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Belgium: Farm to Table
Michelin listed Ghent restaurant t’Pakhuis (www.pakhuis.be) takes the concept of farm right to table so seriously that they bought the farm – in Bresse, France. So now they breed and serve famous and flavourful Bresse chickens, guinea fowl, Hampshire down lambs, and Bayeux pigs. From home in Belgium, they get special tomatoes, their herbs, and even “lost and forgotten” vegetables
Located in a former ironworks factory with painted cast-iron pillars and a soaring wrought-iron balcony now filled with light from the huge roof skylight, the noisy chattering happy diners, both inside and out might be enjoying the beers and fancy cocktails at the bar or on the large terrace. In keeping with it’s slick metallic theme, it has the coolest bathroom lock I’ve ever encountered and I challenge you to try to turn on the tap without having to ask!
And the food – my liver screamed for mercy but my mouth was bathed in smiles. Though you could start with a lighter lobster soup or beef carpaccio, if you dare, the foie gras plate had the most generous hunk of silky foie we have ever encountered accompanied by sage apple cream and dates. Had I stopped there, it would have been a perfect dinner.
But yet we ventured on to the grilled duck breast in pea cream with baby veggies and mashies that were so smoothly whipped that they could have been served for a dessert sorbet. The asparagus risotto with lemon butter was so yummy, it alone could turn me into a vegetarian.
We could have ended the meal with a locally favorite flavor, gingerbread, in cheesecake with vanilla sauce or gone lightly with some sorbets, but we took it to the max with a silky creme brûlée. Sigh.
Switzerland’s First Vegetarian Butcher’s Shop is in Zurich
Next door to the oldest vegetarian restaurant, Haus Hiltl, Switzerland’s very first vegetarian butcher’s shop, the Hiltl shop has opened.
On sale are vegetarian and vegan delicatessen products, wines and cooking accessories. At the “butcher’s counter”, customers can purchase meat substitutes such as tofu, seitan, paneer or soy sausages, as well as Hiltl tartare, the traditional local specialty, Züri-Geschnetzeltes, and home-made cordon bleus.
Even the wines are vegetarian or vegan, so do not contain fish bladders or bone gelatin.
Location: Sihlstrasse 28, 8001 Zürich
Neighborhood: Kreis 1
Tel: 044 227 70 00
www.hiltl.ch