New book by Brussels’ Kitchen
in collaboration with
100 tremendous chefs
Price: 30€ (+5,65€ for delivery)
It is now possible to pre-order our new book ! The book will be available on Nov 9th.
If you have chosen the pick up option, let’s meet on Novemver 9th at bar Le Cocq (12 place fernand cocq, 1050 Ixelles) from noon to 1.30pm or from 6 to 8 pm.
If you have chosen the delivery option, the book will be shipped to you on November 10th.
22 rue de la paix,
1050 Ixelles
website – 02 513 41 65
from tuesday to saturday, from 6:00 to 10:30pm
wednesday and friday from 12 to 2pm
closed on sunday and monday
lunch : 15,50€
4 course menu : 36€
It’s super hard not to be completely in love with Savage’s concept. A restaurant where meat and fish dishes are considered to be sides, and vegetables are the real deal. It fits perfectly with the times we live in, it’s simply right on point. For Joël, the chef, it’s something he’s been used to as a kid, and it makes even more sense to him now.
73 rue des alexiens,
1000 Bruxelles
du mardi au samedi, de 17h à minuit
petits plats : 8€ – 20€
vin au verre : 5€ – 8€
I’ve got just what you need, said Polo, heading back to the kitchen, after we asked him for wine recommendations. Half a minute late he was back with a bottle of Onda Anomalia, an Italian natural wine, with the taste and color of fruit candy. He poured us three glasses after warning us – this, it’s just beautiful, you’ll see. And it was. But not as much as the discovery we were making that evening. From the wine selection, the place, the food and even Polo himself, we loved every little thing at Palette that night.
In January 2018, Chris and Marc opened their bakery at number 11 of Avenue Jean Volders. Their ambition: to make Brussels a city where you can find good bread. Not so simple. However, three years later, thanks to the help of Mathieu, their star baker, Boulengier has become one of the leading references for sourdough bread in our capital.
Chris tells me that with Marc, his partner and best friend, they wanted to work with natural leaven, organic flours, and long rising times. Basically: to have a dough rise as naturally as possible. At their place, the bread rises 24 hours, which makes all the difference with a “normal” bakery, where the average is about 2 hours.
Belgian blog for food hotspots. Restaurants, wine bars, tea rooms, markets, organic eateries, etc in Brussels. Georgeous places for the eyes, amazing food for the taste, and new experiences just for pleasure. Culinary events & experiences. Charming hotels and rooms in Brussels.
