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Jean-Pierre Bruneau |
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| Born |
1943-09-18 Born: Jambes, BE |
| Apprenticeship/training |
1958: School of Hotel Management, Namur, B
1961: Hôtel des Postes, Dinant, B |
| Career |
1964: Hôtel des Postes, Dinant, B (Chef de partie)
1966: Hôtel de la Gare, Feurs, Loiret, F (Sous chef)
1967: Auberge des Templiers, Montargis, F (Sous chef)
1968: Harvey’s, Bristol, UK (Chef de cuisine)
1969: Le Maisière, Casteau, B (Chef de cuisine)
1972: Le Grand Vendeur, Keerbergen, B
since 1975: Restaurant Bruneau, Ganshoren, B
1988: *** Guide Rouge (Michelin) |
| Philosophy |
The kitchen cooks what the market had on its stalls: quality. |
| Membership |
Eurotoques (national president)
Traditions & Qualités
Fournisseurs de la Cour de Belgique
Master Chefs of Belgium |
| Interesting tidbits |
To ensure that I always have the freshest products I have been going to the market early every morning for the past 30 years. |
| Publications |
1: Bruneau à Bruxelles. Editions Stichting Kunstboek, 2000. € 60.- |
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Bruneau |
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| Address |
av. Broustin 75
1083 Brussel
Belgium > Bruxelles/Brussel > Brussel > Brussel
number of seats: 80
number of employees: 18
SKZ (Service Index) 0.225
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| Staff |
Bruneau, Jean-Pierre (Chef de Cuisine)
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Phone
fax |
+32 (2) 421 70 70
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email
Homepage |
restaurant_bruneau ( at ) skynet.be
www.bruneau.be |
| Opening times |
Tuesday & Wednesday days of rest
Closed: 01.02. - 10.02. & August |
| Prices |
Menu ø 45,- € - 125,- €
8 courses menu 125,- €
All credit cards
10 course menu 195 €
price per course = 19.500 |
| Credit cards |
American Express, Diners Club, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Belgium
Total points |
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5
55.7
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5
55.2
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24
34.2
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| Restaurant guides |
GaultMillau "points"
Guide Delta "toques"
Lemaire "crown"
Michelin "stars" |
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18
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18
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18
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(18.0)
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(16.2)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
17.00 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
313 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for his caviar dishes |
| Starter |
Rosace de homard aux truffes de Carpentras |
| Main dish |
Galette de pigeon de Vendée et sa cuisse caramélisée au soja |
| Dessert |
Croustillant au café |
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