Concept

“Seasons”

Most chefs today put together their menus according to the seasons. Consumers too are thinking more and more about the notion of seasonality and where the products they consume at home or in restaurants come from. Far from a trend, these preoccupations allow us to reduce our ecological impact and maximise the flavour of the products we cultivate and harvest in each season. Nothing beats the taste of a winter truffle with its bewitching perfume, or an asparagus that signals the return of spring, or a field-grown tomato, picked right at the end of the summer when it is fully ripe!

For its sixth year, the Tram Experience is asking a series of prestigious Belgian chefs to create menus that are completely in tune with a particular season.

Foodies will be able to enjoy each of these menus as the seasons change. Lionel Rigolet** (from restaurant Comme Chez Soi) is first up, and will be offering up a winter feast in January and February. He will be followed by young chef Kenzo Nakata (from Gramm), recently named promising young Brussels talent of the year by the renowned Gault&Millau guide, whose menu will celebrate the return of spring in March and April.