We started the week with a work lunch at 'clouds in my coffee', a charming lunchroom in Destelbergen of all places.
The home of the girl behind the online store I-object, and a place so simple, pure and cosy, you feel at home right away.
Simple goat cheese salad, granny-made cheesecake, and some bio lemonade. That's what we call a healthy and tasty lunch.
The home of the girl behind the online store I-object, and a place so simple, pure and cosy, you feel at home right away.
Simple goat cheese salad, granny-made cheesecake, and some bio lemonade. That's what we call a healthy and tasty lunch.
Peter De Clercq is one of the few chefs that really know how to grill. He became some years ago BBQ chef of the world. His remarkable BBQ skills became the speciality in his restaurant Elckerlijc in Maldegem.
The venue is more or less rustic, but you don't go for the interior: the seduction comes from the first class organic meat selection list, the many different wood De Clercq BBQ's on ( fire wood drenched in Scotch whiskey anyone?)and the excellent flavors he gets out of his fire places.
In summer there is a huge outdoor terrace, with extra heating, for nightlong talks with friends over a glass and De Clercq's succulent dishes.
Address: http://www.peterdeclercq.be
 |
| This is one of Peter's star dishes, and a must taste. Scallops smoked 'à la minute' in a glass bowl: fabulous. |
 |
| Not really part of the food of the week, but a nice gin and tonic, with a frozen curl of cucumber beautifully draped around the glass. Gin= Hendrickx, tonic = Fentimans. |
 |
| When I have the opportunity to have squid in one way or another, I go for it. This one is one of the nicest I ever tasted. http://www.kabu.be |
 |
| Also at Kabu: their japanese version of a 'classic Dame Blanche'. Yummie. http://www.kabu.be |
 |
| I remember this cake with hot milk. It was a treat at the office. Self made by one of the girls. |
 |
Ah, Volta http://www.volta-gent.be in Ghent. Not my first time, my fourth.
I love this cuisine, I love the bar upstairs, just before you can join your table.
Diner with friend Bernard from Gaggarin Gallery http://www.gaggarin.com. We always test the restaurants in both our home towns (Ghent and Brussels). Always intense discussions and talks, always with excellent food.
This was a dish with scallops and beetroot. Beautiful food.
|
 |
| Good, tasty, big bread at Volta. |
 |
| "Croquettas". I don't remember the filling, but they were nice. |
 |
Skrei, the fish that you can't escape this month. I just loved the shape and drawing on this plate. Spring and nature going wild. It tasted like that too. Great.
|
 |
| The most sweet, old fashion but so beautiful little 'cake with your coffee'. Still at Volta. Filled with orange juice and very, very light. |
 |
| Crumble desert and again so well dressed and a flavor explosion. |
 |
At Xandres http://www.xandres.be, one of my clients, we had a cancer fundraising week. Every department had to make one dish, each day of the week somebody lease, to surprise the others. Theme related and all for a good cause.
Our marketing and communication department served hotdogs with real Frankfurters and off course, some good Genht mustard and sauerkraut. I don't like it but doesn't it look great on picture?
|
 |
| Frankfurters in a pot. Weird, I know. |
 |
To stay in the US theme, we served some soft 'marshmallows'. They were gone in 10 minutes.
That's was it for last weeks. More week food coming as I stayed for some fashion shoots in Amsterdam. Enjoy your week food and keep it simple but tasty!
|
