ATELIER DIERENDONCK
Read moreIf you like meat, it's impossible not to be hypnotized by Dierendonck's window, because it is so tempting. Hendrik Dierendonck, the star butcher of West Flanders who almost single-handedly saved the red cow of Flanders, opened his Brussels branch in 2017 and treats delighted customers to various breeds of cattle: Angus, Siementhal (matured or not), Baltic, Rubia Gallega or Wagyu, but also pork, lamb, poultry, cold cuts, seasonings... Everything on offer is handpicked.
SAINT OCTAVE
Read moreSaint-Octave offers cheeses and charcuterie from small farms at home and abroad that focus on quality, tasty products. Their raw-milk cheeses, some home-aged, are superb. So are the charcuterie products from Catalonia and the Ardennes. Saint-Octave is also "responsible" (respect for the seasons and ethical working methods), sustainable (fight against waste, reusable packaging...) and collaborates with micro-breweries for perfect pairings!