Konfijt the ultimate food and music combo


I know it has already been almost 2 weeks, but I just had to write something small about Konfijt the food and music festival organized by Wouter Keersmaekers’ (you might remember from a previous blogpost). Combining food and music has always been a hit, but combining great food and great music got even my interest :-). Although the fact Wouter himself cooking was already  enough reason for me to go, but when finding out he had people like his mom, Ingrid Neven (Pazzo), Olivier De Vinck (Kommilfoo), Wouter van Steenwinkel (Ardent), Dennis Broeckx (épicerie du cirque) and the list goes on and on (entire list) cooking at this event made me want  to be part of it more and experience it at the fullest! It is through that I initially was a bit afraid it would become a mass event, but luckily Wouter wanted to keep it relatively small and most importantly cozy.

Wouter and his mom by Jurgen aerts

Ardent vs Graanmarkt 13

Pazzo vs komilfoo

schone van boskoop


I know the music was also a big part of the festival and that I’ve only been talking about the food…but I just like food that much… nevertheless I discovered some nice bands (so Wouter, I’d say mission accomplished).  At some point they even had a rabbit kind of thing (or whatever it had to represent) on the stage playing a snare drum (and I’m sure I didn’t have too much to drink yet)

Rabbit by jurgen aerts

The problem with some food festivals is that you only get to taste the dishes (which isn’t necessarily bad), but what made Konfijt the better festival for me was that you actually got to see the chefs prepare the dishes and hear them talk about their dish with some help from Cathérine Vandoorne (who FYI has a very nice voice to listen to) who was the host on the stage.  Anyhow it was nice to see local (young) chefs prepare ‘simple’ but very tasteful dishes (ok, the best part was still the tasting).







The frosting on the cake on the whole festival for me was the little market where there were local craftsmen like the  miller of the stone mill in Boechout (Den Steenen Molen) from which I didn’t know it existed and even still gets used today to make flour.  Or the owner from Migino that makes oil from all different kinds of nuts that happens to be one of Wouter Keersmaekers’ preferred oil makers. Although the one that caught my eye immediately when I walked in was Alhies  naturally also because of the very tasty cider they made, the first of all they some of my preferred (homemade) sweets on their counter… Canelé de bordeaux!! That is a real soft spot of mine (guilty as charged!!). It was nice to meet the people behind all those good ingredients.

I could keep finding ways to convince you all to get hold of some tickets for the next edition of Konfijt in 2 years, but I have to stop somewhere. I know I’ll definitely be back for more next time. I think maybe Jürgen Aerts’ pictures might also help 🙂 I have to admit that pictures taking by a pro a sooo much better… his pics on following link . And you don’t have to stay home  for its price as it might cost as much as a small concert, but at Konfijt you get dinner and a show!

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.


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

20130711_201143  20130711_201147


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


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


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


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).


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


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 😉


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!


Pop up event in a tent with a touch of class

If you have never had a Michelin star dinner in a luxury tent, you are very lucky! As on 21, 22 and 23 November you’ll have your chance as ‘Taste the seasons’ presents ‘Into the wild’. A culinary event good for networking. What makes this unique is first of all that they have asked the Michelin awarded chef Wouter Keersmaekers (schone van boskoop) to cook  a special autumn menu and Sommelier Steve Bette to forsee some Top wines perfectly matching for this occasion, there will be a 5 star Tent aka Le Quatre Bras and a unique location somewhere in the wild. This time they location is right in the middle of the ‘Brialmontforten’ in Mortsel that were build around 1859. So basically there is even a piece of history included in the package 🙂

It is true that I think this event is more for business people to do some networking with customers or prospects, but honestly I could also see myself eating there with a couple of friends (only tables as of 6 persons available) and who knows maybe I will ;-). I really see this combination work and I’m sure the food will be wonderful, as Wouter has never disappointed me so far …. (and it is hunting season, so prepare youself for some wiiiild dishes)

For reservations or questions about this fabulous event please contact:

Website: www.tastetheseasons.be

E-mail: vip@tastetheseasons.be

Tel: +32(0)486/94.60.51