Pine-Smoked Mussels

for 3 people
1 kg bouchot mussels
A 10 liter bag of pine needles
old wooden panks + a few nails
a good bottle of white wine
to enjoy with the mussels

On weekends at the Flagey market, Ben’s flower stand is hard to miss : it stands out due to its beautiful seasonal bouquets, simply wrapped in a sheet of kraft paper. Besides the Flagey and Chatelain markets, you’ll also find his gorgeous creations at Le Prélude, Racines and many other restaurants featured on Brussels’ Kitchen.



Pollock, borsch & vodka-lemon

For 2
2 pieces of Pollock of 150gr each
2 beetroots
2 potatoes
half a green cabbage
1 onion
250ml milk
1 lemon
6cl vodka
olive oil
salt & pepper

Pollock, vegetable Borsch, vodka-lemon foam

Bring a pot of water to a boil, and cook the beetroots during 40 minutes. Add the 2 potatoes and let cook for an hour extra while slightly boiling. During that time, peal the leaves off the cabbage. Bring another pot of water to a boil. Once boiling, cook the cabbage leaves for 5 to 6 minutes, then directly plunge them into iced water to stop them from cooking. Once they are cold, remove the stems, then cut the leaves into 2 to 3cm squares. Keep in the fridge.
Pour the milk in a small pot, grate the lemon zest of half a lemon, add the vodka and salt and pepper. On a baking sheet, lay the pieces of fish with a few drops of olive oil, salt, and store in the fridge.



Bolognaise sauce from Tontons

by Valérie Delange from Tontons

For 6 people
50g pepper guanciale or pancetta,
cut in thinly
15g butter
15ml olive oil
2 medium onions, chopped
3 medium carrots, diced
a thick slice of celery, chopped
500g ground meat, pork-veal, beef or
a mix of the three (from Hoeve Cuvry)
150g chicken liver, chopped
250ml wine, white or red (I like to use Barolo
or Noily Prat – thanks to Sandrine Mossiat)
4 full tbsp of tomato paste
1 tsp salt
1 tsp freshly ground black pepper
a pinch of grated nutmeg
450ml meat broth, ideally homemade
or 100% natural Ariake broth
225ml double cream (optional)

In Brussels, Tontons has made itself famous for making the Belgian Bolognaise – “le bolo” – great again. With al dente pasta, and the best meat from the Cuvry farm, the sauce has nothing to envy to the best Italian tagliatelle al ragù. But they’re not competing either, and this is a different story too. Valérie gives us her favorite special bolognaise recipe, the one she likes to write on the black board on weekends, or recommends to her favorite customers. With guanciale and cream inside. The best.



Buckwheat crackers & humus

Belgian buckwheat crackers
425gr Belgian buckwheat flour
375g water
55g oil
10g salt
250g dried chickpeas, soaked
beforehand for a whole night
1 garlic clove, pealed and sliced in half
1 carrot, peeled and cut into pieces
1 celery stem, cut into pieces
1 shallot, cut into pieces
75g tahin
150g oil
1 tsp coriander
1 tsp cumin powder
a pinch of cayenne
12gr of salt
500g of vegetable purée
cooking juice


Buckwheat crackers

Mix all the ingredients in a bowl, until they turn into a smooth and uniform cream. With a spatula, spread on a cooking sheet or a silicon mattress. Cook at 125°C for about 35 minutes, until the cracker is very crispy. Keep in an airtight sealed container.