#bhv

#bhv

The splendid art nouveau Les Brigittines is a Belgian culinary institution, where chef Dirk Myny has overseen the kitchen for 35 years. He daringly reinterprets classic Flemish recipes with dishes such as smoked eel mousse and succulent pork belly with a tart cherry ale vinaigrette.

The sourdough crumpets are a must-order and they come with some delightful accompaniments - the dressed Dorset crab and the duck liver parfait with Yorkshire rhubarb being our favourites.

Henry Harris describes his experience as the head chef and co-owner of Bouchon Racine as 'my most favourite three years of cooking and restaurant ownership.' He emphasizes the importance of creating a space where guests feel 'loved and valued'.

Chef Frédéric Lorimier spent nearly a decade at La Vague d'Or in Saint-Tropez before opening here with partner Camille Gouyer in 2021, achieving two Michelin stars within four years.

Quality chocolate delivers better flavor, texture, and overall experience. Higher-quality cacao has more complexity, with notes that can be fruity, nutty, floral, or earthy instead of simply sweet or bitter. It also melts more cleanly because it relies on cocoa butter rather than cheaper fats.

Often nondescript from the outside and thus easy to miss, these cosy, homely, rustic cafe-style bars typically have plain dark-wood furniture, candles on the tables, aged knick-knacks and faded pictures. There will be dim lighting, usually from antique-style lamps, and they make ideal hubs they are often referred to as a surrogate living room.

Designed by Vi.architectuuratelier, De Zwarte Fles office renovation stands on the village square of Zwijnaarde near Gent, Belgium and brings new working life to a former country house shaped by four centuries of change. The project combines a restoration with a compact office addition fronted by a decorative facade, allowing the historic building to return to a residential presence while supporting a contemporary studio program.

Travelers often overlook tiny European countries, but, as I discovered on a recent trip to Luxembourg-Europe's seventh-smallest nation, with a population of just 699,000-there's much to discover in these hidden gems. Last summer, I visited my aunt, who has lived in Europe for over 20 years, with stints in Paris, Vienna, Zug, Switzerland, and now, Luxembourg. We spent three days touring the historic city nestled between Belgium, Germany, and France. It's built on a rocky plateau overlooking deep gorges, a sweeping canyon, and surrounding countryside.

Home Sweet Home is an exhibition at MAD curated by Connie Hüsser that examines the concept of home through the typology of the . The project brings together more than 75 birdhouse designs by Belgian and international designers, including Sabine Marcelis, Muller Van Severen, Max Lamb, Philippe Malouin, Shishi San, and others. Through this collective body of work, the exhibition positions the birdhouse as a design object that connects architecture, care, and coexistence across species.

Airelles is preparing to open its first property outside France this April, and has unveiled the culinary team that will lead its three dining venues in Venice: Nobu Matsuhisa, Jean-Georges Vongerichten, and Norbert Niederkofler. Guests of Airelles Palladio, Venice can anticipate Matsuhisa's famed omakase and Japanese fusion at Matsuhisa by Nobu. Palladio, by Jean-Georges Vongerichten, will mark the chef's first Italian opening, following outposts in New York, Tokyo, and most recently London, and will occupy the historic Palladio building

Lines often form outside the doors of those looking for their choice of French fries, sauces, and toppings - and some of these orders aren't simply topped, they are towers.

The best Brussels sprouts have deeply caramelized and crispy outsides, while having a meltingly tender interior. That requires sustained levels of high heat that can cook the inside faster than the outside will burn, and there is no better way to strike that balance than deep frying them.

Often relegated to canteens and freezer aisles, chicken fricassee rarely gets the attention it deserves. Here, it's treated with care: pasture-raised chicken from northern German producer Lars Odefey is gently cooked in a classic sauce based on a fine chicken broth, served with regional mushrooms and carrots.

A chocolate box is not a substitute for true love. But sometimes it's close enough. The best chocolate boxes can offer all the complexity and intensity of a brief love affair, and more variety than some lives. Sometimes, only the best will do. And these days, the best chocolates in existence are a mere mouse-click away, able to be ordered online and sent to your favorite human being on earth (even if it's you).

Israeli chef Assaf Granit shifts focus from Mediterranean cooking to Eastern European Jewish cuisine at Boubalé, located in the Grand Mazarin hotel steps from BHV. The menu draws on Ashkenazi traditions - borscht, chicken liver, pastrami, and potato-forward preparations inspired by Granit's Polish grandmother. The vast dining room manages warmth through maximalist touches: doilies, colorful glassware, and grandmother-approved murals. Standout dishes include salmon floating in borscht with pickled turnips, Israeli couscous risotto with spinach, and an exceptional chocolate mousse drizzled with olive oil.