may2014
16
FLYTO
brussels
frommorethan50europeandestinations;
milanlinate
threetimesdaily;
milanmalpensa
threetimesdaily.
brusselsairlines.com
Jean-PierreGabriel
Belgian foodauthor Jean-PierreGabriel spent three-and-
a-half yearsworkingonhis latest book
Thailand: The
Cookbook
.The result is abeautiful, colourful compilation
of recipes and tales from the south-eastAsian country.
“
Thailand: TheCookbook
is about one simple idea: travellingand collecting recipes and
stories from theMyanmar andLaotianborders toPhuket and further, from thehills and
slopes in thenorth to the southernSongkhla.This jobhad tobedone, because I amafraid
that anumber of recipeswill no longer be cooked in the future,”he says.
Mycity
ona
plate
eat
words
maresamanara
InBrusselsJPG
recommends:
✒
Breakfast
The
freshcroissants
andchocolate rollsat
Charli
(RueSainte-Catherine34)
areout of thisworld.There
arealsosandwicheswith
homemadepesto.
✒
Lunch
Atweekends, you’ll
findantiques loversat
LeWineBar Sablondes
Marolles
(RueHaute 198). It
hasoutstandingFrenchwines.
✒
Dinner
Choose
moules
parquées
(rawmussels) or
filet américain
(steak tartare)
at
FritureRené
(Placede la
Résistance 14)–a fascinating,
hiddenplace.
✒
Supermarket
Freshmed
(Ruede l’Escadron35) isa
MiddleEastern (andmore)
supermarket ownedby four
Syrianbrothers.
✒
Ice cream
It’s impossible
to forget thechocolatesorbet
at
Comus&Gasterea
(Quai
auxBriques86).Theymake
icecreamsandsorbetsdaily.
Thelastsupper
Milan is throwinganine-day feast,with
theentirecity turning intoa restaurant
forMilanoFoodWeek.From 16-24May
thereareworkshopsdedicated to food
fromevery Italian region,cookingclasses
for teenagers,street foodstallsand
special offersat thecity’sbest trattorias.
milanofoodweek.it
Thepiemaybegoodbut
what’sunderneath is
evenbetter.Thispretty
patternedAnnette
StonewarePiePlate
by
Art etManufacture
isabeautiful addition
toanyspringparty.
Quicheanyone?
€54, food52.com
JAMESRANSOM
FromFrance,with love
Say
bonjour
toahamperof French treats, lovinglypacked inParisanddelivered
todoorsall acrossEurope.Eachmonth thegood folkatBonjourFrenchFood
gather their favouriteseasonal delicacies, fromBrittanysaltedcaramels towhole
duck foiegras,put them intoagourmethamperandsend tograteful
francophileseverywhere.
From€35,bonjourfrenchfood.com
Bitofadish
