The Sweet Life: A Day-out in Brussels with Chocolatier Marc Ducobu
For Marc Ducobu, chocolate isn’t just an ingredient; it's an art form. And, as an award-winning Belgian chocolatier and ‘pastry maverick’, he knows a thing or two about it.
A nourishing avocado, pomegranate and quinoa bowl
Mark the arrival of spring with this healthy recipe by Executive Sous Chef Thomas Beiglböck, part of our wonderful team at Sophia’s in The Charles Hotel. You’ll be bowled over by its burst of flavours.
Dish: A nourishing avocado, pomegranate and quinoa bowl by Executive Sous Chef Thomas Beiglböck
Ingredients (serves four people):
250g quinoa
500ml vegetable stock
½ organic lemon (juice and peel)
Cayenne pepper
1 tsp honey
1tsp chives
2tsp roasted nuts mix
200g cooked beetroot
2 avocados
2tsp Casa Rinaldi olive oil
Salt, fleur de sel
150g mixed salad leaves
20ml Aceto Balsamico Bianco
20g shaved Parmigiano Reggiano
1 pomegranate for decoration
Method:
Healthy dishes often nourish the environment as well as your body. Discover more about sustainable eating with our guide to a climatarian diet.
For Marc Ducobu, chocolate isn’t just an ingredient; it's an art form. And, as an award-winning Belgian chocolatier and ‘pastry maverick’, he knows a thing or two about it.
Take a moment to picture the scene. You’re sipping a glass of ruby-red wine on a sun-drenched terrace, overlooking the rolling hills of Tuscany. Below you, the city of Florence stretches out like a tapestry, its iconic Duomo and terracotta rooftops bathed in golden light. A gentle breeze carries the scent of wildflowers and ripe grapes, and the distant hum of the city.
The combination of tradition and the joy of experimentation makes the Berlin gastronomy scene a hotspot for connoisseurs.
Renowned travel journalist and food expert, Andrea Schulte-Peevers, with bylines in Lonely Planet, National Geographic, and the BBC, reveals her top restaurants.
From classic to avant-garde, the city promises a diverse culinary journey – explore her recommended eateries near Hotel de Rome.