Describe yourself, your background and what you do today.
I am a 45+ years old brusseleir, in love with my city, working as a financial analyst and with a passion for food and gastronomy. I also blog my recipes and food coups de coeur on cookandroll.eu
How has where you come from shaped who you are?
The relatively small size of Belgium has always made me think that it’s quicker to be abroad than in our own countryside. That may explain my passion for travel and international food, as well as the typically Belgian attitude of open-mindedness.
On a personal note, what would you say you’re the proudest of?
Definitely my blog, and the whole foodie thing happening around it.
What do you think distinguishes Belgium, and its people, from the rest?
Openminded, always ready to try new tastes and foods, experimental. Exoticism on a plate.
If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Frédéric Nicolay, for the many spots he opened in Brussels, especially in the city’s “difficult” areas, helping us discover them.
Nicolas Decloedt for the way he spotlights the best seasonal and small-scale Belgian producers’ vegetables in his beautiful and tasty plates.
An Pierlé for her multicultural approach to music, crossing over our linguistic borders, and her humour. The way she doesn’t take herself seriously – a true Belgian!
If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
L’Air du temps in Éghezée for their very fine and creative cuisine with (mostly) locally produced products.
If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
To the Marolles, for a great laidback Sunday atmosphere in this historic part of Brussels.
Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
It used to be frites andalouse, of course, but ever since Dallas made its appearance, I can’t go without some crunchy Belgian fries double-fried in beef fat with a hefty dollop of Dallas!
Tell us about the first time you discovered BK sauces.
I think it was the Ketjep in a burger restaurant – perhaps Marcel Burger Bar?
Can you recollect your best Belgian joke ever?
– Tu sais c’que c’est un canif?
– Non !
– Un p’tit fien
Why do Belgians do it better?
Because we never take ourselves too seriously.