Bistronomie at its best

Les eleveurs logo

That I have a long restaurant wish list isn’t a secret, I literally have a spreadsheet subdivided per country and city which restaurants I want to do… you could see it as my list of how many restaurants to do before I ever die 🙂 and by the looks of it I’ll  be living for eternity ;-). Anyhow a restaurant that has been on my list for a while now is restaurant ‘Les Eleveurs’ lead by Andy De Brouwer who is already the 4rd generation  in the De Brouwer family  to keep the restaurant.

Old Les eleveurs

les eleveurs

Les eleveurs (2)

Maybe it was destiny, but there was no better time to visit restaurant ‘Les Eleveurs’ as lots of changes happend in its scenery as after a having had Michelin star and Andy being the Best Belgian sommelier, they changed their way of working and exchanged their Michelin starred food for an affordable and more basic Bistronomie cuisine. What this basically means is that they are a ‘bistro’ serving more gastronomical dishes than in a regular bistro, but still keeping it simple.  So I couldn’t have asked for a better table guest than Mr. Bistronomie himself Steve Engels 🙂

Bistronomie 2013

Something good to know before I go on is that ‘Les Eleveurs’ is a hotel and restaurant… so basically no excuses not to drink 🙂 that’s all I’m saying. I wanted to share this as with a top sommelier as Andy De Brouwer in the restaurant it would be a shame not to go 100% for the wines, beers and other great beverages (like Madeira or Sherry) they have.

Les Eleveurs’ Chef Nico Corbesier might be a lot younger than Sofie Dumont who used to be headchef at ‘Les Eleveurs’ (who decided to go her own way), but when it comes to experience Nico has already worked in lots of great restaurants and has been leading the kitchen upon Sofie’s maternity leave. I know it might sound cocky , but to my opinion age or where you learned how to cook or did chef school doesn’t really matter, it might influence you… you either have it in you or you don’t and I think Nico has it.

I don’t know if you guys like wild game dishes, but if you do it is worth to pass by ‘Les Eleveurs’  as they now have something called the “Wild Festival” (no, not the wet t-shirt kind). Basically they are serving different kinds of meat from wild animals (for the non-wild game lovers, they still have few other dishes on the menu). We took the tasting menu, this way we got to taste several things.

We started with an assortment of 4 pieces game pies with lettuce, red cabbage, celeriac and an authentic made remoulade sauce. With which Andy paired a white2011 Spanish El Pajara.

game pies

We continued our meal with a “vol-au-vent” of pheasant that Andy served with a Lustau Solera Reserva . A combo of one of my favorite dishes and one of my favorite drinks… so an easy score 😉

vol au vent

The main course of the evening was a deer loin with beetroot, pomegranate, truffle potato(purple), red onion and cherry sauce that got paired with a herby and bit stronger wine what is needed for piece of meat like deer loin (but not tooooo strong dough). It was  a French Malbec, Les Escures by Mas Del perie

deer loin

To finish this wonderful meal and evening we were served a nougat ice cream with quince and nuts that got served with a Gran Riserva PX by Toro Albala so basically stuff I like… because of the PX grape it is of course a sweeter drink, but a nice sweetness and not a toooo sweet drink.

nougat ice cream

Technically speaking ‘Les Eleveurs’ can be taken of my wishlist, but I think I’ll keep it on there as I’m pretty sure I’ll wanting to come back here and the experience will be as enchanting as this time!

Hope when you get to go you’ll be having the same opinion as me, but I’m sure Andy and his team will do their best that you do.

Restaurant  Les Eleveurs:

Website: http://www.les-eleveurs.be

Address:  Suikerkaai 1A, 1500 Halle – Belgium

Phone n°:  +32 (0) 2 361 13 40

Rock-fort the restaurant, not the beer

rock fort

I have been wanting to try restaurant Rock Fort for a long time but every time I wanted to go it was either fully booked or something came in-between or it was weekend and therefore closed… but like they say in Dutch “De aanhouder wint” which basically means if you try long enough eventually it will work 🙂 so after a few years I finally made it here thanks to a very good friend of mine who likes eating almost as much as I do 🙂

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Good thing we didn’t enter the wrong door, otherwise the bill might have been a big surprise as “Rock-fort” is right next to the 3 Michelin star awarded restaurant Karmeliet… and their entrance doors are next to each other. One thing is for sure, I’m not sad to have chosen the door of Rock-fort (Maybe next time I’ll take the other door 😉 ) as it reminded me of my all-time favorite restaurant Pazzo in Antwerp… it is not too fancy, modern and even trendy but with comfortable furniture and a cozy vibe (I loved their chairs!!) .The choice on their menu is just lovely  (with the keep it simple motto in mind) and they have a great selection of wines that can be taken either per glass of bottle and you get a great view of their open kitchen (it was separated by glass)… so basically the recipe for success and a great night out.

Rockfort 2 by cityzine

Rock fort by cityzine

Rock-fort is “subdivided” in 2 parts. The first part (where you enter) is the bar where you besides drinking (they have a big Gin collection) you can also have some tapas to go with your drink. The second part is the actual restaurant where you can see their “open” kitchen. The reason I say “open” is that the restaurant and kitchen are separated by a very big window, so let’s call it semi-open ;-). I actually like it when a restaurant has an open kitchen, this proves they have nothing to hide… (too bad I can’t show a picture, but you’ll see it yourself when you go)

Choosing what to eat is as always very difficult or maybe even more difficult than ever as everything on the menu looked so good and to make us doubt even more they also presented the Chef’s menu to us (which also sounded great)… in the end we took the Chef’s menu:

We received some homemade popcorn before to go with our glass of bubbles

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We started with a Tuna tartar with cucumber and seaweed . A very refreshing combination I might add… I couldn’t imagine a better drink to go with it than a refreshing glass of 2009 Jané Ventura ‘Reserva de la Musica’ cava.

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We continued with some scallops with a black pudding crumble, pumpkin and peas. I initially thought when they set the plate in front of me that it would be a dry dish, but I was very wrong it was a well out balanced dish and not dry at all 🙂 With this I drank a 2010 Morgadio Da Calcada Tinto. I know most people would drink a white wine, but this red wine was not too overpowering to go with the scallops.

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Our main course was pheasant with chicory and earth apple (aka Jerusalem artichoke) cream. These are the dishes I just can’t get enough of 🙂 rich, full of flavor and the taste for more (that and stews). With this I went for a wine from one of my preferred wine regions, but made by a Belgian, it was a 2010 Langhe rosso from Le Cecche. One sip of the glass and you know why I like the wines of this region 😉

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We finished our meal with a chocolate and figs dessert. Again a winner! I’m glad there was some fruit with it the refresh the dessert.

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Moral of my story at Rock-fort, my fiancée can be glad this restaurant is closed over the weekend as otherwise we’d be spending lots of weekend in Bruges 🙂

Restaurant Rock Fort

Website: http://www.rock-fort.be/

Address: Langestraat 17, 8000 Bruges, Belgium

Phone n°: +32 (0)50 33 41 13

ME

Date night in Ghent

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I don’t know about you men out there, but I take my fiancée out for a date from time to time as even after being together for 14 years I still love spoiling her! It is a fact we see each other every day, but having a special night with just us 2  without having to cook  and getting served can be very nice. Don’t you agree?

This time I decided to take her for a night out in Ghent also known as the city where we lived for 2 years, it is a bit like going back in time. I took her to restaurant “Coeur d’Artichaut” located in the heart of the Ghent for dinner. It was the first time we ate at this restaurant, it did already exist when we used to live here, but we never made it here.. .BUT we did already have a meal made by the team from “Coeur d’artichaut” as they do the catering for the Liefmans Brewery and we once celebrated Valentine Day at the brewery. In the blogpost I wrote I said one day I’d be eating at the actual restaurant… and so a few weeks ago we finally made it there 😉

I do remember every time I passed by the restaurant it always looked very cozy and warm inside, so I hoped once I got inside it would be as I imagined it… it was.  I don’t know how I could describe the interior of the restaurant, a mix of old and newer I’d say :-).

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Their concept is actually eating healthy and showing the people this doesn’t necessarily means having boring low/light flavored food 🙂 and if you ask me they succeed very well in this “mission”… I have to admit that during my whole meal I felt like biting a piece out of the “pata negra” ham standing next to me 🙂 but I (or maybe it was my fiancée) was able to keep myself under control. What we did eat that night was as good as the ham probably was. We started with for me lobster with confit tomatoes, beurre blanc and hazelnut. My lovely fiancée had the terrine of foie gras with popcorn, mango and cashew. It tasted as good as it looked, maybe a bit too much foie gras, but who’s complaining 🙂 (Better a bigger portion than something to fill your hollow tooth)

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We continued our meal with for me Cod with spice crust, whelks, a cauliflower and coconut cream and a curry mayonnaise. My fiancée took the Oven roasted figs with quinoa, goat cheese and crispy bread

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Having a chocoholic fiancée I couldn’t finish this date with anything else than a nice chocolate dessert a white chocolate mousse with lychee, ganache and raspberry.

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The perfect ending of a perfect night… it might have been the moment or the Romeo in me speaking, but my fiancée looked more beautiful than ever that night… (well she actually looks great every night)

Restaurant Coeur d’Artichaut

Website: http://www.artichaut.be

Address: Onderbergen 6, 9000 Ghent, Belgium

Phone n° : +32 9 225 33 18

Lunch on top of Antwerp

It took me a lot of time, but I finally had a meal at the restaurant with the most beautiful view over Antwerp… I’m talking about 2 Michelin star awarded restaurant ‘t Zilte. I’m not sure why it took so long, but thanks to a good friend of mine, who insisted (a few times)I just had to try ‘t Zilte, I finally made it there (in his company)… and I’m happy he did as I had a wonderful experience. I have to correct myself I was already at ‘t Zilte, but this was for the press conference of ‘Taste of Antwerp‘, but that time I didn’t have a meal.

Viki Geunes

What makes this restaurant extra special is first of all of course its wonderful location on the 9th floor of the MAS… which gives you the best view  over city of Antwerp. And secondly the vibe. The first vibe you get when entering somewhere  is the most important one (or it is to me), so the same goes for when you enter a restaurant and although I was sure the vibe at ‘t Zilte would be good, but you never know 100% in advance.. anyway it was good 🙂 and it only got better by the minute…

Zilte Interieur

My view

I know it is expected of restaurants like’ t Zilte that they serve very nicely presented plates, but still it must be said they have outdone themselves  as we saw some very nice looking dishes that day and with keeping my preferred saying in mind keep it “simple”. As even though all the dishes looked amazing they still wanted to make sure you understand what is in your plate and want to respect every product/ingredient.

As I arrived last (my table guest was already there) I just joined him with starting our lunch with perfect drink, a glass of Blanc de Blanc Ruinart champagne 🙂 With this we got served a variety of delicate “amuse bouches” which were great to already start to tickle the taste buds and stimulate the appetite (for as far as I needed it 🙂 ) and as if that wasn’t enough they came to us with a breadcart filled at least 15 different kinds of fresh bread!!! I’m a huge bread lover and it was more than only a treat for the eyes as man that was some good bread!!! I would already return just to have more of their bread.

hapje 1

hapje 2 met crispy parsley

Hapje 4

hapje 3

I wasn’t wrong was I when I said there dishes looked very njammy?? And they tasted even better. Anyhow now it was time for some real business…. As it was lunchtime it seemed best for us to go for the lunch menu… although I must say the other menus also seemed great, but sometimes you just have to make some though decisions… but as a peace offer we took and extra course with our lunch menu… as who could say no to turbot with porcini?

Finding the right wine with your food is never an easy task, especially when they give you a wine list from which you would want to order everything that it on it… luckily ‘t Zilte has not 1 but 2 sommeliers to help you make a choice. One of the sommeliers was another reason I wanted to come to ‘t Zilte as it is none other than my friend Gianluca that you might remember from my blogpost about Spiga d’oro(the better Italian restaurant)  as Gianluca is the son of the owner 🙂 (and their former sommelier).  So to make a long story short I was pretty sure I was getting some great wine pairing 🙂 (with a bit of consulting by the long time sommelier from ‘t Zilte Sepideh Sedaghatnia)

The first dish of our menu was a Crab and foie gras “pâté” with tomato, mushroom and curd (this some kind of drained yogurt ). With this dish my good friend paired us a Slovenian Rieseling from Joannes Protner, because  because the minerality of Riesling goes well with the crab, greasiness and filming character for the foie gras and acidity of the wine is  for the tomato and the earthy character of the wooden casks for the earthiness of the mushroom.  BTW these are Gianluca’s words, I really couldn’t define it as well 🙂

Foie gras  met crab

The next dish to put our teeth into was the turbot, for this dish we had a bit of a blind wine tasting as we got served two wines that both fit this dish but both in another way… and as it was a blind tasting we didn’t know in advance which ones we would be trying.  The first wine was a 2010 Burgundy – Meursault Tessons Clos de Mon Plaisir  which is actually a Chardonnay. The other wine was a wine that if I had to pick on on color this would be my preferred one 🙂 it on top of that came from a region in Croatia aka Istria where I still have some family living (my grandfather was originally from Croatia), it was a white blend of Chardonnay, Sauvignon Blanc, Malvazija, and Pinot Gris called Ottocento made by Giorgio Clai.  I’m still not sure which of both wines fitted more with this dish as both gave the dish another dimension

Blind tasting

Turbot with porcini

The last dish we got served before the dessert was lamb with zucchini, ricotta, panisse (kind of polenta made from gram flour) and cremolata. The lamb was cooked with perfection and melted on the tongue. With this came a lamb tartar  and a lambstock with herbs.  This time  Gianluca  chose a Austrian red wine to go with our dish, a 2010 Burgenland which has lots of common characteristics with Syrah wines, but the Burgenland is a bit smoother.

Lamb filet

Lamb tartar

Lambstock with herbs

I’m glad the menu “ended” (it wasn’t totally over yet) with a refreshing dessert with strawberry varieties with crushed Gin ice and white chocolate… I must admit that I wasn’t really a fan from the Gin ice, but together with the white chocolate it got balanced (I don’t like bitter tastes 🙂 ) . I normally don’t like wine with my dessert, but who could refuse it when it is presented with so much enthusiasm? He did surprise us by giving us a glass of Riesling (not a dry Riesling obviously) with the strawberries, it was a 2011 Kabinett from the  Reinhold Haart  wine estate.

Strawberry variaties

But best was yet to come as now instead of the the bread cart, the now came with the “cookies” for with the coffee cart 🙂  I wasn’t planning on being greedy, but I just couldn’t stop myself and I honestly didn’t care what they thought of me!! everything looked just sooo good, like the mini Berliner’s (in this case grease is very very good) or the Madeline set in a rum, vanilla and sugar jar… you would think it would have a too strong taste, but it didn’t it was juuuuust right 😉 … the reason to go back for a meal at ‘t Zilte just keep adding up 🙂 (BTW I didn’t take a picture of everything I had, that would have been to confronting 😉 )

What shall I take with my coffee

madeline in rum vanilla and sugar friandises

I can only say that I had an amazing lunch that because of the good coordination and professionalism from Viki Geunes’ team (multicultural team even) became an every greater experience!!  I’m sure this isn’t the last you’ve seen of me. Thanks!

Restaurant ‘t Zilte

Website: http://www.tzilte.be/

Address: Hanzestedenplaats 1, 2000 Antwerp – Belgium (in the MAS museum at the 9th floor)

Phone n°: +32 (0) 3 283.40.40

Sluis is more than only Oud Sluis

Most people I told I was having dinner in Sluis thought I was having dinner at the 3 Michelin star awarded restaurant Oud Sluis… but I didn’t, not that I wouldn’t want to but getting a table there (knowing they will close their door permanently very soon) is very very difficult and also there are more good restaurants in Sluis that are worth trying 🙂

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Usually when going to the Belgian seaside I head back to Antwerp in the evening for dinner, I rarely stay for dinner. Last weekend however I felt like staying, I mean with the beautiful weather we’ve been having it just had to be done 🙂  When I go somewhere I always want to try a place I haven’t tried before, so when at the seaside it ain’t any different. My search for a restaurant led us (my fiancé and I) to this little new restaurant/bistro just across the Belgian/Dutch border called “Bard’eau”. What attracted me to this restaurant was the fact that it is held by 2 young guys (Chef Jens Schippers & host Bastiaan Apers), which is something to admire!

Jens & Bastiaan

Bard’eau is located right at the water side overlooking the town of Sluis. A very relaxing location if you ask me! I also liked it that there was enough space and that you can’t feel your neighbor breathing down your neck. Anyhow enough jibber jabber, time for the essence of my post aka the food.  I’ll be honest I did expect different kind of food. I mean knowing the chef has worked in restaurants like Cuiness 33, La Trinité and Tout à Fait you’d see the influence of those restaurants, but you don’t see it all the dishes. On the menu you can find more traditional dishes with a little special touch.   About the prices: for a starter you’ll pay between 14 – 20 EUR, main courses are between 24-30 EUR and desserts around 10 EUR.

Bard'eau

Bard'eau buiten (2) Bardeau buiten (1)

Bardeau buiten (3)

me

For me a dinner in the sun just has to start with bubbels, in this case it was a cava Brut Jove by Familia Oliveda although the spumante and champagne also seemed tempting or their “maison” apero which was sparkeling wine with melon (very refreshing I believe). As first course I chose the gambas with curry risotto and my beloved fiancée the fresh salmon with avocado and tomato. I know it hasn’t rained in a while, but only drinking water with your meal would be a bit sad, so I had a 2011 French (Bourgogne) Pierre Ponnelle Chardonnay and my fiancée had a fresh 2010 Pinot Noire from the same vineyard as my wine.

apetizers

gambas

Salmon

As main course I took the Duke of Berkshire with pickles sauce (Blackwell), freshly made French fries and a garden salad. My fiancée was craving for a sole with French fries and garden salad … her wish is … 😉   that I accompanied with a 2011 St. Martin Merlot. Bard’eau has a small but nice wine list; we took more classical wines because we felt like it :-). (FYI, glasses of wine are between 4-6 EUR

Duke of burkshire

Sole

Overall a nice meal and the perfect ending of a day at the seaside! They are doing a great job, especially knowing they are only open since March 1st of this year (2013). It is true there are a few small things they’ll need to work on, but I’m sure they have a big future ahead! I know I’ll be back someday, not sure when as during our after dinner walk through Sluis my restaurant wish list got bigger and choices will have to be made 🙂

Oud Sluis

After dinner walk

Keep up the good job guys!

Bistro Bard’eau

Website: http://www.bistrobardeau.interactnetwork.nl/

Address:  Kaai 31, 4524CL Sluis NETHERLANDS

Phone n°: +31 117 461717

The gastronomical Odyssey continuous

schone van boskoop

It had been a while so I figured it was time again for another edition of my “Gastronomical Odyssey “that combines the things I love most friends and gastronomical food ( and drinks). This time it brought us (me and my usual partners in crime) to restaurant ‘De Schone van Boskoop’. I could really give a million reasons for choosing ‘De Schone van Boskoop’… Like it already being a fix value in the gastronomical world for 20 years or that is nostalgic to come here as I came here a few times with my parents when I was younger, but also because I really like chef and owner Wouter Keersmaekers who does his ‘job’ with so much passion that when you hear him talk about food it is like hearing a poem… and on top of that he’s just a great guy! Or because I said so in one of my previous blogposts ‘a pupil in the footsteps of his master’.

Wouter Keersmaekers

The motto Wouter Keersmaekers uses at ‘De Schone van Boskoop’ is one I cherish a lot ‘keep it simple’ which doesn’t necessarily have to mean boring… it just means only mixing a few ingredients and having respect for the products you use (and honestly those usually taste best!). A great example of this would be Wouter’s homemade veal sausage with truffle and springs Savoy cabbage mash he served at “Taste of Antwerp”. Simple and yet very refined and only using few ingredients.

homemade veal sausage with truffle and May savoy mash

One thing I already decided before I came to ‘De Schone van Boskoop’ and that was I would take beer pairing with our menu instead of the usual wine. The main reason because a while ago Wouter was telling me about his new beer cellar, which made me very curious to discover it. (the beer list they have is a very nice one).

I’m also very happy the weather gods were good to us and we could eat outside.

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At gastronomical restaurants like ‘De Schone van Boskoop’ I rarely choose ‘à la carte’ dishes as prefer discovering new dishes and eat things I would never pick myself and the best way to do it is choosing one of the tasting menu’s. It is Wouter Keersmaekers himself who comes to each table to explain the menus and suggestions, the only problem about this is that you want to have the menu with all the extra suggestions on top of that making it maybe a 15 course menu 🙂 🙂 (sorry I just love food). Anyhow after a minute of discussion with my table guests we choose to take the ’terroir’ aka “from the field” menu.

Every dish we received that night was a really pleasure for the eye and the taste buds! Via my blog I can only offer you the pleasure for the eye, the taste you’ll have to go and try it yourself 🙂

The gastronomical spoiling started with some ‘amuses’: starting with a calf brain croquette (I know what you’re thinking, but it was better than it sounds…. this is btw a great example why I take a tasting menu as I doubt I would ever order it myself) and fresh herring with amongst other beetroot and horseradish. Continuing with Sea robin (aka snapper, altough for some reason I doubting if we didn’t have barbin instead) with a flan made from broad bean and marinated tomatoes (they were really good!). Our ‘amuses’ got served with a Hopus

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Our actual menu started off with Italian veal tarter (a classical dish from Piemonte) topped with Australian truffles. Yes Australian! You honestly didn’t taste they were from Australia. Served with a ‘Chimay Triple

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It got followed by smoked Scheldt lobster with the last asparagus from the season and a sauce made from milk and bacon. I this might have been one of my preferred dishes of the night. Served with a ‘La chouffe

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Our 3rd dish of the evening was 3 types of lamb meat all prepared in a different way. First there was the ‘hamburger’ made with the cheek meat, secondly the neck which was slowly cooked and came with a kind of gravy and the third piece was the crispy belly. A dish that fitted perfectly with the Rochefort 8 they served with it

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Another dish I will be remembering a while was the dessert ‘vacherin’ with red fruit. Served with ‘Oude Kriek’ which is cherry beer (pretty sour) made at a very small artisan brewery (Hanssens).

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The second dessert was a “boskoop” compote with curry, a special combination but not wrong at all 🙂

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The crown on the whole evening were the refreshments that came with the coffee… the mind was weak (very weak) I just love ‘canele de bordeaux’ and ‘petite madeleines’… I wouldn’t mind eating a few right now 😉

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It got proven to me once again what separates a regular cook from a big chef and why after 20 years they are still and established value! (A big chef with a great team behind him)

Great job guys! Thanks Carlos, Gilles and Stijn for being my partners in crime once again!

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Music was my first love… Or was it food?

Not all of you guys might know it, but I have a bit of a music history. Around the age of 11 I started playing drums and has always been a big passion of mine. Over the years I got quit good at it (but I don’t like to brag) and I was fortunate enough to meet some of the best musicians I might even say legends that have played with the biggest names. Through the years some of these people turned into very good friends.  Initially they saw me as a drummer/musician, but as more time past (and I started to enjoy food more) they saw me more as a synonym for good food (on top of the drummer/musician). It is true I could be the synonym for worse things 🙂 . It actually works in two ways whenever they are on tour and they stop in Belgium I take care of them and make sure they’ll be tasting the best Belgium has to offer, whenever I’m visiting the country or better city they live in they do the same for me. Nowadays I don’t play too much drums anymore as at a certain moment choices had to be made (but that is what life is all about I guess). What I do still enjoy is combining my passion for food and the company of some great musician friends. A top combo if you ask me.

me playing drums

Last week was one of these occasion I had some friends of mine from the US passing Belgium on their World Tour. The only “disadvantage”is that they were staying right in the city center of Brussels, I needed to find something not too far from their hotel (they are already enough on the road as it is)… preferably in walking distance. If it would have been in Antwerp there would have been a million places I’d know to take them, Brussels on the other hand is more difficult. Especially near the “Grote Markt” as taking them to a “tourist trap” is the last thing I want to do. Lucky me that I had Andy De Brouwer (who you might know from restaurant Les Eleveurs) to save the day. To make a long story short, we went to restaurant “La roue d’or”. La Roue d’or is a typical Belgian Brasserie serving classical Belgian dishes in the way they are supposed to be served and the way our grandparents would do it (so basically by not using light products, or my way of thinking).

La roue d'or

La roue d'or by BE tourist office

Funny enough from all the types of cuisines I propose to all my friends visiting Belgium, they are always craving to eat mussels, Flemish beer stews, etc…, drink beer and have some freshly made waffles as dessert (or crème brulée). If that’s what they want, than that’s what I’ll get for them, as making people happy and making them feel home is definitely the thing I like to do most!  I’m sure you can’t wait to hear what I ate, well I had the meatball stew with beer and Sirop de Liège sauce and onions ( I so love meatballs) accompanied with some great Belgian beer of course!! It must be said they were very good and tasty food! The most popular dish at the table were the Mussels with a white wine sauce… all plates were empty and I only saw smiling faces, you do the math!

Mussels

Boulettekes

If you ever have foreign friends visiting, you know where to take them now (when in the center of Brussels)!

The next day I went to see the band play in a sold out venue (aka Sportpaleis) and it might have been one of the best shows I’ve seen from them (even better than the other ones I saw). One thing is sure a band stands and falls depending of the musicians playing in it… you can have the best singer, but when the band sucks (or vice versa) it won’t be doing any good to the total picture 🙂 Alecia can consider herself very lucky she has some of the best that are around! Keep spreading the love…

I’m actually curious to know if you guys found out which band I’m talking about, maybe the below picture might help 🙂 (I did give a few tips in the text)

The band & me

Thanks guys, you rock and see you in LA!