It’s mussel time
What would Spanish gastronomy be without its popular pinchos and tapas?
Losame happens with Belgian cuisine and its typical mussel casseroles
with potatoes
. Autumn is the best time to enjoy a meal
which in Belgium works both on the table and in street cooking. It is the time
the one that begins its maximum fullness.
And in the bistro Atelier Belge have proposed that whoever savors this
classic do it as if you were in the same Belgium
. Your chef,
Etienne Bastaits, has been working for three years to turn the restaurant into
a true culinary embassy of your country.
Therefore, in addition to a creative workshop where none of the
main ingredients of your kitchen -butter, dressings, bread, ice cream … -, el
place is full of Belgian icons
. A portrait of Audrey Herpburn,
the first editions of Hergé’s Tintin or a library dedicated to the
prolific writer Georges Simenon. Even the music moves to Belgium
deep.
In this culinary journey, a wide repertoire of
Belgian beers that pair perfectly with both mussels from
season as with the rest of the dishes on the menu. Butter Stripe
Negra, a Julio Cortázar Steak Tartare, Strips of beef with strogonoff …
And for dessert, nothing better than Belgian chocolate, in 3 flavors and 8 textures
different.
Belgian workshop: C / Martín de los Heros, 36. 28008 Madrid.
Tel. 915597503
More information on the culture, contribution of mussels in:
Author of the News: El mundo.es- Trends- Author: El mundo editorial.