French toast brûlée

… I like to soak buttery brioche bread in egg and Mexican vanilla paste mixture and after a few minutes of baking — brûlée a thin layer of caster sugar on top making this humble dish extra fancy.

Belgian fries🍟

…Les Belges consider ‘frietjes’ a main course, especially when served with a wide range of profine toppings. My two favorites: Vlemish beef stew and fresh raw egg…

Consommé 🐣

‘One of the signs of great chef is the ability to make good consommé, which is beautifully clear, rich soup.’ Heston Blumenthal

Sacher Torte

… The young and skillful Franc Sacher took the opportunity to prove himself to the Monarch and decided to make the most chocolaty cake he has ever made…

Thai Curry

For years we’ve been going to this little Thai restaurant in Leuven (Belgium) and we were obsessing over their chicken Thai curry.  Prepared to perfection, full of fresh ingredients and with gorgeous velvety texture…

Flemish Beef Stew

Looking for a warm and cozy stew? Look no more! Beef braised in old brown beer, served with fluffy potatoes and pickled mustard seeds and water cress. These last two I learned on my recent trip to Antwerp and it is a REVELATION!


Buttery shell shaped delicacy became world wide famous, since Marcel Proust’s novel ‘In Remembrance of Things Past’. In the novel narrator dips ‘petites madeleines’ in a tea cup and as soon as the warm liquid with crumbs in it touches his palette, he is transported in time to his childhood. In the literature this became…