Inflight Magazine of Brussels Airlines

Indulge

Favourite restaurants and foodie titbits from Brussels Airlines’ short-haul network

Café Vaudeville BRUSSELS
11 Galerie de la Reine, tel. , cafeduvaudeville.be

Karl Marx was a frequent
visitor at Café VaudevilleStroll down the city centre’s breathtaking Galerie de la Reine and it’s impossible to miss the Café Théâtre du Vaudeville, which is almost as famous a landmark as the Galeries themselves. Karl Marx and Friedrich Engels were frequent visitors to the café when it opened in 1847, and later, Victor Hugo and Auguste Rodin were also reputed to be regulars.

Today, the Café du Vaudeville is a chic spot where you can sit at the outside terrace and watch the beau monde go by or dine in surrealist style upstairs. The food is fusion with a Brussels stamp throwing up some extraordinary combinations – heart-shaped Brussels waffles with foie gras or smoked salmon anyone? More standard fare includes delicious stoemp, a solidly Brussels dish that’s basically mashed potatoes and vegetables with sausages, a sort Café Vaudeville BRUSSELS 11 Galerie de la Reine, tel. , cafeduvaudeville.be of upscale bangers and mash. But the prize for inventiveness has to go to the all-chocolate menu, which manages to get chocolate in myriad forms into starter, main course, dessert and even coffee. Drop in in the afternoon just for a coffee and you’ll get a tiny Foodie corner I Know How to Cook (Phaidon Press, €28) October’s an exciting month for foodies. Seasonally speaking, it’s bonanza time, with pumpkins, apples, pears and mushrooms looking good. There’s also a brace of food festivals happening across the network and a new crop of cookery books out. Pick of the bunch is Ginette Mathiot’s I Know How to Cook. The grande dame of French home cooking has been teaching Gallic families how to cook for generations, but this is the first time the six million-selling tome has been published in English. Best of all, the recipes are easy to execute. You’ll be knocking out snails with chablis and banana flambé in no time. “21” serves classic Hungarian cuisine in stylish digs Hungarian food in Budapest. 21 Magyar Vendéglo, located in the Castle District, also Karl Marx was a frequent visitor at Café Vaudeville pot of delicious chocolate mousse on the side. The bill is good value – expect to pay about €25 per head – and as a sweet little extra, produce this copy of b.there! or your Brussels Airlines boarding card and they’ll give you a complimentary glass of champagne.

21 Magyar Vendéglő BUDAPEST
Fortuna utca 21. 3, 21restaurant.hu

“21” serves classic
Hungarian cuisine in
stylish digsThere are plenty of places – usually oozing in folkloric atmosphere – to eat traditional Hungarian food in Budapest. 21 Magyar Vendéglo, located in the Castle District, also serves classic Hungarian cuisine (albeit, often with a lighter touch). But its stylish digs prove it’s possible for Hungarian food to be both sophisticated and delectable. The floors are smooth hardwood, the walls are exposed brick, and the lighting is subtle. While there are ubiquitous classics like goulash soup and chicken paprikás, “21” digs deeper. For example, it offers several dishes featuring local crawfish, which were once abundant in Hungarian cooking but now mainly exist on the pages of old cookbooks. For dessert, the Styrian gnocchi baked in lemon sour cream sauce is hard to beat. “21” has its own wine label and the brief wine list stocks solely Hungarian wine with a nice mix of larger wineries and lesser-known ones. Nonimbibers will love the sodas fashioned from the house-made fruit syrups (another Hungarian tradition). Expect to pay from €55/ HUF 15,000 for three courses for two including wine.

Foodie corner
I Know How to Cook (Phaidon Press, €28)
October’s an exciting month for foodies. Seasonally speaking, it’s bonanza time, with pumpkins, apples, pears and mushrooms looking good. There’s also a brace of food festivals happening across the network and a new crop of cookery books out. Pick of the bunch is Ginette Mathiot’s I Know How to Cook. The grande dame of French home cooking has been teaching Gallic families how to cook for generations, but this is the first time the six million-selling tome has been published in English. Best of all, the recipes are easy to execute. You’ll be knocking out snails with chablis and banana flambé in no time.

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