Brilliant idea: beauty and taste await you in the ‘Capital of the Capitals’ which has the advantage of being one of the most sustainable cities in Europe. A recent calculation found that for each citizen there is a space of 28 square meters of green between parks, tree-lined avenues, English gardens and even woods and forests!
Ready for our itinerary?
We start from the Grand Place, one of the most beautiful squares in the world, surrounded by the buildings of the ancient guilds of arts and crafts, in a triumph of stucco and gold.
The Hôtel de Ville stands out, a Brabantine Gothic masterpiece, with the Belfry, the 96-meter high tower
MannekenPis,: the statuette of a child who is eternally peeing.symbol of the unconventional spirit of the city and what a wardrobe… more than a thousand dresses, preserved in the Garderobe MannekenPis. Around the fountain many onlookers and tourists and a consequent avalanche of selfies in the company of the naughty child and right in front of it ,,, well, a pastry store with…guess what? xxxx shaped biscuits !
European Parliament offers guided tours based on multimedia and interactive installations
Palais Stoclet, Josef Hoffmann’s masterpiece whose interiors are decorated with frescoes by Klimt.
Koekelberg Basilica, the fifth largest church in the world.
Fine Arts Museum, splendid collection of Flemish masters, Bruegel’s masterpieces and the famous painting by Jacques-Louis David ‘The death of Marat’.
A surprisingly ‘in action’ museum, where real happenings take place in some rooms that host artistic tattoo sessions, drawing classes and sometimes well-known artists such as cartoonist Arno Vanheule and his cartoons on the history of Marat.
Atomium, iconic steel construction built for the 1958 Universal Exposition. It represents an atom of nine spheres, inside which you will find art exhibitions, a panoramic restaurant and the Kid’s Sphere, full of surprises for the little ones. Go wild with selfies.
Cartoon-mania
Walking through the streets of the center you will discover gigantic murals that reproduce the most famous characters in the world of comics born in Belgium. Visit Brussels, has created a real map to follow the themed route or be surprised from time to time.
Comics Museum (Center Belge de la Bande Desinée or CBBD) located in the temple of art neouveau, designed by Victor Horta. You will find a thousand secret stories (and blue …) of the Smurfs, the intrepid Tintin and the friendly troublemaker Gaston Lagaffe.
In the gift store you will find a paradise of gadgets: mini smurfs, books, figurines and the heroes of life-size comics. Impossible not to give in to a selfie with your favorite, Mine is the fearless and brave Tin Tin. A little further on, the Marc Sleen Museum, cartoonist known for his The Adventures of Nero series. Here you will find the reconstruction of the studio and many sketches of his work. Free admission.
Bruxelles gourmet
The most popular, the most loved, in short, the ‘real’ street food is made up of the iconic ‘frites’ the French fries of which the Belgians are proud, not tolerating that in America they are called ‘french fries’ …. Ah, no … the original, golden, crunchy, authentic french fries are Belgian ‘les frites’, made with bintje potatoes, rigorously cut into sticks about 1 centimeter wide and reputed to be the tastiest in the world. You can enjoy them anywhere, sitting in the bistro, in the stalls in the square or as street food, always tasty and substantial, also because they are literally flooded with an avalanche of sauce of your choice.
Where to eat well, very well indeed
We are in the Anderlecht district and we discover La Paix, 2 Michelin stars, open since 1892, refined but without ostentation, deeply local cuisine but open to the world. Inside, many vintage photographs tell the story of the place, intertwined with works of art by Charles Kaisin, Kasper Hamacher, Lana Ruellan, overlooking a splendid open kitchen, led by David Martin.
Between the dining room, the kitchen, Natalie’selfies and the unstoppable arrival of dishes to taste…… I was able to interview the Chef.
Bonsoir David, ritual question: where do you spend a weekend off?
In the Basque Country, with a fixed stop at the Asador Etxebarri restaurant. I love to taste other chefs’ cuisines, but be careful … never steal the recipe, rather try to understand techniques and procedures. For example in Japan I tasted fantastic fish dishes where the technique is interesting, the cut is good, the spices are right and the broth is intense but light, unlike some of our consommés …
I I have to confess: I am quite curious, but never asked for the recipe, if anything the skill is appreciated and imagined for my cuisine which is half Spanish and half French, which loves creativity and imagination, with an eye to Japanese techniques. I take it you love Japan … Yes, I’ve been there 10 times and every time I am amazed by their way of cooking, of making broth, of cooking fish at such a high temperature …
Do you like to travel in Italy?
Sure, travel and eat! Both Natalie and I love South Tyrol and South Tyrol, where we found wonderful taverns, we appreciate the hospitality of Emilia-Romagna starting with the Gastronomic Clinic, the first and only restaurant in Italy that got the Michelin Star in 1959. We went to Vico Equense with the great Gennaro Esposito and the impeccable Don Alfonso, all legendary kitchens where the same recipe has been served for more than 20 years.
So you are in favor of ‘evergreen’ recipes …
Yes! I always tell my kids it’s no use inventing 20 new great dishes every year … it’s impossible! I’m 51 years old and if I manage to invent a dish or two a year … well, I can say I’m really happy.
Towards the age of 6. Papa Felix played and sang in a band where the saxophonist had a restaurant in the South of France. I was there on vacation and loved helping him in the kitchen. My specialty was peeling potatoes, an operation that required care and precision, following a demanding protocol that wanted them to be the same size in order to get perfect cooking all at the same time.
David had you not become a chef you would have been …
Probably a car racing racer or a musician, as I play the saxophone. Yes one of these two or maybe both …
Let’s move to the suggestive Place Rouppe, where the number 23 we discover a French bistro deco atmosphere. To welcome you the delightful Laurence, wife of Lionel Rigolet, the chef of Comme chez Soi that means ‘like at home’, a name born almost a century ago, when the restaurant was still called ‘Chez Georges’.
It seems that a customer, satisfied with the lunch, complimented the cuisine of the chef who had brought him back to the delicious dishes of ‘his home’ … And he was right, from then until today the historic restaurant shines with a superb and innovative interpretation of local recipes. With a touch of comfort and fine opulence. starting with the tables set with the finest Flemish silk, the silver cutlery and the elegant Besserat chalice as a welcome
I met Lionel Rigolet for a … delightful interview.
Hello Chef, when was ‘Comme chez Soi’ born?
In 1926, today we are the fourth generation and I can proudly say that my son Loïc will continue the tradition
Your first memory in the kitchen?
At eight years old. I have always loved to browse while my mother cooked and every now and then I made myself a cheese tart or a sandwich, simple things that I liked to customize with some unusual toppings …
Probably, the fact is that I started very young, first helping my uncle in his ‘cremerie’ and then attending the hotel school where I met my wife. After few spending few months at Comme chez Soi , I started travelling abroad, in Italy, a country that I love, where beauty is everywhere: in art, in things and in local products, one of them is the wonderful hazelnut of Piedmont, and then Switzerland, Alsace, France.
What about Belgium?
(smiling) Imagine, I went back to Brussels just two days before the wedding… the rest is history!
Do you cook at home?
(smiles again) Yes, and it’ s always and only me, since my wife is dedicated to her family.
I like to cook and for friends by improvising new solutions and simply going on the classic. What can I tell you? I love to cook … even when I am invited to a friend’s house, sooner or later you will find me in their kitchen, where I like to improvise, lend a hand, transmit and collect emotions
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San Sablon
t’s all a matter of ‘bowl’ … .. this is how the slogan of the trendy San Sablon restaurant, located in the elegant Sablon district, could be, furnished with a gentle touch of fashion.
At the helm we find Pierre-Jean Antoine introducing his kitchen, integrated for the occasion in the iconic bowl dear to Sang Hoon Degeimbre, for whom he worked within his team at the L’air du temps ** restaurant, in Liernu.
With heart, energy, good humor and talent Pierre-Jean conceives each dish as an experience, which he imagines, works and re-elaborates, to find the right balance. Following the seasons and gastronomic events, San Sablon’s cuisine is generous, passionate and exciting.
As in a theatrical piece, each bowl features an interpreter, illuminating the salty range thanks to an intelligent combination of techniques and textures.
All served in bowl and spoon. do not look for the fork!
San Sablon, Instead of plates, forks and knives, he serves his dishes only with spoons, to do justice to the original recipes. The main ingredient is enhanced by gritty vegetable side dishes
… and to finish on a sweet note …’panna cotta’ and verbena,
Bravo Pierre Jean!
Where to sleep
Just a stone’s throw from Comme chez Soi, I discovered The Augustin, a 4-star boutique hotel which, in my opinion, guarantees quality, service and price.
The Augustin is a renovated boutique hotel in a modern style, and is located less than 1 km from Brussels Midi Station and 200 meters from Anneessens Metro Station. ‘The property offers a fitness room, a 24-hour reception, and free Wi-Fi,
Extremely friendly and attentive and kind staff, just think of the fresh flowers delivered to the room on my arrival … Spacious rooms, equipped with large windows overlooking the street or the patio-garden, all equipped with air conditioning, desk, minibar, living room, some include a refrigerator, while others offer a minibar. There is a quiet bar for relaxation or a drink, the breakfast is satisfactory and, for location and service, this property deserves a very good rating.
If, on the other hand, you prefer to be close to the Grand Place, a structure awaits you that launches a new concept of accommodation where the customs of a hostel meet the quality of service of a high-end hotel. We are at La Troupe Grand Palace, first Belgian hotel of the Spanish chain of the same name.
Strategic location in the historic center of Brussels, 400 meters from the Town Hall and 200 meters from Place Saint Gery and the Manneken Pis. A A new concept of accommodation in Europe. A different, alternative and flexible experience for all ages and needs, essential minimalist, without sacrificing design, good service or comfort. Private rooms or shared with other travelers, ideal for families with children thanks to the pull-out bunk beds.
The self-service breakfast is well cured and defenetely ‘green’. The property boasts a 24 hour reception, a shared lounge, free WiFi throughout and free cancellation up to one day. Check it out!
And finally…. Voilà ‘moules et frites’ The Belgian national dish: mussels and chips ..
Mussels can be found all year round but in France the top season is from July to January, a period in which they are large, meaty and tasty. The important thing is that they are fresh, still alive at the time of purchase. The perfect match? Moules et frites, that is, mussels and chips, a ‘must’ dish on your weekend in Brussels. Here too the variations are countless: white wine, tomato, white beer (excellent!) Or marinières, the most traditional (and my favorites) of which I ‘stole’ the original recipe, easy easy …
Do you want to cook them at home?
MOULES MARINIÈRES
Ingredients
for 4 people.
2.5 kg of mussels
5 shallots
1/2 bunch of parsley
4 cloves of garlic
40 g of butter
30 cl of dry white wine
1 or 2 sprigs of thyme
1 pinch of salt
1 pinch of pepper
Preparation
Carefully scrape the mussels and wash them once in a large bowl of cold water.
Clean and chop the shallot.
In a very large pot Add wine, butter, black pepper, 1 or 2 sprigs of thyme.
If you love garlic, add 4 peeled and chopped cloves.
Bring to the boil and add the mussels. Cover and cook over high heat for about 5 ~ 7 minutes while vigorously shaking the pot with the lid.
Turn off as soon as all mussels are open (discard any that won’t)
Add the chopped parsley and serve hot. accompanied by a generous portion of French fries or good bread.
A tip to get the perfect ‘frites’.
To remove excess starch, soak the raw fries for 10 minutes in cold water. Remove them from the water and dry them by blotting with absorbent paper or a clean cloth.
INFO
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