08 — Chevaline

In 2016, while researching on Brussels culinary heritage, Christophe Hardiquest included a horse tartare in his menu (Le Bon Bon, two Michelin star). This choice – unusual in a house of haute cuisine, earned the chef comments from some of his customers who were surprised by such dish on the menu.

These reactions are at the origin of this book. The author, René Sépul - gastronomic journalist - met Geert Vermeire - the last horse butcher in Brussels - who told him his story and got him in touch with horse dealers and horse meat wholesalers. Some families he met are the world reference for this trade.

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220 × 260 mm | 172 pages | Fonts in use : Autopia, Charter & Lunchtype | Sh-Op Editions

07 — www.zenner.berlin

Zenner not only sees itself as a curated, cultural institution but also a one-of-a-kind event space, nightclub, beer garden, wine garden, and last but not least, an organic ice cream parlor all housed under one, breathtaking roof.

Their nearly 100-members team is in the process of redeveloping this aged but historic, gastronomic landmark into a progressive as well as inclusive venue for live shows, club nights, reimagined beer and wine garden culture, and corporate events.This new Zenner stands for fresh thinking, eco-friendly action, fair working conditions, practiced gender diversity, and mindful cooperation.

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DA : Ivo Wojcik | Coding : Louise Picot | UI & UX Design : Quentin Lamouroux

06 — La Cucina da Gianni

In 1947, Belgium and Italy signed the “coal agreements”. Hundreds of Italians emigrate to Belgium to become miners. These migrants, mostly sons of farmers, come from the poorest regions of Italy devastated by war. The fiancée, the wife and the child(ren) joined them a few months later.

Originally from Lercara Friddi (Sicily), the Carusos settled around Liège. Ten years after his arrival, Joseph Caruso, the eldest son of the family, was hired at the age of 13 at Dottore, one of the first Italian restaurants in the Cité Ardente.

After working in most Italian restaurants in the center of Liège, he opened the Friterie Caruso, in Thier-à-Liège, where he offers popular Italian and Belgian dishes. Next comes a catering service for weddings and communions of compatriots, then the Restaurant Caruso, in Droixhe, a family brasserie where he serves Italian-Belgian cuisine with his wife Josée, also from Lercara.

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200 × 280 mm | 232 pages | Font in use : Lunchtype (Steppdot) |Sh-Op Editions.

05 — www.anneleenbertels

Anneleen Bertels is a Belgian textile creator. In her textile & embroidery Lab she researches innovative and contemporary craftsmanship by merging textile, embroidery & jewelry techniques.

As a textile creator Anneleen Bertels is fascinated by how the development of new (sustainable) materials and innovative technologies interacts and clashes with traditional crafts and techniques. And how this could shape unexpected, new forms and textures for a more sustainable and precious future.

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Fonts in use : Verily Mono, Times New Roman, Helvetica

04 — Ruffus, une histoire belge

In the early 2000s, three friends, Raymond Leroy, Joël Hugé and Michel Wanty, decided to create a vineyard. Passionate about wine, Raymond convinces his companions to plant vines in Haulchin (Belgium). He spotted a land called “Les Agaises”, which he considers suitable for growing Chardonnay, the king of Champagne grapes.

Twenty years later, with more than thirty hectares in production, Les Agaises is the largest vineyard in Belgium - producing the Ruffus, served on the finest tables in the country.

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210 × 265 mm | 360 pages | Fonts in use : Feijoa & Honoka Mincho | Sh-Op Editions

03 — Sika n°1

Sika is a space of multiple words and writings where the vocabularies of contemporary artistic creation intersect with the movements of postcolonial thought. Born of the conviction that our globalised world cannot be understood without addressing the historical and asymmetrical relations of power that underlie it, sika proposes to take stock of it from Brussels, a world-city inserted in the networks of colonial history and European political construction.

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29 × 44 cm | 24 pages | Fonts in use : Swiss & Libre Caslon. Design in collaboration with Ayoh Kré Duchâtelet | Curated and edited by Estelle Lecaille for mòsso & Ayoh Kré Duchâtelet http://www.editionsika.be/

02 — Et Homo créa la Matière

Produced as part of Homoneta, Sytème de Confiance & Croyance (Diploma project), Et Homo créa la Matière is the result of a research on money seen through the prism of myth. This edition is a free adaptation & reappropriation of La Bible de Jerusalem (La Sainte Bible, Nouvelle edition, Éditions du Cerf, Paris 1973, Desclée Brouwer, Paris 1975) which fully reproduces The book of Genesis in a new edition - written in inclusive & non-binary way - to which is integrated an unpublished chapter apprehending the myth of money through a new iconic character: Homo.

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115 × 165 mm | 80 pages | Font in use : Homoneta

01 — Forcado, A Cozinha do Joaquim

Joaquim Braz de Oliveira left Lavradio (Lisbon working-class suburbs) where he grew up. He's nineteen, communist activist (like many young Portuguese), fled the dictatorship of Salazar and found refuge in Brussels. By being waiter in a restaurant, he learned everything from the job and opened Forcado in 1982, a traditional Portuguese restaurant. His customers discovered popular and authentic food he took from his parents. Forcado is now a well known portuguese pastelaria for its delicious pasteis de nata, famous portuguese gourmet. The book tells the story of Joaquim Braz de Oliveira and includes many of the simple recipes that made his reputation.

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200 × 280 mm | 180 pages | Font in use : Lunchtype (Steppdot) | Sh-Op Editions