Meet us at the Belgian pavilion of the World Exhibition and find out how ‘Native cooking’ is developed in Belgium, in response to the question raised by the theme of the Expo: ‘Feed the planet’.
Recently, we offered to taste an appetizer prepared by Cuisine sauvage (a non profit organisation dedicated to the wild plants cooking) and Ludovic Vanackere, chef at the restaurant L’Atelier de Bossime in Namur (B.)
Wild garlic pesto,cheese & Bread crums – Ludovic Vanackere (L’Atelier de Bossime) & Lionel Raway (Cuisine sauvage)
Thanks to the help of the Awex, BEP and Province de Namur.
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