THE JOKE
One egg to another:
“Why are you so green?? Eh? And why are you so furry?”
“Because I’m a kiwi, silly!”
ACCOMMODATION : TERRACE TIME !
Two adorable spots to catch some sun: the roofs of the Clary Penthouse and the Penthouse!
Look down on the city and the river Meuse with your evening Gin & Tonic (nothing to do with it, but have you heard about Liège Gin?) It’s available at Wattitude, Rue Souverain Pont) or from your morning café. “Get what you deserve”, is our motto! And if these roof terraces are too high for you, go down and enjoy the recent renovation of “Cathedral”!
For further information on our houses and apartments in Brussels and Liège: http://www.zeagency.com
WE LOVE THEM : MAGALI ET DÉDÉ
We knew they were great. We spotted their wonderful and lively personalities and their passion for good things. And, hey presto, the time has come! They have just opened a wine bar!!
We strongly recommend this spot, where you will receive a warm welcome, good advice, great service… In short, it’s all good.
Cherry on the cake (or rather apartment on the wine bar), Rue de la Goffe 1 and Rue de la Goffe 2 are situated just above!
Find them on Facebook and Rue de la Goffe.
WE LOVE THEM : MAGALI ET DÉDÉ
We knew they were great. We spotted their wonderful and lively personalities and their passion for good things. And, hey presto, the time has come! They have just opened a wine bar!!
We strongly recommend this spot, where you will receive a warm welcome, good advice, great service… In short, it’s all good.
Cherry on the cake (or rather apartment on the wine bar), Rue de la Goffe 1 and Rue de la Goffe 2 are situated just above!
Find them on Facebook and Rue de la Goffe.
CULTURE : THE BEAN-TO-BAR
From the bean to the bar of chocolate: a movement launched several years ago by a number of traditional chocolate craftsmen wishing to return to the roots of their profession and passion.
One of their creations is the Millésime, produced from start to finish by the same Liège craftsman who opened his workshop to give us a taste. Good to know: the editing team responsible for this newsletter is taking the time to eat an entire bar of chocolate with pieces of grilled almonds. On top of that, the packaging of these bars is so beautiful it is being used as decoration. Meanwhile, as you wait for the next open day, you can buy them in some of our favourite places like Dille & Kamille (in Belgium), Wattitude and Carré Noir (in Liège), and other parts of the world.
CULTURE : THE BEAN-TO-BAR
From the bean to the bar of chocolate: a movement launched several years ago by a number of traditional chocolate craftsmen wishing to return to the roots of their profession and passion.
One of their creations is the Millésime, produced from start to finish by the same Liège craftsman who opened his workshop to give us a taste. Good to know: the editing team responsible for this newsletter is taking the time to eat an entire bar of chocolate with pieces of grilled almonds. On top of that, the packaging of these bars is so beautiful it is being used as decoration. Meanwhile, as you wait for the next open day, you can buy them in some of our favourite places like Dille & Kamille (in Belgium), Wattitude and Carré Noir (in Liège), and other parts of the world.
TWO AT A TIME : SWEET & SLOW
We went once, we went again, and we will return!
A perfect moment. A really good and long massage lasting over an hour. We were massaged two at a time, by two efficient and coordinated masseurs. Above all, we recommend that you go with your partner or a very close friend and that you return directly to your couch and slippers afterwards.
See their site for info, prices and contact and find them at Avenue de l’Observatoire 2, 4000 Liège !
ADDRESS : TEA LATE
Eat me, drink me, take it all away (but above all be sure to reserve)!
A new address in Liège with some mad decoration, where Alice takes us into her marvellous world, where the tables are upside down, the books are made out of material and read themselves on cushions or on a swing suspended between porcelain cups, as they wait for some English tea, brunch or lunch with a white rabbit or anyone else as mad as you.
Info and contact: on Facebook or Rue des Carmes, n°10, Liège.
GOOD PLAN : YUKA
An app that will get you addicted to products without additives!
Once downloaded you can use it for a surprising analysis of everything in your fridge, bathroom, laundry room, etc.! The app provides a complete report of the product scanned and offers some more healthy alternatives, containing less fat, less sugar and fewer chemicals. 3 of us in the team have already downloaded the app and have each investigated our entire home!
RECIPE : NO-WASTE CHOCOLATE MOUSSE
Guaranteed to impress the crowd, save money and surprise even the most sceptical !
Melt 150 g of plain chocolate au bain-marie. Beat 120 g of aquafaba (the liquid in a can of chickpeas) to a froth (yes indeed, this replaces the egg white). Carefully add the chocolate and 2 table spoons of vanilla sugar to the aquafaba foam, pour into 6 glasses, chill for at least 20 minutes before serving and surprising your guests!
Put the chickpeas to one side for your hors d’oeuvres, in a hummus with wild garlic or grilled in the oven!