Failure was not an option. After numerous internships at celebrated restaurants, chef Edwin, his wife Fleur Boussy and fellow chef and brother-in-law Frederik opened Cuines,33 a unique tapas-centred restaurant in Knokke. Less than a year later, their drive, exqui- site taste and passion were rewarded a ﬁrst Michelin star. After Frederik left the restaurant, the menu at Cuines,33 reﬂects Edwin’s personality even more. His seasonal kitchen is characterized by bold ﬂavours and a cosmopolitan ﬂair. The restaurant’s interior is as eclectic and colourful as the dishes. Edwin Menue ﬁnds inspiration in everything: an odd-shaped twig in the forest, a colourful tagine in Marrakech, the scent of Barcelona, a broken plate, a tattoo… This book tells the remarkable story of a chef for whom only the best is good enough. A perfectionist with only one goal in mind: to offer his guests an unforgettable experience.
Belgium has all the assets to become a true whisky country. The knowledge required to make whisky is readily available, thanks in part to our centuries-old culture of beer and jenever. A number of Belgian jenever distilleries and breweries have been experimenting with whisky for quite some time, but the concept of ‘Belgian whisky’ only really took off in the recent past. Every year new initiatives arise and time after time the announced releases are sold out in no time. Belgian whisky is appreciated, has become a sought-after collector’s item and regularly wins gold and silver at international competitions.
For the first time, an overview of Belgian whiskies and whisky houses is published in book form.
An indispensable reference work for collectors and whisky lovers alike.
24 x 17 cm
Multilingual edition: English, Dutch, French