Conference dinner “Exotic dishes”

A story told by Pierre Leclercq and a meal concocted by chef Alain Crudenaire.

How could Belgium be imagined without exotic cuisines and products? In our city streets, the oriental scents of kebabs, pizzerias and restaurants from all over the world mingle with those of waffles and speculoos, to the point where we can't even remember a time when these flavours were completely foreign to us. And yet our knowledge of exotic cuisine is very recent. It's been a long apprenticeship...

**** Menu ****

Four courses - four countries

Caldo Tlalpeno soup (Mexico)

Stuffed fish balls with yoghurt and cucumber sauce (Lebanon)

Red duck curry (Thailand)

Papaya with spices (Reunion Island)

For an overview of these lunchtime conferences: itv on La Première

To book, click here: tickets