One thing that differed from last year: prepping. I explored this year’s brochure beforehand and had all my picks for the lunch listed so I could taste four different creations in just over an hour. I discovered a couple of gastronomic gems, whom I definitely want to visit at their location soon.
Bonte B // website
linguine – truffle – beech mushroom – parmesan
La Tâche // website
ravioli – eggplant caviar – Bruges ham – girolles – Oud Brugge (cheese) crumble
Kok au Vin // website
tösti de luxe – spit-roasted pig – Keiemtaler (cheese) fondue
Patisserie Salon Servaas Van Mullem // website
homestead yoghurt – mandarin cremeux – Bruges kletskop – sea buckthorn jelly
My favorite was definitely the dish presented by La Tâche. Now that I think of it, how awesome would it be to taste all thirty dishes over the three days of the food festival? Right? No, I don’t think my stomach could handle that, but I do admit that I’m already looking forward to next year’s edition.