Love at first bite
When Thibault Van Weyenbergh and his girlfriend, Amélie Guerrand, decided to eat and drink only 100 percent Belgian produce for 2011, they were thinking about what they would feed their future children.
What began as a winter of only potatoes and cabbage quickly turned into a mouth-watering discovery of the richness of Belgian food culture. Their blog has won fans through¬out the local and organic food world. Now, with their first child on the way and their year of local living over, they are now focused on continuing the discussion. www.racontemoitonterroir.be
BAR
We usually prefer to relax in our living room rather than go out to bars and cafés, but when we do go out, it is usually to Le Fair-Play in Woluwe-Saint¬Pierre. I have been going there since I was a student and I always have a good time there. Drinking 100 percent Belgian was one of the easier parts of our challenge – as long as we stayed clear of the big, factory¬made beers like Stella Artois and Duvel.
LE FAIR-PLAY
30 Rue Maurice Liétart, Brussels 02.772.36.58
We say: A cosy café and restaurant with an unassuming façade by the Pétillon metro stop, Le Fair-Play is a local haunt with plenty of charm and a neighbourhood feel
RESTAURANT
We only go out to restaurants when we’re invited by friends or family. It’s just easier to eat naturally and locally at home. But just because we choose to eat 100 percent Belgian doesn’t mean our friends have to, too. Normally, when you ordera simple, traditional dish in season, it will be made with Belgian ingredients. Luckily, they are also cheaper. In’t Spin¬nekopke does a good job of this. It’s not 100 percent Belgian, but in general they source Belgian products.
IN’T SPINNEKOPKE
1 Place Jardin aux Fleurs Brussels, 02.511.86.95
We say: A Brussels mainstay, In’t Spinnekopke is still one of the best places to go for classic Brussels food. Tucked away in an 18th-century house in the city centre, it’s dark, often crowded and steeped in old-time Brussels atmosphere
DRINK
One of the best things about this project was that we got to discover Belgian beers we never knew we liked. Top of the list is gueuze; we always have it in the refrigerator. It’s very tasty but it is also an acquired taste – you either like it or you don’t. Cantillon or Oud Beersel gueuzes are hand-crafted and made in Brussels, so you know they aren’t coming from far away. Another great discov¬ery was RoomeR, a delicious Belgian aperitif made from elderflowers. It is beautifully packaged and has a light, sweet taste. It’s perfect to serve guests.
ROOMER
We say: RoomeR is brewed by two guys from Ghent, Jeroen and Maarten, who are committed to using healthy, local and environmentally sustainable products. It comes in a chic, bulb-shaped bottle with pretty white elderflowers at the bottom
PRODUCT
We’ve discovered lots of great Belgian products that we never knew existed: saffron, caviar, even whisky. But our favourite was Alvenat colza [canola] oil. Because we couldn’t cook with olive oil, colza oil was our saviour. It’s as good as olive oil and it’s even better for Omega-3s and -6s. It’s not cheap, but you pay for quality.
BELARTISAN
One of eight Brussels stockists of Alvenat, www.belartisan.com
SHOP
There is a very good butcher, Pieter & Sabine, near Montgomery. Not everything they have is Belgian, but it is all high quality and responsibly sourced.
PIETER & SABINE
101 Avenue Fr Legrain, Brussels 02.660.31.71, www.peter-sabine.be
We say: Pieter & Sabine sells everything from joints to charcuterie to fresh sandwiches and cheeses. The service is first-class – as are the products.
RECIPE
We like to eat simple food that we can just put in the stove and then go and do something else. That’s why we love pain de viande (meatloaf). It’s hearty, tasty and inexpensive to make.
PAIN DE VIANDE
Serves four
• 600g Belgian-raised ground pork and veal
• 1 egg
• 2 slices of white bread
• Semi-skimmed milk
• 1 carrot
• 1 onion
• 1 cloves of garlic
• Belgian colza oil
• Parsley
• Salt and pepper
Peel and dice the onion and garlic and then sauté in the heated oil. Wash, peel and cut carrots into small cubes of about 1cm. Beat the egg and dip the bread in the milk. Wash the parsley and chop. In a large bowl, place the onion, garlic, carrots, bread, beaten egg, parsley, salt and pepper. Knead mixture until thoroughly mixed. Put mixture into a baking pan (preferably earthenware). Cook for 45 minutes at 190°C. Cut loaf into slices and serve with cooked red cabbage with apple and mashed potato.
