I had to do a quick restaurant review on a little place in Antwerp we finally had a chance to try called À l’Infintiste. It can take months to get a reservation for this tiny restaurant that has only one 16-person sitting for dinner. The set-up is unique: for €46 you get a creative 5-course dinner served by the chef (who also buses tables and cleans dishes); for everything else you serve yourself. Want bread? Fetch it yourself. There’s a basket, butter, olive oil for the taking, too. Same goes for an aperitif; there are two types of gin on offer. Bottles of red and white wine are in two separate refrigerators, along with still and sparkling water, champagne and other beverages. The price list is taped to the side of one fridge. Corkscrews are in a drawer by the bread. If you prefer wine by the glass, that’s available, too. There’s a fill-in-the-blank receipt on the table, along with a pen and a calculator. When you finish dinner, just fill in what you’ve consumed, total it up and leave cash. (No credit cards accepted.) While it’s not cheap, the low-service business model lets the chef keep prices reasonable for what turned out to be a really special meal.
Our first “apéro” was hands-down the most whimsical (and fun!) and a signature starter at À l’Infintiste: A wooden cigar box, modified so that the label read “Foiehiba,” a play on the famous Cuban cigar brand “Cohiba.” Inside were two “cigars,” “hand rolled” crispy outsides filled with luscious foie gras. The foie gras cigars were served with a cognac snifter of bouillon de veau and an ashtray filled with faux ashes made from roasted pepper and powdered milk. The effect was charming and the foie gras some of the best I’ve had. I’d have loved a box full of those fake cigars!
The second amuse bouche was a pork quenelle topped with a piccalilly foam with a crunchy topping. Although good, this was probably my least favorite course, mostly because the flavor combination reminded me of deviled ham with Miracle Whip. For David and me, the taste was a blast from our American childhoods and seemed to call out for Wonder Bread and a glass of milk.
The appetizer course put the big smiles back on our faces: A gorgeous confection of a shrimp cocktail made with melon, radishes, leeks, avocado, black sesame seeds and a crispy lotus root disc, served with a side dish of piping hot fried shrimp with a wasabi dip.
The chef, a charming, friendly host, gave us the option of fish or meat for our main course. (He speaks functional English and made us feel very welcome despite our language deficiencies.) David and I both opted for the venison. (At the chef’s suggestion, we’d chosen a 2016 The Chocolate Block red wine from South Africa. Big and bold, this wine is a blend of 79% Syrah, 11% Grenache, 6% Cabernet Sauvignon, 3% Cinsault and 1% Viognier. It turned out to be a great match for the venison.)
The venison arrived on a bed of roasted parsnips and chestnut purée and topped with crispy root vegetable chips and beet leaves. We both marveled at how perfectly tender and moist the venison steak was, although David thought it was a touch too well-done. The meat had a color that suggested sous vide pre-prep.
Dessert was Poire William, this take on the classic dessert made with a dark chocolate tarte topped with housemade ice cream, a pear half poached in pear eau de vie, pear purée and the surprise hit: a pear foam of startling intensity.
Full and tired, we skipped coffee, tallied our bill, and laid down our cash. (It was a pleasant change to do things at our own pace and not have to flag down a waiter for the bill and go through the usual payment routine.) The chef bid us a friendly farewell and advised us to book three months in advance of our return to Antwerp next May. I can’t wait to see what À l’Ifintiste has on offer in the spring!
Our total bill was €158 for two 5-course dinners (€46 each), a bottle of wine (€52; the cheapest wine on offer was around €35), 2 .5l bottles of sparkling water (€5 each).
Note: There are two different phone numbers on the À l’Infintiste web site to make reservations, depending on the night you want to reserve:
For Mon., Th., Fri. and Sat., call: 03.237.43.37
For Sun., Tues. and Wed., call: 0476.390.297
Two different men answered these numbers and clearly there are different chefs cooking these nights. Since we were flexible with our timing, I just inquired as to any available night, and was able to get a reservation for two about 2-3 weeks out. We went on a Sunday and did not have the original founder, Marc van Uffelen. We did, however, have a wonderful chef; I’m just sorry I didn’t get his name.
Dinner starts at 7pm. We were asked to be prompt, but not early. Dress was smart casual. Two men wore jackets, but the rest did not. Collared shirts and pullover sweaters were popular with most men on a chilly November night. Women wore slacks, skirts or dresses.