A culinary top evening at De Bakermat (1* Michelin, Belgium): Wine & Dine with Pol Roger and San Polo Montalcino

Some evenings leave a lasting impression – and that was certainly the case at the exclusive Wine & Dine event at Restaurant De Bakermat in Ninove. Under the guidance of Chef Kevin Graf and hostess Barbara Wantens, we enjoyed a six-course menu where culinary finesse and top wines blended harmoniously. The evening was organized in collaboration with the Belgian wine distributor Châteaux Vini, the prestigious Champagne house Pol Roger, and the renowned Tuscan winery San Polo.

San Polo: pure craftsmanship from Montalcino

San Polo, located in Montalcino, Tuscany, is renowned for its wines made exclusively from the noble Sangiovese grape. The combination of calcareous clay soils and the Mediterranean climate results in powerful, elegant wines with rich complexity. During the evening, Francesca Begotti, senior export manager at San Polo, provided insights into the wines, making each bottle’s story come to life.

photo credit: https://www.sanpolomontalcino.it/en

Pol Roger: aristocratic finesse of Champagne

Founded in 1849 in Épernay, Pol Roger is one of the world’s most prestigious Champagne houses. Known for its refined mousse, fresh acidity, and rich finish, their cuvées have become favorites of many, including Winston Churchill. The blend of Chardonnay, Pinot Noir, and Pinot Meunier results in an elegant balance appreciated by wine lovers and the elite alike.

A top-level six-course menu

Aperitif & Appetizers

The evening began festively with the Pol Roger Pure Extra Brut. This champagne, without dosage, brought purity and a refreshing minerality that perfectly complemented the refined appetizers.

Royal King Crab

The first course featured king crab with San Marzano tomato, zucchini, and soy. The delicate flavor of the crab was enhanced by the freshness of the Pol Roger Réserve Brut, whose ripe apple and pear notes created a perfect harmony.

Breton Langoustine

The second dish, langoustine with rice noodles, yellow curry, and pointed cabbage, was paired with the Pol Roger Blanc de Blancs 2016. The creamy texture of the curry and the brininess of the langoustine were beautifully embraced by the clean, floral notes of the champagne.

North Sea Turbot

As the final intermediate dish, we enjoyed turbot with capers, Vin Jaune, and wild rye, paired with both the San Polo Rubio Montalcino Toscana IGT 2023 and the San Polo Rosso di Montalcino DOC 2021. The fresh fruitiness of the Rosso beautifully contrasted with the mineral tones of the turbot, while the Rubio highlighted the full flavor of the fish.

Wagyu F4 ‘Full Blood’

An absolute highlight was the Australian Wagyu with aubergine, girolles, and potato mille-feuille, served with two powerful wines: the San Polo Brunello di Montalcino DOCG 2018 and the San Polo Podernovi Brunello di Montalcino 2017. The rich, powerful structure and spiciness of the Brunellos added depth to the tender meat.

Hoogstraten Strawberry

For dessert, we enjoyed a strawberry and rhubarb creation with verbena and lime, accompanied by the Pol Roger Rosé 2018. The fruity, slightly spicy notes of the rosé elegantly highlighted the sweet and sour balance of the dish.

Sainte-Maure ‘Touraine’ Cheese

To finish, we savored a refined goat cheese preparation, served with brioche, quince, and fermented honey, paired with the San Polo Amphora Toscana IGT 2021. The subtle oxidative notes and soft tannins of the wine complemented the creamy texture of the cheese perfectly.

After the cheese, a mystery wine followed as the ‘Final Touch’ – Brunello di Montalcino “Vignavecchia” DOCG 2017, a delightful surprise that concluded the evening on a festive note.

An unforgettable evening of class

What made this evening at De Bakermat truly special was not only the level of the dishes and wines but also the passion of Chef Kevin Graf and hostess Barbara Wantens. The presence of Francesca Begotti added an extra dimension to the experience. The harmony between food and wine, combined with the warm atmosphere and personal explanations, made this event an unforgettable experience.