Liège hosts Les Epicuriales gastronomy festival on 6-10 June
Friday, 31 May 2019
The Parc de la Boverie in Liège is all set to become a huge open-air gourmet restaurant on 6-10 June, when it hosts the 15th edition of Les Epicuriales.
Since last year, the gastronomy festival has been aiming to be more environment-friendly and sustainable.
Gourmets will have a choice of about 20 tents offering dishes that can be bought for anywhere between six and 20 euros, payable only in the festival’s currency, the épi.
Other culinary events will be held in the “tente des chefs” (chefs’ tent). The repas gastronomique à six mains (three-chef menu) on Thursday evening is sold out, but other events are available.
Places are still open, at 48 euros per person, for the repas gastronomique à deux mains (two-chef menu) featuring Elias Seggaï of “La table des amis” in Tilff, and Lorenzo Barracato of “Lo Sfizio”, on Friday 7 June at noon. The menu includes grilled calf sweetbread, poached mackerel, green asparagus, vongole and caponata of Mediterranean vegetables.
In the evening, a two-chef menu features Christoph Lang from “La Bécasse” in Aix-la-Chapelle and Alex Clevers from “Vivendum” in Dilsen-Stokkem; price tag 60 euros.
Reservations are also open for the later meals.
These include lunch on Saturday with François Piscitello (“La Villa des Bégards”) and Maxime Zimmer (“Un max de goût”), at 48 euros, and Sunday’s three-chef dinner at 8:00 p.m, with Thomas Mordant of the “Cheverny”, Hyun Frère from the new “Sauvage” in Angleur, and Jean-Luc Daniel of the “Cabochon” (60 euros).
Bookings are also possible for lunch at noon on Monday with Loïc Villemin of “Toya” in Lorraine and Mario Elias of the “Cor de Chasse” in Wéris (48 euros) and for the Monday evening three-chef meal, prepared by Jean-Michel Dienst (“Les pieds dans le plat”), Yannick Bougnet (“La cuisine de Yannick”) and André de Letty (“Bistrot du Maquis” in Paris), at the price of 60 euros.
‘Battles of the chefs’ culinary demonstrations are programmed for Saturday and Sunday at 4.30 p.m., with sampling thrown in at 10 euros, and a workshop focussing on Walloon meats on Monday at the same time.