Friday 10 september 2021
Sanzaru, Le Rossini, The 1040, Le Comptoir du Samson, Nikolas Koulepis Pâtisserie, Alice Cocktail Bar, Brasserie de La Senne
The culinary experience of the day will be consist of multiple influences intersecting each other. An meeting of traditional and creative cuisine, with local and traditional touches. The menu promises culinary journey full of discovery with the Nikkei cuisine of Nathan Urbanowiez (Sanzaru), the traditional dishes of Bogdan and Andréa Streinu (Le Rossini), the Italo-Belgian flavours of Jean-Philippe Watteyne and Fabrizio Iannacci (The 1040), the Lebanese spices of Hélène and Lara Milan (Le Comptoir du Samson) and the Greek flavours of Nikolas Koulepis (Nikolas Koulepis Pâtisseries). A getaway punctuated with offerings by Nelson Jacob (Alice Cocktail Bar) and Yvan De Baets and Bernard Leboucq (Brasserie de la Senne).
Doors open at 18:00. Service starts at 18:30 sharp.
Woluwé-Saint-Pierre. A restaurant housed in a striking Art-Deco villa, with a view across the park in the summer. Japan as seen from Peru. This is the new concept of Nikkei cuisine. A Peruvian culinary tradition born from the decades-long presence of a strong Japanese community in Peru. This original fusion cuisine, captured by chef Nathan Urbanowiez, uses raw fish and exotic fruits as its star ingredients, where sashimi is made ceviche-style.
Brussels. Le Rossini is the story of a couple's passion for traditional fine cuisine that is a delight to eat. In the kitchen, is Chef Bogdan Streinu who trained with Bruneau and serves a high-flying Franco-Belgian repertoire. In the dining area, Andréa Streinu, his wife, manages the ebb and flow of dishes expertly and with a smile. The main strength of the restaurant is the menu, which is balanced, gourmet and always seasonal.
Etterbeek. Jean-Philippe Watteyne is the smiling “Jean-Phi” of well-known cookery shows. He is the mastermind of the Sofitel brasserie: The 1040. Alongside him and in the kitchen is the young chef Fabrizio Iannacci who originates from Puglia. A duo devoted to modern and generous cuisine that has its roots in our culinary terroir but which is not afraid to occasionally explore beyond it.
Ixelles. At the Comptoir, you will find Hélène and Lara Milan, two sisters of Lebanese origin. They stock the cheeses produced by their uncle, Vincent Verleyen (Fromagerie du Samson), winner of Belgium’s Top Cheesemaker Award in 2014, made exclusively with raw cow’s goat’s and ewe’s milk from the Condroz Namurois region. With such a rich and cosmopolitan family history, they do not hesitate to sometimes pair these local products with eastern spices!
Ixelles. Nikolas Koulepis, a pastry chef of Greek origin, is well known on the Brussels gastronomic landscape. He earned his stripes in the kitchens of Villa Lorraine, Bouchéry and Notos before launching his own pastry shop. His pastries are inspired by the great French classics but also by the flavours of his native Greece.
Brussels. Alice is the cocktail bar of the Rouge Tomate restaurant. Located just above the restaurant, on Avenue Louise, Alice has a cosy and cocooning atmosphere, with alcoves and a smoke room. It is here, behind the bar, that Nelson Jacob, mixologist, creates his signature cocktails. Alice also contains the soul of the former owner of the premises, whose first name inspired the brand.
Brussels. Yvan De Baets and Bernard Leboucq were among those who initiated the revival of craft beer in the Belgian capital. They strive to produce naturally brewed beers using quality ingredients. Their beers - Taras Boulba, Zinnebir and Zenne Pils - all have a beautiful, deep and floral bitterness, the kind that whets the appetite and quenches your thirst! They can all be sampled in the bar on site.