds constant inspiration from the local Belgian products and culture and wishes to share his flavors with his guests. Last year, Alex Joseph won the Benelux 2015 San Pellegrino Young Chef competition and came 4th in the world.

Rouge Tomate
190 Avenue Louise
1050 Brussels
www.rougetomate.be

  • Menu

    Appetisers by Alex Joseph

    • Mini waffles, smoked bacon, caramelised onions
    • Prawns marinated in gueuze beer, baby chicory, Bailli cheese
    • Pumpkin cappucino from the Annko farm in Flobecq

    First course by Alex Joseph

    Revamped steak and lobster tartare, marrow croquettes, shellfish broth

    Second course by Denis Roberty (Friday & Saturday evenings only)

    Sole and salmon roulade with tomato stuffed with mushrooms and chervil sauce

    Main course by Alex Joseph

    Filet of wild boar, barley, autumnal vegetables, pan-fried foie gras, Kriek broth

    Dessert by Alex Joseph

    Ile flottante

  • Meatless menu

    Appetizers by Alex Joseph

    • Mini waffles, smoked trout, caramelized onions
    • Prawns marinated in gueuze beer, baby chicory, Bailli cheese
    • Pumpkin cappuccino from the Annko farm in Flobecq

    First course by Alex Joseph

    Revamped tuna and lobster tartare, vegetables croquettes, shellfish broth

    Second course by Denis Roberti (Friday & Saturday evenings only)

    Sole and salmon roulade with tomato stuffed with mushrooms and chervil sauce

    Main course by Alex Joseph

    Cod fillet, barley, autumnal vegetables, corn pancake, Kriek broth

    Dessert by Alex Joseph

    « Ile flottante »