Walloon meat will be in the spotlight at the Epicuriales gastronomy festival in Liege, organisers said at a press conference on Wednesday in Saint-Georges-sur-Meuse.
Some 15 restaurateurs and caterers from the Liege region will offer their specialities from 25 to 29 May, under tents pitched in the Boverie Park, opposite the eponymous museum, during the 17th edition of the Epicuriales.
Alongside these individual restaurants, 25 renowned chefs will be working in the ‘Chefs’ Tent,’ where they will offer prestigious menus, showcasing the gastronomy of the Liège region.
Walloon meat will be honoured by a specialised chef, in a tent dedicated to this event, with the help of the Belgian Meat Federation (FEBEV) and the Walloon Region. Their aim is to promote the work of Walloon breeders, as well as the quality and diversity of the meat produced in Wallonia.
The menus offered by the other participating restaurateurs will also feature Walloon meat – from beef cheeks to duck fillets, via pure Belgian farmhouse pork fillets and Aubel poultry.
In keeping with the concept of the Epicuriales, which is both gastronomic and artistic, each restaurant owner will be invited to sponsor a work of art selected at the adjoining Boverie Museum, associating it with one of their dishes.
“Art translates emotions, those of the artist and those of the spectator. How can these emotions be interpreted by chefs and expressed in their cuisine? This is the challenge of the Épicuriales, which combines tastes and colours, offering visitors the chance to admire dishes and taste paintings,” organiser Pierre Luthers explained.
Access to the Épicuriales is free. To pay for drinks, visitors will be provided with rechargeable electronic payment wristbands.
