Other Belgian, Brussels

My first experience at De skieven... I may have tried it a decade ago when I used to stroll in the Marolles area quite regularly. Fact is, I never did. Anyways, I clearly recommend De Skieven...
It is a picturesque place (and strangely quiet, considering the hype around it) where to sip beer, have coffee.. with the magazines they sell on the shelvings.

Of course, not to look over: the light meals you can try there. It's said on their card that De skieven has a "Marolles cuisine" on the menu. Still, many of the dishes here, I could have in Gent, in Brugge, in other spots in Brussels. What's Marollian then ? maybe some twist... So far, I could try 2 dishes and all of them were delicious.

NOT to forget: the location of De skieven makes it easy to have your one-day-Marolles experience. After bargaining for antiques, strolling along shelvings of second hand books, wandering and crisscrossing in the area to spot the comic strips murales, it is a refreshing spot in summer (fresh beer.. I read in the area that De Skieven has their own Gueuze) and a warm place to stay in in winter (at least for the soup, so dear to Belgians).

I was told one can have a meal in the garden when weather permits, i.e in summer. Haven't spotted any garden, so far. But they do have a terrace, looking on Place du jeu de balle.

I had one of my favourite Belgian dishes: stoemp - saucisse. hehe, it looks like nothing but it is yummy: a vegetable mash with bits of bacon and sausage. I ensure you, it is heaven.

Also, it was my time of reconciliation with Carbonnades flamandes. Indeed, my poor past experiences with carbonnades flamandes were about loaves of "hard" meat with a brown sauce. This time, I could taste it from Eva's dish: the meat was tender, like semi-sliced :)... a perfect balance for carbonnades. Yes, it was about time to reconcile with this beef & carrot dish with its delicious beer sauce. It uses to be served with fries.

Yes, beer-sauce cuisine is a real asset of Brussels. Still, let's not forget that both France and Spain have this dish too. In Spain, Eva (VTmember diageva) told me it is made with wine but, she said it, it is better with beer. Hmm... I am wondering how it would be with whisky. In the past, I used to have whisky-cooked beef **I am not giving the name of my then cook :-P ** but not prepared with the sauce.

Also, the place serves breakfast: very useful if you are planning to attend the flea market at Place du Jeu de balle (De skieven is on the edge of the place).

Popular luncheon amongst Belgian: tartine au fromage blanc preceeded by a soup bowl. This is a house that still serves this. Wait! this may have been the Marolles style. Not that many houses except snacks in town serve tartines, let alone served with this soup.

Last but not least, I had my first Faro experience here. Still remember of it about 3-4 years later. Faro ? Look at picture 2!

Also, it uses to open everyday, till 10 pm. Still, on Sundays, it is closed at 6 pm (or was it 6.30 pm ?)

I compared the price with the Belgian cuisine I may find in Brussels.

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