Seasonal Dining at Rouge Tomate

March 9, 2011

By now I’m sure you know that I am a huge fan of eating based on what’s in season. I can’t think of anything I love more about dining out than a restaurant that embraces seasonal and local ingredients. That’s why I really love Rouge Tomate, a restaurant in Brussels and New York City.

Rouge Tomate is a member of the Green Restaurant Association and adheres to a nutritional charter called SPE, Sanitas Per Escam, which means “Health Through Food.” This charter was developed by chefs and culinary nutritionists and is an “innovative approach toward well-being through balanced and optimal nutrition that maintains, protects, and strengthens the body.” There are 3 key elements of the SPE approach:

  • Sourcing: Selecting seasonal and local ingredients with a focus on nutritional characteristics
  • Preparing: Using cooking techniques that preserve the integrity and nutritional quality of ingredients (for example, they don’t grill their food)
  • Enhancing: Optimizing the nutritional value of the food through product combination and menu diversity

As a dietitian, one of the things I love about this restaurant is that they have a culinary nutritionist (who is an RD) on staff. She makes sure that meals are balanced, including dessert and beverages. And unlike other health-focused restaurants, Rouge Tomate is fine dining at it’s best! Take a look at some of the dishes I had on a recent visit:

rouge tomate ceviche
Hawaiin Walu Ceviche with Avocado, Yuzu, Jicama, White Soy
rouge tomate restaurant
Bittersweet Chocolate Ganache with Market Pear, Candied Orange, Hazelnut, Smoked Sea Salt

If you live in NY or come to visit, I highly recommend you check this place out! You can find more info about the restaurant on their website.

Note: I am not a consultant for Rouge Tomate and I was not paid to write this review. All opinions are my own.

Share Your Thoughts

Your email address will not be published. Required fields are marked *