Gus Brasserie
Where does the line exist to break the threshold into fine dining? What characterises dishes, in fact restaurants as a whole, to be an exclusive culinary experience? Do we need to involve ourselves in such formalities to actually breathe, eat, understand and appreciate restaurants that break new ground?
It was whilst dining at Gus in Brussels, Belgium that I began to question the way the gastronomical sphere exists in contemporary society; basically the exact questions above.
Brussels is a city known for street style food and drinks; chips, beer, hot waffles and chocolate are the beaming rays of sunshine that draws the crowds to Belgium. Located in Brussels city centre, a recently opened restaurant called Gus Brasserie, has set out to challenge the separation between beer bar/street eats and formal fine dining. So what were our thoughts on this unique concept?
Simply put, each element spoke for itself. Every component - location, design, dishes, staff, drinks and atmosphere - were naturally vibrant. One of the most interesting parts of this restaurant was the connection between customer and context, done so not only by linking traditional Belgium flavours to contemporary gastronomy. Their brasserie also allows one to dine as they see fit - casual or formal - leaving the dining experience up to the customer. There was a great harmony between daytime causality and formal dining captured, which meant most people saw this location as a weekly treat rather than once in a blue moon.
The staff at Gus, including head chefs Pierre Baeyens and Jonathan Delhière, set out to merge these distinct Belgium traits to the culinary world, where you have the chance to experience a meal (one or more dishes) within a multilayered form. One of the owners, originally a scientist, saw a gap between beer and food as an art form. Their concept, thus, roots itself as “Gus invents Brassonomy, a subtle combination of brewing and gourmet arts. Gus is born of a friendship and a Belgian accent.”
Say hello to their very own beer brewer, Aurélien Grodent. Not only is every dish served as an artisan style in everyday form, but the beer also takes on this same structure. Beer is a motif that runs throughout the sitting; it is intertwined into pretty much every course and can be enjoyed by the glass. It is through the beer itself and the reputation of such flavour that Gus Brasserie defines the contemporary Flemish cuisine. The first starter - homemade crisps fried in self-made dark beer… um, yes I did eat the whole bowl with almost no breaths between. Simple, but truely sensational.
There is always a set menu on offer that incorporates a taste of every Flemish mark but you are also very welcome to dine al carte. For lunchtime, we chose to do the latter with one main and a shared dessert. Although reminiscing on it now, I sure could have found room for a taste of each and every other dish.. they were that good! Keep in mind, they offer complimentary bites before and after your dishes that follows along with their approach of fresh produce, local products and traditional accents.
Each dish forms a linage sequence, meaning the dessert has to be an explosion. And boy, it was! Sharing what Belgium prides themselves on, chocolate, you know that whatever form that is placed in front, it will be the best of the best. Ours began with a drizzle of warm chocolate sauce from a ceramic pot…
Dining is kind of like judging a person from their initial appearance before really getting to know their personality under the surface. As a society we are told not to, but at every moment, we challenge whatever meets our raw eye. Whilst appearance is very important, especially for walk-in traffic and initial atmosphere, notions of minimalism can create a more relaxed interior and exterior design that alters the total ambiance. We can be swayed so easily. But we can also be won in a heart beat. Basic everyday traditions can be, and have been proven by Gus brasserie, to be only the building blocks to something spectacular (and can be tasted daily).
