PRESS KITBrussels, September 2016

eat! BRUSSELS, drink! BORDEAUX 2016 eat! Brussels, drink! Bordeaux, the festival that embodies the variety and gourmet aspects of Brussels, returns this year with a totally revamped concept From 8 to 11 September 2016, the eat! BRUSSELS, drink! BORDEAUX festival will show off the the diversity of Brussels gastronomy, accompanied by the best Bordeaux. For its fifth edition, the festival offers a whole new concept: several dozen great Brussels chefs will take turns introducing a signature dish from their restaurants each day. The bill of fare will be rounded off by a series of chefs from cities and regions that have bilateral agreements with the Brussels Region. In addition, fifty Bordeaux wine-growers and merchants will share their wines, offer wine-pairings to accompany the chefs' dishes, and enable newcomers and long-time wine aficionados to test and refine their knowledge of wine at the Bordeaux School of Wine's pavilion.

Asian, Moroccan, Italian, Lebanese or Greek - the identity of Brussels gastronomy is far from being limited to Belgian mussels and fries. Brussels is at the crossroads of all nations and its gastronomic reputation is well renowned. With its seventeen award-winning restaurants, the city has more stars than cities like Berlin, Rome or Milan. And if fine dining is blossoming without any doubt in the European capital, eat! BRUSSELS, drink! BORDEAUX is one more opportunity to recall this by bringing together some of the best chefs in the city. For gourmands and gourmets, a signature dish will be offered by chefs at single prices so that visitors can do a culinary tour in the prestigious green space of the Parc de Bruxelles. With its ideal central location, eat! BRUSSELS, drink! BORDEAUX will be a relaxing place to meet, savour gourmet delights, and sample Bordeaux wines throughout the long weekend. It’s a great time to share with family, friends, or colleagues.For the third time, the restaurants festival has the privilege of hosting the Bordeaux winemaking tourist event, "Bordeaux Fête le Vin". Thanks to the "Wine Pass", a tasting passport, a visitor will be able to go into various pavilions where Bordeaux winemakers will show them the numerous wines from their region. Great wine lovers (or novice) will be able to refine their oenological knowledge through entertaining and educational workshops.Food lovers will also have a whale of a time taking part in culinary workshops organised on the spot by the Mmmmh!

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The festival eat! BRUSSELS, drink! BORDEAUX Festival is also an opportunity to show that the hotel and catering industry is a significant source of employment in the Brussels-Capital Region. On 31 December 2013, there were a total of 26,730 persons employed in the hotel and catering industry whereas, including all activities, tourism made up 28,380.

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Contents

1. eat! BRUSSELS : the chefs...............................................................................42. Bordeaux pavilions at eat! BRUSSELS, drink! BORDEAUX................................93. The international village................................................................................144. Mmmmh! workshops......................................................................................195. The Bordeaux wine school.............................................................................216. The Bordeaux « Masterclasses »....................................................................247. Gourmet Counters..........................................................................................248. eat! BRUSSELS, drink! BORDEAUX : a sustainable event...............................249. Key facts about Bordeaux wines....................................................................2511. eat! BRUSSELS, drink! BORDEAUX rallies round for Amatrice.....................2712. Practical information...................................................................................2813. Press information........................................................................................30

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1. eat! BRUSSELS : the chefsFor its fifth edition, the eat! BRUSSELS, drink! BORDEAUX festival is growing and is adding even more iconic Brussels chefs. A total of fifteen chefs have been invited by visit.brussels to install pop-up kitchens in the Parc de Bruxelles. Diversity, quality and creativity are the watchwords for this fifth edition of the festival.

The participating chefs are :

- Bruno Antoine & Pierre Rahola : Emile Bistro à Manger & Charlotte Café Cuisine

o Their signature dish : Octopus and chorizo fricassée with parsley ricotta

Two inseparable restaurants with their own individual character. At the start there was Emile, a fashionable bistro with a warm welcome. The menu is brimming with very simple dishes, cooked with tender care. Charlotte is Emile's wife and is also an authentic Uccle bistrot converted into a fashionable venue. Charlotte welcomes you at any time of the day for a dish to be shared, a breakfast or an aperitif with friends.Bruno Antoine & Pierre Rahola will be present Thursday, Friday, Saturday and Sunday.

- Paulo Campos – Toucan sur Mero His signature dish : Selection of 6 Toucan cupped oysters -Fine du Toucan n°3, Cadoret, Northern Brittany (F) medium-sized (3 oysters)Spéciale Toucan n°3, Quitin, Southern Brittany (F) medium sized (3 oysters)

Both restaurant and oyster seller, Le Toucan's little brother is the archetype of these ever-fashionable Brussels eating places. People come to taste the seafood for its freshness and for the way it is prepared, the way it should be done, the authentic way.Paulo Campos will be present Thursday, Friday, Saturday and Sunday.

- Luigi Ciciriello – La Truffe Noireo Their signature dish : Oeuf Colombus®, scrambled egg with

truffles, grenaille potatoes and summer truffle julienneLa Truffe Noire has been delighting lovers of fine food for nearly 30 years with the truffle as the star of the show. Whether black, white or summer, the truffle is turned into poetry by Luigi Ciciriello in his elegant venue near to the Cambre. This eatery dedicated to refinement and to the powerful magic of this

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extraordinary ingredient ensures an unforgettable experience at this gem of the culinary world.Erik Lindelauf, Aziz Ur Rehman Bhatti & Luigi Ciciriello will be present Thursday, Friday, Saturday and Sunday.

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- Line Couvreur – Les Filleso Her signature dish : Ibaïona pork curry, Belgian quinoa, prunes,

figs, organic fennel and Anderlecht flowersLine Couvreur has long been an advocate of accessible, tasty, and seasonal cuisine. She expresses herself through her all-female, multifaceted project: "Les Filles." Her fixed price menu features organic dishes, an unbeatable value next to a grocery, cooking classes, and a thousand other creative initiatives.Line Couvreur will be on hand Saturday and Sunday.

- Denis Delcampe – Le TournantLe Tournant is located in the heart of Ixelles at the edge of the Matonge district. This is where Denis Delcampe puts together a gourmet market cuisine influenced by cuisines from all over the world. The restaurant also emphasizes its natural wine menu and the food-wine pairings that result.Denis Delcampe will be on hand Thursday, Friday, Saturday, and Sunday.

- Constantin Erinkoglou – Notoso His signature dish : Fleurs de Pontos (meat ravioli, poached in

chicken stock)Right when Notos opened in 1995, Constantin Erinkoglou's cuisine was based on the rich Greek culinary heritage that he renders decidedly contemporary. His dishes, at once very personal yet full of cultural excitement, help make Notos one of the best world cuisine restaurants in Brussels.Constantin Erinkoglou will be on hand Thursday, Friday, Saturday, and Sunday.

- Ugo Federico & Francesco Cury – Racineso Their signature dish : Chick pee "Crespelle" stuffed with Burrata

di Bufala from Cilento and Piennolo tomatoes from VesuviusAbove all, Racines is a culinary journey. It's a trip to an authentic, flavourful, and lyrical Italy. An Italy that offers us a limitless supply of first rate products. An Italy where the Slow Food Movement began, which shines through the cuisine of these two partners. The soul of Racines can be summed up in a few words: "Capri / Florence / A Flagey."Ugo Federico and Francesco Cury will be on hand Thursday, Friday, Saturday, and Sunday.

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- Joël Geismar – Garage à Mangero His signature dish : 24hr slow-cooked veal breast, kalamata olive,

radish and lemon confitThe Garage à Manger is first and foremost the story of a food truck, El Camion, which Joël Geismar has presided over for several years. To complement his rolling restaurant, the chef took over an old mechanic's garage where he offers breakfast, lunch, dinner, and snacks over the course of the day. He even does brunch on weekends. It's a spot where it's always the right time to come in and enjoy his cuisine.Joël Geismar will be on hand Thursday, Friday, Saturday, and Sunday.

- Alex Joseph – Rouge Tomateo His signature dish : Compressed watermelon salad, boquerons,

tomatoes confit and garden herbsWithout a doubt, one of the finest spots in town. Since he took over its ovens, Californian Alex Joseph has led the Rouge Tomate toward a refined contemporary cuisine that always offers something new. Alex won the San Pellegrino best young chef title in 2015.Alex Joseph will be on hand Thursday, Friday, Saturday, and Sunday.

- Benjamin Laborie – Colonelo His signature dish : Medium-cooked beef sirloin, seaweed tartare

and quinoa salad with citrus fruit confitBenjamin Laborie's talent does not stop at cooking the best grilled meats in the capital. Although Colonel's reputation rests on red meat above all, the restaurant also offers other dishes that highlight the chef's innate qualities and the richness of his culinary palette. Benjamin Laborie will be on hand Thursday.

- Valérie Lepla – Pistolet Originalo Plat-signature : Le Zenne Pistolet Cantillon

This versatile genius offers stuffed pistolet sandwiches that bring back the area's forgotten specialities as well as recipes developed with renowned chefs. For eat! BRUSSELS, drink! BORDEAUX, Pistolet Original presents an all-new, 100% Brussels pistolet produced in conjunction with Dirk Miny, chef of Brigittines, and Jean Van Roy, the owner of the Brasserie Cantillon.Valérie Lepla will be on hand Thursday, Friday, Saturday, and Sunday.

- David Martin – Les Ateliers de la Mero His signature dish : Classic croquettes, the taste of Belgium in a

croquetteDavid Martin, the starred chef at the helm of La Paix, excels with a unique cuisine greatly influenced by his trips to Japan in which vegetables play an ever more

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prominent role. He's coming to eat! BRUSSELS, drink! BORDEAUX to unveil his new concept that is sure to delight Brussels' foodies eager for Belgian culinary traditions.David Martin will be on hand Thursday, Friday, Saturday, and Sunday.

- Maxime Maziers – L’Ecailler du Palais Royalo His signature dish : Fraîcheur de Tourteau Breton, variety of

tomatoesOpened in 1967 by Marcel Kreusch, l’Ecailler du Palais Royal has just entered a second childhood. This establishment now welcomes its customers into a completely refreshed setting with a new menu combining elegance and the contemporary. You can eat at a table or at the bar, where you can taste little dishes served quickly in an "Eat & Fly" concept. An obligatory stop that is rooted more than ever in the present.Maxime Maziers will be present Saturday and Sunday.

- Minoru Seino – Seinoo His signature dish : Salmon Tataki with Dashi jelly, Sanshô cream

and preserve Soy-Ginger eggplantDon't talk to Minoru Seino about cuisine fusion whatever you do. Within these walls that saw Pascal Devalkeneer blossom in his time, Seino serves French cuisine peppered with Japanese influences. On the plate is primarily an extremely personal touch, the result of the chef expressing himself in an out of the ordinary way. Seino offers the best of both worlds: French culinary heritage and the refinement of Japanese cuisine.Minoru Seino will be present Thursday, Friday and Saturday.

- Karen Torosyan – Bozar Brasserieo His signature dish : Parsley Ham hot-cold, smoked eel, celery and

horseradishMadly in love with the great traditional dishes of French cooking and endowed with an unrivaled technical mastery, Karen Torosyan took the title of World Champion of Pâté en Croûte in 2015. The sublime brasserie cuisine of Bozar Brasserie combines refinement and friendliness, and every year its menu is chock full of new dishes that become as many instant classics.Karen Torosyan will be on hand Sunday.

- Yannick Van Aeken & Glen Ramaekers – Humphreyo Their signature dish : Blue Cheese Humphrey Wings Celery

Nestled in the premises of the PIAS record company, Humphrey is like none other. The chef Yannick Van Aeken, despite his young age, has already worked on several continents, including a few years spent in the service of René Redzepi of the famous Noma in Copenhagen and at the Asador Etxebarri in the Basque

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Country. His cooking is unbridled, cosmopolitan and imaginative. It is structured into little dishes classified by theme depending on the chef's inspiration.Yannick Van Aeken & Glen Ramaekers will be present Thursday, Friday, Saturday and Sunday.

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- Julien Van Den Neste – Jour de Fêteo His signature dish : Iberian pork with ceps, smoked potato, dill

mousse and black sauceAn original "capital" concept combining a party venue and a restaurant, Jour de Fête offers friendly cuisine based on five dishes comprised of fresh seasonal products, which are changed every Monday. An original cafeteria where the customer becomes a regular and where friendliness adds to the flavour of the cuisine prepared by chef Julien Van Den Neste.Julien Van Den Neste will be on hand Friday, Saturday, and Sunday.

- Pino Zizza – Il Passatempoo His signature dish : Giant tortello stuffed with veal Brasato with

potato purée and Taleggio cream with ginger and caramelised pearA well kept secret in fine Brussels Italian cuisine, Il Passatempo has a good many fans both famous and anonymous who love Pino Zizza's instinctive cuisine. This is a place where the chef's inspiration determines the course of your meal, much to your great delight.Pino Zizza will be on hand Thursday.

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2. Bordeaux pavilions at eat! BRUSSELS, drink! BORDEAUX

Bordeaux, there is so much to discoverThe six families of Bordeaux wines will each be represented at their own pavilion: Bordeaux & Bordeaux Supérieur, Côtes de Bordeaux, Saint-Emilion Pomerol Fronsac, Médoc & Graves, white wines, sweet wines, and white dry-rosé-sparkling wines.

Bordeaux Pavilion, Bordeaux Supérieur

The Bordeaux designation includes red wines (Merlot, Cabernet sauvignon, Cabernet franc), dry white wines as well as rosés and sparkling wines. The Bordeaux designation is the most abundant of the Bordeaux vintage (33% of the volume produced in 2015). These reds are supple and enjoyable with an especially vivid fruit flavour. Hints of strawberry and currant are particularly noteworthy.

They pair wonderfully with light dishes like gazpacho, white meat, tartares, carpaccio, quiche, pizza, sushi, fish, fresh fruit, or sorbet.

The Bordeaux Supérieur are well-structured, round red wines with an intense robe that possess a remarkable aromatic richness – blackberry, raspberry, cherry - and smooth, round tannins. The dominant Merlot facilitates pairings with ample, flavourful dishes like red meat, tagines, spicy dishes, risotto, pasta, hamburgers, hard cheeses, or chocolate desserts.

Bordeaux professionals on hand at this pavilion:Frances Dean – Château Astrelus Alexis Anglivel – Château LarteauMarie-Caroline Rozier – Château des Arras François Landais – Château La CaderieClaude Gauduin – Vitigestion Pierre de Roquefeuil – Château

de Perdaillan

Côtes de Bordeaux Pavilion

These are well-structured, round red wines that possess a noteworthy aromatic richness– blackberry, raspberry, cherry- and smooth tannins, either

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lively and fruity dry white wines with explosive sauvignon flavours – white flowers, peach, lemon - and a surprising freshness.

The reds, where Merlot is pre-eminent, are fruity wines with character that often include spiced notes. These generous wines with blended tanins may be enjoyed right away or set aside for a few years so they can get even better with age.

Reds go well with ample dishes, red meats, tagines, pasta, spicy foods, cold cuts, hard cheeses, chocolate desserts, whereas whites pair best with thin, light dishes like salads, sea food, grilled fish, white meats, or goat cheese.

Bordeaux professionals on hand at this pavilion:Lise Menetret – SCEA Les Carmels Mathieu Thienpont – M. ThienpontMarie Bourdillas – Vignobels Bourdillas Amélie Osmond – Château Le Clos du NotaireBenoît Fleuré – Gabart Laval Export Caroline Bourcier – Bourcier

vintage SCEABernard Limbosch – Château Tifayne Tom Davey – Château MoyaCendrine Caillier – Blaye Federation

Saint-Emilion, Pomerol, Fronsac pavilion

These round, well-structured red wines distinguish themselves with strikingly rich flavours and round, smooth tannins – 60 to 80% Merlot blended with Cabernet franc or cabernet sauvignon. Suppleness, power, and finesse characterize these wines that age well. Their blackberry, raspberry, cherry, or violet flavours pair well with ample dishes such as red meats, spicy foods, hard cheeses, chocolate desserts, and they work well in sauces.

Mineral notes often round out the red-fruit bouquet of Saint-Emilion, generous wines with a great variety. Pomerols, a bit more structured, are well-suited to game and cold cuts, for example, while Fronsacs, rich and ample, can be consumed as young wine with delicate dishes.

Bordeaux professionals on hand at this pavilion:Sophie Dulon – Vignobles Dulon Philippe Niarfeix – Château

Chêne LiègeJulien Paille – Château Carlina Emmanuelle Bordeille – Château

LambertAude Chevalier – Château Clarisse Delphine Puyol Milcent -

Château Beaurang

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Nathalie Chevalier – Château Saint Vincent Thibault Bardet – Château Franc Le Maine

Franck Binard – Director of the Saint-Emilion Wine Board

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Médoc and Graves Pavilion

These powerful and intense red wines are crafted from the region's main red grape varieties: Cabernet sauvignon, Merlot, Cabernet franc, Malbec, Petit Verdot. These refined wines, full of character, leave a nice lingering flavour in the nose and mouth and blend their notes of blackberry, currant, or cinnamon well with savoury dishes: meats in sauce, roast lamb, risotto, hard desserts, or desserts with red fruits or chocolate.

The Graves also include structured and generous dry white wines. Both lively and generous, they provide an especially long-lasting aroma. A blend of Merlot and Cabernet sauvignon is most common.They pair well with fine, well-structured dishes: fish in sauce, white meats, cream of vegetable soup, risotto, hard cheeses (cantal, beaufort, comté, gruyère).

Bordeaux professionals on hand at this pavilion:Alain Meyre – Château Cap Léon Veyrin Olivier Salques – Château Boyd

CantenacJulien Vignault – Conseil des Vins du Médoc Corine Gonet – Château Haut-BacalanFrank Artaud – Château Calens Hélène Lespine – Graves Wine

Board

Sweet White Wines pavilion – Sweet Bordeaux

They break down into two categories: luscious and intense, and mellow and fruity. The luscious wines contain more residual sugar than the mellow ones. Sémillion is the leader ahead of Sauvignon blanc and Muscadelle. The luscious wines offer notes of orange zest, mango, and honey. The mellow, fruity wines exude notes of pineapple, white flowers, and grapefruit.These wines are to be consumed very chilled and pair well with sweet and salty or spicy dishes in the case of the luscious and intense wines (sushis, foie gras, exotic dishes, spices, blue cheese, rich desserts, or fresh fruits).

The mellow, fruity wines go with sweet and salty or light dishes (salads, exotic dishes, parsley-sprinkled cheeses, or fresh fruit desserts).

Bordeaux professionals on hand at this pavilion:Paul Guinabert – Château Villefranche Marius Ené – Gascony Wine-

Growing UnionJacques Guignard – Château Lamothe Guignard Hughes Hardy – Château Faugas

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Laure Lacoste – Château Lagrange Emma Cassagne – Château Fayau

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Dry white Bordeaux wines, rosé and sparklingLively and fruity,, the dry whites represent more than 10% of total Bordeaux vintage production. Usually the product of wine-making and aging in a stainless steel vat, they exude a striking freshness and explosive sauvignon flavours. Although most are consumed "young" like Entre-Deux-Mers, for example, others, especially Pessac-Léognan, are sought-after for their strength and complexity, not to mention their ageing potential. The whites are enjoyed as an aperitif and pair perfectly with fine, light dishes like fish, oysters, bland white meats, and summer salads. Pressac-Léognan make a delightful accompaniment for rich and complex dishes.

Bordeaux Rosés They belong to the fresh and fruity family or the fresh and rich family. The former are clear with a pink tint and offer a delightful freshness and fruit flavours – grapefruit, currant, strawberry - in their delicateness. The latter, known as Clairet, are distinguished by their raspberry colour, light red wine tannins, and all the freshness of a rosé wine. Their flavours: fresh rose, strawberry, and blackberry.Rosés pair marvellously with light dishes. Strawberries and fruit flavours go with tapas, salads, pizza, grilled meats, and fruit desserts. The fresh, rich wines pair well with tartare, grilled meats, cheese, pies, and fruit desserts.

Bordeaux Sparkling Wines These delicate sparkling wines offer tiny bubbles, subtle flavours, and a very refreshing mouth feel. They can be produced using any red or white Bordeaux varieties.

The white Sparkling Wines with notes of hazelnut, lemon or white flowers make for a perfect aperitif with tapas, sea food, white meats, or red fruit desserts.

The rosé Sparkling Wines, with their notes of currant, strawberry, or blackberry, are aperitif superstars as long as they are not paired with carpaccio, white meat dishes, or chocolate desserts.

The Bordeaux professionals on hand at the dry white/rosé sparkling wine pavilion:Anna Myers – Château Gabachot Aurélie Lacourreges – Côtes de

Bordeaux UnionFrédéric Bonnefis – Rémy Breque Bryce Reffay – Bonnet AssociésSerge Audubert – Château Laborde Mayeul L’Huillier – Graves Wine Federation

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The Bordeaux favourites pavilion, the Belgian selection

This year a new pavilion is making an appearance to introduce the Bordeaux favourites Belgian selection. Produced for Belgium by a panel of young Belgians (young sommeliers, wine merchants, wine consultants, and bloggers), this selection of 100 wines (distributed in Belgium at a price of €4 to €25) allows consumers to get a sense of the diversity and affordability of Bordeaux wines. eat! Brussels, drink! Bordeaux will be the only opportunity to discover the richness of this 2016 selection.

School of Wine Pavilion

During the festival, the Bordeaux School of Wine and its team of professionals will share their wine-tasting secrets and passion for Bordeaux Wines. With their fun and efficient workshops and continuously available trainers engaging in dialogue with visitors, it's a sure bet this pavilion will be a full house again this year. The schedule and up-to-date information is under "School of Wine Workshops" in this publication.

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3. The international village

Among other things, eat! BRUSSELS, drink! BORDEAUX, the festival of Brussels' chefs, demonstrates the wide range of culinary delights available in the Region. And by directly inviting worldwide cuisines to Brussels, eat! BRUSSELS, drink! BORDEAUX intends to broaden this range of cuisines even further and confirm its reputation as a dynamic city-region, one that is open to the world. This year again, eight partner regions, towns and provinces will be present to better acquaint visitors with flavours from around the world.

The Brussels-Capital Region has signed 24 cooperation agreements with cities, provinces and regions from all four corners of the globe. These bilateral partners have been invited to participate in an international village where they can present their local specialities and products. The invitation, issued by the Minister of External relations and Brussels International, appealed to 8 of our partners: the cities of Beijing, Sofia, Ljubljana, the Mazowieckie Voivodeship and Kinshasa, Quebec, Szechuan Province and the Region of Rabat-Salé-Kénitra. A wonderful opportunity for authentic and unique discoveries and new sensations for your taste buds! A gourmet world tour without leaving Brussels...

AfricaKinshasa (City-Province Capital of the Democratic Republic of Congo - DRC)Cooperation agreement between the City of Kinshasa and the Brussels-Capital Region signed 4 July 2016Family focused and comforting, Congolese cuisine is prepared and enjoyed outside, under the shade of a flowering bougainvillea, beneath the leaves of a pergola of passionflowers or an Indian-almond tree. Christian Baby Yumbi, “STARCHEF " of the pan-African cooking competition, in Mars 2015, revisits these traditions with passion. This is a cuisine full of sunshine, reflected through the myriad of spices that flavour it.The Kinshasa Ambassador at eat! BRUSSELS, drink! BORDEAUX: Chef Christian B. Yumbi- Restaurant Resourcehttps://fr-fr.facebook.com/christianbaby.yumbi

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The Region of Rabat-Salé-Kénitra (Morocco)Cooperation and partnership framework agreement between the Region of Rabat-Salé-Kénitra and the Brussels-Capital Region, signed 4 September 2001.Moroccan cuisine has retained its originality and unique cultural features. Traditional tajines, royal couscous, pastillas, briouats, gazelle horns... are just some of the names that transport and captivate us at mealtimes. These specialities, excellently produced, will once again be available to enjoy at this fifth eat! BRUSSELS, drink! BORDEAUX festival. To accompany all these delicacies, it simply has to be a mint tea. Of course.Ambassador of the Region of Rabat-Salé-Kénitra at Rabat-Salé-Kénitra à eat! BRUSSELS, drink! BORDEAUX: Samraa Catererhttps://www.facebook.com/traiteursamraa/

AmericaLe Quebec (Canada)Cooperation agreement between the Brussels-Capital Region and the Government of Quebec, signed 30 September 2002.Both traditional and creative, the cuisine of Quebec is continually reinventing itself. Thanks to the undisputed talent of its chefs, traditional Quebec recipes have been adapted to today's tastes while retaining the best of what Quebec's culinary heritage has to offer. The confluence of French, British and Native American influences, the cuisine of Quebec champions local flavours such as maple and cranberry. La Petite Cabane à sucre de Québec, in association with the Belgian chef Olivier De Laere, will introduce you to Quebec, mouthful by mouthful: pearls of maple vinegar, organic cranberry syrup with yuzu, maple mustard, your taste buds will keep you coming back for more!The Quebec Ambassador at eat! BRUSSELS, drink! BORDEAUX : La Petite Cabane à sucre de Québec, in association with the chef Olivierhttp://www.petitecabaneasucre.com/

AsiaBeijing (People's Republic of China)Friendship and cooperation agreement between the Municipality of Beijing and the Brussels-Capital Region signed 22 September 1994.Sometimes referred to as Mandarin or Imperial cuisine, Beijing's food features a range of dishes and desserts influenced by different Chinese culinary traditions. Since the climate is not suitable for rice growing, wheat, in the form of noodles or bread, is the main starchy food. Another of its key characteristics is a pronounced taste for strong-flavoured roots and vegetables such as pepper, garlic, ginger, leeks, chives and coriander.The Beijing Ambassador at eat! BRUSSELS, drink! BORDEAUX: Minzu Hotel

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http://www.minzuhotelbeijing.cn/

Szechuan Province (Central-western province of the People's Republic of China)Cooperation agreement between Szechuan Province and the Brussels-Capital Region signed 9 November 2010, replacing the previous agreement dating from 13 April 1995. Szechuan cuisine is famous for its hot and spicy dishes. The famous Szechuan pepper is a plant with a spicy, numbing and almost lemony flavour. While it is ever present in local cuisine, it is the red chillies, imported from America, that give this cuisine its spicy emphasis. A local saying goes, "In Szechuan cuisine each dish has its own style, a hundred dishes have a hundred different flavours." Szechuan Ambassador at eat! BRUSSELS, drink! BORDEAUX: Daronghe Restaurantwww.daronghe.cn

EuropeLjubljana (Slovenia)Agreement of Co-operation between Brussels-Capital Region, Belgium and Ljubljana, capital of Slovenia, signed 28 April 2004. Slovenia, located at the crossroads of the Alps, the Mediterranean and the Pannonic Plain, is a rising star amongst foodies. In the past years it has attracted a growing number of culinary tourists. Slovenia’s creative chefs are constantly reinventing the country’s culinary tradition, which is amongst other things characterized by the Balkan cuisine. Just like in the past years Ljubljana is represented by the city’s best restaurant, i.e. Gostlina na gradu. Ambassador of Ljubljana at eat! BRUSSELS, drink! BORDEAUX: Gostlina na graduhttp://www.nagradu.si/en/

The Mazowieckie Voivodeship (Poland)International Cooperation Agreement between Mazovia Province and the Brussels-Capital Region, signed 24 October 2001 In Mazovia, culinary art is a national tradition. And it's a wonderful surprise! The Masovian table is always well stocked, reflecting its people's generosity of soul. Over the centuries, the Polish lands have been enriched not only by Italian and French cooking but also Tartar, Armenian, Lithuanian, Cossack, Hungarian and Jewish culinary influences. The Masovian Ambassador at eat! BRUSSELS, drink! BORDEAUX: Culinary team appointed by Mazovia Province, especially for the festival.http://www.culinary-heritage.com/region.asp?sprakid=5&regionid=62

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Sofia (Bulgaria)Cooperation agreement between the Municipality of Sofia and the Brussels-Capital Region signed 26 April 2004. At the crossroad of many influences, Sofia's cuisine is typical of the Balkans. Mezes, grills and salads are often in evidence in generous platefuls. Bulgarian cuisine isn't limited to the famous yoghurt. It's perpetually reinventing itself. Sofia is represented by two young entrepreneurs who have reinvented the traditional Bulgarian fritter or mekitsa by presenting it with a range of sweet or savoury fillings. Their cafés are currently very fashionable among Sofia's residents. The Sofia Ambassador at eat! BRUSSELS, drink! BORDEAUX: Mekitza & Caféhttps://www.facebook.com/mekizacafe

Entertainment at the International Village

An event with Brussels chef Albert VerdeyenThis year chefs from the international partners are offering very special live-cooking activities. They will prepare variations on one iconic Brussels dish, stoemp, using products from their respective areas. It will all be directed by Brussels chef Albert Verdeyen, now famous for his versions of this popular dish.After bringing together chocolate and crickets, Brussels International is once again demonstrating its boldness and creativity! A unique opportunity to sample an unusual stoemp with Peking duck or olives and lemon preserves

World Drinks BarThis year, the international village will also offer a "World Drinks Bar" with distinctive drinks from all over the world.

DelicaciesConcession stands will offer you take-away delicacies.This is especially true for Quebec. The staff of the Quebec Sugar Shack will acquaint the gourmets with all things maple through a plethora of authentic products, many of which come straight from the maple grove: maple caramel, maple taffy, maple butter, SEVA maple water, microbrew beers, ice cider, Sortilège, and, of course, the famous 100% pure maple syrup!

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The Partners' ActivitiesThe international partners will once again create a great atmosphere by including artists in their culinary delegation. This will be the case in particular with the Rabat-Salé-Kénitra Region, which will put on concerts of traditional Moroccan music, and Kinshasa, which will undoubtedly fire things up in the village.

Moroccan Music ConcertsThe group Ta Ifate Al Houda, under the direction of conductor Marouane Ben Driss will alternate between two distinct types of Moroccan musical concert:

The AïssaouaFounded in the sixteenth century by Sidi Mohamed Ben Aissa, also known as Sheikh al Kamel, the aissawa religious brotherhood is connected with Sufism. It is especially known for hadra, a collective trance practice. Prayers are offered ceaselessly until body and then spirit enter a trance state.

o Thursday 8 - 1:00 PM - 8:00 PMo Friday 9 - 6:00 PM - 10:00 PMo Saturday 10 - 1:00 PM - 8:00 PMo Sunday 11 - 6:00 PM - 10:00 PM

Dakka Marrakchia Dakka Marrakchia is traditional Berber music from the Atlas region and the city of Marrakech. In those days, the artisans who made copper tea trays had fun pounding the trays with their hammers and noticed that when one struck at a regular rhythm while another did so a bit late (contrary, delayed rhythm), it produced a rhythm that they later extended to musical instruments. This art requires flawless mastery of rhythm and exemplary synchronization, and is accompanied with songs.

o Thursday 8 - 6:00 PM - 10:00 PMo Friday 9 - 1:00 PM - 8:00 PMo Saturday 10 - 6:00 PM - 10:00 PMo Sunday 11 - 1:00 PM - 8:00 PM

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4. Mmmmh! workshops

For the second consecutive year, Carlo De Pascale and Sergio Moschini invite the public to participate in a cooking class, right at the heart of the Parc de Bruxelles. An Mmmmh! counter will arrange cooking classes throughout this weekend dedicated to the culinary arts. Whether they are beginners or seasoned veterans, apprentices will have the chance to discover different types of traditional or creative cuisine from here and elsewhere. This year, the workshops are offering something new: Alex Joseph (Rouge Tomate), Ugo Federico (Racines), and Karen Torosyan (Bozar Brasserie), some of the great Brussels chefs from eat! BRUSSELS, drink! BORDEAUX, will also share their culinary secrets with festival-goers.

Classic or creative cuisine, always locavore – which is Carlo’s passion, – or pâtisserie, the two chefs love a challenge. Their enthusiasm for sharing their culinary knowledge has « no limits », always taking into account their respect for the seasons and the products available! This year, Mmmmh! will also welcome to their stand their fellow chefs and colleagues who will join the Eat event, giving special classes to aspiring cooks in a totally innovative experience.

There will be plenty for children to do as well with workshops specially designed for them alongside their parents.

Workshop programme

Friday

- 12.30-2 pm : «Obsiblue», tiger prawns in tempura with «mirin-su» wasabi cream, young vegetable shoots

- 4-5.30 pm : Cookery course with Alex Joseph of ROUGE TOMATE

- 7-10 pm : Class with Carlo de Pascale (3 hours)Fresh Tagliatelle with broad beans and pancettaTartare Duo: Beef, salted capers, Sicilian olive oil and herbs fresh from the market with tomatoes shallots and crunchy courgettesPeaches pan-fried with olive oil and Moscato sauce

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Saturday

- 12.30-2 pm : Multi-textured gazpachoBeef gyoza with fresh herbs and marinated vegetables

- 2.30-3.30 pm : Parents - childrenStrawberry carpaccio, coconut rocks and dark chocolate crisps

- 4-5.30 pm : Cookery course with Ugo Federico from RACINES

- 6-7.30 pm : Cauliflower tabbouleh with garden herbsWatermelon and blueberry sorbet, speculoos biscuits and basil coulis

- 8-9.30 pm : Roasted root vegetable couscous Almond milk panna cotta made with agar-agar, blackberry coulis, and basil

infusion

Sunday

- 12.30 -2pm : Quick-smoked salmon, quinoa with dried fruits and wasabi creamBuckwheat pancake and peach compote with pure cane loaf sugar and a dash of dark chocolate.

- 2.30-3.30 pm : Parents and childrenMille-feuilles with red fruits, cherry ice and white chocolate ganache

- 4-5.30 pm : Cookery class with Karen Torosyan from BOZAR BRASSERIE

- 6-7.30 pm : Warm veal fillet, seasoned with «tonnato», crushed potato with lime, and wilted spinachHome-made lemon granita

- 8-9.30 pm : Tagliatelle of multi-coloured carrots with yuzu, courgette ravioli with ricotta and herb jusPudding with chocolate nuggets and plum coulis

Information and reservations at www.eat.brussels. Please note the number of advance registrations is limited - same day registration is available at the ticketing service.

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5. The Bordeaux wine schoolDuring the festival, the Bordeaux School of Wine pavilion is the place to be for newcomers and seasoned pros who love wine and great food. Once again this year, the School's renowned workshops will be part of eat. BRUSSELS, drink! BORDEAUX. On the agenda: Bordeaux food and wine pairing, introduction to Bordeaux wines, Bordeaux white wines, Right Bank/Left Bank... For foodies: a totally new workshop in Brussels for wine and gourmet cuisine under the direction of Nicolas Nguyen Van Hai, chef at Le Chapon Fin, an historic Bordeaux restaurant.The workshops are led by Belgian trainers accredited by the Bordeaux School of Wine and are offered in French, Dutch, and/or English. A "Bordeaux wine workshop" ticket included in the Wine Pass allows visitors to participate in a workshop. Tickets can be purchased on line at www.eat.brussels and workshop reservations can be made on site through the School of Wine Pavilion. Space is limited to about sixty people per workshop.

Workshops programmeThursday (11am – 11pm)

- 12 :30am- 1: 15pm : Associations vins de Bordeaux et mets (FR)- 1 :30pm – 2 :15 pm : Initiation aux vins de Bordeaux (FR)- 2 :30pm – 3 :15pm : Rive Droite/Rive Gauche – Right Bank/Left Bank –

Rechteroever/Linkeroever (FR/NL/UK)- 3 : 30pm – 4 :15pm : Les vins de Bordeaux Blanc et Rosé – Bordeaux White

and Rosé Wines – De witte en rosé wijnen van Bordeaux (FR/NL/UK)- 4 :30pm – 5 :15pm : Rive Droite/Rive Gauche (FR)- 5 :30pm – 6 :15pm : Initiation aux vins de Bordeaux (FR)- 6:30pm – 7:15pm : Commanderies de Bordeaux de Belgique (FR)- 7 :30pm – 8 :30pm : Associations vins de Bordeaux et mets (FR)- 8 :45pm – 9 :30pm : Rive Droite/Rive Gauche – Right Bank/Left Bank –

Rechteroever/Linkeroever (FR/NL/UK)

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- 9 :45pm – 10 :30pm : Les vins de Bordeaux Blanc et Rosé – Bordeaux White and Rosé Wines – De witte en rosé wijnen van Bordeaux (FR/NL/UK)

Friday (11am – 11pm)

- 12 :30am- 1: 15pm : Associations vins de Bordeaux et mets (FR)- 1 :30pm – 2 :15 pm : Initiation aux vins de Bordeaux (FR)- 2 :30pm – 3 :15pm : Rive Droite/Rive Gauche – Right Bank/Left Bank –

Rechteroever/Linkeroever (FR/NL/UK)- 3 : 30pm – 4 :15pm : Les vins de Bordeaux Blanc et Rosé – Bordeaux White

and Rosé Wines – De witte en rosé wijnen van Bordeaux (FR/NL/UK)- 4 :30pm – 5 :15pm : Rive Droite/Rive Gauche (FR)- 5 :30pm – 6 :15pm : Initiation aux vins de Bordeaux (FR)- 6:30pm – 7:15pm : Les vins de Bordeaux Blanc et Rosé (FR)- 7 :30pm – 8 :30pm : Associations vins de Bordeaux et mets (FR)- 8 :45pm – 9 :30pm : Rive Droite/Rive Gauche – Right Bank/Left Bank –

Rechteroever/Linkeroever (FR/NL/UK)- 9 :45pm – 10 :30pm : Les vins de Bordeaux Blanc et Rosé – Bordeaux

White and Rosé Wines – De witte en rosé wijnen van Bordeaux (FR/NL/UK)

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Samedi (11h – 23h)- 12 :30am- 1: 15pm : Associations vins de Bordeaux et mets (FR)- 1 :30pm – 2 :15 pm : Initiation aux vins de Bordeaux (FR)- 2 :30pm – 3 :15pm : Rive Droite/Rive Gauche (FR)- 3 : 30pm – 4 :15pm : Les vins de Bordeaux Blanc et Rosé (FR)- 4 :30pm – 5 :15pm : Initiation aux vins de Bordeaux – Introduction to

Bordeaux wines – Initiatie tot de wijnen van Bordeaux (FR/NL/UK)- 5 :30pm – 6 :15pm : Rive Droite/Rive Gauche – Right Bank/Left Bank –

Rechteroever/Linkeroever (FR/NL/UK)- 6:30pm – 7:15pm : Les vins de Bordeaux Blanc et Rosé (FR)

- 7 :30pm – 8 :15pm : Associations vins de Bordeaux et mets (FR)- 8 :30pm – 9 :15pm : Rive Droite/Rive Gauche – Right Bank/Left Bank –

Rechteroever/Linkeroever (FR/NL/UK)- 9 :30pm – 10 :15pm : Les vins de Bordeaux Blanc et Rosé – Bordeaux

White and Rosé Wines – De witte en rosé wijnen van Bordeaux (FR/NL/UK)

Sunday (11h – 20h)

- 12 :30am- 1: 15pm : Associations vins de Bordeaux et mets (FR)- 1 :30pm – 2 :15 pm : Initiation aux vins de Bordeaux – Introduction to

Bordeaux wines – Initiatie tot de wijnen van Bordeaux (FR/NL/UK)

- 2 :30pm – 3 :15pm : Rive Droite/Rive Gauche (FR)- 3 : 30pm – 4 :15pm : Les vins de Bordeaux Blanc et Rosé (FR)- 4 :30pm – 5 :15pm : Initiation aux vins de Bordeaux – Introduction to

Bordeaux wines – Initiatie tot de wijnen van Bordeaux (FR/NL/UK)- 5 :30pm – 6 :15pm : Rive Droite/Rive Gauche – Right Bank/Left Bank –

Rechteroever/Linkeroever (FR/NL/UK)- 6:30pm – 7:15pm : Les vins de Bordeaux Blanc et Rosé (FR)

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6. The Bordeaux « Masterclasses »

For the first time this year, the festival offers to take wine-lovers on a journey through the most prestigious Bordeaux wines during two "Masterclasses."

The first session will be devoted to the Great Vintages designated in 1855 (including a tasting of an assortment of five Médocs and two Sauternes), and the second will focus on introducing participants to the Ranked Great Vintages from Graves (including a tasting of seven red and white wines). Great Vintage owners will offer their comments during the sessions which will calibrate even the most delicate of palettes and refine the knowledge of the most discriminating experts.

The "Masterclasses" will be offered in a small group in the BIP's Salle des Guichets, across from the Parc de Bruxelles. Information and reservations at www.eat.brussels

7. Gourmet CountersFor something salty or sweet, visitors will treat themselves to one of the gourmet counters where quality products are on offer at eat! BRUSSELS, drink! BORDEAUX.

8. eat! BRUSSELS, drink! BORDEAUX : a sustainable event

As in previous years, the eat! BRUSSELS, drink! BORDEAUX Festival is once again working with recyclable materials: the cutlery and plates are fully biodegradable.

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9. Key facts about Bordeaux winesA unique terroir Bordeaux is the biggest CDO wine-growing area in France with 111, 000 hectares of vines. It alone accounts for ¼ of the CDO wine surface area in France.

The men and women behind the wineWorking behind the scenes of bordeaux wine are:

- 6,460 vine-growers;- 34 cooperative wineries and 4 cooperative unions;- 300 trading houses;- 84 brokers;- 55,000 direct and indirect jobs.

CDO blended wine productionVaried production with 65 appellations and denominations.A harvest amounting to 5.3 million hectolitres (ten-year average), i.e. 707 million bottles produced every year.

Marketed in more than 150 countries21 bottles of bordeaux wines are sold across the world every second. In 2015, total sales came to 4,8 million hectolitres, or 640 million bottles that year, 42 % of which went for export.

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10. The city Bordeaux at eat! BRUSSELS, drink! BORDEAUX

In the Bordeaux pavilion, the Tourist Office, together with partners, will present all the touristic assets of Bordeaux and its region which made the city win the title of Best European Destination 2015 with more than 42 000 online votes.

With a combination of its unique architecture from the 18th century, a historic part of the city classified as a UNESCO World Heritage Site and a South-West art de vivre, Bordeaux will win you over. Built on the banks of the Garonne River with easy access to the Atlantic Ocean Bordeaux is also is located in the heart of the largest and oldest fine wines vineyard in the world. It is the perfect destination for a long weekend from Brussels! www.bordeaux-tourisme.comwww.bordeauxfetelevin.com www.citedescivilisationsduvin.com

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11. eat! BRUSSELS, drink! BORDEAUX rallies round for Amatrice

Following the earthquake in Italy that killed almost 300 people, eat! BRUSSELS, drink! BORDEAUX and chef Carlo De Pascale have decided to do their bit to help, following in the footsteps of many other chefs. During the evening of Saturday 10 September, Carlo De Pascale, helped by Albert Verdeyen, will be preparing some famous pasta “all’amatriciana”, a speciality of the affected region. All the profits will go to the victims.

It’s hard to think of fine food today without thinking of Amatrice. The village that was so badly affected by the recent earthquake in the Italian village has given its name to one of the classics of Italian cuisine: pasta all’amatriciana. Since the tragedy took place, many chefs from Italy and around the world have rallied together to donate €2 per plate of pasta all’amatriciana they sell to Amatrice and the surrounding area.

visit.brussels, Carlo De Pascale and Albert Verdeyen have decided to embrace this charitable gesture as a matter of urgency to offer their support to the region. Both chefs will be dedicating their Saturday night to cooking pasta all’amatriciana.

The dish will be on sale for €9, payable with a token, so in the same way as all the dishes sold at the festival. All the profits from the scheme will be donated to Amatrice and the affected region.

Thanks to the support of brussels.international, the pasta all’amatriciana cooked up by Carlo De Pascale and Albert Verdeyen can be found at the “Relations Extérieures de la Région” stand in tent D.

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12. Practical informationeat! BRUSSELS, drink! BORDEAUXThe festival takes place in the Parc de Bruxelles, in the heart of the European capital, from 8 to 11 September.

AccessAccess to the festival is free. The site is accessible to people with special needs.Bus : 27, 38, 71, 95 (ROYALE or TRÔNE stop)Tram : 92,93 (PALAIS stop)Metro : Line 1 and 5 (PARC stop) or line 2 and 6 (TRÔNE stop)

HoursThursday, Friday and Saturday from 12 AM to 11 PM and Sunday from 12 AM to 8 PM.

Tokens, coupons and packsDuring the festival, products of many types will be on offer, from gourmet dishes by Brussels chefs to wine-tasting and the products on our gourmet stands.

In order to have access to what is on offer, special festival money is needed.

To taste a dish by one of the chefs from Brussels or one of our partner regions, tokens are needed. One token = one dish. One dish = €9. All the dishes are offered at the same price.

To taste the Bordeaux wines, a Wine Pass is needed. It is on sale online or at the festival ticket offices. The booklet contains all the coupons for the tasting. One coupon corresponds to one glass in one pavilion. With every Wine Pass, a tasting glass in a pouch is offered. Between tastings, festival goers will be able to rinse your glass at one of the glass rinsing stations scattered around the festival.

Every pass is valid for the entire festival.

To enjoy all that is on offer at the festival at the right price, you three other great deals are on offer: the Lunch Pass, Solo Pass and Duo Pass.

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- The Wine Pass includes o One engraved glass, one pouch, one tasting booklet for 11 glasses

of Bordeaux wine: Ten 5 cL glasses at each of the Bordeaux pavilions: Bordeaux rouge - Bordeaux Supérieur rouge, Côtes de Bordeaux, Médoc and Graves, Sweet Bordeaux, Rosés de Bordeaux, Blancs Secs de Bordeaux, Entre-Deux-Mers, Crémant de Bordeaux, Saint-Emilion - Pomerol - Fronsac, Bordeaux Coups de Coeur (the belgian selection)

o Two additional 5 cL glasses of your choice, at one of the above-mentioned tasting pavilions.

o One session of your choice at the Bordeaux Wine School (limited number of places available).

- The Lunch Pass is on sale online before the festival and at the festival on Thursday and Friday from 12:00 noon to 2:00 p.m. It includes:

o Two glasses of wineo Two signature disheso One beverage (coffee or water)

- The Solo Pass includes:o One Wine Pass (including all the Bordeaux tastings)o Two signature dishes o Two beverages (coffee or water)

- The Duo Pass includes:o Two Wine Pass (containing all the Bordeaux tasting)o Four signature dishes o Two coffeeso Two waters

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13. Press information

Press contactsvisit.brussels: Martha Meeze : +32 486 53 31 81 - m.meeze@visit.brussels Catherine Renard: +32 474 37 67 05 – c.renard@visit.brussels

The Bordeaux wines: Laurence Hannon : laurence@valor.be – +32 479 63 00 02 Valérie de Norre : valerie@valor.be – +32 475 57 14 55

The international village:Jean-Michel Verdin : jmverdin@sprb.brussels – +32 2 800 37 49Maaike Siaens: msiaens@gob.brussels – +32 2 800 37 43

Press inaugurationThursday, September 8 from 11:45, discover eat! BRUSSELS, drink! BORDEAUX from its opening. On the programme: tastings and discovery tours. A detailed invitation will follow. Thank you for confirming your attendance: c.renard@visit.brussels.

Press releasesAll the press releases can be found on this link or on « Pro & press » on www.eat.brussels.

Online picture libraryFree pictures but mandatory copyright mention. https://visit.brussels/fr/photo-librarySearch : eat For the 2015 eat! BRUSSELS, drink! BORDEAUX edition’s pictures, please ask by email : c.renard@visit.brussels.

All information can also be found onwww.eat.brussels

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