Festival cuisine

The festival cuisines

Twenty-five exhibitors, eighteen cuisines. Pick by appetite: each page gathers the stalls of one cuisine, with their signature dish and what they serve on Boulevard du Souverain.

7 exhibitors Desserts & pastry The sweet end of the festival is not an afterthought: waffles, tiramisu, pastries rolled over the fire, small-batch ice cream. 5 exhibitors Asian The word "Asian" covers cuisines with almost nothing in common: the smoking wok, steamed bites, fried noodles, Filipino dishes Brussels still barely knows. 4 exhibitors Fusion Fusion here is not a trend word: it is what happens when a cook grew up between two cuisines and refuses to pick one. 4 exhibitors Street food Some stalls fit no national box, and that is exactly right: they make street food in the strict sense, meant to be eaten standing, without cutlery, on the move. 3 exhibitors Belgian Playing at home makes it no easier: in Brussels everyone has an opinion on chips, waffles and country bread. 3 exhibitors Burgers The burger is street food's test of truth: it all comes down to the bun, the cook and the balance. 3 exhibitors Coffee & drinks Four bars, specialty coffee, Belgian craft beers, organic wines and pressed juices: enough to keep you going between dishes without leaving the site. 2 exhibitors French France as street food is the properly made sandwich, the crêpe folded to order and cheeses that make no apology. 2 exhibitors Grill & BBQ The grill is the loud, fragrant heart of the festival. 2 exhibitors Mexican Tacos folded to order, corn tortillas, long-marinated meats and salsas that build slowly: the festival's Mexican food is eaten standing up, with your hands, and shared without ceremony. 1 exhibitor African Africa does not have one cuisine but dozens, and the festival offers a glimpse: long-simmered stews, groundnut sauces, grilled meats, sides eaten with your hands. 1 exhibitor Argentinian The Argentinian asado is a matter of patience: the fire is built long before the first cut goes on, and the cooking happens at a distance from the coals. 1 exhibitor Brazilian Brazil arrives at the festival with açaí bowls, salt cod fritters and a particular knack for making street food filling and fresh at once. 1 exhibitor Hungarian The kürtőskalács, a chimney cake rolled on a spit and caramelised over the fire, is eaten warm and by hand. 1 exhibitor Indian Simmered curries, breads baked to order, spices toasted before they are ground: Indian cooking asks for time, and that time is what you taste. 1 exhibitor Lebanese Mezze, warm breads, herbs by the handful, grilled meats and sesame sauces: Lebanese food is built to sit in the middle of the table and be picked at together. 1 exhibitor Portuguese The bifana, a marinated pork sandwich, is one of Portugal's great street dishes: simple, scalding, eaten on the spot. 1 exhibitor Scandinavian The North brings its way with fish: salmon smoked or flame-grilled, dark breads, sauces built on fresh herbs and dill.