Limoncello!

Hey guys, Jules here! I know… It’s been a while and I’m so sorry for that!

Today a short, but nonetheless a post triggering our summer vibes!

We all know this yellow alcoholic drink called Limoncello! Limoncello is a typical Italian liquor, which is made from lemons.Lemons are truly “earth friendly”; every part of the lemon is used in our culinary, health, and beauty creations.

But… Did you already know Limoncello is easy to make yourself at home? This post is about the first step in our process making Limoncello. After this step you’ll need to wait for about 4 weeks before you can do the second step.

Our Limoncello is a strong one, but the flavor of the lemons is way softer comparing our Limoncello with any other from the supermarket.

Let’ s get started, shall we?!

What do we need?

  1. 4 BIOLOGIC lemons! It’s important you use biologic ones, because when buying lemons you’re not 100% sure they’re not sprayed with pesticides. Since we use the skin of our lemons this could influence our Limoncello in a negative way. On top of that it’s just not healthy.
  2. 0,5 l pure alcohol (95% < ).

Li1

Actually the only thing you need to do in this stage of making Limoncello is to zest your lemons. Normally zest means scraping little slices, but we took bigger pieces of the peel. It doesn’t matter how you zest your lemons, only make sure you don’t have slices containing the white pith below the zest, because this will make your Limoncello taste bitter.
If you don’t know what I mean by white pith: See here.

In my picture the lemons have already been zested. Notice how they’re still yellow. I removed the outer skin without touching the pith anywhere. 

  Li2

Combine your zest into a jar together with your alcohol and let is rest for 4 weeks in your fridge so the flavor of your lemon peel becomes one with the alcohol.

Li3

It’s handy to put a label on your jar mentioning the date of making your first step!

See you in 4 weeks!

 

Cod fillet, mashed potatos based on chicory and a fish sauce

Friday: fishday!

Today I’m going to talk about CODFISH, one of my favorite fish. It’s generally known codfish is highly appreciated in our culinary world.

I mostly prefer cod fillet, not only because of its loose and soft structure, but also because of its lack of fish bones. I don’t really like it when I constantly feel those in my mouth. It does not improve my appetite!

Recently my mom made cod fillet and trout with mashed potatoes based on chicory and a fish sauce. This dish is perfect to serve when dining with your whole family in the weekend. It’s easy and delicious!

Note: trouts do have these little fish bones in their structure, so if you don’t like that, just keep it basic with cod fillet.

DSC_8304 DSC_8269
HUNGRY YET? LETS GET STARTED! 

The fish

  1. Fill your oven plate with codfish and trouts
  2. Put some tomatoes, onions and lemons on the fish: you can also fill your trouts themselves with lemons, onions and some thyme so you’ll get this full flavor all into the fish. Of course don’t forget to add pepper and salt (in and on your fish).

DSC_8262

NOTE: cut your cod fillet into little pieces, because trouts don’t need as much time in the oven as codfish does. You can also put some bacon on your codfish, this will make sure your codfish stays juicy.

  1. Sprinkle olive oil all over the fish and some thyme
  2. Last but not least put some butter on each fish
  3. The fish will need about 20 minutes / 30 minutes at 160 degrees: if you want to check if your fish is cooked enough: try to pull out the fin. If this goes easily your fish is ready!

NOTE: first cook your potatos. When they’re halfway, put your fish in the oven. Like this everything will be ready in time all at once.

DSC_8272

Chicory

Before we get started, I need to mention it is really important you DON’T use a Tefal pan. The best way to bake your chicory is an inox pan. This will make sure your chicory will bake very hard and will get this good brown baked color. On top of that, make sure your pan is HOT!

NOTE: don’t wash your chicory. Otherwise, there will be too much moisture.

  1. Cut your chicory into little pieces
  2. Use a big pan, because a big amount raw will be a little one once baked
  3. Make sure your pan is hot and your butter is already getting brown before adding the chicory: we really need this PPSSHHT sound when adding the chicory!
  4. Let it bake on a high fire for a while, it’s okay to get this brown color, but watch it: don’t let it burn!
  5. Pour sometimes into it. Once you have the feeling your chicory is baked brown enough, put it on a low fire and make sure it cooks further. Like this the chicory will somehow “caramelize” itself.
  6. Once your chicory gets sticky, add a small amount of water into it: this will be the second PPSSHHT sound! 😉 After some more cooking, your water will be cooked away and your chicory will be ready enough to serve.
  7. Add some pepper and salt to it, but not too much, because I think chicory doesn’t need much herbs, but this is personal.

NOTE: lots of chefs add some sugar to their chicory to give them a sweet flavor, but I don’t think a vegetable needs to be sweet. We never add sugar to it.

DSC_8274

The mashed potatos

Not everyone’s mashed potatos are as good as they need to be. Good mashed potatos are soft, creamy and tasty! Sometimes the soft and creamy part is difficult for some people. So, I’ll share it anyway.

It is VERY important you add butter and eggs to your potatos. Only like this you’ll get this creamy structure. Depending on the amount of potatos you’ll add more/less. I added 2 eggs, some milk and butter to it. Next to that I used nutmeg, pepper and salt. I finished the mashed potatos with parsley. I always like the green touch in my food. It’s a little extra-thingy to the dish.

Last but not least: add your chicory to it!

DSC_8289

The fish sauce

  • 200 ml water + fish bouillon cube
  • 200 ml white wine
  • 200 ml cream
  1. First add 200ml water to a pan. Heat it and add one cube fish bouillon.
  2. Add 200 ml white wine and 200 ml cream to it. Let this boil for a minute.
  3. Once boiled shut down the fire.
  4. Add pepper
  5. Thicken your sauce with Maizena
  6. Add some mustard (1 spoon) to idd: this gives your sauce a spicy boost!
  7. Let it cook again (not too long)
  8. Add parsley and shrimps

NOTE: add your shrimps and parsley only the very last minute before serving your dinner. Otherwise the ingredients will already weaken.

DSC_8299

Happy Fishfriday!

Citytrip Milan

Hey Guys! As some of you know I went to Milan for my birthday! If I need to make a summary about this trip it would be sunny, shoppy and tasty!

In this blogpost I’ll recommend some places we went to. Without good food, a holiday isn’t complete, so lets get started!

Everyone loves a good smoothie right?
Well, in case you’d love to sit down for a minute after a walk or you just want to have a cosy evening: BAR MALPIGHI!

It’s mostly a local bar, since it’s not in the tourist area. You can enjoy cocktails, smoothies, beers, … Anything you like! And like in any Italian bar you’ll get some potato chips and olives with it.

On top of that the bartender was really friendly and quite funny. We didn’t really know what to drink so we asked to surprise us. She made my sister a really good smoothie consisting of carrots and pineapple. I think this is a typical Italian one, because we saw this smoothie almost everywhere.

My mom took a glass of wine and I decided to go for a Gin Tonic. I think her definition of Gin Tonic is somehow different *laughs*: lots of gin, no tonic. It was really heavy!

Address: Via Malpighi 9, 20129 Milano, Italy

Hungry and in the mood for a good bite? LUNCHTIME!

If you’d like to enjoy a salad, a sandwich, a panini, a soup, … Panini Durini is a good place to go! You can find them all over Milan.

My mom took a salad, while my sister and I enjoyed a sandwich. Together with our lunch we had this heavenly great smoothie again like we had in Bar Malpighi. This time it had 2 more ingredients: apple and ginger. This one was even better!

So if you want to enjoy a smoothie at home: Apple, Carrots, Pineapple and Ginger are the holy ingredients!

I had a sandwich consisting out of chicken, smoked cheese, salad, tomato and mayonnaise. My sister had one with Roast Beef, Cheese & Rucola. Here are some pictures to demonstrate how delicious it was! 😀

Mi1 Mi4

Delicious ravioli della casa, cosy-non touristic place and cheap?! YES PLEASE!

If there’s one place I’d recommend for the full 100% to everyone it would certainly be: EPPOL!

This place is REALLY trending, so If you’d love to have dinner or lunch over there: make a reservation or go early enough so you’ll be able to have a spot.

All three of us each enjoyed a pasta. My sister and I even had a dessert and our mom enjoyed 2 glasses of wine. On top of that we got some appetizers of the house and that only for 55 euros! I know right, What are you waiting for?! Here’s a picture of my sisters pasta with truffle.

Mi6

Address: Via Marcello Malpighi, 7, 20129 Milano, Italy

Good Filet Pur, octopus or a palet antipasta?

ROVELLO 18! This is a cosy restaurant where we enjoyed one hell of a filet pur. It was cut into little slices dressed with Parmesan, olive oil, pepper & salt together with some baked potatos. Nothing more, nothing less. Italians don’t use sauces with their meat, so know that. You can order some side dishes with it like spinach, broccoli or cauliflower. Very basic, but tasty and that’s all we need!

Mi9 M7

When we entered this place, we immediately saw a wide range of wine bottles. My mom recognized a wine we had before at home, so our appetite to have dinner was 100%!

Last but not least the dessert my sister enjoyed was really delicious too. It was some sort of chocolate cake.

The owner is a very friendly old man. He’s adorable. On top of that he has a dog sitting on a chair under a table. She even had a bow in her hair! Really cute! This means this place is filled with warm people, because not everyone allows a dog in a restaurant.

I need to mention this address was also recommended by Michelin, so this address is a little more expensive.

Address: Via Tivoli, 2, 20121 Milano, Italy

Another cosy restaurant, with live music in the evening?! PERFECT!

RONCHI 78! This restaurant had really nice bartenders dancing and singing along with the music. No worries: this music was not too loud and even GOOD! The good old music days with Dire Straits, Phil Collins, Michael Jackson, …

The anti pasta plate we had was really good. They even served some sort of Américain Préparé (minced beef) with it, which was really tasty on a piece of bread with pepper and salt.

I need to mention this restaurant is specialized in MEAT, at least this is what we read in a book. Next to that I heard that their Risotto is an eye-catcher.

The filet pur we had was really good and served with mushroom sauce and baked potatos together with thyme. Also here you could enjoy side dishes.

Starting from 22h there’s live music to enjoy while you’re there. Ideal to set the mood! Unfortunately I did not have the opportunity to make pictures.

Address: Via S. Maurilio, 7, 20123 Milano, Italy

I think I spend my holidays very well, don’t you? 😉 Good food, sunny weather and a lovely city. Hope you enjoyed my post! See you soon.

Briouats with vegetables

Hey Guys! As some of you might know yesterday was my BIRTHDAY!

This means: good food!

We started our family dinner with an amazing appetizer I definitely want to share: BRIOUATS! A briouat is a sweet puff pastry of the Morroccan cuisine! I loved it! We found this recipe in a book of Pascale Naessens called ‘Mijn pure Keuken 2’.

b3

It’s handy to mention that you can prepare these in advance. My mom did it too, and the briouats were still on point! Make sure you store them in layers butter paper in your fridge. This will prevent them from sticking to each other. (see picture)

B2

Excited? I thought so!

NOTE: We used 2 packs of brick pastry, 8 sheets a pack. We cut them in 2, so this means 16 pieces Briouats a pack.

Ingredients
– 2 onions
– 3 cloves garlic
– 2 zucchinis
– 6 carrots
– 2 packs brick pastry
– Coffee spoon Kurkuma
– EXTRA: parsley or coriander

NOTE: the amounts are not that precise! Just play with it!

Well… How to make them?! EASY!

  1. Grate all vegetables (individually) with a mandoline or cut them into very small slices
  2. Stew your onion and garlic with some salt and pepper
  3. Add all other vegetables to your stewed ones and let it cook on a low fire for a while
  4. Last but not least: add some more herbs! Pepper, salt and kurkuma! Kurkuma will give your vegetables this yellow/orange color! (see picture) Last but not least: ENOUGH fresh coriander. Coriander gives your briouats the typical fresh flavor.

b1

  1. Put your vegetables on your brick pastry and fold it. Use some egg yolk to make sure it sticks.
  2. Before you put your briouats in the oven: grease your briouats with olive oil so they become crunchy!
  3. The briouats will need 160 degrees for about 10 minutes: after 10 minutes, turn around the briouats and bake them again for 10 minutes. Like this each side gets enough heat.

NOTE: don’t use a baking sheet, but a roster! Only like this your briouats will get crunchy. If you use a closed sheet, the bottom will be weak.

PS: my mom served these briouats together with a dip sauce: Raita , a typical Indian sauce. This could be tzatziki too. 

ENJOY!

Bokkenpootjes

Today I want to share a new dessert recipe called Bokkenpootjes! They are simple, delicious and maybe a perfect gift for your loved one for the upcoming valentine’s day.

As we all know: baking is not a piece of cake. It requires precision, patience and the only way to get better is to practice as much as possible. I decided to give it a try and the result was tasty enough to share it on my blog.

B16

The recipe is based on a version by Roger Vandamme (which you can find on the website of njam!) but I decided to give it a bit of a Jules twist.

NOTE: It takes some time to make them. I needed around 3 and a half hours.

Thrilled to make them? Lets begin, shall we?!

What do we need for the biscuit? (20pieces)

  • 200g egg white (about 7 eggs )
  • 125g almond flour
  • 175g powdered sugar
  • 225g sugar
  • 40g flour
  • a pinch of salt
  • almond flakes

What do we need for the crème au beurre?

  • 187g milk
  • 112g sugar (1)
  • 12g sugar (2)
  • 1 dried vanilla fruit
  • 2 egg yolks
  • 20g pudding powder
  • 240g butter

What do we need for the chocolate sauce?

  • 350g chocolate
  • some cream

Biscuits:

  1. Beat your egg whites together with your sugar and salt until it becomes a sticky white mass. (see left)
  2. Use a spatula to mix the mass with your almond flour and powdered sugar (make sure you mix it gently and don’t use a mixer: the batter needs to be light and a mixer prevents this from happening) (see right)
  3. Sift your flour and add it to your batter.
  4. Put the batter into your pastry bag and make sure there is no air in it.
  5. The biscuits will need 12 minutes at 170 degrees. I think 160 is even better.

NOTE: Before baking your biscuits in the oven, you can first make your crème au beurre because that will need to cool down in the fridge. Meanwhile, you can start baking.

NOTE: If you have a new oven these temperatures will be good enough. If your oven is already some years old: they need probably more baking time at a higher degree. It’s something you’ll need to figure out yourself. My first bake-session of this dessert was not good. I used 15minutes and the biscuits were too hard. My second bake-session was better, because I baked them only for 12 minutes. Originally the recipe says 180 degrees, but that is way too high, at least for my oven. 

Coll1

Coll2

 Coll5

Before and after baking! Don’t forget to add your almond flakes! 😉

Crème au beurre:
I normally make my crème au beurre differently, but this time I followed Roger’s recipe. I did only use half of the required ingredients because I felt that the amounts were way too high.

Before we get started: make sure your butter is already out of the fridge. We do this to make sure that we reach room temperature, as this will improve the mixing process later on with the pastry cream.

  • Beat the sugar with the cream, egg yolks and pudding powder.
  • Cook your milk, sugar, vanilla marrow and vanilla fruit together. Make sure you stir all the time.

B10

Note: use a low fire, this prevents the milk from boiling too fast.

  • Remove the vanilla fruit and pour the beaten cold mass in a hot pan together with your milk. Don’t throw it all together at once, but slowly add small amounts over time. Keep stirring.
  • Once you have this thick pastry cream: put it in a bowl, cover it and let it cool down in the fridge.
  • Mix your butter with the pastry once it’s cooled down.

B12    B13

Chocolate:
Put some cream (just a little bit) in a pan on a low fire together with your chocolate. I used some cream because it prevents the chocolate from sticking to your pan.

NOTE: if you used some cream to melt with your chocolate, your chocolate will be less stiff after cooling down. But I don’t mind that. So I did it anyway! ;D
Coll3

 

Spring rolls BIS

Since we had lots of ingredients left over, we made spring rolls the day after too. This time we did not use minced beef. We made some with chicken filet pieces and some with scampi pieces.

This time we served them together with some scampi’s. Mom also made a different sauce, because we had not enough black bean sauce left over.

So, how did she make the sauce this time?

First put a spoon brown sugar into a bowl. Add some hot water so the sugar will melt and become liquid. Once you have done the first step it’s all about adding the rest: 1 or 2 spoons fish sauce and 1 or 2 spoons soy sauce.

Squeeze a complete lime into it, add some cut pieces garlic into it, some pepper, some mint and some coriander and you’re all done!

Make sure you taste your sauce after. There needs to be a balance between the sweet, the sour and the salt.

Curious about the result? Bon appétit!

rollsscampi

Spring rolls

Today I’m going to share this healthy starter recipe with you: chicken-scampi springrolls! You might wonder how I came up with this idea? Well a few days ago we celebrated my brother’s birthday. He absolutely loves asian food and that’s why my mom decided to prepare this.

She based her recipe on one created by Quyen Truong Thi, the owner of the Asian restaurant Little Asia in Brussels. We once had dinner over there and it was absolutely amazing. You can find more of her recipes at njam!.

Anyway, let’s get started shall we?

Chicken Scampi meatballs:

What do we need?

  • 400gr chicken filets
  • 200gr scampi
  • 1 clove garlic
  • breadcrumbs
  • peanut oil
  • coffee spoon salt
  • coffee spoon sugar
  • table spoon fish sauce

Most of the time people make meatballs out of pork mince, beef mince or a combination of them both. We decided to mix it up a little bit: Chicken and Scampi! Not that we wanted to try something new, but we had to create our own minced beef after my mom totally messed it up. She added way too much salt to the already bought one and you might have guessed it: it was absolutely not eatable.

So how do you create your own Chicken and Scampi mince? Easy! You take some chickenfilet, add some scampis and blend them all together. We had to blend them apart, but if your mixer is large enough you can do it all at once.

After the mixing part is done you add the rest: salt, sugar, fish sauce and the cut pieces of garlic.

Knead it, but if you think your mince is too liquid you can always add some spoons of breadcrumbs to make it more solid. This will help you roll the balls.

Last but not least: bake the meatballs! We prefer to use a tefal pan, because it makes sure that your meat won’t burn. Also, make sure to use peanut oil. Olive oil doesn’t belong in the Asian kitchen and peanut oil has a more neutral flavour.

B3

b10

b9

 

Spring Rolls (4p) :
What do we need?

  • mint
  • cucumber
  • coriander
  • courgette/zucchini
  • rice paper
  • iceberg lettuce
  • 100gr rice vermicelli

Mise-en-place:
We recommend you cut your vegetables first before you roll the spring rolls. It makes it easier for you when we finish up this starter:

  1. Put your rice vermicelli in a bowl
  2. Boil some water
  3. Put your boiled water in the bowl with rice vermicelli and let it soak for several minutes
  4. Cut your iceberg lettuce into little slices
  5. Cut your cucumber into little slices
  6. Cut your courgette into little slices
  7. Cut your coriander into little pieces
  8. Cut your mint into little pieces

Cut some of your baked meatballs into little pieces (1 ball for 1 spring roll)

NOTE: during summer you can add some slices of apple to give your rolls some kind of freshness

B2 b1

Done? Then start rolling! First drown your rice paper into warm water. Afterwards you place the paper on a towel to let it dry a bit (you don’t want your spring rolls to be too wet). Put some lettuce, cucumber, coriander, mint and meatball pieces on it and roll it together.

b6 b8

Dip Sauce:
What do we need?

  • peanut oil
  • 1 clove garlic
  • black bean sauce
  • coffee spoon sugar

Cut your garlic into little pieces and throw it in a heated pan. Keep an eye on it, because garlic can burn really fast! After that you add some black bean sauce. Our recommandation: 3 to 4 spoons for 1 clove of garlic.

Dilute your sauce by adding some water. If you think it tastes too salty you can always add a teaspoon of sugar to balance out the salt levels of your black bean sauce.

B11

TADA! Delicious healthy starter. Enjoy!

NOTE: you’ll have lots of meatballs left, because you won’t use them all for your rolls. You can serve them together with your rolls, so your guests or family can taste these balls apart from the rolls. They’re delicious themselves too. I prefer them hot.

b12

Red Bell Pepper Soup with chorizo meatballs

Hello everyone. I promised I’d be back soon, so here I am!

Today I’m going to share one of my favorite soups: Red Bell Pepper Soup. Normally I’m not really a fan of Red Bell Pepper, but this soup really got my attention since last year.

A year ago, I celebrated New Years Eve with one of my best friends. Her parents own a Bed & Breakfast called Het VuchterhofSee Here ) where we stayed the night. At dinner, her mom served this soup and I LOVED it!

Now a year later, we had breakfast over there, after having a second New Years Eve together. And guess what: she made this soup again! Of course I had some for lunch.
This made me realise that I should share this soup on my blog. Not only because I like it, but also because it’s so easy to make!

Originally the recipe is from a Belgian Chef called Jeroen Meus. This recipe is to be found in his book Mijn 200 Klassiekers. He serves his soup with chorizo meatballs.

So what do we need? (4 p)

For the soup
2 onions
parsley
bay leaf
thymeDSC_8067
pepper & salt
2 dl white wine
5 red bell peppers
2,5 Chicken Bouillon cubes
1 teaspoon curry powder
1 teaspoon red bell pepper powder
100 g cheese with herbs (I used philadelphia with ail and fine herbes)

For the meatballs
100 g chorizo
250/300 g minced meat
100 g breadcrumb
1 egg

Soup

To begin cut your onions and red bell peppers into pieces and bake them in a cooking pot. Use enough butter to bake them, because onions absorb much of the butter. While baking your vegetables make sure you stir enough in your pot. If you think your vegetables are cooked enough, add your curry and red bell pepper powder.

DSC_8074 DSC_8075

Now add 2 dl white wine, this is normally the size of a drinking glass. It doesn’t matter what wine you use, because the alcohol will disappear anyway. It just gives some little flavor to your soup. Once added, let the soup simmer for a bit.

While simmering add the herbs (bay leave, parsley & thyme). Of course you’ll need to remove your bay leaves after. They only add some flavor to your soup.

DSC_8076 DSC_8069

Once the herbs are in the soup, you can pour 2l of water into it together with 2 and a half chicken bouillon cubes. Of course you can use 2l fresh selfmade bouillon, but this takes time to make. This needs to simmer for about 20minutes on a low fire.

DSC_8079 DSC_8084

Last but not least mix your soup and add your cheese with herbs after. This will melt into your soup.

Normally you won’t have too much skin left of your red bell peppers. But you can sift your soup if you like.

 Chorizo Meatballs

Cut your chorizo into very little pieces. Take a bowl to put your minced beef and chorizo in. Add one egg and bread crumbs to it. Some pepper and salt and VOILA: you can begin squeezing! According to the recipe you need to add some salt to it too, but chorizo is already salty and don’t forget you put cheese in your soup. You can first taste your soup and decide whether you like some more salt or not. Once you got too much salt you can’t go back!

DSC_8088 DSC_8090

Bake your meatballs and serve them with your soup.

BON APPETIT!

Chicken salad with green mint salsa

Hello everyone! I know it’s been a while since I wrote a blogpost! Sorry for that! It has been busy weeks with Christmas Holidays and my exams.

Today I’m going to share a very healthy salad my grandmom made a few weeks ago. Already from the start she put it on the table I already had the need for tasting it! Such a beautiful plate, with all those different green tints.

Salad1

What do we need for this mint sauce?

Cream
Bunch mint
Bunch parsley
2 toes garlic
Lime juice
Corn oil
Jar sour cream
Salt & Pepper
A spoon of mustard

 What do we need for the salad?

Chicken
Asparagus
Honey and sugar
Different types of salad (own choice)
Some carpers

First blend your herbs (mint, parsley and garlic) into very small pieces. After that, mix your sour cream under your herbs. Be careful you don’t mix too hard, because otherwise your cream will become butter. To finish add some corn oil, lime juice and a spoon of mustard.

If you think the sauce is a bit too thick you can add some water or milk to it. Last but not least add some salt and pepper depending on your personal taste.

TADAAAAA this will be your green healthy mint sauce!

SauceBefore you begin making your salad bake your chicken slices and cook your asparagus.
After that, take a scale to put your salad on. I used three different types of salad: lamb’s, oak leaf and iceberg lettuce. Spread it on the plate together with your slices baked chicken and your asparagus. Preferable cut your asparagus into slices, because the texture is sometimes diffitult to eat. Add some carpers and you’re all done!

Add your mint sauce and dressing (honey, sugar or other substances you like), only just before presenting it on the table, otherwise your salad will be wet in no time. My grandma used honey and sugar to give it a sweet touch, but of course this makes it less healthy. 😀 Add it if you like, if not, just leave it out or use another healthy dressing.

My family loved this salad, so grandma put the sauce in a bowl on the table so everyone could take some more if they liked it.

Plate

Salad2

 

ENJOY! I’ll be back soon.

Poule & Poulette

A few days ago we decided to have dinner in Poule & Poulette which is to be found in Antwerp city.

I would not quote it as a restaurant, but rather as a really cosy place to go to with your friends or with your kids. Chicken, apple-sauce and a salad together with fries, croquettes or baked potatoes. What else does a kid need?!

ML4  ML1

Like the name already reveals its concept: they only serve dishes with CHICKEN! Since I love chicken, I thought it would be nice to share this address. On top of that it’s not expensive: we paid 80 euros for 4 people.

You can choose between different preparations of chicken:

  • chicken roasted on wood fire with the choice whether you like classic spices or thyme, garlic and lemon
  • the ordinary chicken breasts
  • the well known vol-au-vent
  • waterzooi
  • wraps with chicken
  • spring rolls with chicken

Together with your chicken, you can choose for different sauces: I took the housemade sauce: Poule&Poulette sauce! This was DELICIOUS! I don’t really know what ingredients it consisted of, but the flavor was really on point. It was made of bacon and mushrooms. I really recommend you to try this sauce out!

For the ones who like having a bite before dinner, you can have chicken nuggets or chicken wings as an appetizer. These are served with a sauce too: this was a green sauce. Really tasteful too.

The restaurant itself has a somehow different style: when we settled it felt like we were in a chalet in the middle of the Ardennes. The whole interior was made out of wood. On each table there was a sort of holder for the cutlery, napkins and the spices.

ML3ML2ML5

 

 

 

 

 

 

On top of that each table has this cute little red light you can light on when you want a waiter at your table. This is really a nice idea.

I think the ONLY negative thing here is that you can’t visit this place with big groups, because all the tables were really small. But I read on their website there are 3 locations where they’re to be found. The tables at our location were really small, but maybe the other locations have more possibilities.

http://poulepoulette.com

Enjoy.