The first Brussels Champagne Days will take place during the weekend of 13, 14 and 15 January 2017 in the hotel Martin’s Brussels EU. This ever popular hotel is situated at the heart of the EU quarter in Brussels and very close to metro and train connections at Schuman. The Champagne Days are an exceptional way to start the new year in style!
Everyone is welcome and there is no need to make a reservation. This is a “WIN-WIN-WIN-WIN event” for everyone! Stijn Beschuyt, General Manager of hotel Martin’s Brussels EU is happy to explain: “WIN for all visitors who can enjoy a glass of real Champagne from 4 euro per glass. Where can you drink Champagne for 4 euro? WIN for the city of Brussels and the European quarter as we put the city and the region into the spotlight with a complete new event. WIN for the Brussels wine suppliers and the champagne houses who are attending as they can show their products and WIN for hotel Martin’s Brussels EU and restaurant ICONES because we love to welcome people with us!”
The fun starts on Friday 13 January with “business and bubbles” from 5pm to 11pm, a networking evening for companies and associations. There will be a live cooking, a pianist and, of course, Champagne (from €4 per glass). Companies or associations have the opportunity to book their own private high cocktail table. They get 8 collector’s glasses, a bottle of Champagne, 8x 4 appetizers from the live cooking, their logo projected during the whole weekend on the big screens and their logo on their own table which makes it easier to be recognized during the networking party.
The following days, 14 & 15 January, the excitement continues from 1pm to 8pm and participants can look forward to more live cooking or can even join the Champagne diner on the Saturday evening at restaurant Icones. Every single course will be meticulously thought out by head chef Nicolas Mottart, each time served with a glass of sparkling gold.
Restaurant Icones is the place to be where European food meets local Belgian produce. Based near the European commission, the hotel and its restaurant are in the heart of Europe, not just physically, but also when it comes to the menu. The current menu boasts an array of food from across the continent, including an orektika (Greece) with beef and tzatziki, a trilogy of tapas (Spain), saltimbocca (Italy), Scotch egg (Scotland) and gravlax (Scandinavia), each with a Belgian touch.
“In a nutshell, it is about ensuring that our food is always freshly sourced locally,” says Stijn. “Martin’s is almost certainly the ‘greenest’ hotel in Brussels, and our restaurant likewise. Why should we import beef when we can get the finest cuts on our doorstep? And the same goes for seasonal vegetables which we can source locally all year round.”
Head chef, Nicolas Mottart agrees 100%: “It’s all about shopping locally, and putting a Belgian edge to the food that we offer,” he says. “All year round, you will find a range of changing dishes themed with waffles. And not just for the desserts. The waffle is surprisingly versatile, and works remarkably well with a range of savoury flavours.”
Interested? Send an email to: firstname.lastname@example.org