How to reheat a soggy pizza? – Yes, there is a Brussels wine – Fennel and prawns flambéed with pastis: discover our gastronomy selection for Walloon Gourmands

So this week, no appetizer. Why ? Because I’m currently at the water’s edge basking in the sun. And whoever says vacation, says: “I have the time and pleasure to sit on a terrace and enjoy!”

So I could have told you about the little rosé from the south that I’m going to drink, the fish and other wonders of the sea that I’m going to eat or even about my Moroccan olive seller who surprises me every year with her finds. But no. I pack my sutcase. But I still thought of you before leaving, here is a little debrief to wait for my big return.

Happy holidays and bon appetit.

RECEIPTS

Seven really gourmet salads to prepare this summer

There is no shortage of gourmet salads, we go around the ones we perhaps forget too often and which are filling.

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Fennel and prawns flambéed with pastis

Fennel, prawns, Greek pasta… What could we add to prepare a meal that smells like holidays in the sun of the creeks?

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Power bowl with marinated chicken and eggs

The bowls are put in all the sauces: poke, buddha, smoothie… This time, place at the power bowl, which is full of healthy ingredients.

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IN THE NEWS

Restaurants: recruiting is always complicated

The Hautes-Fagnes Hotel Association, which brings together 22 establishments, is still short of arms. The shortage of personnel is increasingly felt.

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Yes, a Brussels wine does exist

In the land of beer, Thierry Lejeune commits a little sacrilege: he produces wine. Was it to make up for it that he named it Gudule, after the patron saint of Brussels? We meet this enthusiast in his cellar in Laeken, where he blends grapes from all over Europe.

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Reheat a soggy pizza as if it had just come out of the pizza maker’s oven

A pizza is always a bit of a party. Here’s the trick to never getting soggy again.

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Hopopop, a 100% fruit ice cream, without milk or water

Julie and Pascal were the first in Belgium to launch ice cream without milk or water. 100% fruit on sticks, a success in festivals which leads some to take an interest in it with funny consequences in ideas.

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Verviers: after the gin, the gin cream with the taste of rice pie

Vincent and Maxime Bouhy, founders of VerviGin, offer their gin with flavors of rice cream pie. Even more delicious.

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THE RESTAURANT

Keske are you simmering? in Ellezelles: “Pleasure and pleasure!”

At the restaurant “Keske tu mijotes?”, David Hucque makes it a point of honor to offer home-made, refined cuisine, prepared from local products.

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