Culinaria, Trop Bon

My dear mother-in-law (no seriously, she's great) famously described me as "An Eater" at my first family dinner chez Raarup back when Troy and I were first dating. Though perhaps not the way one would love to be introduced to the family, it's a pretty apt description and one that Troy still uses. As I've said before, I grew up in a family where meals were eaten together and broad palates were encouraged from an early age. But, since moving to Europe, my interest in all things food, beer, and wine related has exploded, prompted by both the gift of time to pursue this passion and by immersion in a culture that embraces it. Food is not just utilitarian for me, nor are cooking and eating just tasks to be checked off the daily list (though it is important to note I am cognizant of and profoundly grateful for the luxury of my position in the world that affords me this view).

So you can imagine my excitement this past Friday when some of my girlfriends and I set out for a day at the ultimate fête gastronome - Culinaria. This epicurian event combines food and wine, cooking and product demonstrations, gourmet food vendors, and tasting menus assembled by 16 Michelin-starred Belgian chefs who hold among them 26 (yes 26) Michelin stars. And, as if all this wasn't enough, the event was held on a spectacular summery day and the venue was the super cool Tour & Taxis, an exemplary urban adaptive reuse project, having converted the enormous former Royal customs depot into a modern multi-use (eat, work, shop, play) facility. So what we have here is my perfect storm of bliss: food, wine, chocolate, historic architecture, sunshine, and friends.


Royal Depot, main hall

This is inside the Royal Depot, which is now the main hall at Tour & Taxis. The ground floor is restaurants and retail, while the upper floors contain offices. Windows in the floor show the old railroad tracks left in situe as part of the conversion--such a cool historical and design choice.


Arched entry-way, Royal Depot

Every detail was thoughtfully completed. The dramatic uplighting set off these already beautiful columns and arched ceiling.


My lovely foodie friends: Cat, Leah, Patty, Eléonore, and Ashley.

Our event 'passports' granted us our choice of 1 of 4 tasting menus, comprising two entrées (appetizers), one plat (main plate), and a dessert. Each course was paired with a dégustation de vin (tasting-sized glass of wine), plus water and Nepresso coffee to round it out. Between the six of us we managed to sample all four menus, and every bite I tried was delectable.



This is entrée 1 from my menu: Féra du Lac Léman pochée au beurre salé, quinoa aux algues et radis, et beurre d’érable, courtesy of Dôme. It was served with a glass of Domaines Ott Clos Mireille Blanc de Blanc (Roughly translated: Swiss lake fish poached in salted butter accompanied by quinoa, algae, and radishes, served with a glass of Provençal white.)



Menu 2 featured what might have been the single most hedonistic course of the day: Lard de ferme confit, souflé et laqué aux epices, courtesy of Chez Bru. (Roughly translated: Candied bacon lacquered in spices.)



This was my main plate, and though I am not normally a lamb person (for a variety of reasons), I have to confess that I love it on a special occasion, when it is prepared well. This was: Agneau rôti au cumin, safran, potimarron, et piment, courtesy of Sea Grill. It was served with a glass of Cantos de Valpiedra Rioja. (Roughly translated: Roasted lamb with cumin, saffron, pumpkin, and pimento, served with a Spanish red.)



The fine fellows at De Koopvaardij presented this ode-to-Magritte dessert, charmingly titled 'Ceci n'est pas une orange', which was as delicious as it was beautiful and clever. The cardamom infused ice cream was heavenly against the tart orange flavors.



These are "trees" made of CHOCOLATE. There were also chocolate "flowers", and buckets full of "blossoms". The chocolate fournisseur from whom we sampled was Callebaut, pronounced in the Flemish way "cal-ih-bough-tuh', a small but important distinction that I point out to you so that you don't repeat my error of pronouncing it with a French accent, and just backwards, as cabillaud "cah-bee-yo", which is cod fish.



After a couple of hours on our feet, wandering through the interior maze of vendors, demonstrations, and food, the sun's siren song was too strong to resist so we moved outdoors to "set a spell" (as my southern relatives would say) on the beautiful sunny terrace.



This is my new favorite aperitif: Martini Rosato and champagne spiked with blackberry and cinnamon. We struck up a conversation with our neighbors at the next table, some VIPs (or "veeps" as it sounds in French) from DHL, and rounded out the afternoon with some witty repartee and chilled Pommery while relaxing in the sun. An afternoon très belle to cap a truly lovely day. Chin chin...



Culinaria Photo Album - Click Here