Ugo Federico & Francesco Cury (01/11 - 31/12)

What Ugo Federico and Francesco Cury are trying to create is as much about culinary excellence as it is about their mission to combine artisan pleasures with their love for the earth and the produce it provides. Within love for the earth, there is their pride of their roots – Ugo, the chef, comes from Capri and Francesco, the sommelier, hails from Tuscanny – but also their respect for nature. Racines, their restaurant, offers dishes that marry the science of a terroir and products that are as fresh as they are responsibly sourced. The establishment also teaches new cordon bleu chefs about the virtues of ‘green’ cooking.

Racines
Chaussée d'Ixelles 353, Ixelles
www.racinesbruxelles.com

  • Menu 

    Appetizers

    • Babbà di Gambero Rosso, Babbà all'arancia, Gambero rosso di Mazzara del Vallo e Stracciatella di Bufala - Red prawn babbà, Orange babbà, red Mazzara del Vallo prawns and buffalo Stracciatella
    • Sgombro e Sgrombro, in agrodolce e filetti freschi al sale - Mackerel and mackerel, Sweet and sour mackerel and fresh filets cooked in salt
    • Mousse di Zucca lunga napoletana con Amaretti e Robiola - Mousse of long squash from Naples and Robiola cheese with Amaretti biscuits

    Primo Piatto - First course

    "Bottoni" di pasta fresca fatti in casa ripieni al "Cacio e Pepe" e Tartufo Nero Estivo toscano - “Bottoni” home made fresh pasta stuffed with “cheese and pepper” and black Tuscan truffles

    Second starter (only Fridays and Saturdays)

    Bonbon of stuffed cabbage leave, scallop mousse on a bed of lentils with cuttlefish ink, dashi

    Secondo Piatto - Second course

    Asinello al forno in crosta di mandorle con carciofi al forno e salsa di cozze - Haddock fillet in a Sicilian almond crust, with a Bouchot mussel sauce, grilled Puglian artichokes

    Dolce - Dessert

    Cannolo al cacao ripieno di Crema di Ricotta di Bufala e pistacchi di Bronte - Cacao cannolo with buffalo ricotta and Bronte pistachios