A Taste of Belgium

Belgium’s gastronomic specialties once again take centre stage in this year’s Semaine Nationale du Slow Food (Slow Food Week) as the country’s ten lively convivia host a number of interactive and dynamic initiatives throughout the nation. From September 18 to 26, from the plains of Anvers to the cosmpolitan capital of Bruxelles, all four corners of the country will unite in defence of the pleasures of food, through the discovery of local products and producers, biodiversity and long-lost as well as newly-found recipes.

Of great importance to the national event has been the activity of the Brussels Karikol Convivium, which will be celebrating the city’s eco-gastronomic richness in its third edition of Gouter Bruxelles. For a whole week, locals and tourists will be able to see a different side to the town, appreciating some of the many green spaces Bruxelles has to offer with picnics in the park and ‘tasty’ promenades. A number of culinary workshops and conferences will also take place and participants will be able to savour a diverse range of menus created ad hoc by chefs using only local products in a number of restaurants around the city.

The Les Vertes Vallées Convivium in Saint Sauveur will hold a farmers’ market and, through its culinary workshops for children, will promote eco-gastronomic education. The Liège Convivium will take part in the ‘Salon du Développement Durable’ with several stands and has organized a variety of conferences and tasting sessions. The ‘P’tis Gris’ Convivium of Namur will also devote some of its attention to the education of children through bread-making workshops and aims to involve the general public through guided tours of orchards and fields in order to discover local produce. The city of Silly will host an organic wine-tasting session accompanied by local and seasonal Tapas.

Another successful edition of Belgium’s Slow Food Week delineates itself, with particular attention revolved towards children, as well as a decidedly “hands-on” approach in order to boost participation and create awareness of the Slow Food philosophy.

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