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.)

Ail des ours pour Milan  Lionel Raway et Ludovic Vanackere

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.

Logo BEP  Awex   namurprov

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