BRUSSELS: Christophe Hardiquest, chef of two Michelin star restaurant Bon Bon in Brussels announced the opening of Le Bon Bistro by Bon Bon at his restaurant Bon Bon. The bistro will open from Sunday to Tuesday and will be run by Christophe's right-hand man and sous-chef Adrien Cunnac who has worked with the Belgian chef for the past 8 years. Hugo Traineau, who worked at Bon … [Read more...]
(25) Bar Bulot, L.E.S.S offer takeaway in Bruges, Antwerp and Ghent
BRUGES: Bar Bulot and L.E.S.S., the two restaurants owned by Gert de Mangeleer and Joachim Boudens have moved to takeaway from the beginning of May amid the COVID-19 crisis. They are, however, extending their coverage testing not just takeaway in their city Bruges but also in Antwerp and Ghent. With no date yet set for the reopening of restaurants in Belgium, Gert and … [Read more...]
(22) Eating in with Karen Torosyan
BRUSSELS: It has been many days since I last used my car. Last Saturday, at 4.40pm I left home in the direction of central Brussels to pick up a delivery from Casse-Croute, the boutique takeaway that Karen Torosyan opened soon after the lockdown at Bozar Restaurant in Brussels, Belgium. The streets were deserted. Empty. Driving slowly around felt like I was the only one out. … [Read more...]
450 candles used to protect Valke Vleug’s vineyards from frost
LIEZELE: While the Coronavirus has captured the world’s attention and focus, winemakers also have to contend with nature. Despite unusually warm weather over the past few days in Belgium, the night of April 14-15 brought about temperatures below zero. 450 candles were used at the winery Valke Vleug, in Liezele, Belgium, to protect the grapes from frost damage. Frost, at … [Read more...]
Graanmarkt 13 turns 10: We need to create more vegetarian heritage dishes in Belgium says Seppe Nobels
ANTWERP: Seppe Nobels still remembers the first dish he served on the night Graanmarkt 13 opened for the first time 10 years ago on 13 February. It was a carpaccio with old Brugge cheese and truffle. Little did he know that this dish, while representing a beautiful memory is not a dish that he would be serving nowadays in the restaurant in Antwerp. “Today, I work a lot … [Read more...]
