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.
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