Thematic years create a buzz around Brussels as a destination with an unrivalled quality of life. After its stint as the capital of fashion and design in 2006, and following hot on the heels of the Comic Strip in 2009, 2012 is set to be the year of culinary delights. And what better way to reinforce its reputation as a friendly and creative region?
Brusselicious, a name that is both humorous and appetizing, has a very evocative logo that immediately gives a taste of what lies ahead—Brussels’ gastronomy is delicious, irresistible and makes you want to take a great big bite out of it. This name and this logo will be the signature of the many events organized around this topic. Some events will get going this autumn, but most of them will be spread throughout 2012, in line with both seasonal produce and the creative ideas of the destination’s great chefs. Brusselicious will put the spotlight on all the different aspects of gourmet living in Brussels. It will showcase produce and producers, talent and creativity, places and people. The highlight will be the traditional recipes, the food stalls, the crunch of chocolate, forgotten and rediscovered vegetables, the countless types of beers and other culinary specialties.
The area’s greatest chefs will take on the challenge of re-creating traditional favorites with their own special slant capable of conjuring up unsuspected delights. On the markets and in the star-studded restaurants, at the street corners and in the parks, in exceptional venues and in the bistros, food in Brussels is wonderful and food here is everywhere.
Residents and visitors alike will be able to experience Brusselicious events according to their tastes and preferences, free to explore Brussels’ culinary roots or surf on the new trends. From January, thematic maps will be published to help everyone find their way round Brussels’ gastronomic maze. Among the projects:
• Sweet Brussels • Savoring the markets • The chocolate counter • The grand tour of the chip stands • The best of gourmet Brussels • Brussels and sustainable gastronomy • World food
So come to Brussels in 2012 and eat to your heart’s content. For more information, go to visitflanders.us.