Bell & WheteBelltownTour De Viande

Eat like the Normans do at Bell + Whete

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Bell+Whete (pronounced “Wheat”, but spelled in the Norman dialect) serves modern interpretations of old world dishes, such as pottage with fried bread, house-cured ham and sausage, pork knuckle, and roasted fowl. The bar has a well-rounded list of fine gins, international and local beers, ciders, and respectable wines.
Many of these dishes are well-known to this day. Staples we all know and love like roasted chicken or house made sausages have been passed on for generations. However, numerous recipes were left to the history books, dishes so surprising and delightful they beg for rediscovery. At Bell+Whete, they celebrate this history, while reimagining the potential of these lost recipes.
“Tour de Viande” or tour of the meats in English is a pleasant carnivorous experience. Plus, its your chance to eat like the Normans do. 

The “Tour de Viande” is available in two sizes. The smaller ($45) fitting for two, and the larger ($80) feeds four. The feast was presented on a beautiful wood block arranged with meats, cheeses and sides. The caramelized pork belly was the starter of the feast. 3 bite-sized pieces. Sweet, tender, resembled much like the texture and taste of candied bacon. There were three house made sausages with caramelized onions, perfect grilled marks, plump and juicy as you cut into the light pink-in-center boar bratwurst, spicy garlic, and venison.

Pork knuckle (not served on the Tour de Viande) had been brined and cooked for days to get the juicy meats while maintaining the perfect crackling skin. There’s no wrong way to eat the knuckle, get your hands dirty and rip it apart or use a fork and knife and be more civilized.

Bannock Spiced Crab & Shrimp Dip. The hand baked Bannock bread resembled a warm, crispy pita bread. The spiced crab & shrimp had a light kick to it and was very well balanced.

Beet and Kale Salad was well seasoned, great texture and had a balanced sweet and salty in a pleasant way.

The “Tour de Viande” is a great choice for anyone looking to sample a variety of flavors and grasp the Norman food culture from back in the day.

NEXT DINNER: April 26th from 5PM until sold out.

Executive Chef Stew Navarre of Bell + Whete European Kitchen + Lounge is launching an ongoing Sunday Pig Roast starting April 26. He will be roasting a whole young pig from Heritage Meats out of Rochester, WA, on Bell + Whete’s outdoor patio and will sell plates of the roasted pig (crispy skin and all!) with sides, until they run out.

Includes: Roasted Pig, Salt Roasted Potatoes, Spring Asparagus, Citrus Chili Garlic Drippings and housemade Bannock bread, served on a wooden board for family style or individual servings.

The roast celebrates Bell + Whete’s snout-to-tail, whole beast cookery and the medieval feasting traditions of the Normans with the classic pig with an apple in its mouth. Chef Stew’s twist is cooking the pig in an above ground Caja China which is a metal, coal operated roasting box created by Chinese immigrants in Cuba and used for pig roasts. It creates crispy skin and moist, tender meat.

Pig Roast Details:

  • Every Sunday starting April 26 from 5PM until sold out
  • Pig Roasts are every Sunday at 5 p.m. starting April 26th
  • $26 per person includes: Roasted Pig, Salt Roasted Potatoes, Spring Asparagus, Citrus Chili Garlic Drippings + housemade Bannock bread
  • Whole Young Pig from Heritage Meats in Rochester, WA
  • Cooked in a Caja China on Bell + Whete’s patio http://www.lacajachina.com/default.asp
  • Available for catering. Bell + Whete will bring the pig roast to local home and office parties

$26 per person includes: Roasted Pig, Salt Roasted Potatoes, Spring Asparagus, Citrus Chili Garlic Drippings and housemade Bannock bread, served on a wooden board for family style or individual servings. Give them a ring at: (206) 538-0180 and make a reservation before it sells out.

Bell + Whete
200 Bell St
Seattle, WA 98121
map

Web: http://bellandwhete.com/
Facebook: https://www.facebook.com/bellandwheteTwitter: https://twitter.com/BellandWhete

Written by Charles Koh

Founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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