With the opening of L.E.S.S. Eatery and Bar Bulot, the former 3-star chef Gert De Mangeleer has shown that even after the closure of restaurant Hertog Jan, he remains full of passion, energy and innovative ideas. Recently, he introduced his brand-new project to the world: a culinary concept called ‘Chef’s Invitation’.
Cooking options with lamb are infinite. Whether you like the Mediterranean or the French-Belgian cuisine, the possibilities are endless. With the help of lambassador and chef Cédric Demey, the European Union would like to challenge people to put European lamb on the menu with the campaign ‘Lamb. Good. Easy. Fun.’ To provide some guidance, a platform has been created with information about the different cuts of lamb and a series of recipes of Cédric Demey. More information can be found on the website, on Facebook, Pinterest or YouTube. Continue Reading
‘t Eilandje in Antwerp has yet another special shop to add to the list. At butcher Atelier Millevaches the carcasses are left to cure in the display window. A lot of passers-by stop spontaneously to get a closer look, because you have to admit, it’s not something you see every day. The reactions from the public are quite different to say the least. Some find it distasteful and inappropriate, others find it artistic, authentic and beautiful. Although the opinions on the carcasses differ, Millevaches‘ vision is clear: quality above quantity. Continue Reading