With the acquisition of the historic Arthur Metz house, the Helfrich family is the first independent cellar in Alsace. Alsatian viticulture is mainly in the hands of cooperatives which have forged the notoriety of Alsace wines. Wolfberger is the largest, but other cooperative cellars such as Besthein, Turkhein, Dagobert or Pfaffenhein also contribute to the… Continue reading
Category: Home Kitchen
The galette des rois, a cake that has evolved over time
As the famous pastry chef Christian Nihoul explains to us, the king’s cake in the form of a pancake is not as old as one might think … For Christians, the Epiphany celebrates the revelation of Christ to the world through the visit of the Three Kings. Celebrated as the case may be on January… Continue reading
Crystal wedding for the Domaine du Ry d’Argent
In the early 2000s, when around thirty pioneers had been cultivating vines in Belgium since the 1970s, two initiatives were to speed things up. The creation of Ruffus by Raymond Leroy in 2002 and that of Domaine du Chenoy by Philippe Grafé the following year opened a new volume of Walloon viticulture. The first takes… Continue reading
Epiphany: why do we hide a bean in the galette des rois?
If many gourmets are already sharing King’s pancakes since this Sunday, it is this Wednesday, January 6 that we officially celebrate Epiphany. The opportunity to look back on the origins of this tradition, and more particularly on the bean hidden inside these beautiful golden cakes. If the feast of Epiphany – which commemorates the visit… Continue reading
Vegan orders booming: a third of Belgians ready to switch to veganism?
A recent study by Takeaway.com confirms that Belgians’ interest in vegan meals continues to grow. However, one in three foodies wonder if vegan diets are providing them with enough essential nutrients. Takeaway.com is therefore joining the global Veganuary initiative to get everyone to try a plant-based diet in January. “In collaboration with experts and restaurants,… Continue reading
Price, grape variety, region … How does the Belgian choose his wine?
The sometimes surprising results of a survey conducted by Essentielle Vino! to its readers.
The sauces of life: Original pistol, to drink, to eat and now … to read!
In addition to her delicious rolls, Valérie Lepla offers you an amazing book on Belgian delicacies as well as an astonishing sauerkraut pistol garnished braised with lambic. I have already told you about Valérie Lepla and her brilliant concept of the Original Pistolet: a more than successful attempt to rehabilitate the most famous of Belgian… Continue reading
The sauces of life: Jamy’son, Corsica at home
In the heart of Waterloo, André Marret offers you from his Jamy’son to taste at home a series of specialties inspired by his native Island of Beauty. The Jamy’son brand could make you think of an Irish pub… And yet, the establishment, located in the heart of Waterloo, is in fact a restaurant… Corsican! Its… Continue reading
McDonald’s sees life in green with its vegetarian Big Mac
McDo detractors like to present the Big Mac and its little ones as the absolute symbol of junk food. They will undoubtedly have to review their classics: the first fast food chain in the world will indeed be offering vegetarian products in the coming months. The first product of this new range will be a… Continue reading
Raclette, tartiflette, fondue … Hot cheese is available to vary the pleasures
Hot cheese has many other culinary variations, as Etienne Boissy, head of From-Comptoir, explains. While we were talking about the undisputed start of the raclette season a few days ago in these pages, we should not believe that other winter cheese specialties are being forgotten, on the contrary. Always with Etienne Boissy, creator with his… Continue reading