Private European Cooking Class with a Nordic Twist in the Center of Brussels

Join Christine to learn about ingredients used for cooking in the Belgian kitchen. Christine combines food culture and history from the original Belgian kitchens by using regional ingredients such as mussels, chicory, Brussels sprouts, Jerusalem artichokes along with typical spices and herbs often used in Belgian cooking. You can expect to cook for 1-2 hours before you sit down to enjoy the meal you helped prepare. You may learn to cook simple and easy dishes such as a seasonal salad and traditional Belgian biscuits.

For the meal you can expect to try dishes such as a salad of red cabbage salad with grapes, almonds and cranberries or endive, walnuts, sprouts and capers, and a main of slow roasted loin of cod in butter lemon sauce served with slow cooked endive in an orange, butter and maple syrup sauce and pan roasted Brussels sprouts. You will conclude your meal with Belgian sugar bread served with homemade raspberry and gooseberry jam accompanied with tea or coffee.