Brussels hosts the 10th edition of the Culinaria gastronomic festival from Wednesday to Saturday this week. The event is being held for the third consecutive year at the “Key West”, a 3,500-square-metre location on the banks of the Brussels Canal in Anderlecht.
Over the four days, twenty chefs, some already decorated with multiple stars, others yet to earn such renown, will be on hand to prepare dishes created specially for the event before the eyes of the visitors. The aim, as always, is to encourage interaction with festival goers.
Tickets are on sale at the event’s Internet site. Many “passports” are proposed, with or without matching wines, all following a common structure: an aperitif, an abbey beer, five courses – including a cheese dish – water and coffee.
Special offerings include: “Remember the first time: Poultry, little grey, root vegetables and matching condiment” by Sang-Hoon Degeimbre (L’air du temps restaurant); “Red beet tartar made from beets matured in hay, horse radish, Holstein steer carpaccio” by Bart de Pooter (De pastorale) and “La Favorite rum banana, cream of celery root, crunchy green celery, smoked meringue with hazel nuts” by Isabelle Arpin (Louise 345).
This is the last time the festival will take this form. For future editions, the organisers plan to hold many, more intimate, culinary events per year, starting with 12 in 2019. Culinaria will also offer a digital platform, content-sharing and information on the culinary sector.