St Patrick’s Day (17 March) is fast approaching, there is no better place to celebrate than in one of Brussels’ Irish bars.  James Joyce once described Ireland as an afterthought of Europe. At the time he wasn’t just referring to its geographic location. He would be surprised, if he were to take a taxi in Brussels today, to find that the driver would refer to the area around Rond-Point Schuman as ‘Le Quartier Irlandais’.  Joyce might also have raised a quizzical eyebrow that a ‘European Union’ had emerged, though he would no doubt be pleased – as someone who didn’t like narrowly defi ..read more

This isn’t the orange tuber we know in Belgium, the Japanese sweet potato is sweeter and less fibrous. The good news is that you don’t have to take a 12-hour flight to Tokyo to discover it, because nine of Belgium’s top pastry chefs have become champions of this Japanese delicacy. Satsumaimo is a Japanese particularity: to make it sweeter, the sweet potato is matured in an environment with stable humidity and temperature.  Its texture is unctuous and much lighter than the variety of sweet potato we know in Belgium. With its unique natural sweetness and subtle chestnut taste, the Japanese ..read more

When I first moved to the Place de la Liberté quarter of Brussels, which also has the very pretty and evocative name of Notre Dame aux Nieges, there really wasn’t very much in the way of eateries on Rue du Congrès. There was the Titanic, a traditional brasserie, which – unlike its namesake – has proven very resilient, but that was pretty much it.  This was surprising since the street – if you block out a few more recent abominations – is attractive and was part of the reimagining of the area carried out in the 1870s. The Rue du Congrès is wide and elegant and leads to what is considered o ..read more

Catherine Feore visits one of the latest additions to Brussels’ dining scene and celebrates that there is – finally – great Chinese food in the city centre. Shanghai Kitchen, in the Radisson Collection Hotel, just off Grand Place (47 Rue du Fossé aux Loups), is inspired by the flavours found in the streets of Shanghai – a diverse port city that is a melting pot of tastes from all over China.  The main cooking tradition in Shanghai is called Hu. It is influenced by the nearby Jiangsu and Zhiejiang provinces and is known for its adventurous seasonings and excellent ingredients. As a port ci ..read more

In our latest European food books article we browse “a mouthwatering feast for the eyes”. Europe’s reputation as the centre of the culinary world is confirmed with this expansive array of restaurant menus from across the continent. From extravagant bills of fare for royal feasts to delectable mid-century minimalist graphics, the gustatory customs of dozens of European countries are revealed in this encyclopedic design compendium. Gourmand’s Paradise: A culinary and graphic travelogue through Europe Jim Heimann’s new book on Menu Design in Europe is a mouthwaIntering feast for the eyes, featuri ..read more

Our World wine page this month heads for the very sunny south. When brothers Kurt and John Tiedt decided to go into the winemaking business with a group of close friends, it was not for fame and fortune. Somerset Vineyard & Winery continues a legacy of sharing good times with others, a cornerstone of the Tiedt Brothers philosophy for decades. Together with their wives, close friends and partners Luis Torres (Director of Winery Operations) and Kim Scott (Director of Marketing) and others, the Tiedts formed a small investment group that turned a dream into a reality. Somerset Vineyard & ..read more

In our latest Brussels dining Caroline Dierckx enjoys a sumptuous seventh anniversary celebration dinner at the Restaurant Brugmann with its award-winning terrace.  Doesn’t everyone say the number seven brings good luck? For the Restaurant Brugmann it’s true, because this year head chef Matthias Van Eenoo and his whole team are happy to blow out their seventh candle. Remember that this typical 19th century Brussels maison de maître house on the eponymous avenue, was formerly Georges Brugmann’s private property. It has kept its allure of being a private hotel with its dining rooms and loun ..read more

In our latest Belgian gastronomy article Caroline Dierckx enjoys marine delights at a unique fish restaurant in the heart of Waterloo.  This one-of-a-kind restaurant is located in Waterloo, an emblematic municipality of the Walloon Brabant region. Leading ‘Momo’ since 2016, Thierry Vanholsbeek has worked for the Atomium restaurant and NATO kitchens among others. At the 2000 Maryse and Jean Lenoir competition, Vanholsbeek took the Culinary Grand Prix, also coming third in the competition to be Belgium’s head waiter.  In addition, he joined the renowned family of Euro-Toques chefs in J ..read more

In this month’s wine advice, we reveal some humble eye-raising pairings… The misconception of German wines relying on ‘pairing’ with bratwurst and suckling pig is definitively debunked when you visit the Wines of Germany website. Asparagus anyone? They explain: “Asparagus’s slightly bitter notes can make it a tricky partner when it comes to wine. It often clashes when paired with the standard fruit-driven varietals. Possible alternatives: Silvaner, Weißburgunder, Grauburgunder and Rivaner (Müller-Thurgau). With their round acidity and delicate fruity aromas – reminiscent of pears, apples, nuts ..read more

In our latest Gastronomic Belgium article Caroline Dierckx enjoys fine dining in a gorgeous location on the outskirts of Brussels. The Maxime Colin restaurant in Kraainem is a unique place set between a castle and a lake where it is good to go and discover or rediscover tasty and inventive cooking. Its location is atypical – a former old 17th century presbytery in a bucolic style that is warm and welcoming. Inside, the renovation carried out a few months ago reveals a contemporary tone. For the warm days to come, the large terrace at the edge of the lake offers an open view to the nature beyon ..read more