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Brusselicious 2012
The idea is to promote Belgian and Brussels cooking receipts by using the typical products from the countryside and of course rediscover the rich culinary history of the Capital of Europe.
More details on the Visit Brussels link http://visitbrussels.be/bitc/BE_en/brusselicious.do
The Hotel Be Manos and the Restaurant Be Lella with his Executive Chef, Nicholas Tsiknakos is taking part of this Brussels Gastronomic Event through 2012.
| • Be Brusselicious Breakfast: |
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On the Buffet Breakfast, each morning from 7am to 10.30am, the Chef is proposing Belgian Cheeses, Delicatessen and a new original receipt: the “Be Manos Cheese Cake” made of Brussels White Cheese, Dandoy Speculoos Biscuits and Cantillon Kriek Beer Jelly. |
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• Be Brusselicious Menu:
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The Chef, Nicholas Tsiknakos created a typical Belgian Menu for a Slow Food Concept by using organical and fresh belgian products.
The Menu will be online and available from March 2012. |
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• Be Brusselicious Cocktail:
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The Black Russian Cocktail will be promoted all the year as one of the typical Belgian cocktails: the Black Russian is a cocktail of vodka and coffee liqueur (usually three parts vodka to two parts coffee liqueur, Kahlua).This combination first appeared in 1949, and is ascribed to Gustave Tops, a Belgian barman, who created it at the Hotel Metropole in Brussels in honor of Perle Mesta, then U.S. ambassador to Luxembourg. |
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• Be Brusselicious Beer:
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In our Bar, among a large selection of Belgian beers, we propose a typical sweet beer from Brussels: the Faro specially made for Brusselicious by the brewery Timmermans. |
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