Chicken in Belgium- conference dinner

Chicken is available in an infinite number of forms. It is the star of budget menus and its “free-range” version delights gourmets. Barely a century ago, it was still a luxury food that only wealthy families could afford on a regular basis. We will see how chicken has radically changed status in a few decades, before enjoying a historical menu that puts poultry and eggs in the spotlight.
All presented by our historian Pierre Leclercq and concocted by our chef Alain Crudenaire.
**** Menu ****
Cream of chicory
Eggs à la niçoise
Poultry stuffed with Liège syrup
Chocolate fondant heart crepe ballotine
Price
Conference and meal (soup-starter-main course-dessert, excluding drinks): €45.
Drinks by the glass and bottle on site.

Book here: bit.ly/3Ed1T9U