L’INTERMÈDE
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French cuisine in a restaurant in Bruges offering foie gras, sweetbreads, Thai salad or strawberry gratin.
Want a break, a gastronomic interlude? Mr Van Corselis has been head of L'Interlude after ten years at the head of a gourmet restaurant for a decade. This taste of good things has remained and his French cuisine shared between fish and meat is always worth a great reputation. No menu, but a packed map where the products are prepared differently according to the periods of the year. Thus, the Foie gras, the calf of the calf, the Saint-Jacques shell or the crown of lamb still have a place, leaving the exoticism to curry chicken and Thai salad. In dessert, you can't advise the pick from strawberries to sabayon, vanilla ice, a homemade specialty.
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