For the past several years, I had a blast pretending to be a fortune teller for the Food and Beverage industry, predicting pseudo trends and dreaming of what would be our industry a year later. It was never meant to be taken to the first degree nor I intended it to be; it was just … Read more

¬†Aged Mimolette cheese, toasted rye sourdough and black cherry thyme jam wouldn’t be complete without… A nicely chilled white Hoegaarden beer! Unusual is the word that often come to one’s mind when our French restaurant Caprice manager Jeremy explains the rational behind the remarkable pairing. Indeed, the crisp cold sweetness of the white beer surrounds … Read more

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