Taste of Brussels: go local

Michel Verlinden
© Agenda Magazine
17/09/2014
The city’s well-filled gastronomic calendar has just had another event added to it. “Taste of Brussels” makes sense at a time when there is more and more talk of using local produce, with short distribution channels. The idea is to highlight local, urban systems of food production. Sounds unrealistic? Well, prepare to be surprised by what is produced in the region’s nineteen boroughs and the surrounding districts. Lots, as it turns out, from dairy sheep reared in Watermaal/Watermael (Le Bercail) to urban mushrooms produced using coffee grounds (PermaFungi) and from craft beers (Beer Project) to watercress grown with the help of workers with disabilities (La Cressonnière)... As the cherry on the cake, Stefan Jacobs, the Michelin-starred chef of Va Doux Vent, will give live demonstrations to show that this urban produce, contrary to many people’s preconceived notions, is really tasty.

TASTE OF BRUSSELS 19/9, 14.00, Village Partenaire, rue Fernand Bernierstraat 15, Sint-Gillis/Saint-Gilles, www.tasteofbrussels.be

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Read more about: Resto & Bar, Cultuurnieuws

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