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.


Aperitif of your choice


Garden Kiss (Alice Cocktail Bar)
(Bergamot juice, elderflower syrup, Suze, Ginger Beer)


The Robin (Alice Cocktail Bar)
(Red fruit puree, bergamot juice, elderflower syrup, sparkling water)

Beers (Brasserie de La Senne)

  • Taras Boulba
  • Zinnebir
  • Bruxellensis

Bordeaux Wine

  • Crémant de Thieuley, Crémant de Bordeaux, 2018 Sparkling white wine (Cora)
  • Château Penin, Bordeaux Rosé, 2019 Rosé wine (Mondovino)
  • Château Peybonhomme Les Tours – Le Blanc, Bordeaux Blanc, 2019 White wine (Pinot)


Tomato shrimp 2.0 (tomato salad jelly, grey shrimp salad, black olive powder, Rodenbach jelly and honeycomb tuile) (The 1040)

Bordeaux Wine Pairing: Rosé de Thieuley, Bordeaux Rosé, 2019 Rosé wine (Cora)


Octopus cooked at low temperature with rocotto lacquer, feta and lemon espuma confit with sake, glazed kalamata olive powder (Sanzaru)

Bordeaux Wine Pairing: Château d'Alix, Graves, 2018 White wine (Cora)

Main Course

Tournedos Rossini (Irish Black Angus beef fillet, potato millefeuille, braised chicory, fresh truffle sauce, pan-fried duck foie gras) (Le Rossini)

Bordeaux Wine Pairing: Château Pontoise Cabarrus, Haut-Médoc, 2016 Red wine (De Clerck)


Selection of cheeses by Le Comptoir du Samson: Marrying cheese: when Belgium meets Switzerland:

  • Le Samson Aux fleurs (raw cow's milk)
  • Le Valèt (Kuzi, Belgian cheese made from raw cow's and goat's milk),
  • L'Etivaz (Swiss alpine cheese made from raw cow's milk),
  • La Dzorette (Swiss cheese made from raw cow's milk matured with spruce needles)

Bordeaux Wine Pairing: Château Haut Coustas, Sauternes, 2017 Sweet wine (Cora)


Apricot, almonds, milk cream, olive oil, filo pastry (Nikolas Kouelpis Pâtisserie)


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.

Le Rossini

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.

The 1040

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.

Le Comptoir Du Samson

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!

Nikolas Koulepis

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.

Alice Cocktail Bar

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.

Brasserie de La Senne

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.