Documenting great food, great wine and great restaurants.
Brussels: December 2023
After a wave of innovation, there is often a resurgence of historical practices. For instance, following the Nouvelle Cuisine movement of the 1970s, the late 1980s witnessed a revival in the pursuit of precision and technical prowess in cooking. Similarly, the aftermath of the avant-garde cuisine of …
Brussels: December 2023
Lambic beer, despite its rising popularity, remains a somewhat difficult-to-understand niche segment. Having written our guide decoding what it is, how it tastes and how it’s made, the next logical step would be to introduce its best producers – Cantillon and 3 Fonteinen.
Both producers provide guided …
It’s a curious phenomenon that lambic beer, now a cult beer internationally, has been largely overlooked in its native Belgium since the 1960s. Yet, an international revival has emerged following the rise of natural wines that began in France during the 1990s. Lambic beers, known for their spontaneous fermentation process, …