Foodvice is a state of mind, it has to do with a constant curiosity about good food and a deep respect for the people who produce it and transform it

What has happened in the last year and a half to this poor blog?

Well, I have been working on a film project. This does not mean that I stopped cooking or eating. No, I kept on searching, discovering and enjoying. But I just had to give up the time it took to write it all down and take care of the exciting process of putting a film together.

Except that now, I am being reminded of the fact that making a film is a little bit like preparing a delicious dinner (for your audience) and that some time needs to be scraped aside to document some moments of culinary bliss.

That is how we came up with the idea of a “PRODUCTION COOKBOOK”. In the next weeks and months, until the film is completed, I will write down the dishes that accompanied the production team on their journey at the discovery of Brussels.

So I am crawling out of the shadow and into the spotlight! Don’t worry: you will not get measurements and dry instructions to follow but an insight into my “imaginaire culinaire”.