Actualité

  • Événement -

    BON BON ORIGINS NEXT COLLABORATIVE DINNER

    - Événement -

    BON BON ORIGINS NEXT COLLABORATIVE DINNER

    Following the general excitement and enthusiasm after our first 3 BON BON ORIGINS collaborative dinners with Gert de Mangeleer, José Avillez and Alexandre Couillon, we couldn’t resist to the pleasure of announcing our next guests for this year.

    We feel profoundly honored and proud to welcome these 4 very talented chefs for whom we have an enormous respect.

    Ana Ros (Hisa Franko, World Best Female Chef 2017) / July 4th

    Emmanuel Renaut (Flocons de Sel***) / September 5th

    Peter Goossens (Hof Van Cleve***) / October 18th (for lunch)

    Arnaud Lallement (L'Assiette Champenoise***) / October 30th

    BON BON ORIGINS was born by the desire of chef Christophe Hardiquest to rediscover traditional Belgian recipes that have stood the test of time, to deconstruct and bring them to live again with a contemporary eye.

    By organizing collaborative dinners with different chefs specially focused on their own terroirs, Christophe wants to showcase the preciousness of our Heritages and the importance of keeping our own roots alive for the next generations. These dinners are a way to celebrate our differences and beautiful «Origins» together. And also, to push further our creativity by sharing knowledge and new ideas.

    In addition to the main guest chef, Christophe has decided to invite a young upcoming talent based in Belgium to complete the guest team. By doing so, he wants to offer the opportunity also to younger chefs to share their culinary thoughts on their own territory by creating 3 snacks.

    During each event, our guests will explore an 8-course menu. The Chefs will create both individual and collaborative snacks, dishes and sweets.

    Guest chef Ana ROS (Hisa Franko) / “The” Slovenian queen!

    WHEN: Wednesday, July 4th, 2018, 8PM

    BUY YOUR TICKET FOR THE DINNER WITH ANA ROS

    Guest chef Emmanuel RENAUT (Flocons de Sel) / The most noble grizzly of the Alps!

    WHEN: Wednesday, September 5th, 2018, 8PM

    BUY YOUR TICKET FOR THE DINNER WITH EMMANUEL RENAUT

    Guest chef Peter GOOSSENS (Hof van Cleve) / The pope of the Flemish terroir.

    WHEN: Thursday, October 18th, 2018, 12.30PM

    BUY YOUR TICKET FOR THE LUNCH WITH PETER GOOSSENS

    Guest chef Arnaud LALLEMENT (l’Assiette Champenoise) / Champagne is where his talented heart belongs. 

    WHEN: Tuesday, October 30th, 2018, 8PM

    BUY YOUR TICKET FOR THE DINNER WITH ARNAUD LALLEMENT

    MENU: 285 euros for an 8-course menu (excluding wines & beverages)

  • Événement -

    BON BON ORIGINS COLLABORATIVE DINNER - ALEXANDRE COUILLON

    - Événement -

    BON BON ORIGINS COLLABORATIVE DINNER - ALEXANDRE COUILLON

    We are very excited to announce our third collaborative BON BON ORIGINS dinner.

    BON BON ORIGINS was born by the desire of chef Christophe Hardiquest to rediscover traditional Belgian recipes that have stood the test of time, to deconstruct and bring them to live again with a contemporary eye.

    By organizing collaborative dinners with different chefs specially focused on their own terroirs, Christophe wants to showcase the preciousness of our Heritages and the importance of keeping our own roots alive for the next generations. These dinners are a way to celebrate our differences and beautiful « Origins » together. And also to push further our creativity by sharing knowledge and new ideas.

    In addition to the main guest chef, Christophe has decided to invite a young upcoming talent based in Belgium to complete the guest team. By doing so, he wants to offer the opportunity also to younger chefs to share their culinary thoughts on their own territory by creating 3 snacks.

    We are proud to welcome ALEXANDRE COUILLON, the chef owner of the 2 Michelin stars restaurant La Marine on the beautiful island of Noirmoutier and the young rising talent DIMITRI PROOST of DIM in Antwerp cooking for the occasion, along with Christophe Hardiquest.

    The dinner will take place on TUESDAY MAY 29TH, 2018 and feature traditonal and contemporary seafood flavours of the Atlantic subtlety combined with revisited Belgian traditional dishes.

    During this evening, our guests will explore an 8-course menu. The Chefs will create both individual and collaborative snacks, dishes and sweets.

    EVENT INFORMATION

    When: Tuesday May 29th, 2018, 8PM
    Menu: 285 euros for an 8-course menu (excluding wines & beverages)

     

    BUY YOUR TICKET

     

    THE GUEST CHEF ALEXANDRE COUILLON

    Alexandre Couillon (La Marine**, Noirmoutier) is certainly one of today’s most important ambassadors of the new French cuisine. The chef’s philosophy, his cuisine and his team evolve around all elements that fill out and characterize their island. In the kitchen, they follow seasonal variations and traditions through a gastronomy which combine seafood flavors, tastes of terroir, of wood, herbs, grains, plants and smoked flavors. As a creative and talented chef, Alexandre enhances superb seafood with exquisitness and refinement. Gault Millau’s chef of the year in 2017 and Chef’s Table darling on Netflix, Alexandre Couillon has certainly still a long paved way, full of stars in front of him…

    YOUNG TALENTED DIMITRI PROOST

    From the start, Dimitri has always been completely impressed by the Japanese food culture. He attended internships with, among others, London-based Hakkasan and Yamazato in Amsterdam, both awarded with one michelin star. After several trips to Japan and a stop at 'T Fornuis in Antwerp it was time for this still very young chef to write down his own vision in his dishes.

  • Événement -

    BON BON ORIGINS COLLABORATIVE DINNER - JOSE AVILLEZ

    - Événement -

    BON BON ORIGINS COLLABORATIVE DINNER - JOSE AVILLEZ

    We are excited to announce our second collaborative BON BON ORIGINS dinner.

    BON BON ORIGINS was born by the desire of chef Christophe Hardiquest to rediscover traditional Belgian recipes that have stood the test of time, to deconstruct and bring them to live again with a contemporary eye.

    By organizing collaborative dinners with different chefs specially focused on their own terroirs, Christophe wants to showcase the preciousness of our Heritages and the importance of keeping our own roots alive for the next generations. These dinners are a way to celebrate our differences and beautiful « Origins » together. And also to push further our creativity by sharing knowledge and new ideas.

    In addition to the main guest chef, Christophe has decided to invite a young upcoming talent based in Belgium to complete the guest team. By doing so, he wants to offer the opportunity also to younger chefs to share their culinary thoughts on their own territory by creating 3 snacks.

    We are proud to welcome the leading chef of today’s Portuguese cuisine José Avillez (Belcanto**, Lisbon) and the young rising talent Kevin Perlot (Pépite, Namur) cooking for the occasion, along with Christophe Hardiquest.

    The dinner will take place on Thursday March 29th, 2018 and feature the amazing flavours of revisited Portuguese and Belgian traditional dishes.

    During this evening, our guests will explore an 8-course menu. The Chefs will create both individual and collaborative snacks, dishes and sweets.

     

    EVENT INFORMATION

    When: Thursday March 29th, 2018, 8PM
    Menu: 285 euros for an 8-course menu (excluding wines & beverages)

     

    BUY YOUR TICKET

     

    GUEST CHEF JOSE AVILLEZ

    As a Portuguese chef, José Avillez’ main focus is to promote Portuguese gastronomy and to contribute to making Portugal a top gastronomic destination.

    He is considered as one of the great references of gastronomy in Portugal and has stood out because of his enterprising spirit and of his drive to keep pushing further.

    Currently, José Avillez has several restaurants in Lisbon and in Porto, and though they offer different culinary experiences, they all express his great passion for cuisine. But his flagship is BELCANTO, distinguished with two Michelin stars and elected one of the 100 best restaurants in the world by the prestigious “The World's 50 Best Restaurants List”.

    José Avillez has also contributed to countless Portuguese and foreign books, authored books and hosted TV and radio shows.

     

    YOUNG TALENT KEVIN PERLOT

    Born in 1994, Kevin Pierlot studied gastronomy at the “Vieusart Academy”. He completed internships in three different Michelin star restaurants before to work as  “chef de partie” at “L’air du temps” for a little less than three years. One year ago, he became the chef of PEPITE, a beautiful “cave à manger” based in Namur. His cooking is creative, seasonal, daring and he loves experimenting with slow cooking methods. 

  • Événement -

    BON BON ORIGINS COLLABORATIVE DINNER - GERT DE MANGELEER

    - Événement -

    BON BON ORIGINS COLLABORATIVE DINNER - GERT DE MANGELEER

    We are excited to announce our first collaborative BON BON ORIGINS dinner.

    BON BON ORIGINS was born by the desire of chef Christophe Hardiquest to rediscover traditional Belgian recipes that have stood the test of time, to deconstruct and bring them to live again with a contemporary eye.

    By organizing collaborative dinners with different chefs specially focused on their own terroirs, Christophe wants to showcase the preciousness of our Heritages and the importance of keeping our own roots alive for the next generations. These dinners are a way to celebrate our differences and beautiful « Origins » together. And also to push further our creativity by sharing knowledge and new ideas.

    In addition to the main guest chef, Christophe has decided to invite a young Belgian upcoming talent to complete the guest team. By doing so, he wants to offer the opportunity also to younger chefs to share their culinary thoughts on their own territory by creating 3 snacks.

    We are proud to welcome visiting chef Gert de Mangeleer (Hertog Jan, Zedelgem) and the rising chosen one Adrien Cunnac cooking for the occasion, along with Christophe Hardiquest.

    The dinner will take place on Thursday January 18th, 2018 and feature the amazing flavours of our Belgian roots, both North & South.

    During this evening, our guests will explore an 8-course menu. The Chefs will create both individual and collaborative snacks, dishes and sweets.

     

    EVENT INFORMATION

    When: Thursday 18th of January 2018, 8PM
    Menu: 250 euros for an 8-course menu (excluding wines & beverages)

     

    SOLD OUT

     

    THE GUEST CHEF 

    Gert De Mangeleer took over Hertog Jan with his culinary soulmate Joachim Boudens in 2005. Building on his previous experience working for top chefs in Belgium, Gert transformed the restaurant’s traditional and conventional kitchen into something more refreshing – perhaps even revolutionary. Focusing on the ways flavors, structures and contrasts take shape, Gert makes sure that his dishes touch all the senses and carry his signature style. In 2006 Hertog Jan was awarded its first Michelin star, followed by a second in 2009 and ultimately a third in 2011. In 2014 Gert received the “European Chef of the Year” award.

     

    BELGIAN YOUNG TALENTED ADRIEN CUNNAC

    « The higher the mountain, the deeper the valley ».
    This proverb is to Adrien Cunnac what his newly acquired Belgian roots are to his intuitive understanding of cooking. Adrien has naturally good taste. With his subtle balance of tenacity and extreme sensitivity, he has worked alongside chef Christophe Hardiquest as his sous-chef for six years. 

     

  • Événement -

    NEW BON BON ORIGINS LUNCH

    - Événement -

    NEW BON BON ORIGINS LUNCH

    BON BON ORIGINS est né du désir du chef Christophe Hardiquest de redécouvrir les recettes traditionnelles belges, de les déconstruire et de leur redonner vie à travers un prisme plus contemporain.

    Sa démarche soutient l'idée que notre Héritage culinaire est précieux et que nos racines doivent rester vivantes pour les générations futures.

    C'est dans ce cadre là, que nous avons décidé de lancer un menu déjeuner BON BON ORIGINS en deux services afin de donner l'opportunité également à un public plus jeune de venir redécouvrir leurs traditions culinaires.

    Plus d'information: http://www.bonbon.restaurant/menus

  • Événement -

    DU 04/07 AU 02/09 RETROUVEZ-NOUS A MON BISTRO D'ETE

    - Événement -

    DU 04/07 AU 02/09 RETROUVEZ-NOUS A MON BISTRO D'ETE

    Bon Bon fermera ses portes le 1er juillet à l’occasion de l’installation de sa toute nouvelle cuisine (et autres surprises!).

    Réouverture le mardi 5 septembre 2017.

    Dans l’attente de vous retrouver dans notre maison, le chef en a profité pour réaliser un de ses rêves : créer un vrai bistro créatif le temps d’un été.

    Une occasion unique de redécouvrir une cuisine simple, enjouée et assumée.

    Retrouvez l’équipe de Bon Bon à

    Mon Bistro d'été by Christophe Hardiquest

    Bistro éphémère : du mardi 4 juillet au samedi 2 septembre 2017 (inclus)
    Adresse: 40, rue Alphonse de Witte, 1050 Ixelles
    Jours d’ouverture : du mardi au samedi (midi et soir)
    Horaires : 12h-14h30 / 18h30-20h30 (sur réservation en ligne ou par téléphone au +32 2 644 30 31 pendant les horaires d’ouverture et dès 20h30, venez-nous voir à l’improviste!)
    Plats : entre 17 et 35 euros

     

    RESERVATIONS

  • Événement -

    THE GELINAZ! BRUSSELS HEADQUARTERS

    - Événement -

    THE GELINAZ! BRUSSELS HEADQUARTERS

    BON BON ACCUEILLERA LE 10 NOVEMBRE 2016 THE GELINAZ! BRUSSELS HEADQUARTERS 

    Plus d'information sur WWW.GELINAZ.COM

    "Une performance culinaire exceptionnelle incluant 20 des plus grands chefs internationaux du moment".

  • Événement -

    BRUSSELS FROM/TO

    - Événement -

    BRUSSELS FROM/TO

    BRUSSELS FROM/TO, c’est l’envie de redécouvrir les créations culinaires qui ont traversé le temps, de les déconstruire et puis de les repenser au goût du jour. De puiser dans le passé d’un territoire donné, de tendre vers le point d’origine, le « from ».

    Relire l’histoire culinaire de sa région, ses produits et ses associations de saveurs, les amener vers demain, c’est le défi que s’est lancé le chef Christophe Hardiquest.

    Cette recherche, il a eu l’envie de la partager avec d’autres chefs, de la faire virevolter à travers d’autres regards, cultures, techniques, sensibilités…

    Pour ce premier dîner, il a choisi d’inviter les chefs INAKI AIZPITARTE & LEONARDO PEREIRA.

    Ils composeront pour vous, ensemble, un menu original et unique en 8 services, point d’orgue de leur collaboration créative.

  • Actualité -

    IN SITU - SFMOMA

    - Actualité -

    IN SITU - SFMOMA

    Christophe Hardiquest participe au superbe projet collaboratif « In Situ », initié par le chef Corey Lee (BENU, Michelin***), qui réinvente le modèle traditionnel du restaurant pour offrir une expérience culturelle unique au sein du MOMA de San Francisco.

    http://insitu.sfmoma.org

  • Actualité -

    L'ARBRE A PAPILLES ARRIVE CHEZ BONBON

    - Actualité -

    L'ARBRE A PAPILLES ARRIVE CHEZ BONBON

    L'arbre à papilles

    Dialogue sensoriel, invitation au voyage, cheminement poétique.

    Les racines du goût

    Eloge de la tradition et de la transmission d'un savoir faire, une large racine d'arbre perce le mur de l'entrée. Ces racines du goût puisent au plus profond des souvenirs gourmands.

    Quintessence de cette lente alchimie, germe d'une longue histoire ancrée dans les fibres souterraines, un arbre surgit de l'autre côté du mur offrant une généreuse traduction contemporaine de la mémoire du goût.

    Le voyage des papilles

    Fruits de cet arbre, les papilles se promènent dans l'espace et participent à l'expérience sensorielle et au subtil voyage orchestré par le Chef Christophe Hardiquest.

    Abstraction et évocation des papilles gustatives, ces menus miroirs cuivrés pétillent au mur comme autant de reflets du goût. Constellations de parfums, de croquants, d'arômes, d'amertume. Capteur ou révélateur d'émotions, exhausteur d'une subtile alchimie personnelle ou collective.

    Ces pièces en cuivre polies par les mains de la prestigieuse Maison Vervloet murmurent, de temps à autre, quelques mots blancs : Poudre glacée d'oursin, le ressac iodé de la mer, l'insolence herméride de la berce, le piquant poétique de la cardamine,...

    Délicatement, certaines papilles se posent sur l'une ou l'autre table, incitant les convives à les prendre en main et à plonger dans leur reflet.

    Le miroir renvoie à notre propre mémoire du goût; révèle et chuchote notre Madeleine de Proust enfouie dans les croustillants parfums des souvenirs. La mémoire des papilles.

    Rencontre

    Un matin de février, je rencontre le Chef Christophe Hardiquest. Commence un dialogue sensoriel palpitant qui fera naître ce concept; éloge d'une haute cuisine et d'un savoir être.

    C'est également la rencontre d'un arbre, jeune frêne voisin de Bon Bon cueilli en dense forêt de Soignes; ses racines égrénées avec la délicate patience de l'archéologue qui remonte le passé. L'arbre à papilles.

    Biographie

    Né en 1974, Jean-François D’Or est un designer épanoui. Après son diplôme obtenu à l’ENSAV La Cambre en design industriel, il ouvre sa propre agence : Loudordesign studio. Très vite, ses collections d'objets trouvent des éditeurs d’envergure, en Belgique mais aussi à l'international : Cinna, Domani, Interni Edition, Ligne Roset, Kenzo, La Rochère, Reflect+, Toss B, Vervloet et d’autres lui accordent leur confiance. Tenant compte des impératifs des entreprises autant que des besoins des utilisateurs, ses démarches restent toujours tempérées par un devoir de justesse.

    Explorant de nombreux matériaux, il les sublime sans ostentation.

    Calmes, simples et logiques, ses créations s’imposent par l’évidence et la lisibilité de leur concept autant que par leur poésie intrinsèque.

    Ses objets ont été exposés à maintes reprises à Bruxelles, Milan, Paris, Londres, Hong Kong, Stockholm, Sao Paulo, Tokyo,... Elu designer belge de l’année 2013, Jean-François D’Or confirme la constance et la rigueur d’un parcours sans faute.

- Événement -

BON BON ORIGINS COLLABORATIVE DINNER - JOSE AVILLEZ

We are excited to announce our second collaborative BON BON ORIGINS dinner.

BON BON ORIGINS was born by the desire of chef Christophe Hardiquest to rediscover traditional Belgian recipes that have stood the test of time, to deconstruct and bring them to live again with a contemporary eye.

By organizing collaborative dinners with different chefs specially focused on their own terroirs, Christophe wants to showcase the preciousness of our Heritages and the importance of keeping our own roots alive for the next generations. These dinners are a way to celebrate our differences and beautiful « Origins » together. And also to push further our creativity by sharing knowledge and new ideas.

In addition to the main guest chef, Christophe has decided to invite a young upcoming talent based in Belgium to complete the guest team. By doing so, he wants to offer the opportunity also to younger chefs to share their culinary thoughts on their own territory by creating 3 snacks.

We are proud to welcome the leading chef of today’s Portuguese cuisine José Avillez (Belcanto**, Lisbon) and the young rising talent Kevin Perlot (Pépite, Namur) cooking for the occasion, along with Christophe Hardiquest.

The dinner will take place on Thursday March 29th, 2018 and feature the amazing flavours of revisited Portuguese and Belgian traditional dishes.

During this evening, our guests will explore an 8-course menu. The Chefs will create both individual and collaborative snacks, dishes and sweets.

 

EVENT INFORMATION

When: Thursday March 29th, 2018, 8PM
Menu: 285 euros for an 8-course menu (excluding wines & beverages)

 

BUY YOUR TICKET

 

GUEST CHEF JOSE AVILLEZ

As a Portuguese chef, José Avillez’ main focus is to promote Portuguese gastronomy and to contribute to making Portugal a top gastronomic destination.

He is considered as one of the great references of gastronomy in Portugal and has stood out because of his enterprising spirit and of his drive to keep pushing further.

Currently, José Avillez has several restaurants in Lisbon and in Porto, and though they offer different culinary experiences, they all express his great passion for cuisine. But his flagship is BELCANTO, distinguished with two Michelin stars and elected one of the 100 best restaurants in the world by the prestigious “The World's 50 Best Restaurants List”.

José Avillez has also contributed to countless Portuguese and foreign books, authored books and hosted TV and radio shows.

 

YOUNG TALENT KEVIN PERLOT

Born in 1994, Kevin Pierlot studied gastronomy at the “Vieusart Academy”. He completed internships in three different Michelin star restaurants before to work as  “chef de partie” at “L’air du temps” for a little less than three years. One year ago, he became the chef of PEPITE, a beautiful “cave à manger” based in Namur. His cooking is creative, seasonal, daring and he loves experimenting with slow cooking methods.