Monday 6 September 2021

Le District Fédéral du Brésil (Brasilia) – Quito – Le Québec – Xi’an – La Région Ile-de-France – La Région de Bruxelles-Capitale

On this evening, the Brussels-Capital Region will showcase the culinary scene in partner cities and regions with which it has concluded bilateral agreements. On the menu are the Federal District of Brazil (Brasilia), Quito, Quebec, Xi’an and the Île de France Region, which will take your taste buds on a journey through their authentic and local cuisines. In this culinary getaway, the cheeses of the Île de France and the dessert will be present by ambassadors of Brussels.

Doors open at 18:00. Service starts at 18:30 sharp.


Aperitif of your choice


Caipirinha 2.0 (Federal District of Brazil)
(Cachaça, white sugar and lime)


Virgin Caïpirinha 2.0 (Federal District of Brazil)

Beers (La Source Beer Co)

  • "Sauterelles" Sour Gruit with cucumber (4.7%): barrel-aged beer with mugwort, gentian and cucumber, tangy,
  • "La Meute" Hazy IPA (6.5%): Hazy IPA, Sorachi hops,
  • "Pigeon" Sour (3.5%): tangy, lime and coconut notes

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)


Traditional shrimp ceviche, plantain chips, chili sauce (Quito)

Bordeaux Wine Pairing: Château de la Grave Grains Fins, Bordeaux blanc, 2019 White wine (Palais du Vin)


Fir-smoked scallops, garlic butter, blueberry chutney (Quebec)

Bordeaux Wine Pairing: Château Fougas, Côtes de Bourg, 2015 Red wine (Colruyt)

Main Course

Rou Jia Mo with beef shank, cinnamon, ginger, coriander, chillies and lemon mayonnaise (Xi'an)

Bordeaux Wine Pairing: Château Mazeris, Canon Fronsac, 2015 Red wine (Colruyt)


Selection of Ile-de-France cheeses by Julien Hazard Affineur for the Ile-de-France Region

  • Brie from Meaux PDO (Fromagerie Rouzaire)
  • Brie from Melun (Fromagerie Loiseau)
  • Brillat-Savarin (Fromagerie Rouzaire)
  • Blue-veined goat’s cheese (Ferme de la Tremblaye)

Bordeaux Wine Pairing: Château Loupiac-Gaudiet, Loupiac, 2016 Sweet wine (Magnus)


Peanuts Experience: freshly prepared peanut and chocolate ice-cream balls, placed on a peanut crumble. Served at your table, alongside an unforgettable experience (Brussels-Capital Region - Vincent Denis Dessert Bar)

The Federal District of Brazil (Brasilia), Brazil

Did you know that Brazil is the largest producer and exporter of sugar cane? It is no surprise then that its national cocktail, the Caïpirinha, is based on cachaça, a spirit obtain through the fermentation and then distillation of sugar cane juice. While there is not really a culinary speciality that originates from Brasilia, the culinary traditions of the entire country can be found there: farofa (toasted cassava flour mixture), churrasco (grilled beef), Picanha (slices of pure beef fillet) and many others.

Quito, Ecuador

Vegetables, fruits, fish, cereals, tubers, meats ...Ecuador farms many products used in its delicious cuisine, typical of South America. There is no need for imports since everything can be found in-country. Each region of the country has its own speciality. They primarily consist of soups (potato, quinoa, cassava, etc.), ceviches (vegetarian or with fish and shellfish), empanadas (filled turnovers) and fried dishes. 

Quebec, Canada

Due to its history and climate, Quebec cuisine can be quite rich and hearty. Some examples include “fèves au lard” (baked beans), “ragoût de pattes” (pork hock stew) and of course “poutine” (French fries and cheese curds, covered with gravy). These are all dishes that help to deal with the harsh winters. Nevertheless, Quebec cuisine can also be much more refined.  Indeed, the richness of the terroir and the multiples cultural inputs throughout history still influence today this rich cuisine, which exalts local flavours such as maple, wild berries and boreal spices.

Xi’an, China

The cuisine of Shaanxi (Chinese province of which Xi’an is the capital) is best known for its small, round and flat breads filled with meat, called “mo”. These include in particular the Roujiamo (a type of small hamburger). Hulutou (a tripe-based dish), Hele (a type of noodles) and also Guokui (thick pancake) are among the other specialities of the region. The city of Xi’an presents a fine example of fragrant and spicy cuisine.

Île-de-France Region, France

The Île-de-France Region is also a large rural area. Its culinary heritage is central to its attractiveness to tourists. It is France's leading gastronomic region with 17% of French restaurants and 130 Michelin-starred restaurants. Food lovers delight in its famous bries from Meaux, Melun and Montereau, as well as the unbeatable Brie de Coulommiers. All the departments of Île-de-France contribute to this culinary richness. All the cheese specialities from Île-de-France will be presented by Julien Hazard Affineur. 

Brussels-Capital Region, Belgium

We will not insult you by introducing you to Brussels and its specialities. Or should we? However, Vincent Denis Dessert Bar will be the ambassador of Brussels for this evening. Vincent Denis, named Best Belgian Chef 2014, does genuine gastronomic patisserie served “à l’assiette”, or as individually-sized dishes.