ISLAMABAD: Serving a hitherto unfamiliar cuisine in the capital – that of the historic city of Bruges in Belgium – the new restaurant Petit Brugge is inspired by the culture and traditions of the Venice of the North.

The restaurant opening was a packed affair, with the guests sampling appetisers by international chef Annick J. Goethals, including cheese croquettes, chicken gyros, chicken paninis, vol au vent, waffles and pancakes.

The homemade cheese croquettes were the head chef’s own recipe. Belgian croquettes are served in most restaurants in Belgium and have a thick and creamy béchamel filling mixed with shrimps or cheese.

Both versions are part of the Petit Brugge menu, although only the cheese ones were served at the launch. The croquettes managed to hit that rare balance between creamy,cheesy and light and airy, and were served with a seed mustard sauce.

Belgian shrimp croquettes are unusual in that the shrimp used is the Purus grey shrimp, which has a more pronounced taste than the traditional larger, pink shrimp that is readily available in Pakistan, Abid Rabbani, the owner of Petit Brugge, said.

“I am sourcing many of the ingredients locally and from Karachi, although much of the seafood is being brought from Scandinavia,” he added.

Also on offer were bite-sized chicken gyros. The Belgian chef served two flavours in pastry cups, one containing pieces of chicken in a paprika and garlic based tomato cream sauce enriched with bell peppers, onions and mushrooms and the other chicken in a mushroom stock reduction.

The guests enjoyed small vol au vent containing chicken meatballs, mushrooms and onions held together with a creamy white sauce. The light and flaky puff pastry, known asBouchée à la Reinein Belgium, translates literally to the Queen’s Mouthful.

Attentive waiters also presented a variety of mocktails, including cucumber mint, coconut punch and iced tea. For those with a sweet tooth, the Belgian waffles and pancakes rounded off the evening.

“Many items in the menu of this restaurant are my personal creations. I have studied cooking from when I was 19 although I started working part time in a chocolate boutique in Knokke when I was 16. I went to cooking school Ter Groene Poort in Brugge to become a chef and to night school to learn more about French cuisine,” Ms Goethals said.

Some of the specialities of the restaurant include Chicken Paupiette Charlesville, a chicken fillet filled with onions and mushrooms, grilled tomato, hot vegetables and gratin, Tartiflette - fried onions and baked potatoes topped with a blue cheese cream sauce accompanied by pieces of grilled chicken fillet, and the Saumon à la Hollandaise, grilled pink salmon served with a lemony white sauce, hot vegetables, mashed potatoes and garlic butter.

The launch was well attended by the gastronomes of the capital, while Ustad Raees provided soothing music and Natty, the model, hosted the red carpet. An unusual and laudable feature of the restaurant was an elevator that made the venue accessible for the elderly and for people with disabilities.

Published in Dawn, July 2nd, 2018