Here is how the story begins… A week ago I went to visit a friend (he is a pastry chef) at the atelier he was working in, which is placed in an impressive building. This building is a 3 floor house with an amazing staircase, leading to nowhere.., and at the back of it you can find the warehouses that are used for multiple purposes as well as the fully equipped atelier.
There I met a bunch of creative people , having fun and working together, and they proposed that I should join them at a party they were organizing at that time. So I was found at a place that, for the time I have been here in Brussels, I never had the chance to visit before and so inspiringly different from what I had experienced during my stay here. This, I have to confess, gave me a good hint, of what was going to happen next…
Entering the house, I met a great team of people who warmly welcomed me in. Everyone of them had a specific “duty” to the organization of the party but also each one was giving his own “touch” integrating with the rest of the team.
table set up
So, with a small camera I had in hand and amazed by the scenery and the food, I started behaving like the photographer of the party, simply wanted for myself to be a part of this creatively welcoming night.
The place was decorated mostly by diy furniture and along with the red warm lighting anyone could feel the cosyness and the easy going of the party. Candle sticks were allover the place, giving light and texture to the walls and playing games with the small mirrors that were hung there. A warm green light was leading to the wardrobe…
Entrance
the hall
The table is already done
When the music started, I went to the garden with the handmade bar where I met Max who was welcoming the guests with a Lillet Spritz. After one (or maybe two of them…) I wanted to see what was happening in the kitchen… I found the way there through the back side of a garage. There I saw people preparing some appertisers like Nettles tempura with capers and orange cream cheese…
Max prepeares the lillet sprizt
At the same time, a girl was about to serve on a huge wooden plateau the catholic bite which was a crispy bread dough with plants butter cream.
The catholic bite!!! appetizer crispy burnt bread dough, wild plants butter cream
Appetizer:daikon ravioli like a pickles, lobster, strawberry, tarragon and vanilla
Elena!!! super high girl!!!
the company!!!
Overall, the kitchen was “on fire” while my friend was also taking good care of the desserts that were going to be served after dinner.
Chef Gregory Knuets set up the main dish of menu
Chef Gregory Knuets with the Pastry chef Nikolas Koulepis check up declension of asparagus for the first dish of menu
kohlrabi over the nife
The catholic bite : crispy burnt bread dough, wild plants butter cream
dishes set up
Max & Gregory
kohlrabi
declension-of-asparagus
Leaves : Nettles tempura with capers & orange creem cheese
Chef Gregory Knuets on the first dish of the menu
First dish a declension of asparagus, wild garlic mayonnaise, Reypenaer AOP shortbread & pink grapefruit
Main, low cooked veal, laurel oil, cauliflower, kohlrabi on the bbq, kale and 24 hours reduced juice
nikolas koulepis
Dessert: Rum Baba, strawberry, rhubarb and basil
The “gastronomique” experience was superb and when, at last, the parade of wonderful dishes was over, I left my camera, forgot for a while my being as a food photographer and mostly, food lover, and went on to finish the night with some wonderful cocktails….!
Thanks everyone for this wonderful night! I hope more like this will come in the future!!!
