Before or after a visit to Autoworld, or even independently (seeing the brasserie has its own direct access), from henceforth it is once again possible to enjoy a meal at the museum.
The “Bagnole” brasserie opened its doors mid-December to mark the opening of the “Supercar Story” exhibition.
With its superb viewpoint over the museum, with its cars and overall awesome structure, and thanks to the glass partitioning, the brasserie takes on that of a ‘trendy nature’ appearance. Designed in a doggedly urban vintage style, “Bagnole” is a friendly brasserie boasting an industrial look blending in with the spirit of the times: wooden panelling, plant covered walls, recycled tables and chairs.
In the kitchen, we find chef Nélia Andrade. Nélia earned her stripes in various renowned restaurants (Le Passage, la Villa Lorraine) prior to joining the Choux de Bruxelles team who put together the brasserie’s menu whilst retaining its very own specific identity.
Bagnole Brasserie is open daily from 11.00hrs through to 17.00hrs.
As from 11.00hrs one can enjoy a coffee or other hot or cold drink
From midday and through to 15.00hrs a mouth-watering lunchtime menu is offered, with a choice of five starters, five main courses and five desserts, in a highly affordable range of prices.
Beyond those times, simple and classic food is served non-stop from midday through until 17.00hrs. (croquettes, croque-monsieur, fish & chips, burgers, lentil hummus not forgetting a choice of pastries at teatime)
Hereunder the Brasserie’s lunchtime menu :
Holstein beef carpaccio, Harry’s bar dressins, pickled vegetables
Grilled scallops, cauliflower crea, coffee dressing
Velouté of carrot, coconut milk, kaffir lime foam
Schrimp croquettes, lemon, fried parsley
Old Bruges cheese croquette with truffle, lemon and deep-fried parsley
Risotto with mushrooms, parmesan, Burrata
Cod, potato mousseline, nantua of grey shrimps
Confit op Iberian pork, black beans with piquillos
Steak Tartare of beef, fries, winter salad mesclun
Veal picatta, fried grenadier, braised chicory, gravy from Port
Moelleux of chocolate
Pavlova with exotic fruits
French toast brioche, apple with salted butter caramel
Marinated oranges with spices, espuma crème brûlée
The opportunity also exists to hold functions at the brasserie for professional or private events.
Reservation : email@example.com or 0477/56.35.35