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The Alsace Connection Night

Tuesday, 28 March, 2017

On March 28th, let’s celebrate the “spring of the baker”: Taste, tradition and conviviality

You all know the Baeckeoffe, this emblematic dish from Alsace, marinated meats and potatoes, boiled in a terracotta terrine. His origin ? On Monday, laundry day, the housewife had no time to cook, brought her dish at the baker's, and picked it up a few hours later. Baeckeoffe is therefore the Alsatian name for the baker's oven.

To reconnect with this tradition, the Association for the Promotion of Alsace, Slow Food Metropolitan Brussels and the team of the restaurant Hopla Geiss offer you the real Baeckeoffe, baked in Hopla Geiss' baker's oven. Meats and vegetables will obviously be "good, clean and fair", natural or biodynamic wines and craft beers.

It is a première in the country, do not miss it! 38 seats, not one more, at the price of 25 € the menu excluding drinks: Tarte flambée in aperitif, Baeckeoffe and sorbet au marc de gewürz

For reservation, let fill the form below

Place :

Hopla Geiss
Chaussée d'Alsemberg, 105
1060 Saint-Gilles (Bruxelles)
Web : http://hoplageiss.be/ 

Timing :

Tuesday March 28th 2017 at 19:30