Portobello mushrooms are mature chestnut mushrooms (also known as common mushroom, champignon de Paris, button mushroom, cremini etcetera). Ideal to stuff and serve as a starter. We found them stuffed with ratatouille, with blue cheese and walnuts, with shrimps, with sausage and peppers: it seems anything goes! We decided to remain close to the flavour … More Stuffed Portobello
A few months ago we read an article in a Dutch wine magazine about pairing wine with a combination of fried cod, remoulade and a small salad. A nice challenge given the acidity in both the salad and the sauce plus the richness of the fried fish. Remoulade is a sauce that goes very well … More The Art of Sauces: Remoulade
June 19th, 1926. Georges Cuvelier opens Chez Georges, a small neighbourhood restaurant in Brussels. One of the regulars told the chef: “Georges, chez vous, on mange comme chez soi” (meaning “Georges, in your restaurant one eats like at home”) which was meant as a compliment. The comment triggered a name change. Georges Cuveliers daughter Simone … More Comme chez Soi
Cook and Drink 