Chef Rebeca Belkacemi Calvo

Chef At Home In Bruxelles

Hello! I am a professional chef from Spain with 4 years of experience in the culinary world.

While I initially went to university for international relations, my passion for culinary arts made me pursue a Cuisine diploma at Le Cordon Bleu London. After graduating from culinary school, I worked in a few different restaurants in London and Brussels: such as a michelin star restaurant in 5 star hotel, fine dining sustainable restaurants, and tapas restaurants.

For me, cooking is...

Cooking is passion but also a way to connect with others

I learned to cook at...

I learn to cook at home as kid watching my mom, then more professionally at culinary school.

A cooking secret...

is to respect the ingredients, and give them the love they deserve.

My menus

Indulge

STARTER

Choose 2 dishes

Smoked creme fraiche croustades with chives or trout roe

Polenta chips with charcoal mayo

Buckwheat tartelettes, sautéed mushrooms and confit garlic

Ham croquetas with red pepper sauce

FIRST COURSE

Choose 1 dish

Cured mackerel, ajo blanco, wild garlic oil and toasted almonds

Beetroot, whipped goat cheese, compressed fennel, and beetroot gazpacho

Beef tartare, chardonnay dressing and cured egg yolk

MAIN COURSE

Choose 1 dish

Fresh tagliatelle, butternut squash sauce and crispy guanciale

Confit trout, horseradish beurre blanc, dill oil and trout roe

Confit duck leg, jerusalem artichoke and chestnut purée, and duck jus

DESSERT

Choose 1 dish

Chocolate namelaka, coffee crumble and chestnuts

Tonka custard tart with hay ice cream

Cheesecake, lemon and basil insert, dulcey chocolate

Basic

STARTER

Choose 1 dish

Sautéed mushrooms and egg yolk espuma

Burrata, seasonal roasted vegetables and crumble

Burned leeks, leek chutney, gratted ricotta, and leek top oil

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Leek and guanciale risotto

Pork belly, apple and mezcal condiment, kale

Confit trout, horseradish beurre blanc, dill oil and trout roe

DESSERT

Choose 1 dish

Cardamon panna cotta, poached pear, and white chocolate crumble

Tarte tatin and calvados whipped cream

Rice pudding

Exclusive

STARTER

Choose 2 dishes

Buckwheat tartelettes, sautéed mushrooms and confit garlic

Cod croquette, wild garlic emulsion, and smoked pimenton

Leek parcels with ricotta

Smoked creme fraiche croustades with chives or trout roe

Oyster with elderflower mignonette

FIRST COURSE

Choose 1 dish

Seared scallop, pull bibber brown butter, fennel and elderflower

Red shrimp al ajillo, almond milk and pimenton oil

Mackerel, coffee vinaigrette, apple and celery salsa

Beetroot tartare, caramelized onion purée, onion wafer

MAIN COURSE

Choose 1 dish

Fresh pasta, vanilla beurre blanc, and wild sautéed mushrooms

Lamb rack, coffee jus, confit potatoes, and glazed carrot

Duck breast, jus, and bitter leaves

DESSERT

Choose 1 dish

Cheesecake, lemon and basil insert, dulcey chocolate

Chocolate namelaka, coffee crumble and chestnuts

Indulge

STARTER

Choose 2 dishes

Smoked creme fraiche croustades with chives or trout roe

Polenta chips with charcoal mayo

Buckwheat tartelettes, sautéed mushrooms and confit garlic

Ham croquetas with red pepper sauce

FIRST COURSE

Choose 1 dish

Cured mackerel, ajo blanco, wild garlic oil and toasted almonds

Beetroot, whipped goat cheese, compressed fennel, and beetroot gazpacho

Beef tartare, chardonnay dressing and cured egg yolk

MAIN COURSE

Choose 1 dish

Fresh tagliatelle, butternut squash sauce and crispy guanciale

Confit trout, horseradish beurre blanc, dill oil and trout roe

Confit duck leg, jerusalem artichoke and chestnut purée, and duck jus

DESSERT

Choose 1 dish

Chocolate namelaka, coffee crumble and chestnuts

Tonka custard tart with hay ice cream

Cheesecake, lemon and basil insert, dulcey chocolate

Basic

STARTER

Choose 1 dish

Sautéed mushrooms and egg yolk espuma

Burrata, seasonal roasted vegetables and crumble

Burned leeks, leek chutney, gratted ricotta, and leek top oil

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Leek and guanciale risotto

Pork belly, apple and mezcal condiment, kale

Confit trout, horseradish beurre blanc, dill oil and trout roe

DESSERT

Choose 1 dish

Cardamon panna cotta, poached pear, and white chocolate crumble

Tarte tatin and calvados whipped cream

Rice pudding

Exclusive

STARTER

Choose 2 dishes

Buckwheat tartelettes, sautéed mushrooms and confit garlic

Cod croquette, wild garlic emulsion, and smoked pimenton

Leek parcels with ricotta

Smoked creme fraiche croustades with chives or trout roe

Oyster with elderflower mignonette

FIRST COURSE

Choose 1 dish

Seared scallop, pull bibber brown butter, fennel and elderflower

Red shrimp al ajillo, almond milk and pimenton oil

Mackerel, coffee vinaigrette, apple and celery salsa

Beetroot tartare, caramelized onion purée, onion wafer

MAIN COURSE

Choose 1 dish

Fresh pasta, vanilla beurre blanc, and wild sautéed mushrooms

Lamb rack, coffee jus, confit potatoes, and glazed carrot

Duck breast, jus, and bitter leaves

DESSERT

Choose 1 dish

Cheesecake, lemon and basil insert, dulcey chocolate

Chocolate namelaka, coffee crumble and chestnuts

Indulge

STARTER

Choose 2 dishes

Smoked creme fraiche croustades with chives or trout roe

Polenta chips with charcoal mayo

Buckwheat tartelettes, sautéed mushrooms and confit garlic

Ham croquetas with red pepper sauce

FIRST COURSE

Choose 1 dish

Cured mackerel, ajo blanco, wild garlic oil and toasted almonds

Beetroot, whipped goat cheese, compressed fennel, and beetroot gazpacho

Beef tartare, chardonnay dressing and cured egg yolk

MAIN COURSE

Choose 1 dish

Fresh tagliatelle, butternut squash sauce and crispy guanciale

Confit trout, horseradish beurre blanc, dill oil and trout roe

Confit duck leg, jerusalem artichoke and chestnut purée, and duck jus

DESSERT

Choose 1 dish

Chocolate namelaka, coffee crumble and chestnuts

Tonka custard tart with hay ice cream

Cheesecake, lemon and basil insert, dulcey chocolate

Chef Rebeca's reviews

4.92

•

8 services

Excellent dîner, très fin . Rebecca est restée hyper disponible, discrète. C’était parfait ????

La Cheffe Rebeca a parfaitement assuré un diner pour 12 personnes. C'était magique, magnifique, gastronomique, artistique. Une harmonie parfaite des saveurs, des recettes originales. Rebeca a même fourni les assiettes et imprimé le menu pour chaque convive. Elle et son accompagnateur sont charmants, très professionnels et présentent très bien. Rebeca a donné des explications pour chaque préparation et le timing entre les plats était parfait. Tous les convives etaient enchantés. Tout était parfait. Je recommande ses services. Merci pour cette excellente soirée Rebeca.

Excellent dîner, très fin . Rebecca est restée hyper disponible, discrète. C’était parfait ????