Sunday I was at the introduction of the already 3^rd edition of the Bistronomie guide. I’m a fan of the bistronomie concept! No I’m not saying this because they invited me for the introduction…. I’m saying it because they (Steve, Johannes and all the chefs who are in the guide) have the same idea as me about food… Keep it simple and no nonsense. For me it all comes down to that as you now more than ever you see people all going and wanting to go back to basics. Everybody (including me) wants honest food, for honest prices and without too much fuzz. A good example would be restaurant Les Eleveurs that changed its concept from having a Michelin star into stepping in the Bistronomie “concept”. To quote Andy De Brouwer “the fact that I can wear a polo-shirt instead of a regular shirt is a huge difference”… there obviously is more to it than only the clothing, but I’m sure you know where I’m getting at 🙂

The fact that the Bistronomie guide every year has more restaurants in it proves that what I said before is right :-)…if you know which ones got added, only one way to find out 🙂 🙂 When I read through the guide I’m always surprised how many restaurants I already did, but even more how many more there are still to try…