Antoine Culot is a trained chef and serves traditional dishes at Soif de Faim. But you can also pick up food and have a coffee there. "I love how it used to be. We would throw the food in the pan in the morning and then it would simmer all day or morning. By noon or evening, the meal was ready."
Soif de Faim in Saint-Gilles: 'We put grandma's pan on the table for lunch'
Also in:
en
nl
fr
