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PRESS RELEASE Brussels, September 2017

eat! BRUSSELS, drink! BORDEAUX 2017 The festival devoted to Brussels' master chefs and to the wonders of Bordeaux wines is back with lots to discover From 7 to 10 September, Brussels Park will once again be hosting the eat! BRUSSELS, drink! BORDEAUX festival. A score of Brussels' chefs will be there to delight visitors with their signature dishes. To enhance those delicacies, some fifty winemakers and traders from Bordeaux will be presenting a broad range of wines that exemplify the diversity, quality and accessibility of Bordeaux's produce. How better to arouse and indulge the senses of amateur visitors?! During the 6th edition, the festival will welcome a score of local chefs, confectioners and chocolate makers. Each one will be presenting their star dish. Chefs from towns and regions that hold bilateral relations with Brussels will also be there to reveal exciting new flavours. What's more, the festival is an opportunity for visitors to become part of the celebrations by attending the master classes and workshops that will be delivered on Bordeaux wines.

What's new:

o More restaurants. Chefs who emerged from the Brussels scene will rejoin the adventure to bring the audience their most emblematic dishes.

o A central square will be set at the heart of the festival. Visitors will get the chance to indulge in gastronomic delights together with their family and friends.

o To round off the event's menu, the new edition will include several confectionery chefs serving a range of sweet dishes.

o The Bordeaux Wine School will invite amateurs to take part in wine workshops for marrying with cakes and chocolate. Fun and flavour all at once!

o The TCHIN VITTEL! section invites visitors to take cookery workshops. All in the company of the talented chef Bruno Antoine.

o Eat ! BRUSSELS, drink! BORDEAUX will be a completely cashless event.

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Brussels is a melting pot for the world's gastronomic cultures and its reputation on the international scene is no secret. With twenty-six Michelin star restaurants (in Brussels and its close surroundings), the European capital boasts more stars than cities of the likes of Berlin, Rome or even Milan. But Brussels does not owe its culinary excellence to its Michelin restaurants alone. And that is exactly what we aim to prove at eat! BRUSSELS, drink! BORDEAUX by gathering together some of the most promising chefs of the moment. They will each bring a signature dish at a set price, enabling foodies and gourmets alike to discover some amazing flavours in the privileged setting of Brussels Park.

Equipped with a Wine Pass, both amateur and expert visitors will be ready to explore the riches of all of Bordeaux's DOs and regions courtesy of the area's winemakers and traders inside the various halls. A fantastic way to discover hidden treasures or sample some all-time classics.

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Contents

1. eat! BRUSSELS: Chefs taking part .................................................................................................... 5

2. Bordeaux Pavilions at eat! BRUSSELS, drink! BORDEAUX ............................................................. 10

3. Other wine regions ........................................................................................................................ 16

4. Bordeaux Wine School Workshops ............................................................................................... 21

5. The Bordeaux wines ' Master-class ' ............................................................................................. 23

6. TCHIN VITTEL Bistronomy Workshops .......................................................................................... 24

7. Duvel Workshops........................................................................................................................... 24

8. Something new: a sweet note ....................................................................................................... 24

9. eat! BRUSSELS, drink! BORDEAUX: a sustainable event ................................................................ 25

10. The essential of Bordeaux Wines .............................................................................................. 26

11. The city of Bordeaux at eat! BRUSSELS, drink! BORDEAUX” festival. ....................................... 27

12. Practical information ................................................................................................................. 28

13. Press information ...................................................................................................................... 30

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1. eat! BRUSSELS: Chefs taking part

At the upcoming sixth edition, more of Brussels' most representative chefs will be joining the celebration and adding their own spice to what’s on offer at the festival. They will each be presenting visitors with a signature dish that symbolises their culinary identity, costing just 9 euros! The local chefs taking part are:

- Laure Genonceaux – Brinz’l o Her signature dish is: Pan-fried king prawns, sweet potato purée, vegetable

achar and curry mayonnaise Laure Genonceaux embraces her Mauritian roots by naming her restaurant after the Brinzel, the variety of aubergine from Mauritius. Her cuisine is, however, distinctly French, creative and elaborate. Brinz'l is a sort of glance back at the chef's origins, standing within the walls that once housed the Bon Bon in Uccle, where she used to work. Laure Genonceaux will be at the festival on Thursday and Sunday

- Alex Joseph – Rouge Tomate o His signature dish is: Octopus, lentils, tomatoes and ink.

Without doubt, this is one of the finest venues in town. Ever since he took over its kitchens, Californian chef Alex Joseph has taken the Rouge Tomate to new heights with a dynamic and refined contemporary cuisine. Alex was named Best Young Chef in Benelux at San Pellegrino 2015. Alex Joseph will be at the festival on Thursday, Friday, Saturday and Sunday.

- Denis Delcampe – Le Tournant o His signature dish is: Fillet of cod, foie gras, beetroot and apple mousse, and

Bleu d'Artois potato chips Le Tournant lies in the heart of the Ixelles area, right by the Matongé quarter. There, Denis Delcampe produces his gourmet market cuisine inspired by styles from all over the world. The restaurant is also proud of its natural wine menu and the food-wine marriages that arose from it. Denis Delcampe will be at the festival on Thursday, Friday, Saturday and Sunday.

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- Giuseppe Zizza – Il Passatempo

o His signature dish is: Orecchiette alla pugliese con cime di rape, salsiccia italiana e burrata (Pugliese orecchiette with turnip tops, Italian sausage meat and burrata)

A well-kept secret in fine Italian cuisine in Brussels, Il Passatempo has a good many fans, both famous and anonymous, who love Pino Zizza's instinctive cuisine. Here, each meal depends on the chef's inspiration, much to everyone's delight. Giuseppe Zizza will be at the festival on Thursday, Friday, Saturday and Sunday.

- Karen Torosyan – Bozar Brasserie o His signature dish is: Dieppe mackerel marinated Gravlax style, Brousse de

Larzac and sorrel juice Passionate about great traditional French dishes and gifted with an unmatchable technical mastery, Karen Torosyan was World Pâté Croûte Champion in 2015. The brasserie cuisine he masterfully produces at Bozar Brasserie combines refinement with friendly flavours, adding new dishes every year that become instant classics. Karen Torosyan will be at the festival on Sunday.

- Constantin Erinkoglou – Notos o His signature dish is: "Venus Secrets in Avgolemono Sauce" - Stuffed vine

leaves (broad beans and Oriental spiced pastourma - Rice, pine nuts, Corinth grapes and mint - in youvarlakia from Ithaca)

Ever since Notos opened in 1995, Constantin Erinkoglou's cuisine has been based on Greece's rich culinary heritage, which he renders with a decidedly contemporary twist. 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 at the festival on Thursday, Friday and Saturday

- François-Xavier Lambory – Stirwen o His signature dish is: Organic Montclus lamb, aubergine, apricot and

rosemary Alain Troubat ran the Stirwen from 1992 to 2014 and in that time he developed a formidable reputation among foodies. Succeeding him in 2014 has been a challenge that François-Xavier Lambory has passed with flying colours! Having previously learnt his trade in great restaurants such as the Sea Grill and Bon Bon, his cuisine is regional, seasonal and unburdened by nostalgia. A gem nestled in a neighbourhood near the European institutions. François-Xavier Lambory will be at the festival on Thursday, Friday, Saturday and Sunday.

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- Minoru Seino – Restaurant Seino

o His signature dish is: Smoked mackerel sushi in red wine, grilled "Koji" pork belly and sesame caramel

Don't talk to Minoru Seino about fusion cuisine whatever you do! Seino serves French cuisine peppered with Japanese influences within the same walls that saw Pascal Devalkeneer thrive in his day. His dishes carry an extremely personal touch with the chef's unconventional way of expressing his art. Seino offers the best of both worlds: French culinary heritage and the refinement of Japanese cuisine. Minoru Seino will be at the festival on Thursday, Friday, Saturday and Sunday.

- Maxime Maziers – L’Ecailler du Palais Royal o His signature dish is: Monkfish tornadoes, peas and squid, and tomato

consommé Opened in 1967 by the great Marcel Kreusch, l’Ecailler du Palais Royal has just begun its second childhood. This establishment now welcomes its customers into a completely refreshed setting with a new menu combining elegance and state of the art. You can eat at a table or at the bar, where you can sample delicious morsels served quickly under the "Eat & Fly" concept. A must on the gourmet map rooted more than ever in the present. Maxime Maziers will be at the festival on Friday, Saturday and Sunday.

- Olivier Cazaubon – Augusta o His signature dish is: Stuffed half quail, flambéed with pure malt, sesame seed

hummus and arabica juice Augusta was chef Olivier Cazaubon's grandmother. Her portrait welcomes guests in the entrance hall of this restaurant, where the secret is good-quality Basque produce cooked with love and care. A restaurant full of emotions, bringing you dishes for you to share or devour. Olivier Cazaubon will be at the festival on Thursday, Friday and Saturday

- Simon Kambala - Restaurant François o His signature dish is: Line-caught pollock fillet, Ostende-style and a small

mussel and dill flan This iconic Fish Market restaurant has been delighting seafood-loving gourmets and fans of traditional recipes for almost a century. They continue to peel sand shrimp every day right before your very eyes and the sauces and seasoning are made following unchanging secret recipes. Simon Kambala will be at the festival on Thursday and Friday

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- David Martin – Classic Croquettes

o His signature dish is: Classic Croquettes, the classics revisited (cheese, prawns, stoemp, vol-au-vents, meat and beer stew, and mushroom toast)

David Martin, the Michelin-star chef at the helm of La Paix, excels in a unique type of cuisine greatly influenced by his trips to Japan, where vegetables play an increasingly prominent role. He's coming to eat! BRUSSELS, drink! BORDEAUX to unveil his new concept, which is sure to delight Brussels' foodies eager to savour some Belgian culinary delicacies. David Martin will be at the festival on Thursday, Friday, Saturday and Sunday.

- Benjamin Lagarde & Loick Tonnoir – Le Comptoir des Galeries o Their signature dish is: Glazed Iberian pork confit, home-made Kimchi, quinoa

and condiments It's hard to imagine a more beautiful setting than the Galerie du Roi for the restaurant of the very cosy Hôtel des Galeries. Chef Benjamin Lagarde cut his teeth in Switzerland before working at Brussels restaurants Le Bowery, the Chalet de la Forêt and La Paix. At Le Comptoir, he serves Brussels cuisine with his own original touch. Benjamin Lagarde and Loick Tonnoir will be at the festival on Thursday, Friday, Saturday and Sunday

- Ugo Federico & Francesco Cury – Racines o Their signature dish is: Bottoni di pasta fresca fatti in casa ripieni al "Cacio e

Pepe" e Tartufo Nero Estivo Toscano (Fresh home-made bottone pasta stuffed with "Cacio e Pepe" and black summer truffle from Tuscany)

Above all, Racines is a culinary journey. It's a trip to an authentic, flavourful and lyrical Italy. An Italy that offers us an endless supply of first-rate products. The Italy where the Slow Food Movement began, which shines through in the cuisine of these two partners. The essence of Racines can be summed up in a few words: "From Capri and Florence to Flagey." Ugo Federico and Francesco Cury will be at the festival on Thursday, Friday, Saturday and Sunday

- André Berthot & Eddy Simons – Restaurant Vincent o Their signature dish is: Simmental rib steak tagliata, Flanders Red tartare,

shortrib confit and pudding (Dierendonck Butcher's shop) Restaurant Vincent is a century-old institution that showcases Brussels' specialities, where the food is preferably cut, finished and flambéed at the table. You can savour carefully crafted home-made dishes such as shrimp croquettes and delicious meats selected by Hendrik Dierendonck. André Berthot and Eddy Simons will be at the festival on Thursday, Friday, Saturday and Sunday

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- Joël Geismar & Benjamin Rauwel – Garage à Manger o Their signature dish is: Garage smoked salmon, potato waffle and hay

mayonnaise The Garage à Manger is essentially the story of a food truck: El Camion, which Joël Geismar has been running for several years. To complement his four-wheeled restaurant, the chef took over an old mechanic's garage where he serves breakfast, lunch, dinner and snacks throughout the day. He even does brunch at the weekends, all under the slow food concept, which the chef is a firm believer in. It's a spot where it's always the right time to come in and enjoy some simple yet delicious cuisine. Joël Geismar and Benjamin Rauwel will be at the festival on Thursday, Friday, Saturday and Sunday

- Glen Ramaekers, Yannick Van Aeken & Vincent Sibourg – Humphrey o Their signature dish is: Tagalog beef (marinated in soy sauce, lime and ginger)

Nestled in the premises of the PIAS record company, Humphrey is unlike any other restaurant. Despite his young age, the chef Yannick Van Aeken has already worked on several continents, including a few years at the service of René Redzepi from the famous Noma in Copenhagen and at the Asador Etxebarri in the Basque Country. His cooking is unbridled, cosmopolitan and imaginative. It is structured into small dishes arranged in themes according to the chef's inspiration. Yannick Van Aeken & Glen Ramaekers will be at the festival on Saturday and Sunday.

- Luigi Ciciriello – La Truffe Noire

o His signature dish is: Carnaroli risotto timbale with mantecato peas and

Parmesan, mozzarella espuma and truffle shavings

La Truffe Noire has been delighting lovers of fine food for nearly 30 years, with the truffle as

the star of the show. Black, white or summer, the truffle is turned into poetry by Luigi

Ciciriello at his elegant venue near the Cambre. This eatery inspired by refinement and the

powerful magic of such an extraordinary ingredient ensures an unforgettable experience at

one of the landmarks in the culinary world.

Erik Lindelauf, Aziz Ur Rehman Bhatti and Luigi Ciciriello will be at the festival on Thursday,

Friday, Saturday and Sunday.

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

Bordeaux, so much to discover The 6 families of Bordeaux wines are each represented in their own special pavilion. Bordeaux Red & Bordeaux Supérieur Red ; Côtes de Bordeaux ; Saint-Emilion Pomerol Fronsac ; Médoc & Graves ; Sweet Bordeaux ; Rosés, Dry whites and Crémants de Bordeaux. Bordeaux Red and Bordeaux Supérieur Red Pavilion The Bordeaux appellation covers red wines (Merlot, Cabernet Sauvignon, Cabernet franc), dry whites but also rosés and sparkling wines. The AOC Bordeaux red is the most commonly produced wine in the Bordeaux vineyards. These supple gourmet reds have a particularly expressive fruitiness There are notable aromas of strawberry and redcurrant They marry extremely well with light dishes such as gazpachos, white meats, tartares, carpaccios, quiches, pizzas, sushis, fish, fresh fruits or sorbets. Bordeaux Supérieur Reds are well-rounded and structured with an intense colour, and aromatically rich to a remarkable degree with – blackberry, raspberry, cherry notes - and rounded mellow tannins. The dominant Merlot grape goes well with hearty, highly seasoned dishes such as red meats, spicy foods, risottos, pasta, hamburgers, pressed cheeses or chocolate-based desserts. Bordeaux professionals in attendance at the pavilion: François Landais - Château La Caderie Arthur Hermouet - Château Roc Meynard Julien Delpech - Château GADRAS Franck Artaud - Clos Peyreyre Romain Riviere - Château Moulin du Sud Pierre BARBÉ– Château Font Merlet

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Côtes de Bordeaux Pavilion These are well-rounded, structured red wines remarkably rich in aromas of – blackberry, raspberry, and cherry, - and mellow tannins, or fruity dry white wines with explosive aromas of Sauvignon – white flowers, peach, and lemon, with a surprising freshness. The reds, which are dominated by Merlot, are wines full of character, fruity and frequently with spicy notes. These generous wines with well-blended tannins can be enjoyed immediately or can be laid down for several years before savouring their development. The reds go well with hearty dishes, red meats, tajines, pasta, spicy dishes, charcuterie, pressed cheeses and chocolate desserts while the whites marry well with more refined light dishes such as salads, sea food, grilled fish, white meats or goat's milk cheeses. Bordeaux professionals in attendance at the pavilion: Virginie Fugier - SCEA Robin Lafugie Alexandre Gambino - Vignobles Bouillac Pascal Bourrigaud - Château Haute Terrasse Thierry Lafaye - Château Lescure Benoit de Pardieu - SCEA Vignobles de Pardieu Vincianne Doumont - Bonnet & Associés Saint-Emilion, Pomerol and Fronsac Pavilion These well-rounded, structured red wines are remarkable for their rich aroma and their smooth, rounded tannins – 60 to 80% Merlot associated with Cabernet franc or Cabernet Sauvignon. These wines for keeping are supple, big and full of finesse. Their bouquets of blackberry, raspberry, cherry or violet marry well with hearty dishes such as red meats, spicy dishes, sauces and pressed cheeses or chocolate-based desserts. Mineral notes often complement the bouquet of red fruits of the Saint-Emilion grape, generous wines with tremendous variety. Pomerol is a little more robust and goes well, for example, with game and charcuterie, while the Fronsacs, rich and generous wines, can be drunk while young with more delicate food.

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Bordeaux professionals in attendance at the pavilion: Emmanuelle Bordeille - Château Lambert Max Sillvestrini - Château Chéreau Muriel Bouvier - Château Lagarde Bellevue Thomas Le Menn - Château Belair Saint-Georges Valentin Genere - Château Vieux Chaigneau Valérie Arnathau - Château Guillemot

Médoc et Graves Pavilion

These powerful, intense red wines have been blended from the main red grape varieties of the region: Cabernet Sauvignon, Merlot, Cabernet franc, Malbec, Petit Verdot. The aroma of these characterful, refined wines persist on the nose and in the mouth and their notes of blackberry, redcurrant and cinnamon marry well with richly flavoured dishes, meats in sauce, roast lamb, risottos, pastry desserts or those based on red fruits or chocolate. Graves wines are also generous, well-structured dry white wines Both lively and generous, their bouquets are extremely persistent. The dominant blend is that of Merlot and Cabernet Sauvignon. Light and structured dishes are their best allies: fish in sauce, white meats, vegetable veloutés, risottos and hard cheeses such as Cantal, Beaufort, Comté or Gruyère. Bordeaux professionals in attendance at the pavilion: Claire Lefebvre - Château Beyzac Pierre-Yves Joannon - Château Roquegrave Alexis Angliviel De La Beaumelle - Château Tour De Pez Benjamin Gutmann - Château Jouvente Nadège Giamarchie - Château Luchey-Halde Sweet white wines – Sweet Bordeaux pavilion

There are two categories in this sector, liqueurs and intense or mellow and fruity. The liqueur wines contain more residual sugar than the mellow wines Le Sémillon predominates over the white Sauvignon and Muscadelle. The liqueur wines have bouquets of orange zest, mango and honey. The fruity mellow wines release notes of pineapple, white flowers and grapefruit. These wines should be drunk when very fresh and marry perfectly with sweet-savoury or spicy dishes for the intense liqueur wines (sushis, foie gras, exotic or spicy dishes, blue cheeses, gourmet desserts, fresh fruits).

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The mellow and fruity wines go well with sweet-savoury or light dishes (salads, exotic dishes, herb cheeses, fresh fruit desserts). Bordeaux professionals in attendance at the pavilion: Hugues Hardy – Château Faugas Sébastien Pierre - Château Caillou Romain Garcia – Château de Rolland Guillaume Reglat – Château Cousteau Jacques Guignard, Château LAMOTHE-GUIGNARD Jean Compeyrot Negoce - LC Vins Rosés, Dry Whites and Crémant de Bordeaux Bordeaux Rosés These belong either to the fresh and fruity family or the fresh and full-bodied type. The former are a clear pink colour with a lovely freshness and fruity notes – of grapefruit, redcurrant, strawberry. They are also delicate wines. The latter, known as Clairet, differ in their deep raspberry colour, with light red wine tannins yet retaining all the freshness of a rosé. Their aromas are fresh rose, strawberry and blackberry. Rosés marry perfectly with light meals. The fresh and fruity wines go well with tapas, salads, pizzas, grilled meats and fruit desserts. The fresh and gourmet wines go extremely well with tartares, grilled meats, cheeses, tarts and fruit desserts. Lively and fruity, dry whites account for over 10% of total Bordeaux wine production. Usually the product of wine-making and maturing in vats they release an astonishing freshness and explosive aromas of Sauvignon. Although most are consumed when ' young ' such as for example, Entre-Deux-Mers, others, in particular Pessac-Léognan wines, are sought after for their complexity and power and their ability to be laid down. The dry whites can be enjoyed as an aperitif and marry perfectly with light and subtle dishes such as fish, oysters, white meats that are not too highly spiced, or springtime salads. Meanwhile, the Pessac-Léognan wines serve as accompaniment to richer, more complex dishes Crémants de Bordeaux These delicate sparkling wines with their fine bubbles offer delicate aromas and tremendous freshness in the mouth. They can be produced with all types of red or white Bordeaux grapes. The white Crémants with notes of hazelnut and lemon or white flowers are ideal with tapas, seafood, white meats or red fruit desserts. The Crémants rosés, with aromas of redcurrant, strawberry or blackberry are the true stars of the aperitif, provided they team up with white meats or chocolate desserts.

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Bordeaux professionals in attendance at the dry whites, roses, cremants pavilion: Julie Macary - Château Castagnac

Marie-Caroline Rozier - Château des Arras Aymeric Combefreyroux - Château Garrineau

Alain Jary – Syndicat des Bordeaux Igor Solomon - Château Les Remparts

Isabelle Castenet - Château au Grand Paris

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Wine School Pavilion During the festival, the Bordeaux Wine School and its team of professionals will reveal the secrets of tasting and their passion for Bordeaux Wines. With these entertaining hands-on workshops and with qualified experts on hand at all times to interact with the public, it is highly likely that yet again this year this pavilion will be packed to the gills. The programme and further information can be found in the ' Wine School Workshops ' section of this dossier.

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3. Other wine regions

Reflecting the multiple origins of the Brussels culinary scene, an international pavilion will once again take its place at the eat! BRUSSELS, drink! BORDEAUX festival. This year, 9 towns, provinces and regions will meet as partners of the Brussels-Capitale Region in what is set to be a real international village. Interested visitors will have the chance to explore new flavours All of which will complete the programme of signature dishes created by Brussels chefs and the diversity of Bordeaux wines from 7 to 10 September in the Parc de Bruxelles. At the eat! BRUSSELS, drink! BORDEAUX festival every year visitors can rediscover specialities of the capital's different cuisines. But the cosmopolitan nature of the European capital is not confined to its population. Numerous restaurants of varied origins have sprung up all over the capitals. In partnership with the Minister of Foreign Affairs and Brussels International, 9 bilateral partners from the Brussels Capital Region, a dynamic city-region open to the world around it, have once again come together at the festival to present their culinary specialities. Exciting discoveries await.

international Pavilion partners

Africa

Rabat-Salé-Kénitra (Morocco) Moroccan cuisine has managed to retain all its originality and unique cultural personality. Traditional tajine, couscous royal, pastillas, briouats, gazelle horns... Names guaranteed to make us dream of far-off voyages captivating our senses when it is time to eat. These specialities, cooked to perfection, will be available for tasting at this sixth edition of eat! BRUSSELS, drink ! BORDEAUX These sumptuous treats call for a mint tea as an essential accompaniment. Of course. Representative of the Rabat-Salé-Kénitr region at the eat! BRUSSELS, drink! BORDEAUX” festival. Samraa Caterer https://www.facebook.com/traiteursamraa/

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America

Quebec (Canada) Both traditional and creative, Quebec's cuisine never fails to reinvent itself. The undeniable talent of the region's chefs has managed to adapt the traditional recipes of the country to today's modern tastes while retaining the best of Quebec's culinary heritage. French, British and Amerindian culinary influences, have all contributed to the local flavours of Quebec's cuisine. This year, as testament to this tradition, the classic of Quebec comfort food, poutine, will be the star of the show, served in a number of different ways and featuring famous Montreal smoked meat, pulled pork with maple, smoked salmon etc. Quebec representative at eat! BRUSSELS, drink! BORDEAUX. Quebec's La Petite Cabane à sucre, in collaboration with the chefs Vincent Bernier and Graham Gartside Bernier, the Poutine Boys of the Blue Caribou Canteen. www.lebonsiropderable.com | www.thebluecariboucanteen.co.uk Asia

Beijing (China) Sometimes known as Imperial or Mandarin cuisine, Beijing's gastronomic range of dishes and desserts has been influenced by many different Chinese culinary traditions. As the climate is not suitable for growing rice, wheat in the form of noodles or bread is the main starchy food. Another of its main features is the preference for roots and vegetables with strong flavours such as peppers, garlic, ginger, leek, chives and coriander. Beijing's representative at eat! BRUSSELS, drink! BORDEAUX” festival. Kairui Yuxiandu Chinese Royal Gastronomy Museum www.kairuijiudianjituan.com Szechuan Province(South-west China) Szechuan cuisine is known for its hot and spicy flavours. The famous Szechuan pepper is a plant with a spicy and ' numbingly hot ' almost lemony flavour. If there is one constant in the local cuisine, it is the red peppers originally imported from America, which have given this cuisine its spicy emphasis. According to a local saying, "only the cuisine of Szechuan has one hundred different dishes, each with its own different flavour, and the only one to have a dish that brings together these one hundred different flavours". Szechuan representative at eat! BRUSSELS, drink! BORDEAUX” festival. Restaurant Daronghe www.daronghe.cn

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Europe Berlin (Germany) Berlin has a rich and diverse cuisine. There is so much more to its food than the stereotypes of beer drinking, pork, cabbage and potatoes! It has developed an inventive cuisine open to influences from all over the world. It also offers an excellent dining experience and has many well known chefs. But more than the food itself, it is the whole dining experience that counts, the art of Berlin living, relaxed yet frenetic, unique and delicious! This convivial way of life will be perfectly represented by NEUE HEIMAT, a well-known street food market that is bang on trend, serving top-level street food Berlin's representative at eat! BRUSSELS, drink ! BORDEAUX” festival. Neue Heimat www.facebook.com/NeueHeimatBLN Kiev (Ukraine) Kiev has always been a historic destination where the local culture is evident, with its great cathedrals on green hills and its bustling way of life But if you want to learn about Kiev, you would do well to begin by discovering its cuisine: the famous borscht of course, but also home-made stuffed sausages, Nalyvka, fresh bacon on rye bread, and the famous Carpathian honey... This rich mix of tastes and flavours will open your heart to the wealth of the city's cultural heritage. Kiev extends the warmest of welcomes! Kiev's representative at eat! BRUSSELS, drink! BORDEAUX” festival. restaurant Kupidon. https://www.facebook.com/Kupidon.Kyiv/ Ljubljana (Slovenia) Slovenia is a rising star among lovers of good food. In recent years, gastro-tourism has been booming. From the crossroads of the Alps, the Mediterranean shores and the Pannonian Plain, the gourmet history of the country, which has a Balkan temperament, has been revived thanks to the efforts and talents of inventive Slovenian chefs. Lubjljana's representative at eat! BRUSSELS, drink! BORDEAUX” festival. Chef Jorg Zupan of restaurant Atelje www.union-hotels.eu/en/grand-hotel-union/culinary-offer/atelje/ www.facebook.com/RestavracijaAtelje

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Mazovie (Poland) In Mazovie the art of fine dining is a national tradition. And a gratifying surprise! The Mazovian table is always overflowing with food, reflecting the generous spirit of its people. Over the centuries, Polish lands have been enriched by Italian and French culinary influences but also by Tartar, Armenian, Lithuanian, Cossack, Hungarian and Jewish flavours and tastes. Mazovie's representative at eat! BRUSSELS, drink! BORDEAUX” festival. Culinary team appointed by Voivodie Mazowieckies specially for the festival. www.culinary-heritage.com

Sofia (Bulgaria) At the crossroads of many cultures, Sofia's food is typical Balkan cuisine. Mezzés, grills and salads are often on the menu, served in generous proportions. Bulgarian cuisine is not just confined to its famous yoghurt, far from it. It is constantly developing and changing. Sofia is represented by two young entrepreneurs who have reinvented the typical Bulgarian fritter or mekitsa, serving it with all kinds of savoury and sweet garnishes. Their coffees are currently all the rage with Sofia's city dwellers. Sofia's representative at eat! BRUSSELS, drink! BORDEAUX” festival. Mekitza & Café https://www.facebook.com/mekizacafe

Entertainment at the International Pavilion

There is plenty of entertainment on offer at the international Pavilion : The Iris in many colours This year the Brussels-Capital Region decided to present its festival partners with an unusual gift, a work of art by Harwan Red in celebration of their successful collaboration with our region. Harwan will propose nine paintings inspired by the Iris, emblem of the Brussels Capital Region, depicted in the colours of our partnering regions, a beautiful way to symbolise and highlight the strength of the bonds that bind us. However, the artist's original project does not stop there He proposes to bring a unique and unusual touch by enriching his creations with a participatory event, inviting the public present at the event to personalise his works.

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The participation of a wide public from many different places who do not know each other, collaborating and together leading this group project in an altruistic manner. A beautiful symbol of an undertaking which is both artistic while encouraging friendship and civic pride. The works of art will be presented to the different regions partnering the Brussels capital region. Chocolate and crickets at the Brussels regional stand Another illustration of the typical, entertaining aspects of the region which is both innovative and forward looking at the same time. Brussels International has brought together a Brussels family business, which is a local institution dedicated to marketing quality Belgian chocolate Choc-Story, and the newly created cricket marketing company Little Food. The meeting takes place in the form of an original live cooking demonstration and a chocolate tasting with... crickets There is plenty here to shock the numerous visitors and cause a few shivers among the less intrepid among them! For more info : www.choco-story-brussels.be / www.littlefood.org Apart from this, Quebec, Kiev and Sofia will also be selling edible produce to take home.

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4. Bordeaux Wine School Workshops

A rendezvous that lovers of wine and gastronomy must not miss, the Ecole du vin de Bordeaux pavilion offers an entertaining, educational overview of the various wines (red, dry white, sweet white, rosé and Crémant de Bordeaux), soils, grape varieties, blends, etc. A wonderful initiation into the art of tasting. This year the school and its team of experts, who are passionate about their subject, have a few surprises up their sleeves including 2 new workshops on chocolate and patisserie. - ' Choco Bordeaux ', duo with Laurent Gerbaud, Brussels chocolate-maker par excellence crossed with discovery of Bordeaux wines/ chocolate. - Pairing with patisserie in tandem with pastry chefs at eat! BRUSSELS, drink! BORDEAUX Yasushi Sasaki, Baptiste Mandon and Khalil Menzi in order to experiment with a few audacious pairings. The workshops will be held by Belgian experts trained by the Bordeaux Wine School and will be given in French Dutch and/or English. A ticket for the "Bordeaux wine workshop" included in the wine pass, entitles the holder to take part in a workshop. Buy your tickets on-line at www.eat.brussels and book your place on a workshop course on the spot at the Wine School Pavilion. Places are limited to sixty people per workshop.

Workshop Programme

Thursday 07/09/2017

14:30 to 15:15 Atelier Choco'Bordeaux with Laurent Gerbaud - FR

15:30 to 16:15 Unusual Bordeaux wines- FR

16:30 to 17:15 THE MUST-SEES -FR

17:30 to 19:00 Atelier Choco'Bordeaux with Laurent Gerbaud - FR

19:15 to 20:00 Bordeaux sits down at the table with Joël Geismar (Garage à Manger) - FR/EN/NL

20:15 to 21:00 Sweet pairings with Yasushi Sasaki (Pâtisserie Sasaki) - FR/EN/NL

21:15 to 22:00 The Bordeaux Essentials - FR/EN/NL

22:15 to 22:45 THE MUST-SEES -FR/EN/NL

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Friday 08/09/2017

12:30 to 13:15 Bordeaux sits down at the table with Ugo Federico & Francesco Cury (Racines) - FR

13:30 to 14:15 Unusual Bordeaux wines- FR

14:30 to 15:15 Atelier Choco'Bordeaux with Laurent Gerbaud - FR

15:30 to 16:15 THE MUST-SEES -FR/EN/NL

16.30 to 17.15 Sweet pairings with Baptiste Mandon & Giovanni Malecot (Chouconut) - FR/EN/NL

17:30 to 18:15 Unusual Bordeaux wines- FR/EN

18:30 to 19:15 The Bordeaux Essentials - FR/EN/

19:30 to 20:15 THE MUST-SEES -FR/EN/

20:30 to 21:15 Bordeaux sits down at the table with Constantin Erinkoglou (Notos) - FR/EN/NL

21:30 to 22:15 The Bordeaux Essentials - FR/EN/NL

Saturday 09/09/2017

12:30 to 13:15 Bordeaux sits down at the table with Glen Ramaekers (Humphrey) - FR

13:30 to 14:15 The Bordeaux Essentials - FR

14:30 to 15:15 THE MUST-SEES -FR

15:30 to 16:15 Unusual Bordeaux wines- FR/EN

16:30 to 17:15 Choco'Bordeaux Workshop with Laurent Gerbaud - FR/EN

17:30 to 18:15 THE MUST-SEES -FR/EN/NL

18:30 to 19:15 The Bordeaux Essentials - FR/EN/NL

19:30 to 20:15 Bordeaux sits down at the table with Alex Joseph (Rouge Tomate) - FR/EN/NL

20:30 to 21:15 Sweet pairings with Jacques Heller & Leïla Ben Toumi (Eclairs & Gourmandises) - FR/EN/NL

21:30 to 22:15 THE MUST-SEES -FR/EN/NL

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Sunday 10/09/2017

12:30 to 13:15 Bordeaux sits down at the table with Luigi Ciciriello (La Truffe Noire) - FR/EN

13:30 to 14:15 Unexpected Bordeaux wines- FR/EN

14:30 to 15:15 The Bordeaux Essentials - FR/EN/NL

15:30 to 16:15 Sweet pairings with Khalil Mezni (Garden of Aromates) - FR/EN/NL

16:30 to 17:15 Choco'Bordeaux Workshop with Laurent Gerbaud - FR/EN/NL

17:30 to 18:15 THE MUST-SEES -FR/EN/NL

18:30 to 19:15 Bordeaux sits down at the table with Benjamin Lagarde (Le Comptoir des Galeries) - FR/EN/NL

19:30 to 20:15 Les Essentiels de Bordeaux - De Basics van Bordeaux - The Basics of Bordeaux FR/NL/EN

20:30 to 21:15 Unexpected Bordeaux wines- FR/NL/EN

21:30 to 22:15 THE MUST-SEES -FR/EN/NL

5. The Bordeaux wines ' Master-class ' This year, the two master classes are dedicated to the Saint-Emilion Grands Crus Classés and the 30th anniversary of the appellation Pessac-Léognan. visitors will be guided through these two representative regions of the Bordeaux wine-growing region.

In the company of a Saint-Emilion local, visitors will take a trip to the heart of this wine region, the first wine-growing area to be recorded as a UNESCO world heritage site. A tasting of 6 classified Saint-Emilion Grands Crus has been planned. Aside from this enjoyable adventure, the master class will propose an exceptional wine tasting session with a selection of Pessac-Léognan red and white wines. Isabelle Audouin, accredited expert of the Bordeaux Wine School, will share her passion for these wines and guide visitors as they savour and taste the wines.

Each master class lasts an hour and a half and will be given by a wine expert, who will present the region and its wines, followed by a guided tasting of 6 wines. The ' master classes ' will be held in small groups in the BIP Salle des Guichets opposite the Parc de Bruxelles.

Times Special Master class 30 years of appellation Pessac-Léognan : Saturday, 9 May, at 16:00 Master class Grands Crus Classés de Saint-Emilion : Saturday, 9 May, at 18.30 Bookings : https://shop.agenda.brussels/fr/expand/init/1758

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6. TCHIN VITTEL Bistronomy Workshops

Visitors will have the chance to create their own TCHIN VITTEL Bistronomy Box in a relaxed atmosphere at a cookery workshop that is just as exciting and gastronomic as it is good-natured. All under the guidance of Bruno Antoine, one of the most creative chefs on the Brussels bistro scene. Times : Thursday to Sunday at 12:00, 14:30, 17:00 and 19:30

7. Duvel Workshops

With its varied programme, the Bordeaux Wine School's workshops are taught by

professionals whose sole aim is to help you share their passion. Ambassadors for beer will be talking about breweries, special beers and the association between beer and

gastronomy.

Times :

Thursday 07/09/2017 15:00 - 16:30 - 18:00

Friday 08/09/2017: 15:00 - 16:30 - 18:00

Saturday 09/09/2017 15:00 - 16.30 - 18:00

Sunday 10/09/2017 15:00 - 16.30 - 18:00

8. Something new: a sweet note

Several pastry chefs complete the festival’s menu. They are offering sweet-lovers delicious plated desserts at the set price of 9 euros. Participating Chefs:

- Laurent Gerbaud – Chocolats Gerbaud o His signature dessert: Cornet croquant, Venezuelan chocolate sauce, exotic

tik tik shot Laurent Gerbaud has progressively established himself as one of Brussels' finest chocolatiers. Closely linked to the slow food movement and fascinated by the pairings of his food with wine or beer, he is always ready to conceive a dessert that is both indulgent and original. Laurent Gerbaud will be present Thursday, Friday, Saturday and Sunday

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- Khalil Mezni – Garden of Aromates

o His signature dessert: Le Profiterole Gourmand (cracked choux pastry, traditional home-made praline, vanilla and bourbon ice cream)

Previously a two Michelin-starred chef, Khalil is unrivalled when it comes to creating the great classic of French patisserie with a personal touch. He works both as a chef at the Gardens of Aromates and at Bozar Brasserie where he creates desserts that compliment the cuisine of Karen Torosyan perfectly. Khalil Mezni will be present Thursday, Friday, Saturday and Sunday.

- Baptiste Mandon & Giovanni Malecot – Chouconut o Their signature dessert: Sablé Breton, fromage blanc, strawberry and Yuzu

granita Chouconut is haute-couture combining choux pastry and donuts. Trained by some of the best, Baptiste Mandon and Giovanni Malecot are unrivalled when it comes to creating patisseries that you will be incapable of resisting for more than a few seconds. Baptiste Mandon & Giovanni Malecot will be present on Thursday, Friday, Saturday and Sunday.

- Leïla Ben Toumi & Jacques Heller - Eclairs & Gourmandises o Their signature dessert: Assiette Gourmande Eclairs & Gourmandises

Eclairs & Gourmandises, has a large range of sweet and savoury eclairs and delicious treats. The recipes, developed by many exceptional talents (Patisserie World Champion, Meilleur Ouvrier de France, etc) will delight your taste buds. Léïla Ben Toumi et Jacques Heller will be present Thursday, Friday, Saturday and Sunday

- Yasushi Sasaki – Pâtisserie Sasaki o His signature dessert: "Romeo & Juliette" - Fondant au chocolat and red fruit

granita Awarded one silver and one bronze medal at the Belgian Chocolate Awards of 2017, this patisserie goldsmith offers you sophisticated patisseries that are low in sugar. His philosophy: to offer traditional patisseries that are instantly recognisable, but that have been recreated using less sugar. Yasushi Sasaki will be present Thursday, Friday, Saturday and Sunday.

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

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

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10. The essential of Bordeaux Wines

An exceptional terroir Bordeaux wines represent the biggest AOC vineyards in France with 111,000 hectares of vines. The area covers 1/4 of the surface of AOC wines alone in France. Diversity of men and women Behind Bordeaux wines there are :

− 6,460 wine growers − 34 wine cooperatives and 4 cooperative Unions − 300 wine traders − 84 brokers − 55,000 direct and indirect jobs

AOC production of blended wines A varied production with 65 appellations and denominations. A harvest amounting to 5.3 million hectolitres (ten year average) that is 707 million bottles produced on average every year. Trading in over 150 countries Every second, 21 bottles of Bordeaux wine are sold somewhere in the world. Since January 2017, exports of Bordeaux wines to Belgium have risen.

• 87,000 hectolitres of Bordeaux wines were exported (compared to 83,000 for the same

period last year)

• with a value of 45 million euros (compared to 40 million for the same period in 2016)

This rise is even more remarkable taking into account the current unfavourable climate, in

that there has been a downturn in the Belgian market (which is a mature market) in terms of

wine imports (-6% in 2016).

Belgium retains its position as top European destination for Bordeaux wines (in volume) and

2nd place in Europe in terms of value.

With the equivalent of nearly 26 million bottles exported (July 2016 - June 2017) Belgium is

an important market for Bordeaux wines.

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11. The city of Bordeaux at eat! BRUSSELS, drink! BORDEAUX”

festival.

At the "Bordeaux Pavilion" the Tourist Office and its partners will present the main tourist attractions of Bordeaux and its region. With its unique 18th century architecture, which is a World Heritage Site and its "made in the south-west" life style, this seaboard river city set in the heart of the most prestigious vineyards and producing the finest wines in the world has so much to offer! It is the ideal destination when travelling from Brussels for a long weekend. Especially since the recent opening of the Wine City, a unique venue of discovery and experience, provides the perfect introduction to the Bordeaux vineyards. www.bordeaux-tourisme.com www.bordeauxfetelevin.com www.laciteduvin.com

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12. Practical information

eat! BRUSSELS, drink! BORDEAUX” festival.

The festival will be held at the Parc de Bruxelles, in the heart of the European capital from 7 to 10 September.

ACCESS Entry to the festival is free and open to all. The festival is fully accessible by people with reduced mobility. Bus : lines 27, 38, 71, 95 (alight at ROYALE or DUCALE bus stops) – lines 29, 63, 65, 66 (alight at PARC or TREURENBERG bus stops) Tram : lines 92, 93 (alight at PARC or PALAIS) Metro Line 1 or 5 Parc station or Line 2 or 6 Trône station Times: Wednesday to Sunday from 12:00 to 18:00 INNOVATION: eat! BRUSSELS, drink! BORDEAUX is introducing a swipe card Together with BNP Paribas Fortis eat! BRUSSELS, drink! BORDEAUX is now a 'cashless' festival (electronic payment system). So that visitors can enjoy the festival to the full, “eat! BRUSSELS, drink! BORDEAUX is introducing a swipe card. Visitors can obtain their swipe cards from one of the ticket offices, put money on them and use them as they please throughout the festival. This magnetic card will pick up your credit and/or Wine Pass. To pay for your drinks, simply place your magnetic card on the cashless terminal and payment for the credits or tastings will automatically be deducted. The chosen formula is simple. One credit is equivalent to 1 euro. The dishes All the chefs propose their signature dishes and desserts at a single price of 9 credits (i.e. 9 euros) The credits are valid across the festival site for buying the chefs' dishes, soft drinks, beers and cafés. The Lunch Pass (19 euros), valid on Thursday and Friday only, at midday (12:00 to 14:00), can be bought on-line beforehand. It includes

o Two glasses of wine o 20 credits (equivalent to 2 dishes and one drink )

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Bordeaux wines: Bordeaux wines can be discovered through a tasting route. Visitors must acquire a Wine Pass for this purpose (charged to their magnetic card). This Wine Pass can be bought in advance for 14 euros (18 euros at the festival) and contains no less than 11 different wines to taste. A great way to discover the wealth of Bordeaux Wines on offer.

- The Wine Pass (14 euros if prepaid – 18 euros on the day) includes o One tasting pass for 11 glasses of Bordeaux wine:

� 1 tasting of 5 cl wine at each of the 9 Bordeaux pavilions: Bordeaux red - Bordeaux Supérieur red, Bordeaux Selection 2017, Côtes de Bordeaux, Médoc and Graves, Sweet Bordeaux, Bordeaux Rosés, Bordeaux Dry Whites, Crémant de Bordeaux, Saint-Emilion - Pomerol – Fronsac

� 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).

o 1 engraved glass in its special pouch o 1 mini Duvel (18 cl) o 1 Vittel water o 1 Pellini coffee

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13. Press information

Press contact visit.brussels: visit.brussels: visit.brussels: Noémie Wibail: +32 490 49 43 84 – n.wibail@visit.brussels Bordeaux Wines: Laurence Hannon : laurence@valor.be – +32 479 63 00 02 Valérie de Norre : valerie@valor.be – +32 475 57 14 55 Other wine regions : Jean-Michel Verdin : jmverdin@sprb.brussels – +32 2 800 37 49

PRESS RELEASES All press releases can be accessed by clicking the ' Contacts and Press ' tab on the www.eat.brussels website.

On-line photo gallery

Reproduction authorised if copyright mentioned. www.visit.brussels => Pro & Presse => Photothèque Search: eat!

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